The pleasures of Tuscan cuisine are derived from the simple flavours of the area's genuine products. The dishes are simplicity itself, a quality which, however, combines with the natural refinement of flavoursome dishes. These dishes are not necessarily as popular as some would like to think, given that the roots of Tuscan cuisine are firmly entrenched in French cuisine, left there by the chefs of Catherine de' Medici. These traditional recipes are reinvented by the hands of passionate cooks day after day, and which never fail to impress diners. |
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| ANTIPASTO | |
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> Croutons with pâté
A simple dish for preparing the palate for the rustic cuisine of the Tuscan countryside. | |
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| SECOND COURSE | |
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> Wild boar salmis
Tuscany has always been an area rich in game and the recipes for cooking it are handed down from generation to generation. Wild boar features heavily in the cuisine of the Tuscan countryside, and this is just one of the many ways to prepare it. | |
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| SIDE DISH | |
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> Battered artichokes
Tuscany is the home to these delicious vegetables which are cooked in a variety of ways. Battered artichokes are easy to prepare, delicious and ideal for a dinner with friends. | |
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| DESSERT | |
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> Cantucci biscuits and Vin santo
Perhaps one of the best known desserts in Tuscany, undoubtedly the most famous in Prato, it only came into being in the XIX century but immediately made its mark thanks to its delicious simplicity. | |
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