Presentazione di PowerPoint

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WALKING THROUGH TUSCANY
Liceo Scientifico Il Pontormo
Empoli (FI) Class 3F
2006-2007 Supervision by Mr Nelusco
Masi
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Welcome to Tuscany
Tuscany is a region of Italy wetted by Mar
Tirreno. Tuscany includes territorial zones as
Mugello, Maremma, Garfagnana, Valdarno, Montagna
Pistoiese, Aretino, Val dOrcia, Chianti and Val
dElsa. Tuscany is famous for its writers, as
Dante Alighieri, Giovanni Boccaccio and Francesco
Petrarca, and its painters, as Giotto but is
also famous for its territory and Art Towns
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Typical dishes of Tuscany

• Crostini di fegatini (Chicken liver Bread)
• Fettunta
• Pappa al pomodoro (Bread and Tomato Soup)
• Minestra di fagioli
• Panzanella

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FIRENZE

• Florence landscape is varied the province
  comprises a part of Apennines, Mugello and
  Valdarno valleys and Chianti hills in the North
  of Florence it rises Fiesole, a town built by the
  Etruscans and it is considered the mother of
  Florence.
• 
  Manifestations
• 
  Recipes

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SIENA

• Siena, chief town of one of the provinces of
  Tuscany, rises in the heart of the widest hilly
  area complex, the basins of Elsa river, an
  affluent of Arno, and the Arbia torrent, which
  throws into Ombrone river. The landscape, rich of
  red brick holdings is so characteristic to give
  the name to the colour earth of Siena
• 
  Typical products
• 
  Recipes
  

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• 
  Pisas magic is perceived from a
• 
  distance at the sight of the
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  unmistakable symbols of the city the
  Cathedral, the leaning tower and the Baptistery,
  which summarize the soul and the myth of the
  city. Pisa province includes the pisan plain, the
  southern side of Pisan Mount and a vast hilly
  area. The plain zone is very probably the most
  characteristic. It stretches considerably towards
  the inland and towards the sea. Once marsh
  infested and malarial today this ground is rich
  and fertile. Some centuries ago the Arno flowed
  into the sea with vast lagoons and constituted a
  kind of gulf with the passing of time the
  hydrogeological appearance of the territory has
  radically changed, and this explains Pisa
  history, too once active port and Seafaring
  Republic, today plain town. Because of the
  progressive disappearing of the beach, the once
  flourishing port, in fact, was closed little by
  little. In Larderello zone we find a territory
  characterized especially by the phenomenon of
  Soffioni Boraciferi (boric acid fumaroles). These
  are violent emissions of steam at high
  temperature and pressure from the soil crevices
  or from artificial perforations.
• Alimentary
  Traditions

PISA
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LUCCA

• Lucca is near a very beautiful hilly landscape
  which made it one of the most suggestive part of
  Tuscany. Lucca countryside is made of a rich
  vegetation in which the vine is the most common.
  There are ubiquitous noble country houses and
  farms built in the sixteenth and seventieth
  century.
• The best part of the year to visit this city
  is between the end of summer and the beginning of
  autumn, when the festivities of the city focus
  the most typical aspects of Lucca landscape.
• Alimentary Traditions
• Recipe

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AREZZO

• Arezzo rises in an ample basin on a small
  hill about 250m it dominates good part of the
  province. The landscape of Arezzo is occupied by
  mountains and hills crossed by the river Arno.
  Various shed crops can be noticed on the whole
  aretina province, as pastures and woods. Besides
  the great valleys, the cultivations are
  cereals, forages, potatoes, olives, grape.
• Manifestations
• Alimentary Traditions
• Recipe

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Class 3F

• Baracchi Eleonora
  Parigi Laura
• Barbetta Marco
  Perrone Sandra
• Braghero Mattia
  Petrilli Alberto
• Bruni Alice
  Poggianti Andrea
• Cinturino Gabriele
  Ruggeri Francesca
• Cirillo Giuditta
  Salvadori Eleonora
• Comunale Chiara
  Tinti Elena
• Cungi Marco
• Gori Valentina
  With the collaboration of
• Lucchesi Giulia
• Mastrandrea Simona Mrs
  Bruscella Grazia
• Mazzoncini Francesco Mrs
  Manetti Daniela
• Melai Simone
  Ms Merlino Laura
• Melani Jacopo
  Sister Bomboni Maria Laura
• Nencioni India
  Mrs Torcini Giuliana
• Niccolini Elisa
  Mr Urbani Renato

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Crostini di Fegatini

• If we prepare a good sauce with chickens liver
  and we spread it on a toasted slice of bread
  (dipped in a soup), we have a typical Tuscan
  crouton, that was used by old farmers. Nowadays
  Crostini di fegatini is consumed as
  hors-doeuvre tray and you can find them in every
  typical Tuscan trattorias.
• INGREDIENTS Chickens liver, Tuscan bread, half
  a onion, salt, pepper, fillet of anchovy, a
  spoonful of capers, olive oil.

