So, you're headed to Italy! Before you're ready to say "ciao," you may want to know some of the local traditions, customs, or just a general "what to expect." Recently, part of the VBJ team traveled to Tuscany, spending time in both the Florence and Lucca provinces. Each day we had local food in osterias (casual restuaraunts), ristornanti (fine dining), and trattorias (somewhere in the middle). On one of our favorite days we took a cooking class, (something we love to offer clients), and made our own food, and walked away with authentic recipes to taste beyond our travels. What we love about the Tuscan meal is that each dish tells the story of Tuscany - simple ingredients and full of flavor that invites the table to savor each bite. This is the Tuscan way - respecting timeless traditions, moving through the day deliberately and slowly, and basking in the sun by the countryside. To inspire your next trip, let's embark on this journey of culinary experience in Tuscany.
Antispasti
Antipasti directly translated means "before pasta." Antipasti is to literally prepare you for pasta, so this dish is typically lighter, more bitter and savory (think: vinegar and salt), and also has lots of color. This may be a salad or vegetable dish. We set out to make our four courses and began with Panzanella or "bread salad," consisting of crumbled bread over cucumbers, tomatoes, onions with oil and vinegar.
You may also be familiar with the term aperitivo and think "wait, what's the difference?" The main difference is aperitivos are not their own plated course. Oftentimes aperitivos come even before antipasti, so this is when your first round of Prosecco with olives and local cheeses and meats, and bread comes to the table. Don't worry if the first course already sounds like a lot of food. The Tuscan way is to eat smaller portions so you can have the best of all courses.
Primo
On to the first course - and now that you have had the antipasto, you are ready for ...drumroll, please... the pasta! In Tuscany, pasta is revered not only for its taste but for its ability to unite generations around the family table. In Tuscany, pici - a thick, hand-rolled pasta - or pappardelle - delicate ribbons - are popular variations that are coated in meat sauces or grated with truffle harvested from the nearby forests. These are not the only options, as ravioli are also popular in this region, and something you can learn, as we did, to make on your own - stuffed with ricotta, spinach, and lemon. Each bite tells a story of craftsmanship and heritage that brings to life a love for Tuscany.
Secondo
The second course is for the meat. Typically with this portion of the meal, you would order a side dish - or contorni - for a vegetable to accompany your meat. Meat in Tuscany can come from the land or the sea, typically a beef or fish dish. Meat dishes are simple in ingredients and fresh. When we cooked the meat dish at our class, we made a few incisions within the meat for garlic, rosemary, salt, and pepper and it was cooked in white wine and olive oil. Simple, yet it accented the dish perfectly. Now, as a long-standing vegetarian myself, when I opted for a second course it was typically a caprese salad or eggplant dish that had some protein. Both of which were delicious in company with the rest of my courses.
Dolce
Finally - time for dessert! To top off the experience, dolce - equally as simple and seasonal as the previous courses. We made our own almond cantucci - a Tuscan biscotti - paired with Vin Santo, a local dessert wine. We were taught that Italians don't eat their cantucci with espresso. Instead, they dunk it in the Vin Santo for four seconds and then enjoy. The Vin Santo gives almost a caramel-like taste to the cookie. Or you could go for something more rich like tiramisu. I had a tiramisu at Lucca's ristornante Carbone, and I swear it changed my life.
Buon Appetito!
Each course of a Tuscan meal is a testament to the region's rich agricultural heritage, passion for sharing the culinary arts, and respect for food as a medium to tell a story and create memories. Hopefully, this inspires you to savor not only the food but also the culture that makes Tuscany such a popular destination.
If you are drooling over all this talk of Tuscan food - we are right there with you. Schedule a consultation so can enjoy all Tuscany has to offer.
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