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Florentine Cuisine |
 | | At the heart of Florentine cookery lie four fundamental ingredients: bread (plain, unsalted, well-baked with a crispy crust and light and airy inside); extra-virgin olive oil, without any doubt the best even for frying, grilled meat; Florentine steaks of beef, roasted or wine-braised game such as boar, deer and rabbit and lastly, wine itself. |
 | | Florentine restaurants serve all the Italian specialities, not just the ones typical of Florence and here is a brief guide to some of those Tuscan meals. |
 | | Ravioli with a stuffing of spinach, ricotta, eggs, grated parmesan, flour and a pinch of nutmeg. |
| www.aboutflorence.com /florentine-cuisine.html (2218 words) |
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