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Fettunta
Is one of the simplest things in the world to
make, and can be very satisfying if you have good
extravirgin olive oil. You need a slice of
Tuscan bread. Toast it over the coals if possible
(though a toaster will do fine) gently rub it
with a cut clove of garlic (dont overwhelm with
the oil), then drizzle it with good olive oil,
plus salt and pepper.
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Pappa al Pomodoro
Finely chop the onion, leek carrot, and celery
and fry inoil in a large earthenware pan. Add
salt, the peeled and chopped tomatoes, sage and
basil and cook, adding water until it becomes
smooth and creamy, neither too thick nor too
runny. The soup should be served lukewarm, with
olive oil drizzled on top. The flavour can be
pepped up with a dash of chili pepper. The
forerunner of this dish was called Pan Unto or
Pan cotto and it contained no vegetables at
all. Indeed the original recipe was without
tomatoes, as it dates since before the discovery
of America and their arrival in Europe. The
ingredients were therefore simple and this tasty,
mushy mixture was often used to wean
babies. INGREDIENTS one onion, one leek, one
carrot, extravirgin olive oil, basil, salt, chili
pepper, unsalted hard bread, tomatoes.

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Beans soup
A popular saying affirm beans are the poors
meat, maybe just for this they were used
abundantly in rustic recipes. The beans soup was
a typical dish in winter season when, in the
sideboard, fresh products started to lack and so
dried legumes could replace them, and they
integrated nourishment with their nourishing
propriety. INGREDIENTS Short pasta or broken
tagliatelle, cannellini beans, tomatoes, porks
fat, a clove of garlic, chilly pepper, olive oil,
salt.
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Panzanella

• Its a dish composed of slices of wet bread,
  wringed and crumbled, mixed with fresh tomatoes,
  some basil leaves and little onion slices.
• These ingredients were easily found at the
  peasants table and allowed them to get satisfied
  with taste and a very little expense.
• INGREDIENTS tuscan baked bread, ripe and
  firm tomatoes, basil, a big onion, olive oil, red
  vinegar, salt and pepper.

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THE CHIANTI

• If Tuscany is in the most well-known Italian
  Regions,
  Chianti is the most characteristic land in
  Tuscany. Its name was born from Clante, that is
  to say from the name of the families of Etruscan
  origin that had populated this area, and we can
  find it in historical documents since the end of
  1200. To decide exactly the borders of the land
  named Chianti has never been easy, but its
  landscape with woods, olive-yards, vine-yards,
  cypresses, and country stone buildings show this
  so characteristic area that it is useless to
  trace its borders. When we talk of Chianti people
  always confuse the place with the name of the
  most famous Italian Wine, nevertheless Chianti
  isnt only wine. The culture, the history, the
  tradition that we can find here do, of this land,
  a unique concentrationof harmony and equilibrium
  that arent in other parts of the world.

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THE VAL DELSA

• Val dElsa is placed in the heart of Tuscany, in
  an extremely strategic location, near Siena,
  Firenze and Volterra, on the Francigena way.
• Today it is a place for visiting
  its particular natural beauties. All towns in Val
  dElsa are reunited in an organization that is
  called Circondario Empolese-Val dElsa. The
  most important towns are Empoli, San Gimignano,
  Monteriggioni, Certaldo and Vinci.

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San Gimignano

• The origins of the town are roman, the legend
  tells a small village was founded by two roman
  brothers, escaped because they had been
  accomplices in Catilina plot. The two brothers
  called the town Silvia. The name was changed by a
  modenese bishop, lived during the Medieval times.
  According to the legend, he appeared in front of
  the walls of the town during a barbaric assault.
  He saved the town by the enemies with a miracle.
  The people of the town, to thank him changed the
  name with the name of the Holy Saint. San
  Gimignano is on a hill, with its 13 towers of old
  nobles of Florence.

