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The Tuscan tradition
Fettunta, the perfect harmony of Tuscan cooking culture
The first product characteristic that is not equal or similar in Italy is Tuscan bread, which is characterized by lack of salt. It seems that the custom dates back to the twelfth century when, at the height of the rivalry between Pisa and Florence, Pisa stop the trade of precious sodium chloride. Even Dante pointing out that in his play when he says that in exile has proven himself "how it's like salt / the bread of others" (Divina Commedia, Paradiso, XVII 58-59).
In Tuscany, the sacredness of bread or the importance of not throwing it away but to use it even when it's stale, it is witnessed by a long series of old recipes still widespread: the panzanella, the bread soup, ribollita, acquacotta, pappa al pomodoro, fettunta, the vegetable soup, cabbage soup.
Another feature of the Tuscan cooking tradition for excellence is the use of white meat and game. The products of the farm Hague, where free-grazing chickens, turkeys, geese, guinea fowl, pigeons and rabbits together with glue, such as hare and wild boar, pheasant, and the hedgehog has always been the menus of large parties. The pig is also widely used, just think of the famous Tuscan salami, ham preserved in salt, sausages and products such as special Buristo ingenuity also a result of the poor.
Among cheese tradition focuses on the Pecorino Toscano, as to be preserved: the most famous one of Pienza and the Maremma, while there are curds and raveggiolo between soft cheeses.
A great room for desserts, where stand the famous Sienese sweets such as gingerbread, the soup of the Duke (tiramisu), torta di Cecco, and so on.
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