The main meal in Italy is typically divided into two parts – pasta first, meat second. Some dishes incorporate the two, but the Tuscan table regularly has both.
Beef, Pork & Lamb
Asparagus involtini (small bundles)
Braised Beef Al Sangiovese
Roast Veal with Lemon and Aniseed
Oven cooked chine of pork
Steak alla Fiorentina
Stracotto alla fiorentina
Tuscan veal fillet with balsamic vinegar
Marrowbone alla fiorentina
Beef tagliata (grilled sliced beef) with rucola
Prosciutto in bacon with a pork net
Grilled Pork Tenderloin with Chard
Grilled Lamb Chops with Asparagus
Tuscan fillet with shallots in balsamic vinegar
Peposo all’Imprunetina or alla Fornacina
Fish & Seafood
Chicken Scaloppini with Pepper Sauce – NEW!
Guinea Fowl with Grapes
Lemon and Black Pepper Grilled Chicken Legs
Roast Quail Stuffed with Pate and served in a Pastry Crust
Chicken breast alla Carmine
Pappardelle with duck ragu and turnip heads
Skewers of Chicken and Sausage
Pork Ragu and Pappardelle – NEW!
Polenta Souffle with Lemon Cream Sauce
Late Harvest Tomato and Basil Sauce with Fusilli
Polenta with Sausage
Risotto With Truffles
Spaghetti All Amatriciana
Risotto with pigeon ragout
Potato flan with white meat ragout
Linguini a Vongole
Risotto Rucola and Shrimp
Gnocchi alla Sorrentina
Drunk man’s tagliolini pasta
Lemon Risotto with Shrimp and Peas
Potato tortelli with Tuscan ragu’ meat sauce
Risotto alla Parmigiana
Gnocchi with pumpkin
Flour Gnocchi with Truffle Sauce
Pies, Quiches, Souffle
2010 Tuscany To You Recipe Contest
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Submit your original Italian recipe for a chance to win a dinner for four, prepared by Michelin Star winner Chef Donatella Zampoli, who will fly in from Tuscany to cook in your home.
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