Page 255 - (DK Eyewitness) Travel Guide - Italy

INTRODUCING CENTR AL IT AL Y  253

truffle paste and truffle oils.
Norcia is also famous for its
pigs, and a favourite dish is
porchetta – whole roast suckling
pig stuffed with herbs. Wild
mushrooms are plentiful in
season, in particular porcini
(ceps). Game features too,
usually in the form of pheasant,
guinea fowl or pigeon, with the
odd songbird thrown in,
although it is now illegal to
catch wild songbirds. The rural
interior of Le Marche also
Just part of a gigantic wheel of Parmigiano-Reggiano, or Parmesan features porchetta; lamb and
rabbit are popular, too. The long
coastline yields a bounty of fish,
Tuscany Umbria and Le Marche often made into fish broths and,
Tuscany is the orchard and Umbria, “the green heart of Italy”, a speciality of Ancona, zuppa di
vegetable garden of Italy. is the only area outside Piedmont pesce, fish soup with saffron.
It is also famous for red meat, where truffles are found in such
especially from the prized high concentration. Norcia is ON THE MENU
Valdichiana cattle, from south the capital of the black truffle
of Arezzo. Pork is also excellent, and shops everywhere sell Baci From Perugia, these are
and the Tuscan passion for chocolate-coated hazelnuts,
hunting ensures that hare, their name literally meaning
pheasant and wild boar, often “kisses” in Italian.
served with local chestnuts, Bistecca Fiorentina Steak,
feature prominently on menus. marinated in herbs, garlic and
If there is one staple Tuscan finest extra virgin olive oil, rapidly
ingredient it is fruity olive oil, grilled over wood coals. The meat
liberally used in cooking and for this has to be Chianina beef.
for seasoning everything from Cinghiale in umido Traditional
bread to salads, vege tables, Tuscan wild boar stew with red
stews and soups. wine, tomatoes, garlic and
Broths and soups are very vegetables. Usually served
popular, often made with with polenta.
beans, especially white Vincisgrassi A baked, layered
cannellini beans. Not for dish from Le Marche of ham,
nothing are Tuscans known pasta and béchamel sauce,
as toscani mangiafagioli Tuscan market stall piled high with sprinkled with truffle shavings.
(Tuscan bean-eaters). fresh, ripe vegetables

Tagliatelle al ragù Flat strips Arista alla Fiorentina Pork Zuccotto A Tuscan speciality,
of pasta are tossed with the loin is roasted in the oven with light sponge cake filled with
quintessential Italian meat garlic and rosemary, a speciality hazelnuts, almonds, chocolate
sauce from Bologna. of Florence. and cream.

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