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Garmugia Watermelon Sorbetto Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse   Click here to send this recipe to a friend! |
n most cookbooks, recipes with florentine in the name include spinach as a main ingredient. Not so in Florence, where it means that peas are included! For example, Veal Florentine Style (Vitello alla Fiorentina) has no spinach, although many of us would expect that instead of peas. Blame Catherine de'Medici.
When she married into the 16th century French royal house at age 14, she brought along Tuscan cooks who introduced their cuisine to the royal court. The French incorporated and codified these recipes, giving them new names that have endured for centuries.Còllabecame béchamel, crespelle became crêpes,gelato became glace, pàpero al melaranciobecame cànard a l'orange,and alla fiorentina...You get the idea.