PISA (TUSCANY) FOOD WINE AND CHEESE

PISA 

  

PIATTI  TIPICI 

(Regional Specialties)

 

BRUSCHETTA – Unsalted Tuscan bread, toasted over an open fire, rubbed with garlic, then doused  with extra virgin olive oil and seasoned with salt and pepper and then cut tomatoes are added.

 

CEE ALLA PISANA (dialect for Baby eels caught in the river Arno) – The eels are sautéed with garlic, olive oil, sage and Parmesan cheese, but nowadays they are difficult to be had (“cee” fishing is prohibited) and, mostly, have been replaced by whitebait.

 

PORK OR WILD BOAR STEAKS – Wild boar is quite good all over Tuscany and is hunted only during special times of the year. Usually the steaks are grilled over an open fire with local herbs and spices.

  

PAPPARDELLE ALLA LEPRE – Wide homemade noodles served with pungent sauce of stewed hare (wild rabbit).

 

CECINA – A delicious pie made with “ceci” (garbanzo beans). A culinary invention which is also claimed by Genoa and Livorno. In Genoa it is called “Farinata”.

 

I  VINI  DI PISA

(The Wines of Tuscany)

DOC wines

 

Brunello di Montalcino  DOCG  – Great red wine from Brunello grapes (a superior clone of Sangiovese Grosso) grown within the boundaries of the city of Montalcino near Siena. Min. Alcohol 12.5 degrees. Ageing about 4 + years in wood. Wines that are aged for longer periods will be labeled Riserva.

 

Chianti   DOCG – Red wine produced in the provinces of Siena, Pisa, Pistoia, Arezzo,and Florence from a blend of Sangiovese, Canaiolo, and (in smaller percentage) Trebbiano Toscano and Malvasia. Minimum alcohol 12 degrees (Chianti Classico a little more: 12.5). Chianti aged longer maybe labeled Riserva.

 

Chianti Colline Pisane – Wine zone south-east of Pisa.

 

 

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