Cooking Tuscan style
Cooking Tuscan style is not the usual spaghetti and meatballs or baked ziti. It’s cooking with the freshest vegetables, flavorful, succulent porcini mushrooms, delicate truffles, and earthy meats like wild boar, other meats –rabbit, pork and of course, chicken.
Porcini Mushrooms
Meatballs are large, fat juicy polpetti — baked not sauteed. Sauces simmered with plump tomatoes and fresh herbs and topped with Accasciato, or Pecorino di garfagnina (two Tuscan cheeses).
Taste freshly-made pasta– tastes so different from Bertolli (off the shelf)!
Then there’s the seafood– nothing beats a bowl of meaty clams and mussels in a spicy sauce loaded with garlic and diced onions and fresh herbs.
Clams and Mussels
Gazing out at the blue-green Mediterranean waters, I slurped the meat from the clams and mussels then sopped up the sauce with the crisp, freshly-baked bread. Of course it all went down smoothly with a little Pinot Grigio.
The best way to experience Tuscan cooking is to join a cooking class . Combine a cooking class with a tour of the region and you’ll have the best of both worlds. My favorite cooking school takes us back to Arcidosso. Imagine cooking classes and daily tours of neighboring towns, vineyards, olive groves, museums and churches steeped in history, from the mountains to the sea shore. Yes– my favorite cooking school is TUSCAN WAY!
More about the Tuscan Way experience next time.
Sign up for a FREE recipe from my Tuscan cook book.
