Savoy cabbage, together with most of its cabbage cousins, is not the most loved vegetables by many. But this cucina povera staple turns out to be rich in iron and omega 3 & 6.
Along with Tuscan black kale, the Cardone (or “gobbo”) has always been the protagonist of the Tuscan farmers’ winter cuisine. It belongs to the artichokes’ family but has a more delicate flavour and has the consistency, and looks, of celery.
Its name in the Lombard dialect means nutmeg: since ancient time this exotic ingredient, much appreciated in Lombardy, was used to flavour dishes prepared with the few ingredients that could be found in winter in farm houses .
Panzanella is the name of a rustic Tuscan summer dish. It does not require cooking and was originally consumed by the farmers who stayed in the fields all day. As for many dishes from the cucina povera, this uses up leftovers, in particular stale bread.
In Tuscany, especially at dinner time, you will almost always find on the table a classic favourite: pinzimonio. Eating vegetable crudite’ doesn’t get easier than this
Farro is an ancient grain that grows in inhospitable, mountain areas of Italy. Low in gluten and high in protein and fiber, it can be used instead of rice to make risotto (called “farrotto”) since, as rice, it absorbs whatever flavours you add to it.
