Travel and Culture in Tuscany
The Pisan gastronomy includes typical Tuscan courses, based both on meat and fish.
In particular, some typical recipes of this town are: minestra di fagioli bianchi di San Michele (soup with white beans from St Michele), the bavettine sul pesce (a starter made of bavette, a kind of flat spaghetti, which are served with fish), the zuppa di ranocchi (frog soup) and the riso con le arselle (rice with clams).
The most used kinds of fish are: the grilled mullet from the mouth of the Arno, the Pisan cèe (the cèe are the eel’s fries), the boiled sting-bull and the sweet-and-sour baccalà or stoccafisso (dried salted cod).
The game is frequently used for the main courses and, in particular, the meat of pheasants, ducks, wild boars and of wild rabbits, too. Also the production of some local types of cheese is good, among which the pecorino (sheep’s milk cheese).
Pisa photographies kindly granted by Istituto Linguistico Mediterraneo