Giuliano Bugialli's Foods of Tuscany by Giuliano Bugialli

  • Hare canapés (Crostini di lepre)

    from Giuliano Bugialli's Foods of Tuscany Giuliano Bugialli's Foods of Tuscany by Giuliano Bugialli

    • Categories: Appetizers / starters; Italian
    • Ingredients: hare; red wine vinegar; red onions; carrots; celery; parsley; prosciutto; dark chocolate; raisins; pine nuts; Tuscan bread; chicken broth; glacéed citron
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Notes about Recipes in this book

  • Bread salad (Panzanella del Valdarno)

    • nicolepellegrini on June 11, 2019

      Recipe specifies to add the red wine vinegar to the water for the bread soak, and not using more in the dressing. I thought it needed more, so I still added some at the end to adjust the seasoning. Overall an ok bread salad but I wanted more tomatoes and, well, more veggies overall vs. the amount of bread.

  • Montepulciano-style fresh pasta (Pinci di Montepulciano)

    • Breadcrumbs on April 16, 2011

      p. 131 - Note: GB has you grind the beef and chicken breast together using a meat grinder.

    • Breadcrumbs on March 25, 2012

      p. 131 Yearning for some time in the Tuscan sun, this dish was the closest we could come to replicating the experience we so love! Though we didn’t make our own Pinci this time around, the store bought version sufficed and the sauce for this dish was outstanding! I loved the notion of grinding your own meat for this dish and once that’s out of the way, the recipe comes together quite quickly. Despite a fairly short cooking time, the sauce is rich with robust flavours that paired perfectly with our ’06 Brunello. While some Tuscan ragus can be very meat-forward, this was beautifully balanced and I can’t help but think the chicken and prosciutto played a roll in moderating the flavours. Truly scrumptious, a real favourite.

  • Shredded cabbage salad (Lasagnino in insalata)

    • nicolepellegrini on March 23, 2020

      Lovely "quarantine" salad made with cabbage...great for winter when you want something fresh and light tasting.

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  • ISBN 10 1556702000
  • ISBN 13 9781556702006
  • Linked ISBNs
  • Published Oct 22 1992
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang

Publishers Text

The author brings together more than 150 authentic recipes from his native province. He draws on the recipes of old Tuscan families, early printed cookbooks, and field research to create a collection of well-loved favourites and lesser known recipes. Organized by course, the recipes represent the cooking traditions of all the important cities of Tuscany - Florence, Siena, Lucca, Pisa - as well as the small towns and villages. Bugialli offers the version of such Tuscan classics as focaccia with rosemary, pasta with zucchini flowers, fresh basil risotto and beefsteak, Florentine style. The book also includes such unusual and delicious recipes as fenneled chicken on the spit, veal stuffed with fava beans, lettuce stuffed with endives and fresh chestnut gelato. Bugialli's informed and personal text weaves the recipes together in a narrative. From the renowned wines of Chianti to the distinctive fresh pasta dishes to the huge variety of breads, "focacce", and "pizze" for which Tuscany is famous, all aspects of Tuscan cuisine are celebrated. Photographer John Dominis has shot the finished food in locations throughout the hills and plains of Tuscany. The photos also include scenes of the framed markets and vineyards as well as Tuscan architecture, monuments, and fine art, reminding the reader that in Tuscany, cooking is an art. The author also wrote "Giuliano Bugialli's Foods of Italy", which won the Tastemaker Grand Prize for Best Cookbook of the Year.

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