Travel and Culture in Tuscany

Arezzo: gastronomy

The cooking from Arezzo is based on dishes made of plain and genuine products, that are typical of the country culture...


WHERE - HISTORY - ART - NATURE - EVENTS - GASTRONOMY
ITALIAN SCHOOLS


GASTRONOMY

We would like to advice you among the first courses: pappardelle all’aretina (ribbon-shaped pasta served with a thin hare sauce), the zuppa di cavolo (a cabbage soup) and the pappa al pomodoro (a tomato soup).

The cooking from Arezzo is based on dishes made of plain and genuine products, that are typical of the country culture.

We would like to advice you among the first courses: pappardelle all’aretina (ribbon-shaped pasta served with a thin hare sauce), the zuppa di cavolo (a cabbage soup) and the pappa al pomodoro (a tomato soup).

For the main courses meat triumphs with the fagiano tartufato ( truffled pheasant), the stewed meat called scottiglia, lamb roasted on the spit, pieces of pig’s liver and the porchetta (roast sucking pig).

These dishes, that have got such a definite taste, go well with the full-bodied Chianti from the Aretini Hills and for those who love white wine, the best one is the Bianco Vergine from Valdichiana.

All these courses are served with very fine vegetables as fried celery, stuffed artichokes all’aretina, legumes served with olive oil.

These dishes, that have got such a definite taste, go well with the full-bodied Chianti from the Aretini Hills and for those who love white wine, the best one is the Bianco Vergine from Valdichiana.





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