Frittelle di cavolo are delicious cabbage-and-cheese fritters from Maremma in Tuscany that make an easy and hearty appetizer or snack. In this recipe, you will learn how to create them using an easy batter that you fry until golden-brown for crispy perfection – enjoy them hot or cold seasoned with salt and pepper. This is an excellent way to use up leftover cabbage while enjoying traditional Italian countryside cuisine!

Ingredients:

• Half medium cauliflower
• 2 tbsp chickpea flower
• 2 eggs
• 1 tbs mustard (optional)
• 2 tbs grated parmesan
• vegetable oil for frying
• salt & pepper
• Parsley

Preparation:

• Clean the cauliflower, cut it into florets and boil it until tender.
• Drain it, put it in a bowl and mash it with a fork.
• Add the cheese, mustard, salt, beaten eggs, parsley and finally the flour.
• Mix well and let it rest for 5 minutes.
• Meantime, heat the oil and fry the fritters by spoonfuls: brown them on both sides.
• Drain on kitchen paper and serve the fragrant cauliflower fritters.

NOTE: You can also cook them in air fryer after spraying them with olive oil.

Cacciucco is a traditional fish soup from the coastal areas of Tuscany, especially the port city of Livorno. It is made with a variety of fish and seafood, simmered in a tomato-based broth flavored with garlic, sage, red pepper, and wine. The soup is served over toasted bread rubbed with garlic, which absorbs the rich and spicy flavors of the broth. I learned this recipe from a chef here in Maremma, where I live.

Cacciucco is a dish that reflects the local catch of the day, so there is no fixed recipe or exact number of ingredients. However, it is customary to use at least five types of seafood, one for each “c” in cacciucco. The seafood is cooked in three stages, according to their cooking times: first the mollusks like octopus and squid, then the firm-fleshed fish like cod and monkfish, and finally the delicate seafood like shrimp and mussels.

Since some of the fish and seafood used in cacciucco may not be available or common in other countries, you can substitute them with similar ones that you can find locally. For example, you can use red snapper for the firm-fleshed fish, and shrimp, jumbo shrimp, or prawns for the crustaceans. You can also add other types of seafood that you like, such as clams, scallops, or lobster. The important thing is to use fresh and good quality seafood, and to cook them just until they are tender and juicy.

Ingredients:

• 3 tbsp (45 ml) of olive oil
• 1 pinch of red pepper flakes
• 1 pinch of fennel seeds
• 4 garlic cloves, finely minced
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 1 small octopus, cleaned and sliced
• 1 lb (450 g) of squid, small, cleaned and sliced into rings
• 2 cups (480 ml) of white (or red) wine
• 2 sprigs of sage
• 4 cups (960 ml) of tomato sauce
• 8 cups (1.9 l) of fish stock
• Salt and pepper, to taste
• 2 lb (900 g) of clams, cleaned
• 1 lb (450 g) of monkfish tail, cut into 6 pieces
• 1 lb (450 g) of gurnard, cut into 6 pieces
• 1 lb (450 g) of red snapper fillet, cut into 6 pieces
• 6 slices of bread, toasted
• 2 garlic cloves
• Parsley, chopped, for garnish

Preparation:

• In a large pot over medium heat, heat 2 tbsp (30 ml) of olive oil and add the red pepper flakes and fennel seeds. Add the onion, garlic and celery with a pinch of salt and cook until soft, about 10 minutes.
• Remove the vegetables from the pot and set aside. Increase the heat to high and add the remaining 1 tbsp (15 ml) of oil with the octopus and squid. Cook until the seafood releases some liquid and it evaporates, about 5-10 minutes.
• Add the vegetables back to the pot along with the wine and sprigs of sage. Simmer until reduced by half, about 10 minutes. Add the tomato sauce and 4 cups (960 ml) of fish stock and simmer for 30 minutes, stirring occasionally, until the octopus is tender.
• Add the remaining 4 cups (960 ml) of fish stock to loosen the stew. Season with salt and pepper to taste. Add the clams, mussels, langoustines, monkfish, gurnard, and red snapper, and cook for another 15 minutes, or until the shellfish open and the fish is cooked through.
• Toast the bread slices and rub them with the garlic cloves. Sprinkle some parsley over the bread and serve with the stew.

NOTE: Use fish heads and bones to make the fish stock.

