Italian me, an Italian language and culture school, offers its students, in addition to the classic Italian courses for art history, an interesting and tasty Italian cuisine course. But what exactly is an Italian language for food and wine course? Simple, the imperfect or the pronouns combined while tasting Italian wines or preparing a Tuscan dish. Here are some of the best dishes known for the Florentine cousine.

The Tuscan crostini, slices of bread spread with a pate made out of chicken liver.

Panzanella is a dish eaten during the summer. It is not pasta, is “old” authentic Tuscan bread wet and wrung, flavored with salt, pepper, oil, abundant onion and tomatoes, there are also infinite variations taking away the pot from poverty.

Another traditional dish is the ribollita. If the panzanella is a summer dish, ribollita is a winter one. The main ingredients are typical of December, beans and coleslaw.

The Queen of Florentine cuisine is definitely the Bisteca. High quality beef cooked on the grill with minimum cooking times. The secret is, in fact, the speed in cooking and the result is a golden meat on the outside but soft and juicy inside.

The menu ends with two traditional desserts, the Florentine schiacciata and schiacciata with grapes.

The first is a typical dessert of simple ingredients, the second is sweet bread dough topped with sugar and grapes. Pitifully are two sweet that are found in restaurants or only in certain bakeries during certain times of the year, or in the first weeks of Carnival and during the harvest of the second week.

Enjoy your meal!