RISOTTO DELLA RENZA   MALFATTI
A wonderful combination of fresh aromatic herbs gathered in the Florentine countryside.
 
Home made and irregularly "torn pieces" of fresh noodles that are prepared with garlic cloves cooked in abundant olive oil, some fresh thyme leaves, crushed chilli peppers, some salt and just a touch of tomato paste. It is then all brought together with a ladle of vegetable broth.
RAVIOLONI ALL'USO MUGELLANO   ZUPPA DI CIPOLLE
In the Mugello and Casentino areas long ago, it was hard to have a good meal…..they realized that their northerly neighbours (in the Romagna region) even the farmers and lumberjacks lived better than them. Amongst other dishes they learned how to make these giant ravioli, but instead of stuffing them like their neighbours, they used potatoes and covered them in an herby meat sauce. Without realizing it, they "invented" this wonderful dish that in now back in vogue.

 
When the young Caterina de Medici married Enrico D'Orleanss she brought her staff that had served her in Florence. With them, they brought ways of dressing and recipes that were typically Tuscan: Such examples are bechamelle sauce, Florentine style "crepes", duck all'orange, even an elaborated version of onion soup.
This is the true and original version.
LA PANZANELLA ARRICCHITA   PASTA A SUGO SULL'USCETTO DELL'ORTO
Originally panzanella was prepared with bread, lots of thinly sliced onions, half -ripe tomatoes sliced or in pieces, basil, salt and pepper, olive oil and vinegar. In important villas they added in: tuna fish, fresh beans, sliced boiled eggs, and a few leaves of mint.
Ours is the former version.

 
A typical sauce prepared by the farmers wives in Pisa with an abundance of freshly gathered vegetables from the garden such ingredients may include zucchini, herbs, carrots celery and other things. After gently softening them, the miraculous "tomato" gets added in and there you have a wonderful "meatless" sauce.

PAPPA CON IL POMODORO   ZUPPA DI FARRO
It was thought that if you ate this recipe you became even better looking! A Tuscan speciality consisting of 2 day-old, sliced onions, carrots, celery other odorous vegetables all combined with quality olive oil, fresh basil ,pieces of fresh tomato, some crushed chilli and lots of loving attention during it's preparation.

  Making a big comeback, this antique recipe (some say as old as the Etruscan's more likely from the Roman ages) this central Italian speciality is prepared with a base of pureed beans and a regional grain: farro (spelt) all made a bit spicy with a touch of chili.

TIPICA RIBOLLITA TOSCANA
   
A popular request from Centuries ago, it originated as a peasant-style soup to find a use for left-over bread. .Today we prepare it with the same ingredients, black cabbage, cannellini beans, bread and the best extra-virgin olive oil and other thing.
   
     
     
GARRETTO GHIBELLINO   STRACOTTO DEL GRANDUCA
An ancient way of cooking pork shank; with sage and celery amongst other flavourful ingredient that makes for a wonderful meal.

 
This was a special dish prepared for noble gala's in Medieval times using the best beef, cooked slowly in Chianti wine with raisins pine nuts, mint and cinnamon until it becomes truly tender and bursting with flavour.

COSCIO DI VITELLA AL MIRTO   FILETTO DI MAIALE AL CARTOCCIO
Lean veal roasted with celery, leeks, and carrots in the traditional home-style, but with the surprising addition of fresh myrtle leaves.

 
Modern method of cooking pork fillet; in aluminium foil, but with traditional flavours: rosemary and garlic amongst the most notable.

PEPOSO DEI FORNACINI   CINGHIALE IN DOLCEFORTE
On Brunelleschi's quest for the best clay and subsequent ovens to bake it (that were needed for his undertaking in the building of the Duomo) was found in the town of Impruneta. There, while the workers kept he fires constantly hot (to bake the Dome roof tiles) they prepared a kind of stew. Using the least choice pieces of beef (muscle, neck, and cheek flesh) slowly cooking for 6 hours. To serve this dish they toasted dark bread and spooned over the meat and its sauce. In its preparation no base vegetables, oil or red wine were used. Just the raw chunks of beef, some roughly chopped vegetables, garlic and plenty of black pepper corns. The wine was used to wash down the dish on improvised tables that were also for the preparation of the tiles.Brunelleschi brought the idea and recipe to Florence preparing it for several days, enjoying serving it as a one-dish-meal at midday to the workers who clambered atop and covered the Duomo's roof.

 
The first importers of cocoa in Europe were the Spanish who brought it back from their discoveries of the new world (Mexico).
In 1731 around 2000 Spanish arrived with 12 cases of refined chocolate for the "Infant of Spain" who replaced the last Duke of Florence (The dying Giangastone de Medici).
Sweet and sour is a method used to cook game known since medieval times. Its thought that the Florentine cooks and the Spanish staff exchanged ideas and recipes and "wild boar in sweet and sour chocolate sauce" was born!
As of 1750 it was documented as part of the official recipe.

BRACIOLA FRITTA CON SALSA ACCIUGATA
   
Deep fried veal with a caper and anchovy sauce was a favourite of the mythical Piovano Arlotto, who jokingly claimed that even a slipper "fried" could become delicious.