What Tuscan Food is ACTUALLY Like

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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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

[PastaGrammar]

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!

[nicolaslauria]

My grandmother was toscana, she and her family had to emigrate to Brasil in the midst of WWII, there she met my Spanish grandfather who scaped post civil war Spain. She was a very silent woman, but always welcomed me in the kitchen while she was cooking. Sadly, she passed away when I was very young, so I'm learning all about her culture now as a adult in his twenties and living in Spain.
Thank you for what you do, Ciao.

[leonardodemartis]

You are the italian culture ambassador in the USA ! While fun and totally enjoyable I' m sure a lot of research goes into each video you make. Well done both of you!

[pliny]

As someone from the Lunigiana, testaroli are almost always served with pesto.

[rogercarroll]

Testaroli is one of the oldest pastas in the world. Known and loved by the Etruscans, well over 2000 years old (maybe older?).

[BetheBe]

I worked in a Tuscan restaurant when I was in my 20's. Napoletan American here. At this restaurant run by a man from Tuscany we made torta di fungi, dishes with wild boar and pheasant, a risotto with porcini mushrooms, a timbalo, and a soup with swis chard call Ribolita. I don't know how I remember all this now that I am in my early 60's. I remember everything.

[cajflod]

I’m from Firenze of course Tuscany, I guarantee you I never seen those kind of seasoning, spices or Here we don’t use a lot of spices, often just black pepper! I never seen also that version of ribollita or “risaltata”. Must be delicious I definitely must try it! And Eva…. How you dare!!!! There is a lot of sun here 😜😜😜😜😜

[bexyr]

I'm from Carrara, thank you for making a dish, testaroli, that it's not that well known even in Italy. In almost 40 years, all my life, I've never made testaroli at home, 'cause here it's so easy to find them at the supermarket. I've eaten testaroli in restaurants that cook them on the "testi" directly over a fireplace, but never made from scratch myself. Now I want to try to do it and the next time I go to visit my friends in America I will be able to let them taste testaroli, but with pesto (using olio e parmigiano is common, but not as much as pesto, we are not the last city in Tuscany before entering Liguria for nothing). Again, thank you to make real Italian cuisine known

[Subgunman]

We cook the greens until they release all of their juices or liquid. One reason many dishes that use fresh vegetables and greens, we do not add water until we see what has been released by the veggies. This soup looks fantastic! I can only imagine the flavor of the soups after it has rested and all of the flavors have combined overnight. BRAVO!

[rudolfschenker]

I was like, “this is shaping up a lot like ribollita”…I’m just an American, but my familiarity with ribollita is a soup with tomato broth (Americans and our Tuscan soups!!!) so this is fascinating to see the old world version - not to mention it’s delicious, nutritious, vegetarian, and economical. Harper and Eva, you’ve educated us with something wonderful, like you do every episode! Mille grazie!

[marcobiagioli]

Sembra strano, ma il primo riso coltivato in Europa e'stato coltivato in toscana dai Medici a Tavola, ma in seguito abbandonata la coltivazione per la comparsa della malaria. Grazie per la ribollita❤

[cisium]

For awhile in New England, there were some fairly close-knit Tuscan-American communities in towns that had granite quarries: Barre VT, Concord NH, Quincy MA. My grandmother was the daughter of a Livornese immigrant stonecutter. She served a lot of soup, a lot of beans, lot of fish, and a lot of sausages. She also religiously removed the germ from garlic like Eva does. And she used butter or animal fat more than olive oil, I think bc olive oil was just hard to find outside of the coastal cities, so they learned to substitute.

[igormalusevic]

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

[alexrafe]

I sincerely hope that Eva ADORES cooking because every time I watch your videos it’s very rare to see Eva taking any short cuts. She makes the pasta and then the sauce. If bread is involved she often makes that from scratch too. It seems she makes her own desserts from scratch as well. It’s wonderful to watch, and I thoroughly enjoy her wry sense of humour while she’s at it. But I know if it were me that had to do everything she does in a typical episode I’d have to go and take a long nap after the camera stopped. Harper again kudos to you for the very entertaining background music. Bravo 👏🏻

[metislamestiza]

i've been to italy a few times, and i deplore the world wide commercialism of tuscanization. thanks for bringing real tuscany to your channel.

[Alexois]

In Sweden we call the tuscan kale "svartkål" wich literally translates to "black cabbage"

[rsbagga]

I’m SO excited to see this ribollita recipe! Nearly 20 years ago, I studied for a summer in Italy, and had a ribollita in Florence that - no joke - I haven’t forgotten since. I’ve tried duplicating it with what I’ve found online, but none of those attempts looked like your version which reminds me of what I had back then. I can’t wait to try it!

[ericpmoss]

I walked past the Mutti farm for Tuscan passata — it’s in Parma. To be fair, it’s so large it might reach into Toscano. :)

[operaguy]

She summoned The umani out of every one of those vegetables, served it to him on a platter, and blew his taste buds to heaven. I believe the "refry" is what did it.

[natrixxvision]

1:02 The best tomatoes in Italy? Well if you live in Sicily and you grow tomatoes, then those are the best tomatoes. If you live in Lazio and you grow tomatoes, then those are the best tomatoes. If you live in Toscano and you grow tomatoes THEN the Tuscan tomatoes are the best tomatoes.