Tabbas, duk wannan a cikin gidajen cin abinci na Tuscany ana yin aiki, saboda, kamar yadda mutanen yankin suka ce, "Yawon yawon shakatawa yana da sauƙi fiye da bayanin abin da ba mu yi wannan ba." Koyaya, don pizza "Margarita" da kuma mozzarella daga madara baƙar fata Buffalo, Lazagna da kuma Colassic Prostto tare da Parmesan, da kwararrun yankin yankin Emilia-Romagna.
A halin yanzu, ba wai Italiyanci na zamani bane kawai, har ma da babban abincin Faransanci da aka samo a cikin Tuscany. Mamaki? A banza! Tunawa wane gari ne a ƙarni XIV-XV mafi ci gaba a Turai? Ba London ba kuma ba Paris ba, amma florence, wanda ya damu matattarar tattalin arzikin da ba a taɓa ganin tattalin arziƙi ba. Ba abin mamaki ba ta zama Renaissance Renaissance Renaissance Renaissance Renaissance Renaissance Renaissance Renaissance Gwajin Culiniyanci wata alama ce ta Renaissance, da kuma ainihin cewa abincin na iya zama tushen jin daɗin rayuwa tare da tsayayyen halinsa da lalacewarsa gajiyarki. A Faransa, girke-girke na TUSCAN ya zo bayan Ekaterina Medict Media ya auri Sarkin sarki Henry II. Ta kawo mafi kyawun Chefs na Florence zuwa Paris, kuma sun koyar da Faransawa ga duk hikimar TUSCAN na babban mitchen. Dalilin da yasa a can, koda ice cream Paris ya sani da farko ya gwada a bikin farko a bikin a bikin aure na Heinrich da Catherine.
A cikin florence ne wanda ya samo asali ba Italiyanci bane, har ma da abinci Faransa
Hoto: Julia Malkov
Tarihin jini
Babban Hit na Tuscan na zamani na zamani shine Bastekca Fiorentina. Sau da yawa ana kiranta beefstekeks, wanda ya kafe ba daidai ba. A zahiri, steak ce, kuma rauni wuta. Don shirye-shiryen sa, nama na farin shanu na irin wannan Chian daga Valle ta Valley, sai su ce, har yanzu Romul da kansa ya raunata su a cikin garma. Dandano mai ban sha'awa shine ainihin al'ada. Da farko, yanzu muna nuna alamar hefty na nama mai nauyin kilo ɗari takwas da santimita biyar lokacin farin ciki. Wajibi ne a kimanta naman sa don kimantawa, saboda ba a fallasa shi ga tsananin aiki da zafi. Mai dafa abinci kawai sanya nama a kan kwanon soya mai laushi, freshes shi a kowane gefe na minti biyar, sannan a saka nama a gefen minti uku - da duka, don Allah ku ci. Lokacin da kayi kokarin bioca a karon farko, ka dandana dissonance mai haske. Mashahurin nama yana da cikakken raw, ba naman sa da jini ba ne, amma abincin da yake da gaske na lokacin da ke gaban ci gaban wuta. Amma m abin mamaki. My Mata, fada a cikin Bisteccut, har ma da sauri daga yarda, kamar dai idan cat mai fama da vaska.
Hit Gastronomy - Bastcca Fiorentina
Hoto: Julia Malkov
Wani kwararren floren - fitlorrordo sandwich - ƙalubalen mai mahimmanci ga gourmets. Gwada shi zuwa kan titi kusa da gidan Dantte: Akwai koyaushe layi mai tsawo daga gida, kuma a Italiya wannan shine mafi kyawun alamar baƙin ƙarfe. M USRACH yana cire guda mai ɗorewa schuch daga kwanon, a cikin irin saniya, a cikin buƙatun da mamaki: "Shin kuna da kaifi miya ko ta yaya?" Ko da yake bayyanar fitilu Lapobretotto ta iya watsi da ita ga kowa, kafin fara murkushe hanci, Na tuna cewa an ci shi a cikin karni na XV. Kuma ba wanda ya gunaguni. Na cire shari'ar da jihar: ɗanɗanar fitilar sun fi kyau a kan kallo. Idan baku san abin da ake yi ba, zaku iya tunanin cewa wani pate ne kawai na nama. Babban abu shine ya shawo kan girman kai da nuna wariya a matakin odar.
Kira Chiandi mai kyau yana kira don jin daɗin rayuwa
Hoto: Julia Malkov
Girke-girke na antiques suna da zurfi
A cikin kasuwar birni ta tsakiya, wajibi ne a yi yaƙi da sha'awar gwada komai nan da nan. Pekorin tumaki cheese kawuna cushe da truffles, Saffron da pistachios, kalli fursuna daga naman daji an manta cewa mun riga mun ci abincin dare.