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Monteriggioni

• On the top of a green hill of olive groves
  near Siena, the 14 giants of the Medieval town of
  Monteriggioni lies. Monteriggioni is the senese
  door of Val dElsa.

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Vinci

• The name of this place derives from the Latin
  word vincus that means wicker. The small
  village was born during the Medieval times around
  an ancient castle built by Conti Guidi. In this
  town Leonardo da Vinci was born in 1452. He drew
  the famous Gioconda.

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Empoli

• For a long time Empoli has remained a centre
  with an agricultural and merchant economy. During
  the after war it became the centre of glass
  industry and of clothes factories of all Tuscany.
  We can visit the Ghibellino palace, Farinata
  degli Uberti square, called also Lions square,
  Victory square, the S.Andrea cathedral and the
  native house of Pontormo, a famous mannerist
  painter who was born in Empoli in 1494.

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Certaldo

• The origins of Certaldo, as many small
  villages of Tuscany, are roman-Etruscan. The name
  of the town derives from the Latin word cerrus
  that means the high ground covered by turkey
  oaks. The Medieval small village has remained
  intact. We can visit the Palazzo del Pretorio,
  the native house of Boccaccio, writer of the
  Decamerone and the beautiful churches as
  SS.Jacopo and Filippo.

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Soccer in costume

• In Signoria square it is recalled a football
  match of 1532, defiantly against Carlo Vs troops
  that were besieging the town. The tournament is
  preceded by a walk in historical procession in
  costumes of that period.

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• Typical Products
• Florence offers the widest regional
  gastronomic tradition. Fried food is particularly
  important, for example artichoke, courgettes,
  pig livers, hare pappardelle kind of pasta),
  tomato pop, tripe, lampredotto.
• We cant forget Ribollita, a special dish
  which is cooked in all Tuscany, even if with
  little variants.
• About sweets cenci, frittelle,
  schiacciata fiorentina are well-known and very
  estimated.

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Ribollita

• Preparation
• Put in a pot 6 spoons of olive oil and onion,
  celery, carrot, finely cut, make them fried a
  little and then add the thyme. Carry on cooking
  for 10 minutes, and then add the black cabbage
  clean and cut beans and then put them in two
  liters of water. Salt it and leave them cooking
  for two hours. The day after take a crock and
  anther the slices of bread and the soup with some
  slices of onion on it. Put the crook into the
  oven until the onion becomes yellow.
• Ingredients for 4 people
• 2 black cabbages 200g of Tuscan dry beans 1
  celery stalk 2 onions 1 carrot 1 thyme twinge
  olive oil tuscan bread salt and pepper.

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Typical Products

• Siena cuisine proposes all regional plates
  from Tuscany but with an emphasized use of garlic
  and aromatic herbs.
• Among the local specialities we have
  omelette, spaghetti made by hand and flavoured
  with meat gravy among the meat plates, as first
  course, the pappardelle on gravy of hare and,
  as second course the grilled steak.
• Recipes of Siena are based on 4 or 5
  essential elements. Some of the aliments that
  constitute the cuisine of Siena are olive oil,
  used a lot in every day dishes, pecorino of
  crete senesi, hard corn (with this we make an
  excellent flour) and typical products of Siena
  are the truffle of S.Giovanni dAsso and of
  Asciano, sausages and meats, made from breeding
  of chianina cows. A part of the restricted zone
  where it is produced classic Chianti is the
  province of Siena the wine obtained from most
  vineyards of that zone, instead, is called
  Chianti of Colli Senesi. Other D.O.C. wines of
  the province are Val dArbia, Vernaccia of
  S.Gimignano, Nobile of Montepulciano, as well as
  Brunello of Montalcino, a wine so well-known and
  precious that is quoted on the Stock Exchange.

