Tuscany advisor from Samuele Sodini – For a truly enchanting holiday in one of my Tuscan Villas.

Almonds for Tuscan biscotti

A typical Tuscan biscuit from Capalbio – Tuscan biscotti

Ingredients:
5 eggs
1/2 kg of sugar
flour as is necessary
400 gr of shelled almonds
lemon rind (grated)
just a tip of leaven for walnuts

Arrange the flour on the pastry board, break off eggs and to shake them, add the sugar, the lemon rind, the almonds,  and a tip of leaven. Paste to get a soft paste. Form some rolls and put them in a buttered pie.
Put into an oven with moderate temperature for about half an hour.
After,  cut rolls in little slices large as a finger, put back in the oven again the biscuits to obtain the optimal cooking.

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Tuscan Pizza

If you want to eat a savoury pizza don’t never forget the good ingredients: tomato, mozzarella and capers!
In Tuscany is possible to eat the same pizza that you can find in Naples!

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Traditional tuscan food

Are you looking for  traditional tuscan food?
Good, here you found the historic restaurant “Carignano” in Lucca. It’s a typical restaurant that offers tuscan specialities, bistecca alla fiuorentina, from the charcoal grill, many delicious traditional dishes, served ina friendly and relaxed atmosphere, but prompt service!
First class fresh local ingredients, new well appointed wine list with over 70 italian wines.
Quick fixed price lunch menu with many choices, private dining rooms for parties and meeting, open air summer terrace.
At your disposal menu for special occasions, dinner parties, birthdays, children’s parties etc..
The restaurant has ample private parking.
Carignano restaurant offers pizzeria with wood fired brick oven and a new menu, freshest ingredients and prompt service!

Restaurant “Alla Cantina di Carignano”
Via per S. Alessio 3684 Località Carignano – LUCCA – www.lacantinadicarignano.com

Open every day!

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Tuscan salami, Mondiola from Garfagnana

Tuscan salami from Garfagnana!
If there is one animal whose role can be considered essential to the diet and gastronomic tradition of the Garfagnana, it is for sure the pig.
Every part of it is used  into typical delicious cured meats, such as biroldo, bondiola, and lard, represents “a ritual” in which entire rural families have always taken part.
These products have also recently received a quality trademark recognition.
Among the traditional preserved meats, we can mention special Tuscan salami: Mondiola, a fresh salame flavoured with bay leaves, the tasty lard of the Serchio valley, flavoured with herbs, and the biroldo, il prosciutto Bazzone.

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