Tortelli maremmani
The Maremma tortelli are a first course of fresh filled pasta. The tortelli have a square and large shape and are made with egg pasta. The filling is made with ricotta and spinach, nutmeg and parmesan. In some variations instead of spinach they use chard or borage. The traditional sauce for these tortelli is the succulent meat sauce, preferably of Maremma wild boar. It can also be prepared only with butter, sage and grated pecorino.
Maremma tortelli photo unpezzodellamiamaremma
Peposo toscano
The Tuscan peposo is a meat dish, originally from Impruneta. This recipe is linked to the furnaces used to cook the bricks (cotto of Impruneta is a renowned artisan product). The workers, that were called fornacini, put a pan into the furnace with various ingredients covered with wine and they put it out a few hours later. Today we can enjoy a Tuscan peposo with Chianina beef cut into pieces, garlic, pepper and lots of red wine, preferably Chianti, after a long cooking you get a tender meat with a strong flavor, served with slices of toasted Tuscan bread.
Acquacotta
Acquacotta is a typical dish of Maremma. It is a soup with humble origins, which was made with various ingredients depending on availability, its name indicates that the main ingredient was precisely the water. It was prepared with wild herbs such as wild chicory, beans, borage, dandelion, sometimes it was enriched with lard or pork rind. Today they also use celery, carrots, onions, olive oil, and in some versions there is also the egg. Is served hot with Tuscan bread.
Trippa Montemeranese
A festival is dedicated every year to the Montemeranese Tripe to celebrate this unique and loved dish. Cooked with tomato sauce and beans is one of the most popular and ancient dishes made with offal. The tripe was considered a poor man’s dish until recent times because it really is a cut of meat that was “recovered” in the poorest families. Today more and more restaurateurs are rediscovering these tasty and inimitable traditional recipes.
Pici al ragù photo blog.toscana
Pici al ragù
The Pici are fresh pasta made with flour and water, similar to thick spaghetti. A rich meat sauce is prepared with veal, beef marrow, sausage, onion, celery, carrots, red wine and tomatoes. The excellent meat sauce should be cooked for a long time over low heat, to get a smooth and tasty sauce. Pici with meat sauce are served with a sprinkling of pecorino.
Pappa al pomodoro
The tomato soup is a simple dish with peasant origin. It is made with stale bread, tomatoes, basil, garlic, olive oil, salt and pepper. A small sauce is prepared and then the bread is added, a simple and delicious recipe, can be served hot or cold.
