Tuscan Food and Cuisine Quiz

Central Italy: Tuscan Food

• Florence is known as the birthplace of the Renaissance, famous for its art (Uffizi and Pitti Palace), and was briefly the capital of the Kingdom of Italy.
• Tuscan Virgin Olive Oil is used widely in Tuscan cuisine.
• Florentine steak is a famous dish, grilled on an open flame, and made from Chianina cattle (largest cow breed in the world).
• Beef must be older than 4 years and hang for 30 days. Only 3 steaks come from each cow, making them expensive.
• Cooked for around 40 minutes over open flame, no salt or marinades are used.
• Served with a dash of salt and olive oil.
• Ribollita soup uses saltless bread.
• Cacciucco is a hearty fish stew.
• Lardo Di Colonnata DOP is a Tuscan classic, white lard aged in marble tubs.
• Other regional products include grain, olives, livestock, sheep's milk cheeses, and wild boar.
• Chianti and Brunello di Montalcino wines are produced in Tuscany.
• Geographic position is central in Italy, with cities, coast, and mountains.

Regional Dishes and Cuisine

• Pork is a common ingredient.
• Porchetta alla romana is a popular regional pork dish using cured pork cheek.
• Cacio e pepe, a simple dish made with pecorino cheese and black pepper, requires cooled water and cheese temperatures to avoid stringy cheese.
• Carbonara, made with eggs and cured meats, uses an emulsifier to prevent separation.
• Campania region, especially Naples, is fundamental to Italian gastronomy, famous for pizza.
• Pompeii is an important historical site.
• Margherita pizza, with tomatoes, mozzarella, and basil, is named after Queen Margherita.
• Pizza was invented earlier than the 1800's, and included olive oil & spices in combination.
• Sicilian couscous is commonly served with rich fish stock.
• Arancini are stuffed rice balls.
• Swordfish and tuna are frequently used in Sicilian cuisine alongside olives, capers, lemons.
• Salame di tonno is a cooked tuna sausage.
• Ricotta and other dairy products are common.
• Stuffed cannoli, cassata, and marsala desserts are popular.
• Sicilian wines tend to be sweet.

Olive Oil Production

• Olive oil production requires careful handling to avoid defects from time, oxygen, and heat exposure.
• Filtered olive oil is more transparent, lasts longer, and typically has more aromas and flavors.
• Unfiltered olive oil may have a shorter shelf life but depends on use.
• Olives are pressed, spun to remove water, then filtered.
• Extra virgin olive oil comes from the first pressing, while other varieties come from subsequent pressings.
• Olive oil is often produced in steel tanks and stored in glass bottles because plastic affects flavor.