GIRO D’ITALIA – TUSCANY
SEPTEMBER 1-5
Tuscany's cuisine is deeply rooted in the land, shaped by its rolling hills, fertile countryside, Mediterranean climate, and proximity to the Tyrrhenian Sea. The region's food reflects a tradition of simplicity and seasonality, where fresh, local ingredients are allowed to speak for themselves. Olive oil, beans, tomatoes, vegetables, herbs, grains, and rustic breads form the foundation of many dishes, while the coast brings an abundance of fresh fish and seafood to the table. Tuscany's agricultural landscape and strong farming traditions have also influenced its use of meats, particularly pork and game. Together, these influences create a cuisine that is rustic, hearty, and deeply connected to the region-simple in technique, but rich in flavour and tradition.
ANTIPASTI
PANZANELLA TOSCANA
Toasted bread, ripe tomatoes, basil, red onions, EVOO
ZUPPA DI CAVOLO NERO
celery, carrots, white onions, tuscan kale, cannellini beans, fresh herbs, homemade vegetable broth
CROSTINI TOSCANI
Chicken liver patè (cream & butter), on a toasted baguette, topped with crispy capers
PRIMI
PICI AL AGLIONE
hand rolled thick tuscan noodles with tomato sauce & a mild tuscan garlic
PAPPARDELLE AL CINGHIALE
wide ribbon noodles with braised wild boar ragu
TAGLIATELLE AI FUNGHI TRIFOLATI
Fettuccine, mixed organic mushrooms, Italian truffle paste, garlic, parmigiano, olive oil, fresh herbs
SECONDI
POLLO ALLA CACCIATORE
Braised chicken with tomatoes, garlic, rosemary, olives and red wine
PEPOSO DEL IMPRUNΕΤΑ
slow braised beef in a red wine reduction with black pepper
POLPO ALLA GRIGLIA
grilled octopus over a cannellini bean pureè with sautéed spinach