Lampredotto, the Street Food of Tuscan Cooking

Lampredotto is a dish which arouses different reactions in those who taste it. Either you hate it or you love it. Today it can be found in roadside stands, in food trucks, in food markets, but it is also having a new life in restaurants, thanks to the rediscovery of traditional Tuscan dishes. Its etymology

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The Origin Of The Porchetta

The Origin Of The Porchetta

As the name suggests, Porchetta (Roasted Pork) derives from pork. Pig breeding in Italy has always been very important and its development follows human evolution, since the time of the Etruscans. The Romans also cooked and loved this type of meat. They are the ones who handed down to us the “Porcellum farcilem”, a recipe

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Gnocco fritto fried Italian flatbreads with cured ham and rocket View Ingredients
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  • 5.4oz (160 ml) of milk or water
  • 1 teaspoon dry brewer's yeast
  • 10.5 oz (350 g) of 00 flour
  • 1oz (30 g) of lard or butter or olive oil
  • 2 pinches of Salt
  • Oil for Frying to taste
  • Calories: 345 kcal
  • Carbohydrates: 57 g
  • Fat: 9,80 g
  • Fiber: 2,3 g
  • Protein: 8 g
  • Saturated Fat: 1,11 g
  • Serving Size: 100g
  • Sodium: 1 g
  • Sugar: 16 g

Gnocco Fritto

Gnocco Fritto is a dish of Emilian origin that is prepared to accompany cheeses and salami during the appetizer. Although it…

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