This is a typical recipe that peasants used to prepare in the Easter Season, when chicken started their massive production of eggs and the period of Lent imposed a bland diet. It is still widely popular, and every family preserves its own special recipe.
The panigaccio is a type of round bread , unleavened , baked in a special clay pot , called “Testo”, a red-hot fire in a fire or in a wood-burning oven . A batter of flour , water and salt is interposed between a text and the other , to form a stack . The final consistency is soft or crunchy , depending on the cooking time.
You can enjoy with meats, soft cheeses like gorgonzola soft cheese ee , or with various sauces , from the mushroom pesto . The most appropriate way to taste with sauces is to boil them once cooled , pour the sauce and serve them , creating an original dish first . In some restaurants there is a variant of Lunigiana ” sweet ” is used to end the meal with chocolate spread .
The panigacci have very ancient origins , are widespread in the Lunigiana and have born in the country of Podenzana , where he formed a consortium among the restaurant owners, to maintain the old flavor of this simple product.
In World War II , when the Germans destroyed a bridge linking the town of Podenzana with the rest of the region , the inhabitants of the town survived by eating panigacci made with flour of chestnuts and acorns.
They are made with water, flour and salt and are prepared by mixing the ingredients until you have a smooth batter.
This batter is then poured in the pots, previously left red-hot over a high heat , typically in a campfire or in a wood-burning oven . When they are hot to red heat , are taken out from the oven and allowed to cool a little then is made to a stack of pots, in such a way that standing in the middle of the batter is cooked on both sides.
Ingredients for 4 people:
250 g of wheat flour type ’0 ‘
250 g of wheat flour
1 pinch of salt abundant
Approximately 600-700 ml of water
Mix the two flours with the salt and gradually add water, stirring with a whisk so that the dough is quite fluid and smooth as that of crepes.
Let rest at least an hour and give additional shuffling.
Heat a non-stick pan for good and add the batter with a spoon. The layer should not be too thin, but not too high.
Cook for 5-10 minutes until the bottom surface of the panigaccio does not detach from the pan and becomes crumbly and slightly scorched, similar to that of the bread. If you need to prepare many you should put on fire at least 2 pans.
Turn to the other side and cook for another 2-3 minutes.
Cavallucci,also called Cavallucci of Massa Marittima and Morsetti, are cookies flavored with aniseed and cinnamon with honey and grated orange peel.
They are similar to cookies Berriquocoli , and they are called Cavallucci because they were offered in the taverns of the stagecoach drivers.
The production of these cakes dating back to the Middle Ages, when expertly kneaded cakes flavored with spices and the ingredients were always sultanas, candied fruit, honey and nuts.
Today they are mainly produced in the province of Siena in the town of Massa Marittima (Grosseto), and they really taste … very good!
They are traditionally prepared and given as gifts during the holidays, especially as Christmas sweet and fortified wines are served with dessert wine such as Vin Santo or Passito in which it is customary to soak them.
Here’s the recipe for you!
2 kg of sugar
3 kg of white flour
1,2 kg of hazelnuts or walnuts (also mixed)
1,3 kg of little cubes of candid orange peels
200 gr of aniseeds
750 gr of water
85 gr of ammonium bicarbonate
aromas of vanilla and cinnamon
In a large bowl put the sugar, the flour, the nuts and the fruits and add water. Stir with a spoon until you can start kneading the dough with your hands. Add the aniseeds and the ammonium bicarbonate and the aromas. Put the dough on a table and continue kneading until it looks very homogeneous. Take a slice of the dough and roll it on the table covered with some flour and make a snake. Cut the snake into dice of about 2 cm each and dip each of them in some sugar powder. Put a sheet of baking paper on a tin and place them in rows at about 6-7 cm one from the other. Put the tin in a preheated oven at 200-210° C and bake for at least 10 minutes.
Ingredients for 4 people:
White beans (dried,soaked the night before): 300 gr.
three tablespoons of olive oil
two cloves of garlic
a few sage leaves
In a bottle of clay you put the beans and three tablespoons of olive oil, the garlic, sage and so enough water to fill 3/4 fiasco. Salt should be added halfway through cooking.
The flask is closed with a cap of clay that filters the steam and is placed on the charcoal fire (it would be better in a wood oven after baking bread) taking care that the liquid in the flask does not boil ever. He just needs to simmer continuously for 5 or 6 hours.
Floats, masks and streamers : Carnival started ! In every part of the province of Pisa gives rise to spectacular parades and festivals , and every country has its own traditions . The oldest is the Carnival of Santa Croce : a genuine popular festival in which the creativity and imagination of of Santa Croce create unique masks for beauty and originality. The four masked groups ( Il Nuovo Astro, La Lupa, La Nuova Luna and Gli Spensierati ) are committed to the utmost with their sumptuous costumes covered in sequins , parading in the main square in a profusion of colors and choreography.
The parade of Santa Croce dates back to 1928 , when some villagers decided to masquerade to liven up the gray winter days . In those days there was no television and radio sets were few and a dozen or so friends led by Caesar Pacchiani did take to the streets floats and one thousand masks. At seventy years later the spirit has not changed. The tradition has been handed down from father to son , or rather, from mother to daughter in ’28 , the wagons were the great-grandmothers of the pretty girls who will dance and dance today . It is not a trivial party masks and floats but a real “show” : a swirl of glittering costumes and colors placed in sets accurate.
