Subscribe Today
Give a Gift
Customer Service

For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining

A Tuscan Feast

Author: M. Allan Schanbacher
Issue: January, 2007, Page 226




In Italy’s Tuscany region, eating is an event to be savored. Local, seasonal ingredients are used to create several courses, served in small portions and enjoyed over an extended period of time. Here... we present authentic cuisine from the chefs at La Canonica di Cortine in Tuscany’s Chianti region.


First CourseCrostini ai Funghi & Crostino Toscano (Mushroom Toast & Tuscan Liver Toast)
Photography by Dominique Vorillon

Second CourseMinestra di Fagioli e Farro
(White Bean & Farro Soup)
Third Course Baccalà alla Livornese
(Braised Salt Cod)                       



Pasta course Penne e Sugofino &
Pappardelle al Cinghiale
(Penne With Fake Sauce &
Wide Egg Pasta With Boar Sauce)
Salad Course Panzanella
(Bread & Vegetable Salad)     


Dessert Course Torta della Nonna
(Grandmother’s Cake)         
Final Course Biscotti di Prato
(Twice-Baked Cookies)          


Subscribe Today!