Tuscan bread is known throughout Italy as being made without salt, which enhances the flavor of whatever spread is placed on it. This particular starter dish is a classic to begin your meal – toasted bread spread with chicken pate mixed with ingredients such as capers, onions, extra virgin olive oil, sage and a bit of vin santo.
This dish has quite a pungent taste and is one of the most interesting on the Tuscan menu as a first course. It is made with a long and broad egg-based pasta typical of the region and a wild-boar based sauce. This dish requires a significant amount of time to prepare with the meat needing to be marinated in red wine, often Chianti Classico for hours before it is cooked, giving it a rich and flavorful taste. The boar is later cooked in a soffrito, or sauté of finely chopped carrot, onion, garlic and onion, followed by tomato. The last touch is cooking the pasta to a fine al dente texture and enjoying this warm winter dish.
Filled with local lard (lardo di colonnata), bay leaves, rosemary, thyme, sage, this is not your classic pork roast. The flavors are simple and succulent, especially the mixture of broth and white wine which is later used as a gravy. Serve with roasted potatoes and this makes for an unforgettable winter meal.
A typical Tuscan biscotto that is served at the end of the meal, cantucci offer the perfect sweet finish to a typical Tuscan menu. These biscuits are made for dipping, so go ahead and dip them in the wine left in your glass.
There are plenty of amazing Tuscan reds to pair with this meal, but two showstoppers would have to be the Sangiovese based Vino Nobile di Montepulciano Riserva DOCG and Chianti Classico Riserva DOCG. They can easily accompany you throughout the entire meal.