is emerging finally back, the back room of taste. With the support of Food Sloow now known association for the protection of authenticity, and Andrea Gasparri, a man of strong vocation as host, and has really superfine taste, we would propose the choice of meats, sausages and cheeses of Tuscany are the most exciting meats and cheeses that select us as Bottega directly, personally, piece by piece. The Val d'Orcia and Maremma Pratomagno Casentinese are our primary reference, but also the tradition of Certaldo and Norcia, artistic and of course taking into account land Carmignano.
This blog is meant to be a place that is home to the recipe, but be careful, not necessarily tied to tradition. It 's very interesting YOUR RECIPE! That time I did not think was so good, or so beautiful, that time when you too astonished and perhaps surprised, improvised recipes, arranged, Scazzi .... but very good. And what about cod?! It would be nice to start with cod
: spappiamo that the cod is one of the most discussed of the repertoire Tuscan dishes, a dish that has made and continues to make laws, create rivalries and claims of paternity. This "land of fish" only in my part (the little village of Poggio alla Malva, three hundred souls between the yes and no) I met at least twenty five different ways to prepare it: it goes from boiled salt cod with chickpeas or beans to the Florentine (which coincides with that for many Livorno) that is floured, browned, and did go with onions and tomatoes, also reported by Artusi. Then write your recipe here, let us dream!
soon
Paul Pecchioli
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