Acquacotta, or “cooked water”, is a traditional vegetable soup from the Maremma region in Tuscany. It was originally made by farmers with water, stale sourdough bread, onions, olive oil, and whatever vegetables and herbs were available. This soup is simple, but flavorful and can be enhanced with fish, eggs, or cheese. Acquacotta can be made with yesterday’s bread or toasted fresh bread, a “soffritto” base consisting of finely chopped onions, garlic, carrot, and celery, and then add tomatoes and cook for 15 minutes. At the end, you add the eggs and grated cheese and serve hot. Perfect for brunch or a light lunch, It is gluten-free and vegan (if you leave out the eggs and cheese). You can add four cups of Tuscan kale chopped or any other leafy greens in the last ten minutes of simmering to make the dish more colorful and nutritious. The kale will soften and wilt, giving the soup a slightly bitter taste and texture.s will wilt and soften, adding a slight bitterness and a chewy texture to the soup.

Ingredients

Serves 4 people.

• 4 onions
• ½ celery
• 500 g (17.6 oz) San Marzano tomatoes
• 1 hot red chili pepper
• 2 l (8.5 cups) vegetable broth
• 4 eggs
• 4 tablespoons of extra virgin olive oil (EVO)
• 1 bunch of basil
• Salt to taste
• 8 slices of Tuscan bread
• 100 g (3.5 oz) pecorino romano cheese

Preparation:

• Peel and thinly slice the onions. Chop the celery and the carrot. Cut the chili pepper in half and remove the seeds. 
• In a large and deep pot over medium heat, heat some olive oil and sauté the onion, celery, carrot, garlic, and chili pepper until soft and golden, about 5 minutes.
• Add the peeled tomatoes and the vegetable broth. Season with salt and pepper. Bring to a boil, then lower the heat and simmer for 15 minutes.
• Add salt and pepper.
• Scoop the soup into individual terracotta bowls.
• Crack an egg in a separate dish, and then slide into the terracotta bowl.
• Sprinkle Tuscan pecorino cheese (less salty than its Roman counterpart) and let rest for 3-5 minutes, or until the eggs are set to your liking.

NOTE: The eggs will only partially cook in the hot soup. If you are like me and like your eggs well done, transfer the bowl with the cracked eggs to a broiler, and cook for a couple of minutes.

The crostini di Fegatini or chicken liver pate is one of the most popular and delicious appetizers in Tuscan cuisine. The crostini are made from toasted bread and a spread of savory ingredients, such as chicken livers with onion, sage, capers, anchovies and wine. These chicken liver pate crostini are traditionally served along with cheeses and cured meats. This dish originated in ancient Rome, when the Romans served fish and meat with slices of bread to dip into sauces or ground beef. The modern crostini di fegatini version was derived from this dish. In the Middle Ages crostini were a separate dish, especially among the poor, who made them with stale bread or the less desirable cuts of meats. Crostini di fegatini are so delicious that they quickly conquered nobility palates and spread to other European courts.

If you want to try this classic and mouthwatering recipe, follow the steps below and enjoy the authentic flavor of Tuscany. Buon appetito!

Ingredients:

• 500 g (1 lb) chicken livers, trimmed and chopped
• 1 small red onion
• 3-4 fresh sage leaves
• 1 tbsp of fresh rosemary (or 1 tsp of dry one)
• 20 g (2 tbsp) Extra virgin olive oil, plus a knob of butter
• 300 ml (1 and 1/4 cups) chicken broth, preferably homemade
• 2-3 anchovy fillets, rinsed and roughly chopped
• 80 ml (1/3 cup) dry white wine or Marsala wine
• Salt and pepper to taste
• 1 baguette or country loaf, sliced and toasted

Preparation:

1. Clean the chicken liver by removing any membranes and/or fat.
2. Rinse thoroughly and pat dry.
3. In a large skillet over medium heat, heat the olive oil and melt 1 tbs butter.
4. Add the onion and cook until it becomes translucent.
5. Add the chicken livers and season with salt and pepper, keeping in mind that more salt will be added by the anchovies later on. So, slightly undersalt them now. Sauté for about 10 minutes, turning occasionally, until browned.
6. Add the sage and most of the wine (leave 2 tbsps for the end) and let it evaporate.
7. Transfer the chicken livers and their juices to a food processor and pulse until coarsely chopped.
8. Add the broth and cook for 15-20 minutes, making sure it’s not too loose or too dense.
9. Stir in the anchovies and cook for a few more minutes, until the anchovies dissolve.
10. Add 1/2 tbsp of butter.
11. Adjust the seasoning if needed. Transfer the liver paste to a bowl and let it cool for at least 30 minutes.
12. Spread the liver paste over the toasted bread slices and serve warm or at room temperature.
    

