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a tuscan feast
A Tuscan Feast
Author:
M. Allan Schanbacher
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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 Course
Crostini ai Funghi & Crostino Toscano (Mushroom Toast & Tuscan Liver Toast)
Photography by Dominique Vorillon
Second Course
Minestra 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)
