Gastronomy of Florence

Today the girls of L'essenza di Firenze we bring to you an entry on the Florentine gastronomy for which you will be able to do an idea to yourselves on the proper typical meals from there. 

In the heart of the Florentine kitchen there are four fundamental ingredients: bread (plane, without salt, good cooked with rind criquiente and of inside light); extra-virgin olive oil, undoubtedly better also to fry, crane grilled, cow chops to the Florentine one, roast or stewed with wine as the javalí, deer and rabbit, and to finish the same wine. The restaurants Florentine serve Italian specialties, not only the typical ones of Florence.

APPETIZER

          Florentine kitchen Affettati Misti - Sausages Compound

This is the most traditional appetizer served in the Florentine restaurants. The sausages get ready in circle in a plate and adorned with salad. Served often with the thick bread slices in a basket. The best to drink with these cold meats is a young Chianti, as that thing about "Colli fiorentini".

                        Pinzimonio - Vinaigrette Florentine kitchen

The pinzimonio (vinaigrette) is an excellent aperitif and it is possible to change according to the period and the availability of the vegetables. The success of this simple and tasty plate depends on two fundamental elements: fresh ingredients and, topcoat, virgin extra olive oil of the hills Tuscany. The vegetables are dunked in a small bowl that contains the oil, the salt and the pepper and hangovers eat up.

                        Crostini I gave fegato - Toast with Livers

The bread slices lightly toasts with on the liver, done this way: livers of chicken, capers, anchovies, mixed and batters with the butter. This sauce originally was called 'peverada' and it done using the saffron produced in the field about the city.

                         Tonno and fagioli - Tuna and string bean

The broad beans is cooked in salt water with garlic and wise person, it served by the tuna fish and flavored with oil. This plate is suitable as entremás, or like main course that the entremás or the pasta continues, but also it can be served like practical and rapid lunch. It makes use perhaps with bread curruscante or integrally.

Fettunta - Bread with tomato, dipped Florentine kitchen

This plate collaborates generally to November, when the olives have been gathered and does the new oil to him. He eats up obviously the whole year, but in other periods there lacks this sharp flavor typical of the new oil. In the summer you can finish off the crostini with the sliced tomatoes and in winter, the 'fettunta' is the base of a well-known traditional soup like "soup Lumbarda".

                                     Baccelli and pecorino - Broad beans and cheese Pecorino

 A simple salad of broad beans and of buckets of Pecorino, soft and fresh cheese flavored with oil, salt and pepper. It can be an excellent main course, especially if you have already eaten the first substantial plate.

THE FIRST PLATES 
 

               Florentine kitchen Lasagne to the Forno – Lasagne

If you ask lasagne in a restaurant in Tuscany will serve something similar to him to this description. Layers of pastas, sauce of meat and béchamel fresh air with cheese with on a spraying of parmigiano, warmed across the stove (it must be tanned lightly) and served by more grated parmigiano. If the ingredients include fresh vegetables, the wine, the ham and the beef, insurance that it will be a lasagne like you it has never tried earlier.

             Florentine kitchen Zuppa I gave cipolle - onion Soup

The toast slices, they are dunked in the warm onions soup and there puts itself cheese Groviera or grated or sliced Fontina and puts itself quite in the stove until the cheese melts and brown / gold turns into color.

                                                    Ravioli nudi - "naked" Raviolos Florentine kitchen

 Raviolos with a spinach filling, ricotta, eggs, Parmesan grated, flour and a bra of nutmeg. The most suitable sauces for this plate are a tomato, wise person and butter or Florentine sauce of meat. This change, without pasta around, of the raviolos is known as gnudi (nudes) in Florence, which is a dialectal corruption of the ignudi, term of the Renaissance.

                                     Pappa to the pomodoro - Bread and soup of tomato Florentine kitchen

The precursor of this plate was called panunto or the pancotto and it did not have any vegetable. The original recipe was in fact without the tomato, like this date long before the discovery of America and of the arrival of the tomato in Europe. The ingredients were therefore simply a bread, oil, garlic and salt and this tasty miscellany, it was used often to wean babies. The soup must serve shinbone to itself, with olive oil 'drizzled' on.

