by Diane Nocentini and Madeline Armilotta
Tuscany evokes visions of sunflower fields, clear blue skies, and delicious aromas floating through the warm breeze—central Italy at its most beautiful. The Tuscan cuisine is filled with nature’s treasures. Fragrant olive oil, fresh herbs, fresh fish and vegetables, and warm creamy cheeses abound. Over the years, the authors have collected many recipes from friends and relatives living in the Tuscan region and throughout Italy; here, they present over 150 of the best.
In Tastes from a Tuscan Kitchen, you will find a wide variety of recipes, ranging from such staples as Pasta e Lenticchie (Pasta and Lentils), Cacciucco (Fish Soup), L’Impasto (two perfect pizza doughs), to Costoletti di Maiale con Salvia e Chianti (Pork Chops with Sage and Chianti), Scaloppine al Limone (Veal Scallops with Lemon Sauce) and Polpette di Macinato (Tuscan Meatballs). Delicate crêpes are stuffed with a variety of savory fillings and covered with the perfect topping—a creamy, rich Béchamel Sauce. Then there are the sweet crêpes and charmingly named Bongo (Chocolate Profiteroles) that easily melt in your mouth. Tuscan sauces, crostini toppings fragrant with herbs, creamy risottos, even delightful ways to use leftovers—try Polpette di Patate (Italian Potato Cakes)—will have you turning again and again to this charming compilation of recipes. And the suggestions for Tuscan wines will keep your mouth watering for more.