Panzanella is an Italian salad made from pieces of stale, moistened bread, with the addition of tomatoes, onions, or basil, and a dressing of vinegar and olive oil. The salad is a specialty of Tuscany, where it is usually served in the summer, making use of the fresh summer vegetables that are in season.
Panzanella can sometimes include other additional ingredients such as cucumbers, olives, and cheese. It is believed that panzanella was invented out of necessity, as a means to utilize unwanted ingredients, such as stale bread. The salad was first described in the 1500s, in a poem by a famous artist and poet named Bronzino.
MAIN INGREDIENTS
Crostini di cavolo nero is a traditional dish originating from Tuscany. It's made with cavolo nero (dark green, curly Tuscan kale), olive oil, garlic, salt, pepper, and a few slices of rustic bread such as pane casareccio. The cavolo nero leaves are cooked until tender, then placed on toasted and garlic-rubbed slices of bread.
The dish is seasoned with salt and pepper and generously drizzled with olive oil. Crostini di cavolo nero is traditionally served as a light appetizer.
Gurguglione is a rich vegetable stew originating from Elba. In the past, it was a typical dish for the miners of Elba, but nowadays it's usually served as a side dish accompanying meat and fish. It consists of a variety of vegetables such as green peppers, zucchini, eggplants, onions, and tomatoes, with the addition of basil, parsley, and olive oil.
The ingredients are seasoned with salt and covered to slowly simmer and cook in their own liquid. It is believed that the name gurguglione means to gurgle, referring to the fact that the vegetables gurgle as they cook.
MAIN INGREDIENTS
Fagiolini alla fiorentina is a traditional dish originating from Florence. The dish is usually made with a combination of green beans, onions, garlic, olive oil, fennel seeds, peeled tomatoes, and salt. The onions and garlic and cooked in olive oil over low heat until tender.
The fennel seeds, salt, and tomatoes are added to the pan, and the tomatoes are then gently crushed. The mixture is simmered for about twenty minutes before the beans are added to the pot and cooked until tender. Once done, fagiolini alla fiorentina are usually served as an accompaniment to roasted or grilled meat dishes.
MAIN INGREDIENTS
Farinata di cavolo nero is a traditional cucina povera soup originating from Tuscany. It's prepared with a combination of cavolo nero Tuscan kale, carrots, celery, onions, garlic, canellini beans, tomato purée, maize flour, olive oil, rosemary, and sage.
The beans are cooked with the sage, garlic, and rosemary until tender. The vegetables are chopped and sautéed in olive oil, followed by the kale, tomato purée, and beans. The pot is filled with water, brought to a boil, then the flour is mixed in and the soup is cooked until all ingredients are tender.
MOST ICONIC Farinata di cavolo nero
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