Category: Italy Recipes

Today you will learn more about this typical Tuscan dish! We will then make together the authentic pici cacio e pepe recipe and the summer version!   Pici cacio e pepe, a mix of Roman and Tuscan cuisine. It is a dish that I really like and I am happy to tell you about today, since it combines my Roman origins with one of the most beautiful places in Italy, in my opinion, the wonderful Tuscany. In Rome, cacio e pepe is usually served with tonnarelli pasta. In this version, however, we find pici, a type of fresh pasta made with water and flour, which in Tuscany they prepare with meat sauce or with the classic Aglione sauce, typical of the Val di Chiana. In this article, I will explain how to make chef-proof pici cacio e pepe and reveal my secrets, because even though this may seem like a very simple dish to make, it actually needs a few tricks to make it creamy and tasty.   Pici cacio e pepe, let's start with the ingredients! But what is cacio e pepe, really? Before I give you the doses to make pici cacio e pepe, I would like to tell you and explain more about the ingredients we will use.   1. Types of pasta: Pici, very similar to tonnarelli, are a type of fresh, long pasta, usually made with durum wheat flour, water and salt. Similar to spaghetti but thicker and irregularly shaped, they are perfect for this recipe as the cacio e pepe cream sticks very well to this type of pasta.   2. The Cheese – the so-called “cacio”:   Pecorino is a mature cheese made from sheep's milk. For the Roman version, Pecorino Romano is used, as it is characterised by a strong and decisive

Here is a short guide on traditional Tuscan Food! Discover the best known classic Tuscan dishes in the world and where to savour Tuscan cuisine with real Experts!   Tuscan food is strong and simple at the same time, with few ingredients and an intense flavour. Tourists from all over the world arrive in Florence, the capital of Tuscany, to taste the Fiorentina steak. The so-called Bistecca Fiorentina is cooked rare and has got an intense red colour, like the heart of this region which, by offering traditional recipes, has consolidated an international reputation. Tuscan cuisine is one of the oldest Italian regional cuisine. Tuscan recipes remain unchanged and we can still today find them on local tables. An example of all is today's use of no-salt bread and its reuse for many classic Tuscan dishes such as Panzanella salad, Pappa al pomodoro and several traditional soups. A poor cuisine, historically marked by breeding and agriculture, with a significant production of high-quality cheese, meat and cured meats. In this region, the Master butcher is a pillar of the Tuscan culinary tradition. Important Tuscan foods are also vegetables and legumes: we find them in many tasty soups with a rustic character. In Tuscany food is always paired with fine wines. Therefore we cannot fail to mention the local wine production and how to pair wine with traditional Tuscan dishes (we will see the best food and wine pairings in the article!). Your journey to discover the best food from Tuscany starts now!   Table of Contents Tuscan appetizers Tuscan first courses Tuscan main courses Traditional Tuscan desserts Savour Classic Tuscan dishes with Experts!     Below you will learn all the secrets of the most popular Tuscan dishes: from the black crouton with chicken livers, through the Pici and the countless