Sapori della Toscana Autentica

Tuscan Cooking Without Vegetable Oil

Step into the hills of Tuscany, where every dish is built on three honest fats. Golden extra virgin olive oil from old groves, rich butter from grass fed cows, and slowly rendered lard. No seed oils, no shortcuts, only the way nonna intended.

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Tuscan Countryside Recipes

Six beloved dishes from the Tuscan farmhouse kitchen. Each one made with honest fats that let the ingredients sing on their own.

Bistecca alla Fiorentina

Bistecca alla Fiorentina

⏱ 35 min🍽 2 servings🔥 Medium

The legendary Florentine T-bone, seared dark on the outside and rare within, finished with extra virgin olive oil, coarse salt, and a squeeze of lemon.

Ingredients

  • 1 T-bone steak, 1.2 kg, at least 4 cm thick
  • Coarse sea salt
  • Freshly cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 1 lemon, halved
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, smashed
  • Flaky finishing salt

Instructions

  1. Take the steak out of the fridge 90 minutes before cooking so it reaches room temperature. Pat very dry with paper towels.
  2. Build a high heat charcoal or wood fire. The grill should be ripping hot, with a clean grate.
  3. Place the steak on its bone edge first for 2 minutes so the fat begins to render. Lay it flat and grill 4 to 5 minutes per side without moving, until a deep crust forms.
  4. Stand the steak on its T-bone edge once more for 1 minute. Remove and rest, loosely tented, on a warm board for 8 minutes.
  5. Carve the strip and the fillet from the bone. Slice across the grain. Sprinkle with coarse salt and pepper.
  6. Drizzle generously with extra virgin olive oil, scatter rosemary and smashed garlic, and squeeze fresh lemon over the slices just before serving.
Pappa al Pomodoro

Pappa al Pomodoro

⏱ 45 min🍽 4 servings🔥 Easy

The frugal masterpiece of Tuscan kitchens. Stale country bread, ripe summer tomatoes, basil, and good olive oil cooked into a thick, comforting porridge.

Ingredients

  • 500 g stale country bread, crust removed, torn into pieces
  • 1 kg ripe San Marzano tomatoes, peeled and chopped
  • 5 tbsp extra virgin olive oil, plus more for finishing
  • 4 cloves garlic, thinly sliced
  • 1 small red onion, finely chopped
  • 1 liter warm vegetable or chicken broth
  • 1 large handful fresh basil leaves, torn
  • Sea salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • Aged pecorino, for shaving (optional)

Instructions

  1. Warm 4 tbsp olive oil in a heavy pot over medium low heat. Add onion and a pinch of salt. Cook 8 minutes until soft and sweet.
  2. Stir in garlic and red pepper flakes. Cook 1 minute until fragrant, never browning the garlic.
  3. Add tomatoes and a generous pinch of salt. Simmer gently 15 minutes, mashing with a wooden spoon, until the sauce darkens.
  4. Tear the bread directly into the pot. Pour in warm broth slowly, stirring, until the mixture is thick like soft porridge.
  5. Cover and cook over the lowest heat 10 minutes, stirring once or twice. The bread should fully break down.
  6. Off the heat, stir in torn basil and the remaining olive oil. Adjust salt and pepper. Rest 5 minutes before serving.
  7. Ladle into warm bowls. Finish with a heavy drizzle of olive oil, more basil, and shaved pecorino if you like.
Pollo al Mattone

Pollo al Mattone

⏱ 1 hr 10 min🍽 4 servings🔥 Medium

Spatchcocked chicken pressed under a heavy brick. The skin shatters in golden crisp sheets while the meat stays remarkably juicy. Pure Tuscan trattoria magic.

Ingredients

  • 1 whole chicken, about 1.6 kg, spatchcocked
  • 4 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 3 sprigs fresh rosemary, leaves chopped
  • 2 sprigs fresh sage, leaves chopped
  • Zest of 1 lemon, plus juice of half
  • 1 tsp red pepper flakes
  • Sea salt and black pepper
  • 3 tbsp unsalted butter
  • 1 lemon, cut in wedges, to serve

Instructions

  1. Combine olive oil, garlic, rosemary, sage, lemon zest and juice, red pepper flakes, salt, and pepper in a bowl. Rub the chicken on both sides, working under the skin where possible. Marinate at room temperature 45 minutes.
  2. Heat a large cast iron skillet over medium high heat. Add butter and let it foam.
  3. Lay the chicken skin side down in the pan. Place a second heavy skillet or a foil wrapped brick on top to press it flat.
  4. Cook 18 to 20 minutes without lifting, until the skin is a deep mahogany brown.
  5. Remove the weight. Flip the chicken. Cook 12 to 15 more minutes until the thickest part of the thigh reads 74°C / 165°F.
  6. Rest the chicken 8 minutes on a board. Carve into pieces and serve with lemon wedges and any pan juices spooned over the top.
Cacciucco alla Livornese

Cacciucco alla Livornese

⏱ 1 hr 30 min🍽 6 servings🔥 Medium

The legendary fish stew from the Tuscan coast. Five varieties of seafood simmered in tomato, red wine, and chilli, ladled over thick toasted country bread.

