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La Cucina Fiorentina

La cucina fiorentina ט custode di una grande tradizione fatta di piatti semplici, spesso preparati con ingredienti poveri e genuini: il pane, l’olio, le verdure. Ma non mancano nemmeno ricette elaborate e fantasiose, come le carni preparate in dolceforte, che ricordano i fasti e le bizzarrie delle corti rinascimentali, quando si teneva piש a stupire i commensali che a soddisfarne il palato.

Alcuni di questi piatti sono diventati famosi in tutto il mondo, come la bistecca, altri stanno sparendo anche dalle tavole della cittא, magari perchי richiedono preparazioni troppo lunghe o necessitano di ingredienti sempre piש difficili da reperire.

Simple food, such as cannellini beans and other vaguely repulsive ingredients such as tripe and livers are transformed into pleasant, tasty dishes, served on both stalls and in local inns and also in luxury restaurants. We can therefore find: fagioli all'uccelletto (beans), boiled and then fried in oil and tomato sauce; trippa alla fiorentina, (tripe) covered in tomato and grated parmesan cheese; lampredotto, the darkest part of tripe, used for soups and risottos, but also liked by many locals as a filling for a sandwich; crostini toscani with liver pat?.

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Related Links:
Le ricette
Bistecca alla Fiorentina
I Vini
I Fratellini
Kosher in Florence

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