Do you know the expression “To make bread and pasta a healthier meal, put them in soup”? It accurately reflects Florentine traditions in the preparation of first courses. Of course, Tuscan soups are not at all like ours, but the cultures of their serving are the same. Just like us, Italians eat primo piatto soup, that is, between appetizer and main course.
In the restaurant menu you will find such names: zuppa del contadino (farm soup with a variety of legumes), zuppa di farro (with pearl barley), cipollata tiepida (onion soup, which is especially popular on cold days) and, of course, pappa al pomodoro and ribollita – “stars” of Florentine feasts.
Pappa al pomodoro Pappa al pomodoro (Pappa al pomodoro) – a thick tomato-bread soup, whose name literally translates as “pulp from a tomato.” His recipe was born thanks to the Tuscan poor who process stale bread in this way. Today it is usually made with fresh tomatoes, bread, olive oil, garlic, basil. There are two versions of cooking soup. One at a time crackers are put in the process, so the dish has a more delicate, loose texture. On the other hand, the loaf is put in a dish at the very end, receiving bread slices that are clearly felt in the total mass.
Serve hot, room temperature or chilled. The estimated cost of a serving of soup is 6-8 Euro. Ribollita Ribollita (Ribollita) – Florentine cabbage and bean stew with bread. The discoverer of the recipe is a poor peasant who warmed together the remnants of minestrone and vegetable soup. Ribollita becomes more delicious after each warming up. Hence the name of the dish, which literally translates as “re-boiling.” It is based on various types of cabbage, beans, stale bread and inexpensive vegetables such as carrots, celery, potatoes and onions.
In Italy, ribollita is considered a winter soup, as its main ingredient (cabbage) grows in the winter. Traditionally, the stew is boiled in a wood-burning stove in an earthenware pot. The cost of a portion is 10-13 Euros. Pasta Having visited Italy a little, you understand that Italians never eat pasta with the main course. Most often, it is served as a first meal. Tagliatelle The most common type of pasta in Florence is tagliatelle. These are thin and flat pasta. They can be of different lengths. Usually they are served with a sauce of porcini mushrooms (Tagliatelle Funghi Porcini) – an average price of 8-10 Euros, or with shavings of Tuscan truffles (Tagliatelle Tartufo) – the cost is about 15-18 Euros. Papardelle with boar stew
Another Tuscan favorite dish is papardelle with wild boar stew (Pappardelle al Cinghiale) – noodles resembling tagliatelle, but much wider (more than 13 mm). Previously, wild boar meat was traditionally used; today, for these purposes, animals are raised on a farm, but on a free range. Boar meat has a rich taste texture and gives the dish a luxurious aroma. At your choice, the stew sauce can be made from wild hare or goose fillet. The price of a serving of papadrell with stew is about 10 Euro.
Tortelli di Mugello Be sure to try Tortelli di Mugello (Tortelli di Mugello) – squares of pasta stuffed with a filling of potatoes, cheese and aromatic herbs. Almost every restaurant has its own signature recipe for potato tortelli. They are served with tomato sauce, or sauce from veal or wild boar meat, in the autumn, seasoned with porcini mushrooms.
Although ravioli nudi (ravioli gnudi) is not at all like pasta, Italians attribute them to pasta. This dish resembles our lazy dumplings, only spinach, ricotta and various spices are mixed with flour and eggs. You will be interested to read about: types of Italian pasta Panzanella Salad In summer, at the height of the heat, instead of pasta, Florentines prefer a less high-calorie dish – Panzanella. This is a Tuscan vegetable salad made from stale white bread, tomatoes, celery and onions, seasoned with olive oil and vinegar. The simplicity of Panzanella cooking, combined with incredible taste, at one time prompted the Italian poet Giovanni Boccaccio and painter Agnolo Bronzino to mention it in his works.
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