but how beautiful Florence ...?!
.... is amazing!
Ga I and my luscious and we spent a wonderful weekend in Florence ... I have to tell the truth I was amazed ... this city is amazing! I imagined but still very nice and more! the Cathedral is magnificent as the entire city and all its monuments! but the highlight for me is certainly Ponte Vecchio ... left me open-mouthed ... enchanting!
we enjoyed a lot of dishes and sweets before heading to Milan and I robbed a couple of pastry shops and a shop that ilgiardinodelleazalee.blogspot.com and advised me that I absolutely want to say thank you!
then my love is devoured by a huge Florentine Mario (small family-run trattoria where Florentines and tourists packed waiting at least half an hour to enjoy their exceptional dishes =) to place very good, nice and funny all the cooks and delicious food! above the open kitchen is very nice I read several signs written in a little Tuscan including:
banned from reapplying FIORENTINA well done! (rather than change course!)
LA FIORENTINA decide for ourselves what needs to be cooked!
FORBIDDEN TO ASK THE KETCHUP!
ALWAYS HERE TO EAT ALL TOGETHER IN HAPPINESS!
and more ...!
is a restaurant in a time where (a nice Tuscan sitting at our table pointed out to us that) you can still ask for half portions! = D
(this is the queue of people also c 'was out of the restaurant at 14.45 for try to eat!)
and this is the Florentine =) served with just salt and pepper to the maximum ...
ribollita this is very good ....
peposo this is ....
this is their bread and Tuscan black side, there are two strips of crushed ...
and here are the things I brought home: 3 pieces of crushed
Florentine (typical dessert carnival) filled with whipped cream and mix just cream and cream only ...
questi sono i quaresimali (dolci tipici di Pasqua a forma di lettere dell'alfabeto)
questi i cenci ripieni (cioccolato e marmellata)...
i ricciarelli (dolcetti toscani)...
cantucci e vin santo (i cantucci anche a diversi gusti tipo cioccolato o cioccolato e nocciole)...
e l'olio extravergine di oliva toscano (i fiorentini però non lo mettono sulla bistecca alla fiorentina...)
poi ho comprato un magnifico libro: "il libro della vera cucina fiorentina" Paolo Petroni (which says it all;) from whom I got the recipe for chestnut cake!
this very special sweet taste I do it practically made for my mom and my grandmother (they are the only two to appreciate it in the family =)
Chestnut book by Petroni
ingredients: 400 grams of
chestnut flour 2 tablespoons sugar
pint
plenty of cold water 1 orange (I did not put)
100 grams of raisins or currants 50 grams pine nuts
50 grams of walnuts (or 100 gr A total of pine nuts and omit the nuts)
rosemary olive oil salt
proceedings:
sifted cake flour (possibly new location starting in November) and place in a bowl.
add sugar, a pinch of salt, orange peel (no white) and a pint grated plenty of cold water.
stir well to obtain a batter without lumps (I recommend the use of the blender to dissolve the flour), then add a couple tablespoons of olive oil and let sit for about an hour.
Grease a baking dish (about 25 cm long) and pour in the batter (it should not risulatre high id a finger, no more). sprinkle the surface with leaves of rosemary, raisins, pine nuts and walnuts broken.
sprayed with 4 cucchiai d'olio e cuocete in forno caldo a 200°C per circa 45 minuti.
si gusta tiepido.
nb:questa è la vera ricetta del castagnaccio e le varianti scitte tra parentesi nell'elenco degli ingredienti sono delle mie modifiche!
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