Culinary Explorations through Italy: Central Italy
July 10, 2024 Julia Haberecht
Rezepte | Ratgeber
Rezepte | Ratgeber
Central Italy: Regional Specialties and Recipes
Central Italy is known for its rich history, breathtaking landscapes, and above all, its culinary delights. From Tuscany to Umbria to Lazio – each region has its own unique specialties that delight the palate. In this blog article, we introduce you to typical dishes from these regions and provide you with the recipes so you can enjoy a piece of central Italy at home.
1. Tuscany: Pappa al Pomodoro
Tuscany, known for its rolling hills and vineyards, offers a simple yet delicious cuisine. A classic Tuscan dish is Pappa al Pomodoro, a hearty tomato soup with bread.
Ingredients:
- 500 g ripe tomatoes
- 200 g stale Tuscan bread (unsalted)
- 1 l vegetable broth
- 2 garlic cloves
- 1 bunch fresh basil
- 4 tbsp extra virgin olive oil
- Salt and pepper
- 200 g stale Tuscan bread (unsalted)
- 1 l vegetable broth
- 2 garlic cloves
- 1 bunch fresh basil
- 4 tbsp extra virgin olive oil
- Salt and pepper
Preparation:
1. Peel, seed, and cut the tomatoes into small pieces.
2. Tear the bread into rough pieces and set aside.
3. In a large pot, heat the olive oil and sauté the garlic cloves until golden brown. Then add the tomato pieces and simmer for about 10 minutes.
4. Add the bread and vegetable broth to the pot and continue to cook, stirring, until the bread is soft and the soup is thickened (about 15 minutes).
5. Season with salt and pepper and stir in the chopped basil. Serve with a drizzle of olive oil.
2. Tear the bread into rough pieces and set aside.
3. In a large pot, heat the olive oil and sauté the garlic cloves until golden brown. Then add the tomato pieces and simmer for about 10 minutes.
4. Add the bread and vegetable broth to the pot and continue to cook, stirring, until the bread is soft and the soup is thickened (about 15 minutes).
5. Season with salt and pepper and stir in the chopped basil. Serve with a drizzle of olive oil.
2. Umbria: Torta al Testo
Umbria, the green heart of Italy, is known for its rustic cuisine. A popular dish is Torta al Testo, a savory flatbread made from flour, water, and yeast, traditionally baked on a hot stone.
Ingredients:
- 500 g wheat flour
- 300 ml water
- 10 g fresh yeast
- 1 tsp salt
- 1 tbsp olive oil
- 300 ml water
- 10 g fresh yeast
- 1 tsp salt
- 1 tbsp olive oil
Preparation:
1. Dissolve the yeast in lukewarm water.
2. Place the flour and salt in a bowl, add the yeast mixture and olive oil, and knead to a smooth dough.
3. Cover the dough and let it rise in a warm place for about 1 hour until it has doubled in volume.
4. Roll out the dough on a floured surface and cut into the desired size.
5. Heat a heavy pan (ideally cast iron) or a baking stone and bake the dough on both sides until golden brown.
6. The Torta al Testo can be served plain or with various fillings like ham, cheese, or vegetables.
2. Place the flour and salt in a bowl, add the yeast mixture and olive oil, and knead to a smooth dough.
3. Cover the dough and let it rise in a warm place for about 1 hour until it has doubled in volume.
4. Roll out the dough on a floured surface and cut into the desired size.
5. Heat a heavy pan (ideally cast iron) or a baking stone and bake the dough on both sides until golden brown.
6. The Torta al Testo can be served plain or with various fillings like ham, cheese, or vegetables.
3. Lazio: Bucatini all'Amatriciana
Lazio, the region around Rome, offers a wealth of traditional dishes. Bucatini all'Amatriciana, a pasta specialty from Amatrice, is one of the best-known.
Ingredients:
- 400 g bucatini- 150 g guanciale (pork cheek) or pancetta, sliced
- 400 g peeled tomatoes (canned)
- 1 small onion, finely chopped
- 50 g Pecorino Romano, grated
- 2 tbsp olive oil
- 1 pinch chili flakes
- Salt and pepper
Preparation:
1. Heat the olive oil in a pan and fry the guanciale until crispy. Remove and set aside.
2. In the same pan, sauté the onion and chili flakes until the onion is soft.
3. Add the tomatoes and simmer for about 10 minutes until the sauce thickens. Season with salt and pepper.
4. Cook the bucatini al dente in plenty of salted water. Drain and reserve some cooking water.
5. Add the pasta to the sauce in the pan and mix well. If necessary, add some cooking water to bind the sauce.
6. Stir in the guanciale and half of the grated Pecorino. Sprinkle with the remaining Pecorino and serve.
2. In the same pan, sauté the onion and chili flakes until the onion is soft.
3. Add the tomatoes and simmer for about 10 minutes until the sauce thickens. Season with salt and pepper.
4. Cook the bucatini al dente in plenty of salted water. Drain and reserve some cooking water.
5. Add the pasta to the sauce in the pan and mix well. If necessary, add some cooking water to bind the sauce.
6. Stir in the guanciale and half of the grated Pecorino. Sprinkle with the remaining Pecorino and serve.
4. Marche: Olive all'Ascolana
The Marche, an often overlooked region, offers culinary treasures like Olive all'Ascolana, stuffed and fried olives.
Ingredients:
- 500 g large green olives (pitted)
- 200 g mixed minced meat (beef and pork)
- 1 egg
- 50 g Parmesan, grated
- 1 small onion, finely chopped
- 1 garlic clove, chopped
- 1 tbsp tomato paste
- 100 g breadcrumbs
- Flour for coating
- Salt and pepper
- Oil for frying
- 200 g mixed minced meat (beef and pork)
- 1 egg
- 50 g Parmesan, grated
- 1 small onion, finely chopped
- 1 garlic clove, chopped
- 1 tbsp tomato paste
- 100 g breadcrumbs
- Flour for coating
- Salt and pepper
- Oil for frying
Preparation:
1. Sauté the minced meat in a pan, add the onion and garlic, and mix with tomato paste. Season with salt and pepper and let cool.
2. Mix the cooled meat with Parmesan, egg, and 50 g breadcrumbs.
3. Carefully cut the olives and fill them with the meat mixture.
4. Coat the stuffed olives first in flour, then in beaten egg, and finally in the remaining breadcrumbs.
5. Fry in hot oil until golden brown and drain on paper towels.
2. Mix the cooled meat with Parmesan, egg, and 50 g breadcrumbs.
3. Carefully cut the olives and fill them with the meat mixture.
4. Coat the stuffed olives first in flour, then in beaten egg, and finally in the remaining breadcrumbs.
5. Fry in hot oil until golden brown and drain on paper towels.
Conclusion
The cuisine of central Italy is as diverse and rich as the region itself. From the hearty Pappa al Pomodoro of Tuscany to the rustic Torta al Testo of Umbria, the flavorful Bucatini all'Amatriciana of Lazio, and the delicious Olive all'Ascolana of the Marche – each region has its own culinary treasures to offer. Try these recipes and experience the taste of central Italy in your own kitchen!
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