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Panforte

• Traditional senese Christmas cake, owes its name
  to the shape of the pasta, a lot nourishing and
  of long duration. Known since the Middle Ages it
  is rich of dried and candied fruit, cinnamon and
  cloves, valuable spices that give the
  characteristic rich aroma to this speciality. The
  Panforte is the typical Italian cake manufactured
  at Siena following ancient recipes.
• Scald the almonds and the kernels of walnut, then
  crush, prepare and put them in oven. Place also
  the hazel nuts, after theyve been cooked, put
  everything in a sieve scald them and remove the
  scorched little skin, when theyre cleaned up,
  grind them. Pour in a bowl. Cut into little bits
  the candied fruit and the figs, then blend them
  to fruit. Spread with cocoa, spices and cinnamon
  blend the all. Pour the honey in a not tinned
  container of branch, join 175g of icing sugar.
  Put the panforte in oven until it will form a
  hard little ball, take away it and blend fruit.
  Cover with wafers a stamp with open edge pouring
  the compound. Put the panforte in oven for
  approximately 30 minutes.

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• In the zone of Pisa the dishes that prevail
  in the culinary tradition are made of fish and
  meat. Typical are recipes where prevails the use
  of the stockfish, of the anchovies, of the eel
  and of the famous CEE. These are small eels
  that can be prepared in many ways. There are also
  dishes as the wild boar in salmì and the famous
  bordino. This is the delicious soup that is
  prepared with polenta, bacon, cream of beans,
  black cabbage and onion. Another typical dish is
  the Torta co bischeri that is used to enjoy
  the day of All Saints. Its proposed both sweet
  and salted.
• The pisan cuisine extends all its particularity
  in the name of its typical plates the soup of
  white beans of Saint Michele, the bibs of fish,
  the soup of ranocchi and the soup of rice with
  the clams, the eels in ginocchioni, the CEE to
  the pisan. Mallegato, the cake of ceci, crushed
  and the buzzers, cakes with bischeri. WINES
  the Chianti of the vineyards of the province of
  Pisa have the nomination Chianti Pisan Hills.
  From the hills of Pisa it comes also the White
  Pisan of Saint Torpè (also in the types Vinsanto
  and amiable Saint Vin made with withered grape)
  and the Scudano Mount (white, red, vinsanto).

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Alimentary traditions

• The Lucchesia cuisine distinguishes itself
  for the almost total absence of greases of
  seasoning of animal origin. The alimentary
  traditions list a series of soups from that of
  slim, to the infarinata or to the garmugia.
  In the traditional lucchese cuisine appears the
  farro2, a kind of rice, dish preferred from the
  Romans this was a very pleasant food on the
  tables of the old lucchesi used above all to
  make the soup and ground for the flour of
  Farro. Also the flour in lowland. Important
  product of Lucca is the oil, definite the most
  famous oil for the fineness and it has big fame
  in the foreign countries. The honey, past
  directly from the beehive to the table, until the
  antiquity was considered above all a remedy for
  varied affections. In autumn for a long time
  lucchesi have gone to pick up mushrooms,
  strawberries and raspberries, currant, spina2
  grape and chestnuts.
• 
  Typical Products

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• Honey Honey, which comes from the hills of
  Garfagnana has specific characteristics that
  reflect the huge number of flowers of that zone.
• Produces of the underwood Especially in
  Garfagnana it is so diffused the harvest of
  blueberries, which makes a suitable flour, but in
  the valley of Serchio there are other products
  of the wood as strawberries, raspberries and
  mushrooms among which the Boletus is famous.
• Milk and Meat In the green Garfagnana It
  grazes a particular kind of cow called
  Garfagnina, which once was used for the
  production of milk and meat and to work now it
  is regarded as a genetic estate which is dying
  out. From the farms of Garfagnana they are
  chosen and commercialized in all Tuscany.
• Spelt Spelt is a very ancient cereal that
  was one of the favourites of Roman people who
  used it to feed their army. In Garfagnana it is
  still milled in ancient mills and regularly used
  to prepare a very good soup and an inimitable
  spicy cake.
• Tuscan Cigars Still now the manufacture of
  Lucca produces traditional cigars. These are
  handmade and this work represents an estate on
  hand capability.
• Wine The tradition of wine, especially the
  red one, is very ancient and is testified by many
  documents of more than 1000 years ago in which it
  is written that in the ninth century the slopes
  of Lucca were completely covered of vines. The
  species of wine are Sangiovese, Canaiolo,
  Ciliegiolo, Trebbiano Toscano and Fermentino.

