My Tuscany : recipes, cuisine, landscape / Lorenza De' Medici ; photography by John Ferro Sims.

Format:

Book

Author/Creator:

De' Medici Stucchi, Lorenza, 1926-

Contributor:

Sims, John Ferro.

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Italian--Tuscan style.

Cooking, Italian.

Tuscany (Italy)--Description and travel.

Tuscany (Italy).

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

160 pages : color illustrations, maps ; 26 cm

Place of Publication:

London : Duncan Baird, 2003.

Summary:

My Tuscany combines a marvellously evocative personal narrative with authentic regional recipes and breathtaking photography. Join Lorenza de' Medici -- renowned host of the famous The Villa Table culinary school -- on a mouth-watering journey through the picturesque landscape and tantalizing gastronomy of Tuscany, province by province. Capturing all the magic of the Tuscan spirit, this book includes vivid descriptions of the regional towns and wonderful accounts of local customs and traditions. Of course, special emphasis is given to the "prodotti tipici" -- Tuscany's unique culinary treasures. Along your journey, feast your eyes on the stunning photography of John Ferro Sims. Each photograph captures a special detail about the region or its foods -- the changing light of the seasons against the landscape, the passion of the characters who live there, and the subtle textures and colours of the produce. This is a book for anyone who has ever visited Tuscany and been enchanted by its landscape, delicacies and people -- or for those who simply have a passion for gastronomic adventure. With thirty recipes, specially photographed in Lorenza's own Siena kitchens, My Tuscany is guaranteed to bring the delicious tastes of Tuscan cooking into your own home.

Contents:

Siena and its province 14

Pinzimonio (Raw vegetables dipped in olive oil) 19

Ribollita (Twice boiled bean soup) 25

Polpettine rifatte (Meatballs in tomato sauce) 30

Rapini all'aglio (Broccoli raab with garlic) 31

Panello con l'uva (Flatbread with grapes) 39

Florence and its province 42

Schiacciata al ramerino (Flatbread with rosemary) 47

Malfatti di spinaci (Spinach and ricotta dumplings) 51

Arista arrosto morto (Roasted pork loin) 56

Patate in tegame (Braised potatoes) 57

Zuccotto (Florentine pudding) 65

Arezzo and its province 68

Frittura di salvia (Fried sage leaves) 73

Pappardelle sulla lepre (Pappardelle with hare sauce) 77

Scottiglia (Mixed braised meats) 82

Fagioli all'uccelletto (Beans in tomato sauce) 83

Castagnaccio (Chestnut cake) 87

Grosseto and its province 88

Crostini di fegatini (Chicken-liver toast) 93

Acquacotta maremmana (Vegetable egg soup) 97

Cinghiale in agrodolce (Wild boar in sweet and sour sauce) 100

Teste di funghi in cartoccio (Mushroom caps cooked in foil) 101

Cenci (Fried pastry) 107

Massa-Carrara, Lucca, Pistoia, Prato and their provinces 108

Bruschetta al lardo di Colonnata (Toasted bread with lard) 113

Minestra di farro (Emmer soup) 119

Seppie in zimino (Cuttlefish with spinach) 124

Carciofi al funghetto (Sauteed artichokes) 125

Biscotti di Prato (Almond biscuits from Prato) 131

Livorno, Pisa and their provinces 132

Fiori di zucca ripieni d'acciughe (Zucchini flowers stuffed with anchovies) 137

Spaghetti all'astice (Spaghetti with lobster sauce) 141

Zuppa di cozze (Mussel soup) 144

Peperoni al forno (Roasted peppers) 145

Torta di mele e pinoli (Apple and pinenut cake) 151.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

1904292666 :

9781904292661

OCLC:

52565978

Online:

Laurie Burrows Grad Collection Home Page