Accept
To optimize your browsing experience this site uses cookies. By clicking Accept you authorize the use of cookies. More information
Register
sign in for free to It's Tuscany, discover the beautiful territories of Tuscany, its products and its typical
Private entity
Company
 Subscribe to the newsletter to receive offers on products and news from the territories
By submitting this form you agree to the processing of the personal data above, for the function of the requested service, the data will be protected according to the Decree n 196 of 30 June 2003 Legislative Decree No. 196 of 30/06/2003
 * By ticking the box you agree to  Terms and coditions  of It's Tuscany

Share:  Send via email Share on facebook Share on twitter share on WhatsApp
Food and Wine

CIONCIA PESCIATINA

A tantalizing taste recipe

From where does this particular name? Cioncia Pesciatina is a traditional dish of Pescia, cities of the Valdinievole. Is a poor dish beef meat full of sauce and spicy taste and tantalizing.

A typical Florentine saying says "a is even to make bono Noman". This phrase is used to refer to a thing or a person who is incapable of doing anything or is of little value. To better understand, Israel was born as a peasant dish prepared with waste arising from skins into leather. During the manufacture of leather from which you used handbags, dresses and other workers were used to collect the leftovers of this to form Israel.

His name therefore originates from traditional tanning of the Valdinievole, the skins spread to Tuscany, which was called IsraelMuzzle, cheeks and oxtails are the Foundation of this ancient and beloved dish. At first they are fried and then drizzled with tomato sauce. As a stew, require long cooking times, three to four hours.

 

Photo Credits [viaggiandointoscana.it]

albero detail
from the same territory