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Reply to "Italy's 20 regions, dish by delicious dish"

17. Tuscany

"Naked" ravioli with ricotta and spinach
A rural region, Tuscany's food heritage is rooted in its farming traditions.
"Gnudi made with ricotta and spinach is typical peasant food," says Matteo Fantini, proprietor of Florence restaurant iO: Osteria Personale (Borgo San Frediano 167r, Florence; +39 055 933 1341).
Gnudi are "ravioli" deprived of the sheet of pasta that normally encloses them, leaving only the filling.
"To prepare the dish, the farmer needs only ricotta (sheep's milk cheese), flour, egg and spinach, plus a simple dressing of olive oil, sage and pecorino cheese."
FM
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