We prepared this Zuppa Toscana (Tuscan Soup) for our friend Renata: it was her birthday!
Wonderful party with CuocheinVacanza, so many special Tuscan foods…and happiness.
Here is a very old recipe of Zuppa Toscana; it comes from Artusi, the most famous writer of tuscan recipes, who lived in 1800.
The soups (Zuppe) are very popular in Tuscany and very different from what can imagine a person who lives abroad.
Here the links of some Typical Tuscan Soups Recipes that I assure you that are delicious!
Artusi says: “This Soup which, modestly, takes the epithet of “farmer” soup, I’m sure that it will be appreciated by all, even by gentlemen, if done with due care.
Mix, boil a little longer and pour everything into the bowl where you will have already placed the bread cut into thin slices and cover it to serve after about twenty minutes. This quantity is enough for six people and is good hot and cold better”.
Taste it with some raw onion rings and season generously with Oil and a bit of black pepper.
My grandmother often said: wait 5 minutes when you dunk the bread…so you’re sure the last layer is’nt dry. You can add zucchini, carrots… but stop…anything else. Zuppa Toscana is delicious even with only the cabbages!