Dreaming of a Summer Tuscan Meal

I was reading this post written by Enzo while it is trying to snow outside and it made me think wistfully about the wonderful summer meals we have.

Is there such a thing as a typical Tuscan meal? That is the question and a difficult one to answer. The Tuscan Region is large, has a long coastline and hills, mountains and rivers.  The agriculture is as diverse as the landscape although there is a common denominator: Cucina Toscana is “cucina povera”, which means local ingredients and simple cooking. Generally Tuscan food is earthy and filling, especially in our part of Northern Tuscany.

We are surrounded by mountains and woodland. Agriculture is hill or even mountain farming. Life in the past was hard and people are still sturdy. In Lucchesia where we live ingredients are beans, spelt, corn, chestnuts, black cabbage, mushrooms, olives, honey, ricotta and meat, a lot of meat: wild boar, beef, rabbit and pork.

A Tuscan meal is always momentous and the traditional attitude to transform what the land can offer into something memorable never fails.

To give you an idea this is a selection from various menus:

Drinks and Stuzzichini (nibbles): mini crostini and olives

Antipasto:

Zucchini flowers stuffed with ricotta and herbs

Bruschetta with fresh tomatoes

Crostini with chicken liver paté

Crostini with soft cheese and sausage meat

Potato cakes

Marinated eggplant

Cured meat: Prosciutto, Pancetta, Soppressata, Salame

Farro Salad

Mildly hot red peppers stuffed with tuna and caper sauce

Pecorino served with chestnut honey

Primo:

Home made egg pasta with ragù sauce

Risotto with local wild Porcini mushrooms

Home made limoncello liqueur, acting as a lemon sorbet to prepare the palate for the next stage

Secondo:

Rosticciana (pork ribs) with olives

Roasted vegetables

Frutta & Dolce

Fresh fruit Tart served with a dessert wine, Vino Fragolino, made with strawberry grapes, an antique variety that is still popular in our hills.

Watermelon

When confronted with the Tuscan feast it’s important to remember to pace oneself!

On another occasion we had a really spectacular three colour pasta with mushrooms. The Red came from tomatoes, the white was plain egg pasta and the green was achieved by rubbing nettles into the dough. 

Wines on the tables were mostly earthy Chianti, Colline Lucchesi red and white. We also drunk Prosecco, which not being a Tuscan wine, was a concession to the modern age.