Author: Paola Baccetti, Laura Giusti, Franco Palandra
Photographer: Colin Dutton
Panzanella, bruschetta and cecina to start. Pappa al pomodoro, ribollita soup and pappardelle pasta in boar ragout as frst courses, followed by mains like sliced Chiana beef tagliata, cacciucco alla livornese chowder, and salt cod. And closing on a sweet note: cantucci cookies, ricciarelli, zuccotto and panforte pastries. The 30 traditional recipes in this volume tell the story of Tuscan cuisine, with its strong, confdent favours that come not only from the gentle hills, but also from the mountains and the Tyrrhenian Sea.