Things to eat in Tuscany

The regions of Umbria and Tuscany—home to Florence, Siena, Perugia, and Assisi—aren’t just beautiful, but boast delicious food, too! Their cuisine is known for being simple, seasonal, and lovely

Ribollita. A thick, hearty vegetable stew, with its origins in Tuscany’s cucina povera.

Pappa al pomodoro. A Florentine soup with its origins in “cucina povera” (“poor cuisine”), this is a stew of tomatos and (preferably day-old) bread.

Panzanella. A salad of tomatoes… and soaked day-old bread. (It must be hearty, unsalted country bread!). Originally, this salad was onion-based, not tomato-based. Popular in the summer in Florence.

Lentil soup. In Umbria, this hearty, classic fare has bits of local sausage; it’s also served in Tuscany. Often flavored with rosemary, garlic and basil, and with carrots and potatoes included, too.

Pappardelle con la lepre. Broad ribbons of pasta, served with a meaty sauce of hare, bacon and cloves. A specialty of both Umbria and Tuscany.

Tagliatelle or fettuccine with ragu. You can’t leave central Italy without trying at least one of its ragu variations. It’s nothing like what you find in the States; with little to no tomato, it’s made from simmering down minced veal or pork (or both) along with carrots, onions, celery, and lots of spices, maybe even some tartufi!

What it’s your favorite?

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Recipe: Pasta Alfredo

One of my favourite recipes. I love them... Ingredients: salt 1 lb. fettuccine 1/2 c. heavy cream 1/2 c. butter 1/2 c. freshly grated Parmesan, plus more for sprinkling Freshly ground black pepper 2 tbsp. chopped parsley In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain. Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Remove from heat. Add cooked pasta and toss until coated in sauce. Garnish with parsley and serve immediately.

Wonderful food in Kracow

Traditional Polish cuisine flows from the melting pot of diverse influences as befits country at the world crossroads, inhabited by traveled and novelty-happy entrepreneurs, merchants, soldiers and worldly gentry. In the metropolitan Krakow considerable contingents of immigrant Germans, Italians, Jews, Hungarians, Scotsmen, Czechs, Austrians, etc. also left their mark on the city’s menu over ages. Pierogi (dumplings) – A sort of pasta shell stuffed with meat, spices and vegetables. Kotlet schabowy – A tenderised pork shnitzel dipped in egg and flour and coated in breadcrumbs. Served with – you guessed it – dill and scoops of creamy mashed potato. Barszcz – Beetroot soup thickened with sour cream and served with hunks of bread Kielbasa – Honky sausages served with fried onions and……DILL! Placki ziemniaczane – Potato pancakes served with a rich beef goulash What is your favorite?

Recipe: Super Quick Tomato Basil Cream Pasta

Very easy and cheap recipe... Super Quick Tomato Basil Cream Pasta Serves Two 1 Large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended) 1/2 Cup Raw Cashews 1 Tbs Tomato Paste 1/4 Cup Water 2 Tbs Olive Oil 2-4 Cloves Garlic, minced, optional 6 Ounces (ish) Whole Wheat Spaghetti 1 tsp Salt (edit: upped from 3/4!) 2-3 Tbs Wine or Water, optional 1-2 tsp Freshly Cracked, Coarse Black Pepper 1 Large Handful Fresh Basil Leaves, chopped Put a large pot of salted water on to boil. Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth. Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally. If desired add wine/water to thin out the sauce. Tas...

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