It grazes and fagioli - It Grazes with string beans Florentine kitchen 

Dry Cannellini of Jewish women cooked in lukewarm water for two hours on a very low heat. Then they are cooked by pasta, a little of chili pepper and a little of tomato. A warm meal for the cold winter days.

                         Ribollita - Vegetable and soup of bread

This soup toscana of bread is a classic and comfortable food; it is hard to think about any platethat should collaborate more the city of Florence that the ribollita, a classic soup of cabbage and broad beans that substance takes as the healthy infusion of the bread toscano old.

                             Florentine kitchen Brodo - Broth

The beef soup has always been considered to be an excellent tonic to accumulate force and energy. Eat it one winter evening, cold, adorned with sliced parsley, or with delightful made taglierini of fresh pasta.

  
Florentine kitchen Stracciatella - Soup of egg beef Soup with almonds, eggs, Parmesan grated and breadcrumbs.

To serve very warmly, adorned with sliced fresh parsley. Florentine kitchen Pappardelle sulla lepre - Pappardelle with hare In Florence, the pappardelle (big strips of fresh pasta) are placed traditionally on the hares sauce and later they are mixed gently to turn and not vice versa, according to this method.

 

                                                         Panzanella - Pachocha Florentine kitchen

The success of this extremely simple recipe depends on two things: the bread must be a bread without salt, of the day or one day or two old men, and the rest of the ingredients must be fresh and of top quality. There are several changes of this recipe, which add several vegetables. In the past it was eaten by a dweeb, watery wine called vinello or acquerello, fact soaking the grapes bunches to the left after the wine that was fixing the water and later that was squeezing them outside. A light, red, young wine is therefore the best thing.

MAIN COURSES

                                                    Trippa all fiorentina - Tripe to the Florentine one

Florentine kitchen Bartolomeo Sacchi took its recipe of the Teacher Martino, "an intestine main course... when it is cooked and served in the badges, asperje well with the ground spices. Some of them also add the grated cheese". The intestine makes use with boiled potatoes or with purée or, if you prefer, with the broad beans cannellini in oil.

    Florentine kitchen Uova Frittellate or Affrittellate - Fried egg

The fried eggs with pepper served with the bacon put in the end, the crushed potatoes or the spinach crushed with the butter. The most important thing is to serve the suitable bread to this plate - it must be as fresh as possible, with a crust curruscante: the typical Florentine bread is perfect.

                      Stracotto - Restew Florentine kitchen

 The name of this recipe means really "very made", and it is a good description, if it is thought to the hard and tasty meat that it needs a length to cook slowly. Before the discovery of the America and of the import of tomatoes, the stracotto was cooked by the agresto - a sauce done with the crushed, sour grapes, he boiled and flavored by the nails of smell, the cinamomo and the juice of a squeezed onion.

Florentine kitchen Frittata I gave (tortino) Carciofi - artichokes Omelette

 In Tuscany, this one is considered to be a good, solid and cheap meal for the family. It can be served in the lunch, like appetizer or like main course. Other fillings, such as zuchini, onions or potatoes can be used but only the omelette of the artichoke makes use with the lemon.

                   Lesso - ('boiled') Stew Florentine kitchen

A simple caserola with several beef cuts, sometimes including half of the tongue of a calf, fresh or salty (the salty tongue is a Florentine specialty). It is also an excellent cold, with the green sauce.

                               Bistecca - Steak Florentine kitchen

 In Florence one speaks about steak to say a filet (bistecca) with the bone, a steak of good size cooked to the embers. For the Florentine tradition a filet that is not cooked well is not just a garbage, it is an entire heresía. The interior of the filet must be soft and succulent, while the exterior must be fragile and have an aspect good - roast. The filets must be nearly five thick, soft centimeters and of the best quality (meat chianina).

                           Florentine kitchen Edge - roast pig.

 The cut served pig, with a made fried sauce of wise person, rosemary, garlic; wetted with the wine. The name comes from the edge Latin American (a point, or thorn, refirido to the bone indented in this cut of the meat) . 

              Bistecchine I gave maiale - pig Chops Florentine kitchen

In the traditional Florentine kitchen, the pig is one of the meats more often secondhand and therefore many recipes exist for the fresh and hardened pig. In the field, in farms and villages, the slaughter and the preparation of the pig, which happened generally at the end of the autumn, in November or December, were always an important event in the seasonal calendar.

