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The word “Tuscan” is used to market so-called Italian products to us all the time: Tuscan herbs, Tuscan tomato sauce, even Tuscan body lotion…
Despite the clear market draw of “Tuscan” food, we have a feeling that most people have no idea what the cuisine of Tuscany is ACTUALLY like, including myself. That’s why Eva is sharing a taste of Tuscany today with three authentic Tuscan recipes.
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TESTAROLI PASTA RECIPE – https://www.pastagrammar.com/post/how-to-make-testaroli-pasta-authentic-tuscan-pasta-recipe
RIBOLLITA “SOUP” RECIPE – https://www.pastagrammar.com/post/ribollita-recipe-how-to-make-tuscan-soup
SCOTTIGLIA MEAT STEW RECIPE – https://www.pastagrammar.com/post/how-to-make-scottiglia-tuscan-mixed-meat-stew-recipe
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00:00 – What Does “Tuscan” Food Mean?
00:55 – Eva Reacts to “Tuscan” Products
03:36 – Eva Makes Tuscan Testaroli Pasta
05:23 – Tasting Testaroli
08:32 – Eva Makes Tuscan Ribollita Soup
13:16 – Tasting Ribollita
15:19 – Eva Makes Tuscan Scottiglia Meat Stew
17:25 – Tasting Scottiglia
18:59 – Pasta Grammarian in Action!
#rosettastone #rosettastonepartner #tuscany
40 Comments
Ever seen some Italian regions used as a marketing ploy for food that has nothing to do with the place itself? Let us know and we'll investigate!
We love you both so much!
In Australia (as in Britain), we call cavalo nero ‘cavalo nero’ (never ‘Tuscan kale’). In Australia, ‘silverbeet’ (known in North America as ‘Swiss Chard’) is very common, and often used as an alternative. (It’s great to see a Tuscan recipe with three types of ‘cabbage’). In Australia, an immersion blender is simply called a ‘stick mixer’.
Please make Rabaton!!!! 😀
when are the bambinos coming????
Has Ava ever made spaghetti alla chitarra? My family is from Villalago, in Abruzzo, and it's something I've heard is special, near there
This was an amazing cultural experience through Tuscany dishes! Thank you Eva and Harper!
I'm wondering if you could make the ribollita in like a cast iron skillet sort of how you'd make corned beef hash? The way I like to reheat fried rice is in a skillet with some water and the lid on slow and low – it forms a crust at the bottom like a paella. I bet this would get a good crust and stay moist, but is that correct? I'd say it could be.
When we went to Tuscany I read about what do you eat. They all said to eat the steak. Don’t ask how to cook it – just order it. My husband said you will never like it but everyone at the table could not get enough of it. Personally the wild boar leaves a bad taste for me.
I avoid products in a grocery store that markets fake authentic products. My husband is Puerto Rican so I can relate. My mother in law is married to a Mexican man. Both cultures and food are different. Most Americans lump all Spanish speaking people in the same boat. My husband and I go through the same thing.
Sorry, but I’m not watching two-minute commercial breaks. Ridiculous. I wish I hadn’t subscribed. This is YouTube, not television. If you have to survive financially on YouTube commercials, you need to find another line of work. We stopped watching. Ciao.
My friend gave me one of those blenders as a gift–amazing. I love it.
Eva you are so right..I am from Tuscany and I am more than upset with this unproper use of the world "tuscan" for whatever s***.
My beautiful land turner in just a fancy brand and this caused the effect that people that grew up here are more and more unable to pay for houses, apartments, land and so on because "you know, it is tuscany".
By the way just an advice: ribollita is made in one pot, you do not transfer it in a bowl than in a pan😅
Just trow the bread in the pot with the veg when they are ready and stir until is creamy. That's the way (sorry, Mandalorian mood😂)
I'll have all three of those dishes in one meal. I can almost taste them here. 😋
A presto. Ciao 😊😊
But wait…no Tuscan dessert? 👀 I'm curious! 🕵️♀️ Well done anyway, I'm intrigued by the first 2 recipes. Wow, yum! 💯
Ciao bellissimiii e bravissimiii!! So for the record, I felt obliged to say that mutti produces also passata siciliana, pugliese ed emiliana! It’s the regional line launched 4 years ago! It may be just a marketing strategy but I tried the four of them and they taste different!!! 😀 😀 Evaaaaa sei la numero unoooooo! Un abbraccio da Palermo!!!