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Farro Garfagnino

• PREPARATION
• In salt water put the beans to cook with sage,
  onion and rind. Apart prepare a lightly-fried
  onion with carrots, celery and tomatoes,
  cinnamon, salt and pepper. When the beans are
  cooked, chop them in the mixer and put them again
  on the fire with the baking water in one large
  pot when it comes to the boiling point, add the
  spelt previously softened for an hour, and the
  lightly-fried onions. Cook for an hour. Serve
  lukewarm with a pinch of pepper and little oil.
• INGREDIENTS
• Spelt 500g, beans 500g, 1 piece of rind, 2
  carrots, 3 stalks of celery, 1 onion, 1 twig of
  sage, 1 piece of cinnamon, 5 cloves of garlic,
  tomatoes 500g, olive oil, salt and pepper.

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Manifestations

• There are a lot of manifestations in Arezzo
  and the cultural manifestations are the most
  important. The leader is the
• Giostra del Saracino, an ancient tournament
  that inflames the Arezzo citizens heart and that
  attracts tourists in all months the Madonna of
  consolation festivity, S.Donato the fair of
  September and in August, in little villages, for
  example the village festival of chianina frog,
  the village festival of the maize-cob, the
  village festival of the porcino mushroom, the
  village festival of the home-made cake, the
  village festival of the polenta, the village
  festival of chestnuts.
• Giostra del Saracino

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Giostra del Saracino

• Giostra del Saracino this is the most
  important manifestation for Arezzo citizens and
  it recalls the crusades. The protagonists are
  four quarters Porta crucifera, porta
  santAndrea, porta san loretino, porta santo
  spirito. It takes place in Piazza Grande, where
  the jokers, in turn, gallop against a puppet
  impugning a lance against the Saracino.

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Alimentary Traditions

• Arezzo has a big alimentary tradition wine,
  oil, Val di Chiana meat, salami and cereals are
  the basis of a culinary history already
  discovered by Etruscans and Romans then there
  are, on the Arezzo hills many other minor and
  unknown specialities that have risked nearly the
  extinction because of the recent process of
  industrialization of the country. In the last ten
  years therefore Arezzo cuisine has undergone some
  transformations preserving, however, its typical
  products still today as the base of their
  recipes. Fifty years ago, the feeding rotated
  around Val di Chiana meat and the product of
  the land as oil and wine. It was customary, very
  often, the duck or nana, as they say in the
  zone, that symbolized and marked (as now) the
  typical products of Arezzo zone. Tomatoes,
  onions, peaches, apples were much used and mostly
  chestnuts and their flour that was used to make
  many cakes. In conclusion, the ancient alimentary
  traditions of other Tuscan provinces.
• There are many
  Typical Products

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Baldino di CastagneCastagnaccio

• Preparation You knead in a bowl the flour
  sifted with salt, 2-3 spoons of oil and cold
  water sufficient to obtain a glued compound that
  you will leave to rest for half an hour.
  Meanwhile you fade the laces of rosemary in a
  frying pan with 3-4 spoons of oil. You pour the
  compound in a baking tin at oven wide and low
  (the balding at the most can be a finger thick)
  You strew it with pined and you sprinkle it with
  perfumed oil and rosemary.
• (some) INGREDIENTS
• 500g flour of chestnut and a pinch of salt, pine
  kernels, rosemary, olive oil.

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• The most famous meat of all the area of Arezzo
  is surely the Chianina, derived from the famous
  chianina cows. By sheep-farming and by pig-farm
  we get instead excellent cheeses and delicious
  hams. Typical from Arezzo however, is also the
  duck (or nana), very used in local dishes.
  About the salami (acclaimed in the world) there
  are the finocchiona, the capocollo, the
  salame, the sanbudello and the soprassataof
  Arezzo. Between the cheeses there are the
  Casentino pecorino, the ricotta and the
  raveggiola (got adding the rennet to milk).
• Local Dishes
• Wine and Oil

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Local Dishes

• The pappardelle of Arezzo, the bread soup
  with the tomatoes, the truffle pheasant are only
  examples of typical dishes of Arezzo. We must
  remember also the cabbage soup, the beans in
  flask, the stuffed artichokes of Arezzo, the
  roast lamb on the spit, the stewed (called
  scottiglia, the duck of Arezzo, and so on.

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Wine and oil

• The most famous wine of Arezzo is the Chianti,
  with the ruby-red colour, very good to combine
  with strong flavours of typical meals of the
  place. Made with white grapes is instead the
  Vinsanto, associated with the hand-made biscuits.
  About the oil, we remember only the Tuscany
  extravirgin olive oil.