International Camping Etruria si trova all'uscita Castagneto Carducci (Li) della superstrada Livorno / Grosseto, completamente immerso nella pineta Toscana, direttamente sul mare mediterraneo con ampia spiaggia sabbiosa. Camping Tuscany Beach Mare (LIvorno).
Tuscany is a The Tuscan cuisine is first of all a rustic kitchen, of country, made of maintained genuine tastes the more possible unchanged, and it is a sober kitchen. Few elements but select I am the base of it: a bread from the compact crumb and from the hard crust, insipid, that enters everywhere, fresh, toasted, stale; a cooked meat on the fire without seasoning, the vegetables and the vegetables, the tastiest odors, the all accompanied by an a little refined oil of olive by the intense aroma. In the traditional feeding minestrones and base soups of beans and vegetables predominate, generally supported on the slices of stale (acquacotta, reboiled, bordatino, eats up with the tomato) bread; bread that can become also the fundamental element of dishes as the panzanella, the croutons with the fegatinis etc. Dry specialties are the potato dumplings of the Casentino (of spinaches and ricotta), the pappardelles to the juice of hare or duck of the Aretino, the picis of the Senese. How meat they dominate the appreciated parts, from the gigantic beefsteak to the Florentine to the arista of pig, you roast on the grid or to the spit. They also consumes in discreet quantity the poultry (chicken to the diavola, to the brick), the lamb and the game (hare in dolceforte, truffled pheasant, rincartato, wild boar etc.), the duck to the orange, been born really here and course in France from the cooks of Caterina de' Physicians. In the whole region it is very practiced the breeding of the swines, that furnishes excellent meats; among the most typical the finocchiona, the brawn, the biroldo or mallegato, the sausages to the ginger, the ham of wild boar. Main point is I introduce him some fresh vegetables, asparaguses, artichokes, zucchine, flowers of pumpkin, often in the mixed fries, and of the vegetables, of which the Tuscans are great consumers: peas, fave (said pods, and often fresh hearty meal with the pecorino) and above all beans (to the uccelletto, to the straw-covered bottle etc.). Sea specialties are above all contribution of Livorno: the cacciucco, the mullets, the stoccafisso, the tellines and the tuna etc. The characteristic of the Tuscan confectionery is to be rather dry, with various regional specialties to flour base of chestnuts: the castagnaccio and the neccis of the Lucchesia, the pattona, the baldino of the Cortonese. Many also the fries (bomboloni, rags, tortelli, migliaccio), while famous also out in Tuscany they are the zuccotto, the panforte and the ricciarellis senesi, the brigidinis of Pistoia, the buccellato of Lucca. Wine in Tuscany equivale to chianti, known in Italy and to the foreign countries already at the end of the eight hundred. Other good red are the montecarlo, the brunello of Montalcino, the carmignano, the noble of Montepulciano, and among the whites the ansonica, the white elba, the aleatico, the white montecarlo, the white virgins of the Val of Chiana etc. Appreciated the typical end wines meal: holy vin, vernaccia, malvasia and the liqueurs of ancient conventual production as the Carthusian monk, the gem of fir, the alchermes.
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