Tipycal Arezzo's dishes
Arezzo's juicy greed. Acquacotta (soup of stale bread) here is precious with mushrooms and cabbage. From Casentino comes an excellent DOP prosciutto, ravioli filled with potatoes from the Val di Chiana: Chianina steak comes from the name of the breed from which comes the Florentine steak (as an alternative to race in Maremma).
The classic cake of Arezzo: the Gattò, soft roll of sponge cake filled with cream!
Panzanella is a typically summer recipe, which comes from the Tuscan country cooking. Just a little 'stale bread and vegetables in season for a fresh and tasty first course .
The Baldino: in other areas of Tuscany they call 'chestnut' is made with chestnut flour, pine nuts, rosemary and water.
These are just some of the typical goodness of the land of Arezzo made by the old way that our grandparents that only needed a fireplace, a good glass of red wine, perhaps one of the farmer! to spend unforgettable evenings!
Arezzo's juicy greed. Acquacotta (soup of stale bread) here is precious with mushrooms and cabbage. From Casentino comes an excellent DOP prosciutto, ravioli filled with potatoes from the Val di Chiana: Chianina steak comes from the name of the breed from which comes the Florentine steak (as an alternative to race in Maremma).
The classic cake of Arezzo: the Gattò, soft roll of sponge cake filled with cream!
Panzanella is a typically summer recipe, which comes from the Tuscan country cooking. Just a little 'stale bread and vegetables in season for a fresh and tasty first course .
The Baldino: in other areas of Tuscany they call 'chestnut' is made with chestnut flour, pine nuts, rosemary and water.
These are just some of the typical goodness of the land of Arezzo made by the old way that our grandparents that only needed a fireplace, a good glass of red wine, perhaps one of the farmer! to spend unforgettable evenings!