Panzanella, ribollita, buccellato, delicious Tuscan dishes

Panzanella, ribollita, buccellato, delicious Tuscan dishes

Panzanella is the name of a delicious Tuscan summer dish.

It is a simple dish from peasant origins and very easy to do, without even needing for cooking. It was consumed by people who, in the fields to work, had to be away from home all day. The main ingredients are the “panzanella” bread (although in reality, to be truly faithful to the original recipe it would be better to use the Tuscan loaf), tomatoes, cucumbers, red onion, basil, salt, pepper, vinegar and oil.

 

Ribollita is undoubtedly one of the most popular dishes of the cuisine in Tuscany.

It might remember a kind of soup, for the wide variety of vegetables used to achieve it. Ribollita has origin in the country. The kind of cooking and the same composition lead to think that this is a very humble dish. The name means “boiled again” and refers to the fact that to prepare this dish you should use cooked vegetables made by the meals of the previous days and then cook them
again together with stale bread, adding a little oil after cooking. In ancient times it was tradition to prepare ribollita on Friday in large portions, using the leftovers of the week, and then eat the following days making boil every time.
In every corner of Tuscany there’s a specific recipe for ribollita, but, in all its forms, you must use mandatory beans and green and black cabbages.

 

Buccellato is the most typical sweet in Lucca, created in 1450 by local pastry chefs to delight the palates of the nobility town.

Buccellato is so called because it’s derived from “Buccella”, which is Latin for bite; for the ancient Romans the buccellatum was a round loaf formed by a crown of sandwiches, “bucellae”. The modern Buccellato of Lucca, originally presented in fact a donut shape and was always on the Sunday tables of Lucca.
It is a tasty dish although very simple: inside a sweet and soft dough rich of raisins, while outside is brushed with a layer of sugar and egg, which gives him the typical brown shiny. Not by chance everyone says that “Those who come in Lucca and do not eat buccellato is like they had never been” confirming the important link between the food and the same city.
Enjoy your meal!

“Come & See Italy” offers specific lessons to learn how to make tagliatelle, ravioli, gnocchi, pizza and many other typical Italian delicacies, especially Tuscan.

WP Facebook Auto Publish Powered By : XYZScripts.com