Vegetarian Tuscany
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| Infos : | pp. 120 |
100 traditional recipes with a VEG twist
For lovers of Tuscan food: many excellent local products, from extra virgin olive oil to spelt, from cannellini beans to black cabbage, offered in recipes that are tasty, simple to prepare and great to enjoy in good company.
Tuscan cuisine is usually associated with dishes based on meat, from roasts to tripe and the famous (but actually only recently invented) Florentine steak. In the culinary tradition of this region, however, vegetables, grains and legumes abound, cooked with imagination and with surprisingly good results for every palate.
The book presents a wide range of dishes and ingredients representative of different areas of Tuscany, from the hills to the sea, from Florence to smaller towns, from Maremma to Versilia, from Casentino to Garfagnana. The recipes are delicious and faithful to tradition, some slightly modified, as an ethical principle, with a view to nonviolence and respect for animals.
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