Pappardelle with boar sauce
Pappardelle with wild boar sauce is a typical recipe from Tuscany, where the fine meat of this animal has always been hunted. Wild boar meat requires a long marinade, better in red wine. Then the meat is drained and joined to vegetables such as celery, carrot and onion and herbs such as sage, thyme and rosemary. Then tomato is added to cook a tasty sauce. The pappardelle is a fresh egg pasta prepared with a thin dough with a typical porous consistency, perfect to retain the sauce.
Tomato soup is a recipe from Siena, it is a very simple because is made with stale bread. The Tuscan bread is perfect because it retains its consistency even when it absorbs liquids. The soup is prepared with tomato, garlic, basil and olive oil and it is a typical winter dish to serve hot.
The chops are a dish of meat well known in Tuscany and are prepared in different variations. In this recipe the chops are breaded and fried, then seasoned with tomato sauce, garlic and oil. Today they use chops with or without bone, pork or veal.
Cantuccini and Vin Santo
Cantuccini and Vin Santo are the symbol of Tuscan cuisine. Born in Prato, the cantuccini are crunchy dry biscuits and are known throughout the region with different variations. The most common recipe is cantucci with almonds. Traditionally, cantucci are served with Vin Santo, a sweet dessert wine. The cantucci, to be tasted better, are soaked in wine. This dessert has Renaissance origins and was served at the end of the meal during banquets.