All About Italian Food

Wild Boar 'Cinghiale' | Funghi Porcini | Extra Virgin Olive Oil | Classic Tuscan Combinations | Italian Pasta sauce

Food in Tuscany tends to be left natural and simple. The quality of the produce is fantastic and, as a result of this, there is reluctance to stifle the natural flavours found in the raw ingredients. Seasonings on meat rarely venture further than salt, pepper, Rosemary and perhaps some garlic.

Take for example the 'Bistecca Fiorentina', a famous cut of beef which has two filets, provided by the prized Chianina cow. Eight minutes a side and onto the plate. A sprinkle of salt and a bottle of Chianti wine to dissolve the fat. Perfect!

But it doesn't stop with the meat, the vegetables are also staggering. Prepare to be completely blown away by simple things like a roasted potato or the 'fiori di zucchine', flowers of Courgette plant dipped and deep fried in a batter made from beer.

Find any cookery book on Italian food and you'll see the impact Tuscan cuisine has made - there is no other region in Italy that has added so many classic dishes to the hall of fame. Here are some of the regions floor stoppers to look out for.

Cinghiale

Wild boars roam the woods around Tuscany and during the hunting season many of these find their way onto the plates of hungry Italians. Unlike it's farm-bred relative the Cinghiale is a heavy meat, more akin to a pheasant or grouse, and is roasted whole on a spit for many hours with traditional seasoning.
Availability: During the months of August/September.

Funghi Porcini

Droves of families take to the forests in Tuscany at the crack of dawn in search of the prized Funchi Porcini. It is law that those foragging for this delicous fungus must apply for a licence to be able to pick these freely. At the end of a days searching in the woods, the Porcini's are carefully washed, padded dry in breadcrumbs and fried in olive oil. There are many variations, one to cook them in wine, olive oil and garlic until tender, while purists will permit the head of the mushroom to be dropped like an umbrella over a filet steak.
Availability: Throughout the year. Fresh in October and November.

Extra Virgin Olive oil (EVOO)

Italy produces world famous extra virgin olive oil, and Tuscany produces the best. Generally an extra virgin olive oil is defined as the oil that comes from the very first pressing of the olive. Each subsequent pressing lowers the final quality and taste (but these extractions are used for cooking/frying). We remain convinced that nothing Extra Virgin ever makes it out the region of Tuscany, despite what the label says. A good olive oil will be cloudy and will have a slightly peppery taste. EVOO affectionados will drizzle it over a piece of roasted bread with a light sprinkling of salt.
Availability: Throughout the year. Fresh December/January/February (look out olive oils labelled 'Olio Nuovo').

Classic Tuscan food combinations

Just as we English have some unique food combinations - bread sauce with Turkey, mint jelly with Lamb or marmalade with bacon (the writers favourite) so to, do the locals of Tuscany.

Peeled figs and salami - Take fresh figs available in the summer months, and eat them with salami.

Pecorino and Pears - a desert pear served with Pecorino cheese. There is a saying that goes "Al contadino non glielo far sapere quant'è buono il formaggio con le pere!" (Don't let the farmer know just how good is cheese with the pear) because he'll it all of it!

A special Italian pasta sauce (serves 4)

Ingredients

4 teaspoons of pesto sauce
1 red onion (diced)
2 cloves of Garlic (finely chopped)
500 grammes of Mushrooms (chopped)
1/2 cup of White wine (cooking wine)
1/2 teaspoon of Dijon mustard (optional)
1 teaspoon of pepperoncino (cayenne pepper if not available)
Salt & Pepper to Garnish
Olive Oil
Serve with: 1KG of penne rigate pasta

Preparation

The sauce: Put 5 tablespoons of olive oil in a frying pan, heat and then add in the onions and garlic, fry until caramelized. Next add in the chopped mushrooms, seasoning with salt and pepper, and then frying slowly until cooked (you may need to add more olive oil as the mushrooms will absorb it as they cook, it's important not to drench the mushrooms in the oil, add just enough to keep them from burning). With the mushrooms cooked add in the white wine, pesto sauce & pepperoncino then heat until the wine has been reduced. Finally add in the Dijon mustard and cook for a further 2 minutes.

The Pasta: Boild a large quantity of water (3 litres) and add one desert spoon of rock salt. Add in the Pasta and cook for the required time. In the UK the pasta of De Cecco is available at most stores and is a good quality. Avoid own brands at all costs.