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Italian · V The Canonical Dishes · Tuscany

Crespelle alla Fiorentina con Spinaci e Besciamella

Florence, Tuscany

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I

Origin

Florence, Tuscany

II

Description

Florentine crêpes: thin pasta-like crêpes (made with flour, egg, and milk — thicker than French crêpes) filled with a mixture of spinach, ricotta, and Parmigiano, rolled tightly, arranged in a baking dish, covered with béchamel and Parmigiano, and baked until golden. The Florentine preparation distinguishes itself from the French crêpe tradition by the pasta-like thickness of the crespella and by the abundance of filling relative to the wrapper. A cornerstone of the Florentine prima piatto, especially in cooking schools and family Sunday lunches.

III

The Thread

—The French adopted the 'à la Florentine' (with spinach) designation from the Medici tradition — the French crêpe version is directly named for Florence French
—Pasta tube or flat sheet filled with ricotta-spinach and baked in béchamel — the same filling and baking technique in cylindrical form Italian · (Emilia)
—Thin crêpes filled and baked in a cream or béchamel sauce — the Central European tradition of the same rolled crêpe preparation Austrian
IV

Flavour Context

Delicate egg crêpes wrapped around spinach-ricotta filling, baked under béchamel until golden — the Florentine first course that taught France what 'à la Florentine' means

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