Schiacciata is a Tuscan staple, perfect as a snack or as a bread alternative in sandwiches. At a cafe, you’ll typically find sweet pastries on one side and savory focaccia sandwiches on the other.

Historically, schiacciata was a simple, practical dish often consumed by farm workers. The ingredients are straightforward: flour, extra virgin olive oil, water, and salt. This recipe requires a gradual rise over 1 1/2 days, so, start the day before. The secret to excellent results lies in a combination of high dough hydration (i.e., more water), long rise, and little yeast. Schiacciata and focaccia may look the same but they taste different. The reason is that schiacciata is pressed down or flattened to create a crispier, more delicate crust. While focaccia is thicker, commonly topped with herbs, olives, or vegetables, schiacciata may also feature toppings, though they are typically less complex and simpler. Also, schiacciata is lighter and crispier than the denser focaccia. In fact, some are sold in grocery stores, and they are so thin that look and taste like crackers.

Ingredients:

• 550 g (1 lb + 1/4 cup) of flour
• 4 g of fresh yeast
• 400 g of water
• 80 ml (1/4 cup) of extra virgin olive oil

Preparation:

1. Crumble the yeast into 1/4 cup of the water and stir to melt.
2. Pour the flour into a mixer or use a bowl and a spatula, if kneading by hand.
3. Gradually add water, then incorporate salt and olive oil and mix thoroughly.
4. Transfer dough to an oiled board and spread out. Allow it to rest for approximately 10 minutes.
5. Fold it onto itself 3 times (see picture below).
6. Transfer it to a bowl and cover it, and let it rest at room temperature for 1 hour.
7. Move it to the refrigerator for a 24-hour rest.
8. The following day, remove it from the refrigerator and fold it 3 times.
9. Transfer it to an oiled bowl and let it rest at room temperature for 5-6 hours.
10. Place it on a floured surface and use your fingers to create indentations throughout, starting from the border.
11. Finally, transfer it to an oiled pan, and add 2 tbsp of oil on the surface. Press the surface with your fingers all over.
12. Let it rest for 30 minutes.
13. Bake at 350°F (180°C) in the lower part of the oven for 8 minutes, then an additional 5 minutes in the top part of the oven.
14. Cut the schiacciata and fill it with cold cuts or vegetables.
    

Farinata di Ceci, also known as Cecina or Torta di Ceci, is a thin and crispy flatbread made with chickpea flour, water, olive oil, and salt. It is a traditional dish from the coastal areas of Tuscany, especially Livorno, Pisa, and Lucca, where it is often sold in bakeries, pizzerias, and street stalls. Farinata di Ceci is usually eaten plain, sprinkled with black pepper, or stuffed with cheese, ham, or vegetables. It can also be served as an appetizer, a snack, or a light meal.

Legend has it that farinata originated in the Middle Ages. Specifically, the Battle of Meloria, 1284, when the naval fleet of Genoa faced the maritime Republic of Pisa. During a bad storm, chickpea sacks and oil barrels overturned onto the Genoese galleys. They mixed with the saltwater that had accumulated due to the bad weather. The sailors, who were very hungry and with limited provisions, decided to let the batter dry out in the sun and then cooked it in the oven. The result, contrary to all expectations, was not only edible, but also tasty. In 1447, the dish was so popular that a decree was passed mandating only good quality oil be used for its preparation. Farinata was consumed in the past on All Saints’ Day and New Year’s Day. The city’s port area was the main location for wood-fired cooking. In Turin and Genoa, as well as in Pisa, where the dish is known by the name “cecina”, it can be found in pizzerias and bakeries. It is also sold in Turin in round or square shapes. It is known by different names in each city, town or territory, as it does with many regional specialties. In Savona, the dish is known as “turtellassu,” whereas in La Spezia, it’s called “Faina,” or “Faine” in Sassarese (in Sardinia). It is called “Torta di Ceci” in Livorno. It is a staple in Italian street food texts, including those of Stanislao porzio, Slow Food, and Gambero Rosso.