Shahararren al Pozodoro ANEP - Hanyar kirkira
Hoto: Julia Malkov
Mafi kyawun Prosciutto a Florence aka kawo daga garin Fitigalli, da Salami daga Siena ne. Da ɗanɗanar naman Kaban yana da haske fiye da na naman alade, kuma suna ɗaure su da sauri: isassan ma'aurata. Koyaya, ba wasa ba. Kuna son samun sores? To, ga chinto Hanie daga nama na nama na musamman: baƙar fata tare da farin kafafu. A dandano na abinci - tare da abubuwa da yawa, don haka ya kamata ya ɗanɗana shi a hankali, wato mai tunani kowane yanki. A kayan zaki, mun ɗauki cankeci - m, cocokies, da aka dafa ta tubcan da cakulan da almond. Dangane da sigar hukuma, an ƙirƙira girke-girke a cikin karni na XIII a cikin Prato. Dangane da wadanda ba a koyar da su ba, sojoji sun koyar da su da ular Rome: Sweets mai tsattsauran ra'ayi sun kasance masu dacewa su dauki su cikin tafiye-tafiye na sojoji. Jin daɗin gwangwani tare da kayan giya Vin Santo: Perch kowane kuki a cikin gilashi kuma kawai sai a aika zuwa bakin - waɗannan su ne dokokin narkewa na TUSCAN.
Har yanzu, cheeses - girman kai na Italiya
Hoto: pixabay.com/ru.
Talauci ba mataimaki bane
Koyaya, ba duk hits na tuscan abinci - ƙirƙira mahimmancin masifa. Pancanell Salatin, Al Pozodoro Papaina Miyan da Riblite Chowder - saba da abinci na talakawa. A cikin tsoffin kwanakin, kamar yadda ka sani, abincin ba a jefa abinci ba, sai gurasar ba a dafa abinci sau ɗaya sau ɗaya a mako, a mako daban-daban na jita-jita daban-daban. Dandanawa da abinci mai kyau za mu je ƙauyen Gole-in Chiandi. Da farko, na yi odar salatin da pannell. Manyan Sinadaran: tumatir da masu fasa, ana sarrafa su a cikin giya, sannan a ƙara albasa mai tuƙi, sannan kuma zaituni da basils a cikin kwano. Salatin yana juya ba kawai don dandana ba, har ma da masu gamsarwa, saboda maiko a cikin filayen sunyi aiki tuƙuru kuma, ba shakka, ba su yi ƙididdigar kalori ba. Sa wean nan kuma ya zo wani al'amari daga cikinta.
A cikin kasuwar tsakiyar Flentine, idanun gours kawai watsa
Hoto: Julia Malkov
"Yi riblite," - ba mu. Waɗannan wake ne wake, gurasa stale da kayan lambu, sauran daga jiya, sannan kuma ya sake dafa shi. Ina ƙoƙari da tunani: Goldmin Gaskiya ne da aka yi magana da Gold ta ta hanyar almara na ceri, ya zama dole don ƙirƙirar irin wannan mai daɗin talauci! Al Pozodoro Papa - Miyan irin wannan nau'in. Baya ga tumatir, tafarnuwa, Basil da barkono don shirye-shiryenta, ana sake yin burodi mai tsibi. Koyaya, idan kun ci baƙin ciki, ba kwa jin asirin carbohydrates kwata-kwata, don haka ya juya: don haka da alama yana cin miya kayan lambu guda, kuma me yasa irin wannan siffa mai ban sha'awa akan sikeli? Koyaya, kamar yadda Elizabeth Gilbert ya rubuta a cikin littafin "Akwai. Yi addu'a. Loveaunar ": Bari mu fi kyau maimaita oda da siyan jeans don girman ƙari! A ƙarshe, a ina, idan ba a Italiya ba, to, ba ka manta game da cin abinci na 'yan makonni biyu?
A Italiya, kyawawan gidajen cin abinci suna buɗe a cikin ƙididdigar awanni.
Hoto: pixabay.com/ru.
Shawararmu gareku ...
A Italiya, gidajen cin abinci suna buɗe a cikin matsanancin awowi: Daga 12.30 zuwa 14.30 zuwa abincin rana da daga 19.00 zuwa abincin dare. A wani lokacin ba sa aiki.
Soups da farji - labarin hunturu. Ana yin su a cikin halayyar daga ƙarshen Oktoba kuma kafin farkon Afrilu.
Wajibi ne a je kasuwannin birane da safe, bayan 13.00, Kasuwancin Brisk, kuma akwai yawancin kios ɗin kasuwanci da aka tsara don yawon bude ido.
Tuscany ƙauyen shine mafi sauƙin hawa kan yankin arha. Bayan siyan tikiti, dole ne a ci gaba a tashar, in ba haka ba kuna buƙatar biyan tarar.
Don barin shawarwari a Italiya ba su karba. Amma a cikin asusunka zai haɗa da Coperto - Wannan shine farashin wurin zama a cikin gidan abinci da burodi, waɗanda za a ciyar da ku. Matsakaicin matsakaici na matsakaici: Yuro 2-3.