For the pleasure of all palates today we’ll be taking you back in time discovering kosher cuisine and how this tradition and taste is more alive than ever in Southern Tuscany! Discovering the secrets and origins of Tuscan’s typical cuisine by immersing oneself in its history and traditions is most definitely a tasteful way of living a different experience.
This territory is undoubtedly known as wild and uncontaminated, full of history and traditions. It has a vast quantity of typical products whose origins plunge directly into the traditions of this land and, luckily, they are constantly being rediscovered and valued.
The bond between the Jewish gastronomical tradition and the Tuscan one is evident in this territory. The Israelite hand in the local cuisine, above all in the area of the hilltop towns of Pitigliano, Sorano and Sovana, has formed products like the “Sfratto”, the “Bollo” and tortelli with sugar and cinnamon, which are everyday products on the local dinner tables. These are indisputable examples of how the Jewish tradition has contributed to the creation of a good part of the gastronomical tradition of Southern Tuscany.
How to conciliate Kosher cuisine to the typical Tuscan one?
Kosher cuisine, like the Tuscan one, is based on simple dishes made of local and top quality products that create the so-called ‘poor’ dishes, which are full of taste and flavor. The flavors of the Jewish tradition are those of the Sfratti, with its filling of crushed walnuts, honey, orange rind, anise seeds and nutmeg wrapped in a pastry; and of the Bollo, a sweet, soft bread aromatized with anise. These, mixed with tradition make typical Tuscan dishes like Acquacotta, the famous Tuscan bruschetta, Pappa al Pomodoro, bread soup, ricotta tortelli, wild boar and the renowned Buglione lamb have a distinctive flavor here in Southern Tuscany!
The secrets of this cuisine are impossible to unveil. Homemakers, cooks and food lovers guard and use them without being conscious of it, simply because they are part of the local culture and tradition they grew up in. The only way to discover them is to come and try them, using taste to unravel the ingredients of tradition.