Ingredients

  • 5 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 6 cloves garlic, sliced
  • 1 tsp red pepper flakes
  • 1 cup dry red wine (Chianti)
  • 800 g whole peeled tomatoes, crushed by hand
  • 1.5 liters fish broth
  • 500 g firm white fish (cod or monkfish), in chunks
  • 400 g squid, cleaned and sliced into rings
  • 500 g mussels, scrubbed and debearded
  • 400 g large shrimp, peeled, tails on
  • Sea salt, black pepper, fresh parsley
  • 6 thick slices country bread, toasted and rubbed with garlic

Instructions

  1. Warm olive oil in a large heavy pot over medium heat. Add onion and a pinch of salt. Cook 8 minutes until translucent.
  2. Stir in garlic and red pepper flakes. Cook 1 minute until fragrant.
  3. Pour in red wine. Simmer briskly 5 minutes to cook off the alcohol.
  4. Add tomatoes and fish broth. Bring to a gentle simmer and cook uncovered 30 minutes so the flavors marry.
  5. Add the squid first and simmer 10 minutes. Then add the white fish chunks and cook 5 more minutes.
  6. Finally add mussels and shrimp. Cover and cook 4 to 5 minutes, just until the mussels open and the shrimp curl.
  7. Season with salt and pepper. Place a slice of garlic toast in each bowl and ladle the stew over the top. Scatter with parsley and drizzle with fresh olive oil.
Pappardelle al Cinghiale

Pappardelle al Cinghiale

⏱ 3 hr🍽 6 servings🔥 Hard

Wide ribbons of pasta crowned with a deep, slow braise of wild boar, juniper, red wine, and clove. The signature Sunday lunch of the Tuscan hills.

Ingredients

  • 1 kg boneless wild boar shoulder (or pork shoulder), diced
  • 500 ml dry red wine for the marinade
  • 2 bay leaves, 4 juniper berries, 4 cloves, peppercorns
  • 4 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 1 large carrot, finely diced
  • 2 celery stalks, finely diced
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 400 g whole peeled tomatoes, crushed
  • 500 ml beef or game broth
  • Salt, pepper, fresh rosemary
  • 600 g pappardelle, fresh if possible
  • Grated Parmigiano Reggiano, to serve

Instructions

  1. Marinate the boar overnight in red wine with bay, juniper, cloves, and peppercorns. Drain, reserving the wine. Pat the meat very dry.
  2. Warm olive oil and butter in a heavy Dutch oven over medium high heat. Brown the meat in batches until deeply colored. Set aside.
  3. Lower the heat. Add carrot, celery, and onion. Cook gently 12 minutes until very soft. Add garlic and rosemary, 2 minutes.
  4. Return the boar to the pot. Pour in the reserved marinade and simmer 8 minutes.
  5. Add tomatoes and broth. Cover and cook on the lowest heat for 2 hours. The meat should shred at the touch of a fork.
  6. Uncover and reduce 15 minutes to thicken the sauce. Season with salt and pepper.
  7. Cook pappardelle in well salted water until al dente. Drain, reserving a cup of pasta water. Toss the pasta in the ragù, adding a splash of water if needed. Serve heaped with Parmigiano.
Schiacciata all'Uva

Schiacciata all'Uva

⏱ 3 hr 30 min🍽 8 servings🔥 Medium

A celebration of the wine harvest. Soft sweet focaccia studded with fresh black grapes that burst into wine red pools as it bakes. Tuscan autumn on a plate.

Ingredients

  • 500 g strong bread flour
  • 7 g instant dry yeast
  • 300 ml warm water
  • 5 tbsp extra virgin olive oil, plus more for finishing
  • 2 tbsp fine sugar for the dough
  • 1 tsp fine sea salt
  • 600 g small black wine grapes (Sangiovese or Concord), removed from stems
  • 4 tbsp caster sugar for the topping
  • 1 sprig fresh rosemary, leaves only (optional)
  • Flaky sea salt, to finish

Instructions

  1. In a large bowl, whisk yeast and warm water with a teaspoon of the sugar. Rest 8 minutes until foamy.
  2. Add flour, remaining 2 tbsp sugar, salt, and 3 tbsp olive oil. Mix into a shaggy dough. Knead 8 minutes until smooth and elastic.
  3. Place in an oiled bowl, cover, and rise 90 minutes until doubled.
  4. Punch down and divide in two. Press the first half into an oiled rectangular tray. Scatter half the grapes and 2 tbsp sugar over the top.
  5. Roll out the second piece and lay it over the first. Pinch the edges to seal. Press the remaining grapes deep into the surface. Scatter remaining sugar and rosemary.
  6. Rise uncovered 45 minutes. Heat oven to 200°C / 400°F. Drizzle generously with olive oil and a pinch of flaky salt.
  7. Bake 35 to 40 minutes until deep golden and the grapes have burst. Cool in the tray 15 minutes. Slice into squares and serve at room temperature.
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Complete Your Wellness Journey with ShapeON

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