This website will eventually contain all types of recipes from Tuscany, from appetizers to desserts. I started with soups as the site is called Zuppa Toscana, or Tuscan soup, but I've started to add more recipes so remember to come back and check every once in a while.
There are many recipes for Tuscan soups, from vegetable minestrones to seafood soups. Each town or area in Tuscany has a soup that has become their specialty and which their mothers, grandmothers and greatgrandmothers before them have prepared following tradition. Of course, many recipes have spread and are no longer prepared just in Tuscany. But these are some of these soups that are generally considered Tuscan by tradition and which are still prepared here today. Here are some variations, with locality indicated.
- Olive Garden Zuppa Toscana
- Zuppa Toscana (Florence)
- Zuppa Toscana (Northern Tuscany)
- Zuppa Toscana (Olive Garden 1)
- Zuppa Toscana (Olive Garden 2)
- Logan's Zuppa Toscana (Olive Garden 3)
- Tuscan Bean Soup
- Pappa al Pomodoro di Francesca
I have lots of these, I'll add them as I get the chance.
- Peperoni Arrotolati - Rolled Bell Peppers
- Crostini di Fegato - Liver Patè Crostini
- Tomato Bruschetta
- Asiago Dip with Crostini
- Mixed Green Salad
- Insalata Russa - Russian Salad
- Panzanella - Italian Bread Salad
- Calamari Salad
- Marinated Calamari Salad
- Piselli alla Fiorentina - Florentine-Style Spring Peas
- Stuffed Tomatoes
- Fagioli al fiasco - Beans in a flask
- Filetto al balsamico - Meat filet in balsamic vinegar sauce
- Pollo al Marsala e Peperoni Rossi - Chicken Marsala with Red Peppers
- Pizza Margerita, Florentine style
- Skip's Spuntature e Fagioli - Spare Ribs with Beans
- Arista alla Fiorentina
- Tortellini al brodo
- Gran Bollito
Some of my favorite desserts!
- Crostata di marmellata - Jam Crostata
- Schiacciata con Uva - Sweet Grape Bread
- Torta Mantovana
- Cantucci di Prato
- Panforte di Siena
- Schiacciata Fiorentina
- Frittelle di Riso
Easter is quickly coming up, hope to have the time to add a few recipes here in time!
These recipes are for a traditional Tuscan Christmas meal, common in most homes, with a few variations -- it all depends on what you like best!
The meal usually starts with "Crostini di Fegato" followed by the "Tortellini al brodo" which are tortellini cooked in good meat stock, served with freshly grated Parmigiano cheese on top. The main meal consists of both a platter of "gran bollito", which are quality pieces of boiled beef (whose stock you use for the tortellini) with dipping sauces, with a side dish of roasted vegetables. Another option for a main dish is the "Arista alla Fiorentina" or Florentine roast pork. Oranges or tangerines usually follow this main dish, to "clean" the palate before finishing off with dessert. Dessert is often a "panettone" or "pandoro" (both common across Italy) or panforte or ricciarelli (common sweets across Italy but whose origin is from Siena, Tuscany).