It is news of a few weeks ago the establishment of a new geographical area of origin of the Tuscan white truffle of Lucca, which is in addition to the other five historical Tuscan areas of Mugello, Casentino, Colline Sanminiatesi, Val Tiberina and Crete Senesi.
La truffe blanche de Toscane (Tuber magnatum pico) est une variété de Tuber magnatum que l'on trouve dans certaines parties du nord des Apennins (partie orientale) et dans une zone centrale assez étendue qui s'étend de la province de Pise aux frontières du Latium. Elle présente une couche externe lisse, jaune clair ou verdâtre et une chair plus ou moins marron clair à noisette, parfois nuancée de rouge vif, avec des veines claires, fines et nombreuses. Elle a des dimensions variables, de celles d'une graine de maïs à celles d'une grosse orange, tout au plus.
In the suggestive and welcoming environment of the Domus, between Roman walls and Renaissance vaults, it is possible to participate all year round to buffet tastings, lunches and dinners on menus and recipes from the Roman era. In the Calix (chalice) you can taste the Idromele or aquamulsa, an alcoholic drink produced by the fermentation of honey ... or try the Libum, the Bread of the Gods, a spelt flour focaccia cooked on bay leaves.
There are no certain testimonies about the origins of criscioletta, the dish is simple, certainly conceived at the tables of poor families of Garfagnana and handed down orally. However, it remains the recognition of the homeland traditionally identified in the town of Cascio.
It is made with a mixture of durum wheat flour, corn or millet flour, water, salt. It is an excellent substitute for bread and a classic mountain street food.
The chestnut flour of Villa Basilica, called neccio flour or sweet flour in these parts, was the so-called bread of the poor, or rather, of those who lived in the mountains. It has a hazelnut colour and a sweet taste, very aromatic thanks to the varieties of chestnuts used (carpinese and pastinese). Sometimes the Lucignana and Silvana varieties are also used; the latter is characterised by its marked sweetness.
HIGH VERSILIA HONEY
Winter in the Lucca region has the taste of some vegetables that cannot be ully appreciate until "they have not caught the cold".
Yes, because the cold mitigates the bitter note of some winter vegetables and so the people wait patiently for the first frost licking their mustache at the thought of rapini with sausages, barbe di prete (beards of priest) with new oil and gobbi in umido.
It could be nothing but a success in the city that has always traded silk, spices and other exotic things with the east.
In the seventeenth century, cocoa arrived in Tuscany thanks to the Florentine merchant Francesco d'Antonio Carletti. In the Central National Library of Florence numerous writings testify, starting from the 1600 of the heated debate about chocolate and its consumption. What is certain is that the beneficial effects of chocolate were immediately evident, first of all the calming one ... for diets there is always time.
Stuffed with strictly stale bread and so many spices dosed so that no one prevails.
For the dough not only eggs and flour, but also water, so as to make it more robust and create a pleasant contrast with the soft interior.
And the shape? Strictly crescent-shaped.
Here is the identikit of the true tordello alla lucchese, the main dish of our tradition.
