Tuscany

"Bollotte" Chestnut

Peeled steamed chestnuts. soft - rich in fibers - good source of potassium and magnesium.

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Buristo (PAT)

A typical spiced pork-blood sausage, it is shaped like a horse-shoe, tied at both ends and has a typical dark red color. The blood is mixed together with little cubes of fat (“ciccioli”), water, spices, salt, pepper, cinnamon and bread crumbs. It is stuffed into pig gut, cooked in water, dried and cooled. It is produced all over Tuscany.

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Finocchiona toscana (PAT)

It has the typical cylindrical shape of salami, a pink color and an intense aroma and flavour of fennel (from which it takes its name). Selected pork cuts are minced and mixed with salt, pepper, garlic, red wine and fennel seeds.

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Formaggio caprino delle Apuane (PAT)

This cheese is a typical product of the provinces of Massa-Carrara and Lucca. It a is a fat, white cheese made from goat’s milk and can be semi-hard or soft. The crust is thin and white or pale yellow. The short (40 days) maturing often takes place in natural caves.

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Mortadella della Lunigiana (PAT)

Mortadella della Lunigiana is U-shaped, tied at the ends and has a bay leaf in the middle. It is made from parts of the haunch, the shoulder, the back, the belly and the cheek of the pig. Everything is ground and seasoned with pepper and other spices.

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Pancetta apuana tesa (PAT)

Pancetta apuana tesa is made with pork belly fat and rind left in marble basins for aging. The Pancetta listato has its upper side covered with herbs and spices and its lower side protected by the rind. Both sides are streaked because of the alternation of layers of fat with layers of muscle.

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Pane toscano

Tuscan bread is a naturally leavened bread, baked in a wood-burning oven. It is famous throughout Italy for being sciocco, or “unsalted”, enhancing the delicious dishes of Tuscan cuisine.

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Panforte di Siena (IGP)

This medieval sweet is a mixture of honey, candied fruit, almonds, dried fruit, sugar and spices. It can be white, covered with powdered sugar, or black, with a covering of spices. Its flavour is sweet with an aftertaste of almonds and a scent of spices, lighter if covered with powdered sugar and very intense if covered with black spices.

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Pecorino toscano (DOP)

Tuscan Pecorino has ancient origins dating back to Etruscan times. It can be soft (fresh) or semi-hard (matured). It is made with full fat sheep’s milk. The fresh version has a yellow rind and white inner, with a tender texture and sweet flavour.

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Prosciutto bazzone della Garfagnana e della Valle del Serchio (PAT)

The name “bazzone” derives from the very elongated ham’s shape that is reminiscent of the bazzo, or “pronounced chin”.

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Ricciarelli di Siena (IGP)

The origins of Ricciarelli are linked to those of marzipan, whose production dates from the fifteenth century in Siena, when the local newspapers reported the existence of marzapanetti working in convents or apothecaries. They are made by working a baked dough of almonds, sugar and albumen.

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Rosso toscano (IGT)

Tuscan red wine is made from grapes that are suitable for cultivation throughout Tuscany. The color ranges from ruby red to a dark red; it has primary and secondary aromas, and tends towards greater complexity as it ages; a young, unpretentious taste suited to a wide range of foods. Enjoy it with cold cuts, red meat and matured or fresh cheese.

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Salsiccia di cinta senese (DOP)

The Cinta Senese pig is a breed of very ancient origins that still lives in the wild of Tuscany’s woods,  eating cereals and acorns. The Salsiccia di cinta senese is made with simple, natural ingredients: prime meats, garlic, pepper and salt. Thanks to its softness it can also be eaten raw spread on bread.

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