A great many regions of Italy are intensely diverse; the food from one city barely even echoing that of its neighbour. Tuscany is a little different, and a common thread certainly runs through the food of its major cities – Florence, Sienna, Lucca & Pisa, amongst others – and through the countryside in between. This is an almost austere cuisine, with a strong focus on dried pulses, earthy vegetables, the finest olive oil in the world & fantastic meat; hearty fennel scented salamis, the delicate perfumed lardo di colonnata, and the fat juicy slabs of Chianina, the white cow of Tuscany, that are grilled rare over wood to form Bistecca alla Fiorentina. We don’t use Chianina, as we’re rather happy with our own beef – intensely flavoured meat from older ex-dairy animals, so we don’t call our steak alla Fiorentina. Instead, it is tagliata, cooked red (all’Inglese), and sliced finely, a method the Tuscans first took from us. So here we are; food from England to Italy and back again.
For your meal you will need:
A large pan for boiling water
A frying pan for the pasta sauce
A charcoal grill, a griddle pan, or a solid frying pan for the beef
An oven tray for the pumpkin
The detailed recipes for the dishes are here, but in essence:
- Bring a pan of water to the boil for the pici
- Bring the beef up to room temperature, then cook it and let it rest
- Cook the butter & sage for the pici, and boil the pasta, then dress & eat
- Cook the pumpkin for 6-7 minutes, then plate both this and the beef
- Let the pie come up to room temperature, then eat this too
ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.