Book, Tuscany Favorite Recipes: Traditional Cooking

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.

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.

Author: Paola Baccetti, Laura Giusti, Franco Palandra Photographer: Colin DuttonEnglish Hardback 6x7 inches 96 pages

ISBN 978-88-95218-93-9