Eva's hair is a force of nature.
My favorite Italian YouTube,,pasta Grammar,,and ,,Love what Ueat,
Testatoli – from the Lunigianna, north-west Tuscany, Pontremoli to be precise. Great with pesto. It resembles carpet underlay, but in a good way!
2nd comment. I am sorry to have the temerity to say this, but Eva is wrong. I have eaten testarolli in Pontremoli (and in the surrounding area) more times than I care to think of, and every time it has been dressed with pesto. Sorry to contradict you.
The only dish I know of that is from Tuscany is Panzanella, the italian bread salad. I could be way off on that as well.
In 90s Tuscany was marketed in Europe as a desirable location. Hover since then other regions have been promoted. So while I do see occasionally products marketed as Tuscan, it more common now to see recopies for actual dishes or "inspired" dishes. That is becuase likely those that actual care about Tuscan in the labelling have already been to Tuscany, otherwise it is not reaching those that are not in the niche group.
At first, I thought you were making peposo, but maybe you have covered this in another video?
Lovely 🙂 I always loved how the Tuscan food is so very different from what people usualy imagine 🙂 It seems to me very much connected to medieval times- as much as the Tuscan wine. And about the famous book you mention: I read it when I actually lived in Italy and found is so annoying!
Grazie ragazzi, soprattutto ad Eva per sfatare certi miti gastronmici italiani nel mondo. Fate un lavoro di diffusone culturale pazzesco, in questo periodo storico dove c'è una confusione pazzesca su cosa sia autentico e cosa no. GRAZIE, da una Toscana delle provincia di Firenze!
Rice is also grown in Tuscany. in Maremma in particular for centuries. Spilucco estate and San Carlo estate grow excellent rice
For what i know Tuscany is famous for Wine and : Tuscan black crouton, Colonnata Lard, Panzanella, Pappa al pomodoro, Ribollita, Cacciucco, Tripe and lampredotto, Bistecca alla Fiorentina, Castagnaccio and Cantuccini with almonds
I thought the testaroli looked familiar and then I remembered that I saw a Pasta Granny make them not too long ago and looked her up – 90 year old Renata originally from Botasi, Liguria made them in a special griddle pan – she doesn't boil them and puts them in layers covered in pesto which she cuts into quarters with scissors and we also see another woman make them with a different kind of griddle – she doesn't turn them over but she cuts them, boils them and serves them with parmigiano and oil like Eva. https://www.youtube.com/watch?v=043Cg4i0EFU
So, from what I've seen here, Tuscans love them some soggy bread.
This guy won the lottery, honestly!
I'm from Tuscany and I only ate Testaroli with Pesto. Never ever "olio e parmigiano" (parmigiano and olive oil). They are one of my favorite dishes ever.
Dear dreamteam!
Kale (Brassica oleracea convar. acephala var. laciniata) and cavolo nero (Brassica oleracea var. palmifolia) are different species.
Warm greetings Eke
By the way I am from Florence myself but I would not daresay tuscanian food is the best in Italy.
I was hoping the last dish would be peposo. 🤌😀
Eva should really try Rosetta Stone to learn English which she hasn't been able to do so far , typical southern Italian.😁
Eva Darlin, thank you for sharing with us your SUPERB knowledge of regional & especially the historical roots of the BEST food in the world. At such a young age, how did you learn so much? We REALLY appreciate the authenticity. 💛🧡❤️♥️
I’m not a fan of testaroli , I have had them , Tuscan bread Horrible no salt , I do love the Bistecca & Ribbollita I had an Aunt & uncle from Firenze ❤
Such lovely hair the both of you <3
So I have questions… Testaoli when you are cooking the "pancakes" I presume the reason they don't stick in the video is Eva's pristine non-stick frying pan. How would it be done with say a slightly middle aged pan or given how old this recipe is, how would you do it pre non stick? From what I have just experienced cooking this it would probably stick on even my best seasoned camp cook ware.
I think I got the consistency right the main thing I wasn't sure from the video was how hot the pan needed to be and the question of does it unstick after bit of cooking. I think I found the latter but I am not sure it wasn't a fluke. They are just cooling now so looking forward to these for dinner. 😀
That isn't how you make scottiglia, you need to use courtyard animals, so chickens, hens, guniea fowl, rabbits, etc. Definitley no lamb, beef or pork.