A Taste of Tuscany.
Most recipes in the book are inspired by Tuscan cuisine and the "cucina povera", poor man's kitchen, that is typical for Tuscany. We wanted them to reflect the land and its produce, as every dish we serve tells a story about the soil, the climate and the history of food in Tuscany. And our own history, too, as the Podere Il Casale community has been influenced by the many international guests and volunteers that have visited the farm over the years.
Here are three dishes as a little preview for what you will find in “Podere Il Casale - The Cookbook”.
Certainly the simplest of the recipes in this book, the fettunta - which translates to bread dripping with oil – may also be the best, or at least, the most ubiquitous in Tuscany.
A winter time essential, ribollita is true Tuscan comfort food. Made by grandmothers for many generations, it captures the earthy flavors of the land beautifully. Feel free to swap some of the vegetables for what you have on hand – the nonnas would do the same! The only components that really need to be in there are carrots and some kind of cabbage.
Roast chicken is a special occasion dish for us. This version with prunes and saffron is inspired by faraway lands, but made with our own local ingredients. It’s perfect for a family dinner on a Sunday night, accompanying tales of adventure of times past.