Tuscan Diet - Meats

Another part of the Tuscan diet is meat.

The Etruscan tables would usually find dishes of cinghiale (wild boar), which to this day are hunted by Tuscans for their meat.  These large beasts (which can weigh up to around 190 kg) roam around Tuscany, irritating gardeners and farmers since they tend to like to eat their produce and destroy their plants.

Cinghiale head at Antica Macelleria Falorni in Greve in Chianti

Cinghiale can be found in sausages, roasts and in a delightful dish called Pappardelle con ragu' di cinghiale, which is a dish with flat, broad pasta covered in a tomato-based sauce with wild boar.  The meat is flavorful.  To me, it has a richer flavor than pork and is almost beef-like in texture.  It's definitely good and worth a try if you ever get a chance to taste it.

The tastiest burger in the world - 250 gr burger at
Dario DOC in Panzano, Italy

Chianina cattle have been raised in the Tuscan region for over 2200 years.  The gigantic white cattle are known for the large size, excellent health, and their high tolerance to heat and sun.  The meat is very high in quality and has great nutritional value, which explains the higher prices on the labels for Chianina vs. other beef.  Indeed, it is absolutely tender and delicious.  One of the most famous Tuscan dishes, bistecca alla fiorentina, is made from a cut of Chianina beef.

Chianina steak

Tuscans use every bit of the animal, even the stomachs.  One of the best panini (sandwiches) that I have ever had was a lampredotto panino.  Exclusively Florentine, this sandwich is made up of lampredotto, which is the fourth and final stomach of the cow.  It's cooked in a delectable vegetable broth, chopped up, placed on a crusty bun with some salt, pepper, and salsa verde (a green parsley based condiment).

Lampredotto panino from Nerbone
at Mercato Centrale in Florence

There are many birds that are eaten as well.  Chicken, gallo (rooster), turkey, guinea fowl, quail, duck, capon...it can all be found on Tuscan tables.  Roasted, boiled, grilled...it takes all forms and is very tasty.

Poultry for sale at Mercato Centrale in Florence

Rabbit and lamb can also be found at local butcher shops and supermarkets.  We often like to pick up some lamb chops and cook them with rosemary and a little olive oil for dinner.  Pork is also a favorite, either in the form of prosciutto, salami, or a delicious roast.

One of my favorite pork dishes is rosticciana, a simple dish made with pork ribs, garlic, rosemary, and wine.  Below, you can find my recipe for this delicious (and easy) dish.  I like to serve mine with a side of sauteed spinach.

Rosticciana with sauteed spinach and garlic

Rosticciana

Pork Ribs
Rosemary
Garlic
1 glass white wine
Salt

Cut the ribs into sections about 3 cm (a little over an inch) thick.

Stovetop method:
Place ribs into a large frying pan and add several sprigs of rosemary, a few cloves of garlic, and a glass of water.  Cover and cook over low heat for about an hour.  Make sure to turn the ribs frequently until the water has completely evaporated.  Increase the heat, add a little salt and a glass of wine.  Allow the wine to gradually reduce, browning the meat evenly on all sides.

Oven method:
Place all ingredients into a rectangular oven dish and roast for 40 minutes at 180°C/350°F.