Cucina Toscana: Simplicity and the Bean
I
Origin
Tuscan cooking is the "mangiafagioli" (bean-eater) tradition of Italy — the French and Northern Italians have historically used this term (originally as an insult) to describe the Tuscan reliance on beans as a dietary staple. The Tuscans have reclaimed it with pride: the specific bean preparations of Tuscany (ribollita, fagioli all'uccelletto, fagioli nel fiasco) represent the most sophisticated treatment of the humble ingredient in European cooking.
II
Description
The defining techniques of Tuscan cooking.
III
The Thread
—French cassoulet (same slow-cooked bean tradition — different specific beans and additions), Spanish fabada asturiana (same long-cooked bean tradition), Jewish cholent (same overnight sealed-vessel be
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
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