FLORENTINE CUISINE

Florentine food grows out of a tradition of peasant eating rather than rarefied high cooking. The majority of dishes are based on meat. The whole animal was traditionally eaten; tripe, (trippa) and (lampredotto) were once regularly on the menu and still are sold at the food carts stationed throughout the city. Antipasti include crostini toscani, sliced bread rounds topped with a chicken liver-based pâté, and sliced meats (mainly prosciutto and salame, often served with melon when in season). The typically saltless Tuscan bread, obtained with natural levain frequently features in Florentine courses, especially in its famous soups, ribollita and pappa al pomodoro, or in the salad of bread and fresh vegetables called panzanella that is served in summer. The most famous main course is the bistecca alla fiorentina, a large (the customary size should weigh around 1200 grams – "40 oz.") – the "date" steak – T-bone steak of Chianina beef cooked over hot charcoal and served very rare with its more recently derived version, the tagliata, sliced rare beef served on a bed of arugula, often with slices of Parmesan cheese on top. Most of these courses are generally served with local olive oil, also a prime product enjoying a worldwide reputation.

TUSCAN CUISINE

Stay at Hotel Mario's!!! Our staff will help you in food and wine tasting......in living Tuscan customs!!!

Tuscan cuisine has a great tradition in the culture of the region. Tuscan people love good food. The cuisine is characterized by simple dishes made from healthy ingredients.

Among the characteristic features of Tuscan cuisine, we can find olive oil of excellent quality and the wise use of spices such as thyme, sage, rosemary, basil and tarragon. These spices are found in a variety of dishes, soups, meats, fish and desserts.

Tuscan culinary tradition is strongly influenced by the characteristics typical of the Tuscan landscape itself. Local seasonal vegetables such as fennel, artichokes, garlic and tomatoes are widely used. The humble bean, which grows beautifully in Tuscany, is used in many different ways to get tasty dishes such as beans with pork sausage.

Among other interesting local ingredients are the chestnuts, mushrooms, game (wild boar and pheasant) and fish from the Tyrrhenian Sea. These dishes are complemented by local wines such as Chianti and Brunello di Montalcino.

Many dishes have a close bond with poor cuisine of the past, a cuisine based mainly on the use of imaginative Tuscan unsalted bread and typical food of the times when people could not help but use their wits to make the best products available.

Tuscan cuisine includes also developed and sophisticated dishes. These include meats with a "dolceforte" ("sweet and strong") preparation, coming from the splendor of the Renaissance courts, where astounding guests was more important that satisfy the palate!

Every city has its own specialties. And this is easily found if one considers the many sweets and cakes typical holiday: the Gingerbread and Ricciarelli of Siena, the Cantucci of Prato (Prato typical sweet almond), the Chestnut (sweet chestnut flour typical of Lucca), the Zuccotto (typical of Florence) and Pie with Bischeri (a sweet Easter period, typical of Pisa, with rice, candied fruit, chocolate, raisins, pine nuts and liquor).