Tuscany Favourite Recipes: Traditional Cooking

The 30 traditional recipes in this volume tell the story of Tuscan cuisine, with its strong, confident flavours that come not only from the gentle hills but also from the mountains and the Tyrrhenian Sea.

Panzanella, bruschetta, and cecina to start. Pappa al pomodoro, ribollita soup and pappardelle pasta in boar ragout as frst courses, followed by mains like sliced Chiana beef tagliata, cacciucco alla livornese chowder, and salt cod. And closing on a sweet note: cantucci cookies, ricciarelli, zuccotto and panforte pastries.

Author: Paola Baccetti, Laura Giusti, Franco Palandra Photographer: Colin Dutton

SPECIFICATIONS English Hardback 6x7 inches 96 pages ISBN 978-88-95218-93-9