Ingredients:

• 1 cup (120g) chickpea flour
• 1 1/2 cups (375ml) water
• 3 tablespoons (45ml) extra-virgin olive oil, plus extra for greasing
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• Rosemary leaves (optional)

Preparation:

Batter:

In a mixing bowl, whisk together the chickpea flour and water until you have a smooth batter. Let it rest for at least 1-2 hours, or preferably overnight.

• Preheat your oven to 450°F (230°C).
• Stir in the olive oil, salt, and a generous amount of freshly ground black pepper into the batter.
• Grease a baking dish or a cast-iron skillet with olive oil. The traditional farinata is made in a shallow, wide pan.
  
  Bake:
• Pour the batter into the prepared pan, making sure it’s evenly distributed.
  • Optionally, sprinkle rosemary leaves on top.
  • Bake in the preheated oven for about 20-25 minutes or until the farinata is set and the edges are golden brown.
• Serve:
  • Once cooked, let it cool slightly before slicing. Farinata is typically cut into wedges and served warm.
• Note: Chickpea flour may also be labeled as garbanzo bean flour or besan. Feel free to customize by adding other herbs, such as thyme or sage.

Lampredotto is not just a sandwich, it’s a must-do in Florence. This iconic Florentine food is a culinary adventure with as many variations as the city. Trusted tripe vendors, and street food trucks partner to offer this unique concoction.

Lampredotto is the quintessential Florentine food. It’s made from a boiled bovine stomach, which includes celery, onions, tomatoes, and parsley. The ‘lampredottai,’ who operate in four-wheeled carts throughout the city, season the meat with pepper and salt or spicy oil and serve it in a salted bun called the semelle. This is then soaked in cooking broth, and served dripping. Lastly, a parsley-based green sauce tops the meat.

Ingredients:

Preparation:

In a large pot, bring 3 liters of water to a boil.

1. Add the halved onion, chopped carrot, celery, tomatoes, parsley, and basil to the boiling water.
2. Season with salt and add the whole piece of lampredotto.
3. Reduce the heat, cover, and simmer for about an hour.

Salsa Verde:

• Fresh parsley
• Capers
• Red onion
• White wine vinegar
• Garlic
• Extra virgin olive oil

Instructions:

1. Prepare the Green Sauce:
   • Finely chop fresh parsley.
   • Add capers, finely diced red onion, and minced garlic to the parsley.
   • Drizzle with white wine vinegar and extra virgin olive oil.
   • Mix the ingredients well to create a flavorful green sauce

Assembling the Sandwich:

1. Open the sandwiches and dip the slices into the cooking broth.
2. Place the lampredotto on the bread and season with salt and pepper.
3. Generously spread the green sauce for an authentic Florentine taste.

Buccellato is a type of sweet bread originally from Lucca, Tuscany. The dough is rich and buttery and is flavored with raisins, orange zest, and anise seeds. Shaped as a ring, spiral, or decorated with a cross pattern, Buccellato is aromatic, flavorful, and usually eaten as a dessert or breakfast food.

In the recipe below, we are using zibibbo raisins, a specialty from Sicily. In Tuscany, you can also find cantucci cookies make with these uniquely flavored raisins. They are soaked in Vin Santo, a wine often paired with desserts. It adds a special flavor and aroma to the raisins. You can find zibibbo raisins on Amazon. They are made in Sicily. Try them!

Ingredients:

• 500 g (3 and 1/2 cups) of unbleached flour
• 50 g (1/4 cup) of sugar
• 50 g (3.5 tbsp) of butter
• 20 g of fresh yeast or 7 gr of active dry yeast
• 2 eggs
• 1 glass of milk
• 50 g (1/4 cup) of Zibibbo or other dried grapes
• 2 tsp of anise seeds
• A pinch of salt

Preparation:

1. Mix a fountain in the flour, and then add sugar, butter, yeast, salt and one of the two eggs, milk and some warm water.
2. Form a soft ball of dough by gradually including the raisins (possibly softened with some liquor if you are not using the zibibbo variety) and anise seeds. Let the dough rest for about 1 hour.
3. After the dough has risen, roll it into sausages with it (or doughnuts), and make a slight cut with a knife on the top of the dough to help it rise. Let it rest for another 1 hour.
4. Preheat the oven to 180°C (350°F – gas mark 4). Melt the sugar into the hot water to make a syrup, then pour it over the egg white and beat with a fork until frothy. Brush the buccellato with the syrup of water, sugar and egg white and bake for about 45 minutes, until golden brown. Let it cool completely before slicing.

