1. First Courses of the Traditional Florence Cookery
(Culture/Cooking Florence Recipes)

Tags: [florence, tuscan cooking, italian recipes, florentine recipe, traditional tuscan cuisine, spaghetti, pasta, lasagne, risotto]  ...

2. Intermediate Dishes of Florence Cooking Tradition
(Culture/Cooking Florence Recipes)

... it is tepid with the hot livers on. If you do like chicken livers you can use a meat ragù (the recipe is above in the Pasta section). Sformato di spinaci = Spinach flan Spinaches (also deep frozen) ...

3. Florentine Sauces Recipes
(Culture/Cooking Florence Recipes)

... the basil and turn off he heat. Use this sauce with any kind of pasta, and add olive oil. Transfer the residue sauce in clean, sterile jars and once they have cooled, refrigerate them. Ragù = Ragu ...

4. Florentine Soups Recipes
(Culture/Cooking Florence Recipes)

...  Pasta e fagioli = Pasta and beans 200 grams of pasta (short and scored) 200 grams of dry beans (500 if fresh) or a can of white beans 2 garlic coves Rosemary Sage ...

5. First Courses of the Traditional Florence Cookery
(Culture/Cooking Florence Recipes)

... pasta into the pan, mix and serve with Parmigiano cheese. Spaghetti con i pomodorini = Spaghetti with little tomatoes Spaghetti Salt Extra vergine olive oil (one/two spoons per  ...

6. Recipes of Florence Cooking Tradition
(Culture/Cooking Florence Recipes)

... con verdure = Farfalle pasta with vegetables Orecchiette con I broccoli = Orecchiette and broccoli Pasta all' uovo = Egg pasta Lasagne = Florentine Lasagna Gnocchi di patate  ...

7. Specialties of Florence: Typical Florentine Food
(Culture/Cooking Florence Recipes)

... in oil Aringhe = Herring in oil Cozze ripiene = Filled mussels Primi piatti = First courses Also here we have to separate the soups, the pasta dishes and the “gnocchi” ...

8. Florentine Cooking - Typical Florence Cookery
(Culture/Cooking Florence Recipes)

... ate meat only once a week, on Sunday and also this time an inexpensive cut of meat (boiled). Under this point of view the soups were better than the pasta, and the olive oil of local production was better ...