In 2014 the Carnival of Santa Croce will be staged on Sunday, February 16 , Sunday, February 23 and Sunday, March 2nd
INGREDIENTS for 4 people
1 kg of mullet
200 g of tomato pulp
Remove the entrails and wash gently mullet. In a saucepan, heat four tablespoons of oil and fry a sprig of parsley and half a clove of garlic.
When they have browned, add the chopped tomato. Add salt and pepper and simmer for 5 minutes or so.
Lay the mullets in the sauce and cook slowly for 20 minutes. Move the pan occasionally to prevent sticking on the bottom, but avoid shooting fish in order not to break them. Sprinkle with chopped parsley and serve immediately.
To cook your Triglie alla Livornese, please click here
About the etymology of the word “caciucco”, is expected to come from the turkish word kürkük ( small fry ) that means small fish soup ,or it could be born from the Spanish “cachuco” , a word that identifies the fish in general , but also a certain kind of red snapper . There are many versions of the fish soup , from Follonica , from Viareggio , octopus etc. .
Here’s the recipe for you!
For 6 people
800 gr. octopus
700 gr. of squid and cuttlefish
450 gr. of shellfish such as prawns or shrimps or prawns
450 gr. of dogfish
300 gr. of redfish
700 gr. of tomatoes
40 gr. of tomato paste
1 glass and 1/2 of red wine
1 glass and 1/2 oil
5 cloves of garlic
In a saucepan , heat half of the oil rather large , gild three cloves of garlic , sage and pepper. Add the fish before putting the octopus , cuttlefish and squid , cook for , add the dogfish and after a few minutes , pour in the wine and the tomato paste diluted in a little water and cook for about 30 minutes. In a small saucepan over seasoned chopped celery in remaining oil and a clove of garlic , then add the scorpion fish , tomatoes peeled , seeded and chopped , a bit ‘ of water and simmer for about 20 minutes.
Then decant the contents into the pan just big and molluscs are almost cooked , add the shellfish selected after 2-3 minutes and set aside .
Toast the slices of bread, rub with the remaining clove of garlic , arrange around the platter in the center and pour in the fish soup . Or break bread and fish soup into six bowls singles.
Enjoy your meal!
If you want to learn how to cook Cacciucco,click here
End of year party in Peccioli dancing and laughter !
Comic musical evening in the streets of the historic center
The Proloco Peccioli in collaboration with the Municipality is preparing to toast the arrival of 2014 with the usual festival that will take place in the streets of the historic center starting at 22:30 and midnight fireworks will light up with a fireworks display auspicious .
At the center of Piazza del Popolo, where the party will be the protagonists of the evening will be comedian and impersonator Amedeo Ceppini the orchestra show Sonia Borghesi , with a repertoire that spans all genres of music . For fans of ballroom dancing , the festival pecciolese store for an evening of dancing with the duo ” Ornella and Saints ” at the Multipurpose Center preceded by a delicious dinner in the same premises .
To reach the city center in addition to the multi-storey car park in Via Mazzini will set up a free bus shuttle from 22.30 at 4:00 am with departure from the hotel parking Portavaldera .
For more information contact the tourist office at no. 0587 / 672 088 Monday to Friday from 9.00 am to 13.00 and from 15.00 to 19.00 and on Saturdays and Sundays from 15.00 to 19.00.
In Montecatini, a small town in the heart of Tuscany, away from the hustle of big cities, from the 15th November to the 6th January 2014 you can visit a stunning reproduction of Santa Claus’s home.
Clowns, puppet shows, jugglers, face painting and elves are waiting for you at the home of Santa Claus located in the castle of Terme Tamerici.
Children will also have the chance to write a letter with a wish list and deliver it to the Elf postmen who uses a special machine to send it directly to Santa Claus.
A real wood lab, where children can build a real wooden toy with the help of skilled craftsmen, and even a playdough workshop, to knead, shape and create whatever you like.
And for those who are curious to meet little Santa’s helpers,the Village of the Elves where you can play and have a lot of fun, in a magic, carefree, unreal atmosphere.
Opening times and entrance fees
Open every day from 10 am to 21 pm
Adults € 7,00
Children € 6,00
Shows € 3,00
Chocolate Tasting € 3,00
Bordatino is an ancient soup made with “recycled” which is traditionally prepared in the area of Pisa, it is a dish of cucina povera, a sort of not too dense polenta with beans and black cabbage.
Bordatino Tuscan recipe is a very little known and that originates from the long journeys made by vessels carrying Livorno buckwheat. In fact, the recipe was originally made with the flour of the grain, and cooked on board …. hence the name “bordatino.”
Ingredients for 4 people:
350 grams of corn flour
350 grams of cannellini beans
500 grams of cabbage
3 cloves of garlic
3 sage leaves
1 tablespoon of tomato paste
extra virgin olive oil
1.5 l of water
salt and pepper
After washing the cabbage, cook it, cut it into strips and set aside. Boil the beans with a clove of garlic and two tablespoons of oil. Sauté garlic, sage and plenty of olive oil: when making color add the pepper, the concentrate, a cup of water and cook for 5 minutes. Mash the beans with the sauce until frothy. Boil a liter and a half of water with a tablespoon of olive oil, a pinch of salt and corn flour. After 15 minutes add the mashed beans and cabbage. Cook for another 20 minutes. Serve with olive oil and pepper.