The name “Gnudi” in Tuscan dialect means naked. It’s pronounced “noody” (where “gn” represents the same as the ‘ny’ as the Spanish Niño).

The name comes from the fact that this rustic dish is made with the same ingredients as those used for ravioli stuffing: ricotta, spinach, egg, and grated cheese, but without the pasta dough, hence, naked. They are a rustic dish, cooked in boiling water and then seasoned with butter and sage, or tomato sauce. They are typical of Maremma and Mugello regions, where sheep farming and rustic food are common. They are very easy and quick to make. Your guests will be impressed! Make sure not to overcook them. Scoop them out of the boiling water as soon as they come to the surface (2-3 minutes).

Ingredients:

• 500 g (17.6 oz) of fresh spinach
• 250 g (8.8 oz) of sheep’s milk ricotta
• 1 egg
• 50 g (1.8 oz) of grated Parmigiano Reggiano DOP cheese
• 40 g (1.4 oz) of all-purpose flour
• Salt, pepper, nutmeg to taste
• 50 g (3.5 tbsp) of butter
• A few sage leaves
• More Parmigiano Reggiano DOP cheese for serving

Preparation:

• Place the ricotta in a colander to drain the whey.
• In a pot, add the washed spinach, cover with a lid and cook over low heat for 7-8 minutes, until wilted.
• Transfer the spinach to a colander and let them cool down, squeezing out the excess liquid.
• Chop the spinach and put them in a bowl. Add the drained ricotta, salt, pepper, nutmeg, egg and grated Parmigiano Reggiano DOP cheese. Mix well.
• Add the flour and stir to combine, forming a homogeneous dough.
• Take a small amount of dough, about 18-20 g (0.6-0.7 oz), and shape it into a slightly flattened ball. Place it on a tray and repeat with the rest of the dough.
• Sprinkle the gnudi with a little flour.
• Bring a large pot of water to a boil. In a large skillet, melt the butter with the sage over low heat.
• Cook the gnudi in the boiling water, until they float to the surface. Drain them and transfer them to the skillet.
• Gently toss the gnudi to coat them with the butter and sage sauce, without breaking them.
• Serve the gnudi hot, with more grated Parmigiano Reggiano DOP cheese on top.

Sogliola ala fiorentina, a traditional Florence dish, is sole fillets on top of cooked with spinach and overed in a tasty white sauce. It can be paired up with a dry wine like Pinot Grigio. This dish is a delicious way to enjoy fresh seafood and vegetables at the same time. Perfect for lunch, brunch and dinner. It can be paired up with a dry wine like Pinot Grigio.

Ingredients:

• 1 cup (240 ml) of dry white wine
• 1/2 cup (120 ml) of fish stock
• 2 pounds (900 g) of fillet of sole
• 3 tablespoons (45 g) of butter
• 2 tablespoons (15 g) of flour
• 1/2 teaspoon (3 g) of salt
• 1 pound (450 g) of fresh spinach
• 1/4 cup (25 g) grated Parmesan cheese
• 1/2 lemon (juice)
• 1 clove of garlic
• 1 small white onion
• Thyme

Preparation:

• Combine the wine and the fish stock, or the water, in a large skillet; bring to a boil. Lower the heat and add the fillets of sole; poach gently for about 10 minutes or until the flesh flakes easily when tested with a fork. Remove the fish from the liquid, cover and keep warm. Boil the liquid until reduced to 1 cup and take off the burner.
• In a different and smaller skillet melt 2 tablespoons of the butter, stir in the flour and the salt until well combined. Gradually stir in the reduced wine mixture and cook over medium heat, stirring constantly, until thickened.
• Start the oven and preheat at 425 degrees F (220 degrees C).
• Meanwhile, cook the spinach: bring a medium pot of water to a boil, add 1 teaspoon salt, stir, then add the spinach and cook for 3-5 minutes. Drain well then stir in the remaining butter.
• Butter a baking dish large enough to accommodate all the fillets, place the spinach on its bottom in an even layer. Arrange the fillets of sole over the spinach then pour the wine and butter sauce over the fillets and finally sprinkle the top with the grated Parmesan cheese.
• Place in the oven and bake until the cheese becomes golden brown. Serve right away.