This presentation is done by Krishna Sigaya as one of her projects on ITALIAN REGIONS in her Italian 10 class (AY 2013-2014) at the University of the Philippines under Prof. Emanuela Adesini.
2. TUSCANY during the MIDDLE AGES
Extremely SIMPLE
food best describes
the CUISINE of
tuscany.
The meal usally
comprises of SALAD,
LEGUMES and MEAT.
3. FLORENCE
CAPITAL of TUSCANY
Florence is famed for
its RIBOLLITA, steaks
and tripe.
Doughnuts and pastry
with icing sugar are
famous during periods
of CARNIVAL.
4. PRATO and NIEVOLE VALLEY
* Prato is known for its
CANTUCCINI which
they dip in Holy Wine
* Nievole Valley has an
outstanding menu
based on FRIED
FROGS& the famous
SORANA BEANS
5. PISTOIA
GIBLET SOUP (the
prisoner) is famous in
Pistoia. Also,
"BRIACHINA" (red &
green salad) &
"BERTOLI" (dried apples)
"NECCI" type of food
from the mountains
6. LAMPORECCHIO & LUCCA
BRIGIDINO from Lamporecchio is considered to be
Tuscany's special delight.
Lucca's local specialty is the BUCCELLATO.
7. GARFAGNAN & COLONNATA
A cereal used by the ancient Romans is called
SPELT in Garfagnan. The area of Colonnata
gave birth to PORK LARD.
8. VERSILIA & PISA
Tuscan PESTO
ismore delicate than
the original version
from Genoa. Also
BEFANINI and CECINA
are some of the
famous pastries from
Versilia.
Pisa is rich
in BISCHERI and
truffles.
9. LIVORNA & MAREMMA
CACCIUCCO is a
traditional recipe from Livorno.
Serve best with Tuscan wine &
toasted bread
Inventedto feed the local
cowboys & charcoal
burners, ACQUACOTTA is a hit
in Maremma. Other famous dishes
are SOSPIRI, BIRILLI & ZUCCATA
10. CASENTINO
In Casentino mouth-
watering dishes like
SCOTTIGLIA and
PANINA can be
found.
FRUGIALE and even
SBRICIOLONA are also
famous to locals and
tourists .
11. SIENA
Thich home-made spicy dish served with
hare/meat sauce is famous in Sienese table.
PICI and PANFORTE are the best in Siena.
12. BUONCONVENTO
Bread is very important for the Italians. That is why the
small town of Buonconvento can be proud of their
BREAD MUSEUM.