Tuscany and Florence are famous well for the mangiar, a to eat well done, composed from simple ingredients and of tastes not at all messed up. The ancient recipes have been preserved and some recipes go up again to the period etrusco, a typical dish it is Reboils her/it, the acquacotta that changes among the Florentine and the grossetano, and the less note eats up her/it with the tomato, all these they are flat simple of country origin. The dishes of the kitchen exalt the products of the Tuscan biological agriculture, the oil extravergine of olive is tasty and yielded, the tradition wants the harvest to rigorously be made to hand. The wine red or white chiantis of the grossetano are accompanied to a dish of game or to an orata to the grate even fished of the fishermen of
Castiglione of the Pescaia. If you decide to eat the beefsteak to the Florentine you must taste the meat of the cows chianine a particularly proper race for the purpose, his/her meat it is soft and tasty and above all it is genuine, in fact the cows must pasture free for the fields.
The Chianti the territory of a great Wine
The territory of the Chianti, with his to follow him of hilly landscapes of incomparable beauty, is found in the heart in Tuscany. Separated between the provinces in Florence and Siena, during the Middle Ages you/he/she was bitterly contended among the two rival cities up to when, in 1555, the Physicians imposed their hegemony on whole Tuscany.
And' difficult to trace its confinements since only the mountains of the east Chiantis separate him/it in clean and natural way from the Valdarno Superiore, the remainder territory falls through in the hills of the Arbia, of the Hilt, of the Heavy one and of the Weighs.
The oil and the territory in Tuscany
The Tuscan territory is characterized by olive-groves that they occupy, besides the Florentine hill, other three great homogeneous areas: the Montalbano that connects him to east with the territory of the province of Pistoia; the south Chianti of the chief town, with alternate olive-groves to vineyards; and the slopes of the Pratomagno that, always to south, it connects him with the province of Arezzo. Florence can be considered the province most important of Tuscany from the point of view olivicolo not so much for the extension of the surface olivetata, for which it is second to Arezzo, how much for the harvest of the olives and the production of oil owed to the greatest concentration of plants on the territory.
The typical kitchen with the recipes of kitchen
To find the Tuscan, and Florentine typical recipes, could taste the ancient tastes. The Beefsteak to the Florentine, the roast ones and the dampness typical of Florence, without forgetting some sweets facts in the house as the cantuccinis of Lawn.
