The
Tuscany bill of fare
At
restaurants or better said in ristorante,
in trattoria or osteria,
the bill of fare always begins with antipasti,
the hors-d'oeuvres,
followed of primi piatti,
to it belong noodle and rice courts,
Polenta and soups,
secondi piatti
Meat or fish courts (usually without
supplements),
contorni
Potato, vegetable or salads as
supplement, evtl. formaggio
(cheese) and
closes with that
dolce,
that refeeds (cake, pastry, cookies, fruit,
versch. Sweet foods and creams) off.
Antipasti
antipasto
toscano
are usually toskanische wurstwaren (salame,
finocchiona = Fenchelsamen and
prosciutto
crudo
= raw ham) forwards, evtl.
with sottolio;
in olive oil inserted artichokes, olives, mushrooms etc..
crostini
small
white slices of bread with different upstrokes; usually with liver,
spleen, olives etc..
bruschetta or fettunta:
roasted bread, either only with olive oil and salt
or with fresh tomato disks or pieces and
Basilikum.
salvia fritta or fiori
di zucca
frittierte Salbeiblaetter or
Kuerbisfruchtfleisch
Primi piatti
Noodle courts
stick-pool
of
broadcasting corporationsal (fettucines)
or pici (and/or pinci,
Spaghetti thickens)
alla leprosy, allianatra
or aluminium cinghiale:
noodle courts with hares
are -, duck or Wildschweinragout.
In addition with funghi porcini
(steinpilzen).
agnolotti:
filled Noodle courts
Soups
ribollita: on
dried bread, thick vegetable soup with white beans
did;
zuppa di farro:
Dinkelsuppe; zuppa di
fagioli: white bean
soup;
zuppa di ceci:
Kichererbsensuppe; acqua
cotta: Soup from
tomatoes, bulbs and egg;
carabaccia:
Vegetable soup with peas.
Other
risotto ai funghi
porcini: Rice court with steinpilzen;
polenta: Corn mash,
which solidifies after cooking, with versch. Sauces or mushrooms;
crespelle (alla
fiorentina): filled
Crépes;
panzanella: Summer
salad from eingeweichtem weissbrot, tomatoes,
bulbs and Basilikum.
Secondi piatti
Meat courts
(specialities)
arrosto
= of the grill:
bistecche di maiale: Pig steak
bistecca vitello: Calf steak
rostinciane or
costoleccio: Pig rib
salcicce: small
thick rough Mettwuerstchen
bistecca alla
fiorentina: large
t-Bone-steak (usually
f. 2 Pers). 
Out of the
furnace and from the pan:
pollo
alla diavola: pikant
peppered cockerel
pollo in galantina: Cockerel in Aspik
trippa (alla
fiorentina): Kutteln
in tomato sauce
stracotto: in
wine scorched meat
salcicce e fagiole: cooked Mettwuerstchen with white o. becomes
green to
beans
arista: scorched
pig
cinghiale in umido: scorched wild pig
lepre into dolce e
forte: scorched
hare sweet-sourly,
Pinienkerne, raisins etc..
fegatelle: verse
CH prepared chicken liver
coniglio con olive: Rabbit with black olives,
faraona, fagiano or
piccione:
pheasant o. pigeon
scorched or roasted.
rana: verse
CH prepared frog specialities
Pesce / fish courts
caciucco
(Livorno):
Fish soup
triglie alla livornese:
Barben
stoccafisso bzw.
baccalý alla livornese: Stick fish in
Gemuesesud
anguila alla pisana:
fritierte young Eel
Contorni /
supplements
fagioli
(all´uccelletta): with Rosmarin white boiled
beans
carciofi fritti:
fritierte artichokes
bacelli stufati: scorched
sow beans
formaggi
/ cheese
peccorino
fresco:
fresh, soft sheep cheese
peccorino stagionato:
heartful to, ripe sheep cheese pikant
raveggiolo:
lmore
easily fresh cheese
peccorino e miele:
Sheep cheese with honey
peccorino con bacelli:
Sheep cheese with sow beans
dolce/sweet foods 
cantucci:
Almond
cookies, which are usually dipped into Vinsanto
and eaten then,
panforte: (Siena) fruit bread with almonds and
kandierten fruits,
brutti ma buoni:
Pastry from ice snow with almonds
ricciarelli:
(Siena)
soft almond pastry (nearly like marzipan inside)
bomboloni:
filled
with cream
brigidini:
Anise
pastry (waffelaehnl.)
buccellati: (Lucca) dry wreath/ring with anise
castagnaccio:
Fladencake from Kastanienflour with Pinienkernen and Rosmarin
zuccotto:
(Florenz)
in likoer of soaked Biscuit
with cream, chocolate and almonds.
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