Tuscany is known for her delicious food and it is, of course, one of the main highlights of any trip to the region. However, as much as most dishes involve cheese, tomatoes, pork, pasta and other lovely ingredients, some have components that may seem strange or unappetising to some of us from other parts of the globe. Yet, the Tuscans swear by these dishes and, if they say it, surely they are worth a try on your next trip?
Lampredotto is a traditional Florentine street food which is considered a fundamental part of Florence's food identity.
It was originally a poor person or workman's sandwich. By the fifteenth century, however, restaurants were already beginning to sell the sandwich at lunchtimes and by the nineteenth century, coloured stalls that were pushed or cycled from place to place, were dotted across the city.
Today, the dish is so popular that there is now even an app which can be downloaded to help you locate sellers in the city. While a favourite to locals and passionately backed by food bloggers, critics, chefs and laymen alike, the thought of the contents can put some people off. Not only is it tasty, quick and inexpensive but it is also quite a nutritious meal and good for those watching their figures. So, why not give it a try on your next visit to Florence? If you're brave enough, find a villa with internet in Florence and grab a lampredotto sandwich while wandering the historic streets of the city.
Another Tuscan favourite is a dish that makes use of the blood, rather than the offal. We may be used to this in meaty, savoury dishes, but this dish sees it incorporated into a sweet dish, pork blood cake. Sound dubious? Then, why not try out the recipe below and make your mind up for yourself.
Ingredients
Pastry base:
200g plain flour
100g cold butter
2 tbsp cold water
Filling:
473ml/a pint whole milk
473ml fresh or frozen (thawed) pig’s blood
340g dark chocolate (at least 70% cocoa), broken into small pieces
453g sugar
1/2tsp vanilla
Method
Base:
1. Tip flour into a mixing bowl. Cut cold butter into small pieces and add. Rub the butter into the flour and continue until it looks like breadcrumbs.
2. Sprinkle in 2 tbsp cold water and mix with a round-ended knife until the mixture starts to come together. Put the dough onto a work surface sprinkled very lightly with flour. Knead lightly to form a smooth ball.
3. Roll out the dough and use it to line a flan tin. Chill for 30 mins.
4. Heat oven to 200C, bake for 15 mins.
Filling:
1. In a double boiler, heat water until simmering. On medium heat, heat the milk and and sugar together until sugar is dissolved, stirring. Stir in vanilla.
2. Add the dark chocolate and stir until it is melted.
3. Add the pig blood and stir. Cook until the mixture has a custard or pudding like consistency.
4. Remove from heat. Add to base.
While this might not be your thing, such dishes certainly only add to the fascinating food culture of Tuscany.
It was originally a poor person or workman's sandwich. By the fifteenth century, however, restaurants were already beginning to sell the sandwich at lunchtimes and by the nineteenth century, coloured stalls that were pushed or cycled from place to place, were dotted across the city.
Today, the dish is so popular that there is now even an app which can be downloaded to help you locate sellers in the city. While a favourite to locals and passionately backed by food bloggers, critics, chefs and laymen alike, the thought of the contents can put some people off. Not only is it tasty, quick and inexpensive but it is also quite a nutritious meal and good for those watching their figures. So, why not give it a try on your next visit to Florence? If you're brave enough, find a villa with internet in Florence and grab a lampredotto sandwich while wandering the historic streets of the city.
Another Tuscan favourite is a dish that makes use of the blood, rather than the offal. We may be used to this in meaty, savoury dishes, but this dish sees it incorporated into a sweet dish, pork blood cake. Sound dubious? Then, why not try out the recipe below and make your mind up for yourself.
Ingredients
Pastry base:
200g plain flour
100g cold butter
2 tbsp cold water
Filling:
473ml/a pint whole milk
473ml fresh or frozen (thawed) pig’s blood
340g dark chocolate (at least 70% cocoa), broken into small pieces
453g sugar
1/2tsp vanilla
Method
Base:
1. Tip flour into a mixing bowl. Cut cold butter into small pieces and add. Rub the butter into the flour and continue until it looks like breadcrumbs.
2. Sprinkle in 2 tbsp cold water and mix with a round-ended knife until the mixture starts to come together. Put the dough onto a work surface sprinkled very lightly with flour. Knead lightly to form a smooth ball.
3. Roll out the dough and use it to line a flan tin. Chill for 30 mins.
4. Heat oven to 200C, bake for 15 mins.
Filling:
1. In a double boiler, heat water until simmering. On medium heat, heat the milk and and sugar together until sugar is dissolved, stirring. Stir in vanilla.
2. Add the dark chocolate and stir until it is melted.
3. Add the pig blood and stir. Cook until the mixture has a custard or pudding like consistency.
4. Remove from heat. Add to base.
While this might not be your thing, such dishes certainly only add to the fascinating food culture of Tuscany.