                                                                             Salcicce - Sausages of Italian pig

The sausages fry in its own fat until they turn into brown / gold quite superficially. The pig sellers (salsicce even), of fish and of dried cheeses, call themselves pizzicagnoli Florence and the windows of its shops are a temptation, full of delightful products. Fegatelli - Spikes of the liver Spike of liver that are alternated by a sheet of laurel and a bucket of bread. It is roasted in a spit on a wooden fire or in the stove and is even cooked quite salad.

VEGETABLES

Fagioli or ceci all'olio - Jewish women or chick-peas in oil Florentine kitchen 

 The chick-peas and the Jewish women are absolutely essential ingredients in the Florentine kitchen, but in general they do not make use if there are already vegetables (apart from the salad) in the table. A simple plate that needs a heap of good olive oil, if it is possible, new.

 
              Fagioli all'uccelletto - Jewish women in tomato sauce

The same recipe that earlier but with tomatoes. These broad beans are delightful with the meats and the boiled sausages.

                                                  Piselli novelli in casseruola - new Peas in caserola

 This is a specialty in spring the small soft, sweet new peas are available. They are ideal not only with the stuffed rabbit but also with roast meats of pig, cooked beef and piquant stew. The plate is simply new peas with bacon and the seasoning.

 

                       Florentine kitchen Fritto misto - fried

Vegetables Eggplant, onions, asparagus, cauliflower, flowers of the zuchini and fungi, fry in a mass and make use warmly.

                       Cavolfiore stufato - Cauliflower cooked

The cauliflower is parboiled generally to reduce the smell that many find too strong. It is cooked by tomatoes and of course a heap of garlic and of olive oil.

DESSERTS

Schiacciata there fiorentina - 'Thin loaf' to Florentine (sweet)

 Florentine kitchen This light dessert is done traditionally during the Carneval time, in February and asperja with a heap of sugar on the cake before asperjar with another sugar or cocoa to do design. If he likes very much the sweet, you can cut the cake in two and fill it with cream, with cream or with chocolate, or of any other sweet filling he liked.

                                                     Schiacciata with l'uva - 'Loaf dies' with the grape

Grapes sprayed with the sugar, inserted between two layers of pasta and drizzled with warm oil with rosemary.

             Florentine kitchen Castagnaccio - Sweet of chestnut

Many centuries the chestnuts were a part of the diet for the people who was living in mountainous areas and topcoat for the poorest classes. In general they were providing a cheap form of nutrition. The original, Florentine version, about the castagnaccio also one knows as migliaccio (blood sausage) in some parts of Tuscany.

                 Florentine kitchen Bongo - Profiterol of Chocolate

The profiteroles, originally, were fried rather that baked; the Florentine recipe was introduced in France, where it was known like "ptes to chaud", the "warm rolls". The profiteroles make use in most of the restaurants of Florence.

                            Florentine kitchen Cenci - sweet Donuts

Cenci, like the schiacciata to the Florentine one, are the traditional cookies of the period of Carneval. They are in the whole northern and central Italy, and have diverse names as him region., for example, their names are to frappole Boloña (stripes) and in Milan, chiacchiere it (squeaks).

                                                                        Florentine kitchen Frittelle – Donuts

 In Florence these tasty little "sweets" eat up traditionally on March 19, day of the banquet of Santo José, and therefore also Father's day. They are excellent with a good and sweet Holy Wine.

WINES

The Florentine wines and Toscanos are extremely famous in the whole world, thanks to the production area vinícola about the city of Florence, like the most famous: the Chianti. Two of the main noble families of Florence, Antinori and Frescobaldi, began the wines production 8 centuries ago, and between them, there was always a relation of extreme rivalry. In Florence you will be able to visit a "Snack bar" to enjoy a delightful tasting of wines or a "Wine cellar" to do a tour of the production of wine. In these places you will have the possibility of trying: Classic Chianti, Brunello di Montalcino, or the famous person Ornellaia. Nevertheless it is not necessary to enter a Wine cellar or a Snack bar to try the good wine, since in Florence you can find a "vinaino" (pequñas shops or stand where you can sip a glass of good wine accompanied by some aperitif) at home corner of the center of the city.