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Only 9 kilometers from Florence, the people of Mugello use simple, traditional methods using only local ingredients such as olive oil, locally baked bread, meat farmed in the region and seasonal vegetables of the area.
Because locally grown ingredients are used in the antipasti, the dishes from this region adapt according to the crops that are available in each season and are frequently associated with the festivals that are celebrated in nearly every month of the year.
If some day you have a chance to visit this wonderful region, why not try some of these tasty traditional recipes from the area?
Crostini Tradicionale di FegatoAntipasto ToscanoPolenta fritta Bruschetta.Zuppa rusticaTortelli di patateRavioli di ricotta e spinaci
Crostini di fegato or Bread with Liver “pate”Is a very simple recipe based on a slice of toasted bread, flavoured with a “paste” made of chicken or rabbit liver, capers, threads of anchovy, chopped sage and butter.
Bruschetta di pane agliato, con pomodoro ed erbe aromatiche or Garlic bread with aromatic herbs and Tomato.
Extremely Simple Traditional Antipasto...The bruschetta is nothing more than an appetizer prepared with Tuscany bread, fresh tomato, basil and oil of olive. Probably one of the best appetizers that you can possibly try at the time of the year when tomatoes are in season.
