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Tuscany — Firenze Techniques

2 techniques from Tuscany — Firenze cuisine

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Tuscany — Firenze
Ragù Bianco di Vitello alla Fiorentina
Tuscany — Firenze
Florence's white veal ragù — a slow-braised preparation of veal shoulder or breast with white wine, whole peppercorns, lemon zest, and sage, cooked until the meat can be pulled apart with two forks. No tomato, no dark flavours — this is a ragù of pure Florentine refinement. The braising liquid reduces to a concentrated veal-wine sauce that is the coating for pappardelle or rigatoni. The lemon zest is the defining Florentine touch — it lifts the veal's delicate flavour without adding acidity.
Tuscany — Meat & Game →
Trippa alla Fiorentina con Piselli e Mentuccia
Tuscany — Firenze
Florence's tripe preparation — braised honeycomb tripe in a tomato and onion sauce, finished with fresh peas and wild mint (mentuccia, Calamintha nepeta). The combination of tripe, tomato, peas, and mentuccia is specifically Florentine — other Italian tripe preparations use different herbs and vegetables. The mentuccia (smaller-leafed wild mint with oregano overtones) is the defining aromatic; without it, this becomes generic tripe in tomato.
Tuscany — Meat & Game →