Places to visit
The magical atmosphere of Tuscany must be discovered day after day in all its nuances: walking in the cities of art, by bike in the parks, by the sea or tasting its many typical products in a unique naturalistic, cultural and historical heritage that has fascinated everyone for centuries.
Located in the heart of the Livorno Maremma, surrounded by green hills, Bolgheri was a small fiefdom of the Della Gherardesca counts, but with ... continue
The Roman Villa
CHICKPEAS FLOUR PIE
The large underground cistern of the park of San Vincenzino was used to satisfy the water demand of the Roman Villa.. continue
FROM LIVORNO TO PIOMBINO
LA VIA DEI CAVALLEGGERI
it is a path that from Porta a Mare to Livorno touches the Boccale tower, the Calafuria tower, the Romito tower, the Castiglioncello tower ... and after about 200 km it reaches Piombino ...continue
A UNIQUE PLACE IN THE WORLD
San Gimignano is an ancient village of medieval origin, also known by the nickname of "Manhattan of the Middle Ages" due to the numerous ... .continue
THE MOST BEAUTIFUL BEACHES
THE WHITE BEACHES
The White Beaches constitute a stretch of about five kilometers of the sandy coast of the municipality of Rosignano Marittimo in Tuscany, between the hamlets of Rosignano Solvay and the center of the hamlet of Vada. Bathed by the Ligurian Sea, they are located at the extreme northern edge of the Maremma coast.
CITY OF ALABASTER
Volterra is an Italian town of 9 656 inhabitants in the province of Pisa in Tuscany. It was one of the main city-states of ancient Tuscany (Etruria), ...continue
Siena, located in the heart of Tuscany and surrounded by hills, is one of the most beautiful medieval cities in Italy. Fulcrum of the city is the famous Piazza del Campo ....continue
With its bays, pine forest and cliffs, it is a Tuscan seaside resort that combines the combination of culture and relaxation ...continue
The current Gulf of Baratti was once one of the most important Etruscan ports on the Tuscan coast ...continua
When summer arrives in Tuscany, the typical dishes of this region concern both seafood and land cuisine. The dishes, often accompanied by exceptional wines of which the region is rich with internationally renowned labels, are tasty and simple:
a first origin of the dish seems to be reported from the peasant use of not throwing anything away, especially if it was food and bread, as the basis of rural nutrition, was certainly so, since its preparation, purely homemade, was carried out once a week and then stored without waste even after days. When the bread becomes particularly dry it was wet so as to revive it and then flavor it with the available vegetables.
The other origin seems to lead back to the fishermen and their custom of bathing the bread they brought on board the fishing boats with sea water when they went out to sea for days and days.
500g Tuscan stale bread soaked in water and vinegar, 2 cucumbers, 1 red onion, 4 tomatoes, 1 sprig of basil, a little extra virgin olive oil of our production (ask Pietro), salt and pepper. anchovy)
the bread is left to soak in water and then squeezed until it crumbles and breaks into pieces to mix with the other ingredients.
Tuscan bruschetta or "FETTUNTA"
A good Tuscan bread, toasted, with garlic, our extra virgin olive oil, salt and pepper. With these ingredients we will prepare the Fettunta Toscana .
the grandmothers prepared it and it was an excellent healthy low-cost snack, today it is a tasty snack to combine with an aperitif or a good glass of wine and an indispensable element of summer grills.
Commonly called " bruschetta " throughout Italy, the Tuscan fettunta, which regenerated stale bread, is a unique dish, rich in taste and known throughout the world.
The fettunta was born in the peasant houses of Tuscany, as a way to use stale bread. Today the bruschetta have gone beyond our borders and have become a dish known by all gourmets.
- Slices of toasted scapo bread (without salt)
- Tuscan extra virgin olive oil
- Salt and a pinch of black pepper
Rub the garlic on the toasted bread and grease the slice abundantly with extra virgin olive oil, season with salt and pepper and enjoy your meal
Variant:boil a black cabbage, after removing the central coast, in salted water. Once the cabbage is boiled, pass it in a pan with minced garlic and extra virgin olive oil; after this you can spread it on the crunchy base of toasted bread.
The typical fish-based Livorno dish par excellence is CACCIUCCO . Let's see what it is and how it is prepared:
Inside this soup there are different varieties of fish, molluscs and crustaceans. Each ingredient that makes up a self-respecting cacciucco is part of all those poor fish that are easily available on the market.
The various fish are cooked at different times, since each type has cooking times to be respected, so that it will flavor well with the tomato.
The traditional recipe provides that the cacciucco is composed of thirteen different types of fish, although normally a lower number is used at most. Generally it is served very hot on the table with a slice of bread previously toasted and flavored with garlic.
LA CECINA AND 5&5
Another local symbol is the chickpea cake, a simple recipe prepared with chickpea flour, water, extra virgin olive oil and salt.
It is a savory pie that is obtained by mixing together some flour (obviously rigorously obtained from the processing of chickpeas). Its shape is round and has poor origins. In the city, the original one should be cooked in a wood oven, preparing the dough well in advance because it will have to rest for at least 4 hours.
The chickpea cake often accompanies another Leghorn dish belonging to the street food category: the 5 and 5. It is a simple sandwich optionally seasoned with aubergines in oil (Tuscan extra virgin olive oil) and "obligatorily" with the chickpea cake .