sabato 27 febbraio 2010
Tuscan cuisine has developed in one of the most fertile regions in Italy, where the abundance of olive groves , vines , pasture for livestock , fields for corn and vegetables and sea full of fish , heve given birth to a tradition whose simplicity is never a synonyn of poverty.
Will its honest, genuine and robust flavours , is a perfect reflection of the straighforward character of its creators.
Its basic ingredients recuer with amazing frequency :
beans , peas, chick peas, broad beans , game, ox, fowl and pig offal , artichokes , cardoons, rosemary , present even in these!
from this array of simple ingredients the traditional dishes , with their roots firmly embedded in time-honoured peasant culture , come to life.