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Tuscan cuisine is a blend of Etruscan and Roman cooking traditions. The Etruscans, who inhabited the region before the rise of Rome, were skilled in viticulture, cultivating grapes and producing their own wines. They also foraged for truffles, an ingredient that became a prized element in their cooking. [4] [5]
The flagship Tuscan Kitchen at 67 Main St. in Salem is getting ready to move about a mile down the road to the sprawling Tuscan Village development. "Join us in our last couple of weeks where the ...
The kitchen's miso black cod receives a seven-day marinade before meeting the char-grill. ... and matcha. Wine director Cat Fanelli oversees an impressive list of over 1,000 international bottles ...
The main dining room and bar area follows in a sweep of clean lines and modern lighting over more rustic wood floors. ... Colab Kitchen: 100 S. Martin Luther King Blvd., Stuart, 772-872-6243 ...
Janet Ross wrote the classic cookbook Leaves from Our Tuscan Kitchen, or, How to Cook Vegetables, which is a collection of recipes supplied by the Rosses' chef, Guiseppi Volpi, at Poggio Gherardo. The book is still in print, with the latest edition revised by her grand-grand nephew Michael Waterfield. [ 56 ]
Carpaccio (UK: / k ɑːr ˈ p æ tʃ (i) oʊ /, US: /-ˈ p ɑː tʃ-/, Italian: [karˈpattʃo]) is a dish of meat or fish [1] (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser.
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The area of the sirloin and the rib, from which the cut of meat derives. Bistecca alla fiorentina is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of the Chianina breed: in the middle it has the T-shaped bone, that is, a T-bone steak, with the fillet on one side and the sirloin on ...