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Guest Blogger: Sarah Bauer
Tuscany has been conquered many times throughout human history, first by the Apennine people between 1350 and 1150 BC (mainly known for their pottery), then the Villanovans from 1100 to 700 BC. The area was primarily composed of city-states during the Villanovan era. The Villanovans introduced iron working to Italy, which undoubtedly improved the culinary arts in the area.
The Etruscans followed the Villanovans and were the first in the area to create a large transportation infrastructure, and also to introduce concepts such as agriculture. Before agriculture, the Tuscans ate what they could find in the wild. This tradition can still be found today with boar meat and local plants being popular ingredients. With agriculture, they were now able to cultivate things such as wheat to create bread and other foods.
The Etruscans were absorbed by the Romans. With the Romans came the cities of Lucca, Pisa, Siena, and Florence. They introduced aqueducts and sewers to add to the infrastructure. With clean water more readily available, food production would probably have become more convenient, at least for the upper class.
After the Roman empire became the Holy Roman Empire, the area broke up into several small villages and towns mostly independent from the empire. Pisa became a major trade area in the 11th Century. This trade included food as well as goods. Thus, Tuscany became less dependent on local food, although again this change mainly affected the upper class.
Because the small villages in Tuscany were still self-sufficient even at that point, “waste not want not” was and still is a huge part of Tuscan culture, and this extends to their food. They use local game meat in their dishes, and organ meat as well. Meals are simple and are prepared with as little waste as possible. This is one thing that has stayed the same in the region throughout its tumultuous history.
Cantucci are the traditional Tuscan biscotti here’s a recipe from The Basic Art of Italian Cooking:DaVinci Style
Cantucci Biscotti
4 eggs
1 cup sugar
1 lb flour
1 cup of whole almonds
1 tsp baking powder
Parchment paper to cover baking sheet.
Preheat oven to 350 degrees. Cover cookie sheet with parchment paper. Form flour into a well with hole in the middle. Place in eggs that have been beaten with fork and sugar. Blend together,then add in baking powder and fold in whole almonds. Once almonds have been folded in, form dough into logs that are about 2- 4 “ in thickness. Place logs onto parchment paper. Bake logs for 30 minutes or until golden brown. Cut logs on a diagonal into biscotti. Place biscotti on baking paper again and bake for 10 –15 minutes or until golden. remove from oven, let cool and serve with Vin Santo after dinner or with coffee or tea.
For more great recipes get your copy of The Basic Art of Italian Cooking:DaVinci Style