Fall Food Finds in Firenze

The summer before I departed for Florence, I envisioned a life filled with an abundance of pizza, pasta, and gelato. Though I did consume these staples on a frequent basis, I was introduced to many other interesting and traditionally Tuscan options. I learned that the Italians deeply value seasonality and cook with 'the fruits of the land'. They primarily base their meals on what is available at the time, which leads to a plentiful diversity of food.

I loved anything and everything with truffles. I never would have thought that this gasoline-smelling mushroom oil would be so delicious. I tried pasta drizzled with truffle oil and paninis smeared with truffle creams. Unbelievable. Both black and white truffles will forever remind me of my fall semester in Florence. 

Here are some recipes of my favorite fall finds:

Tuscan Bread Soup: Pappa al Pomodoro 

*a filling meal for a chilly autumn night*

Ingredients

3 tablespoons cold pressed extra-virgin olive oil

3 cloves garlic, crushed

1/2 teaspoon crushed dried hot peppers

1 (12-ounce) can peeled whole tomatoes

Sea salt and freshly ground black pepper

1/4 cup water

1/3 loaf day old French or Italian bread (drier the better)

20 fresh basil leaves, torn

Directions

In a medium pot over medium-high heat, add olive oil and crushed garlic. When the garlic flavors infuse oil, add the crushed peppers being careful not to burn them. Add the whole can of tomatoes into the pot, then using a wooden spatula cut the tomatoes into chunks. Add salt and ground black pepper, to taste. (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.) Add water and stir. With your hands, pull the bread into bite-sized chunks, then add them to the pot. "Toss" (do not stir) bread chunks in to the soup. Add basil leaves, lightly toss, serve.

       Grape Focaccia: Schiacciata con l’uva

*After the harvest season in Tuscany, the Italians took advantage of the extra grapes and created Schiacciata con l’uva. It was a sticky focaccia bread that bursted with dark red grapes.* 

Ingredients

200g (7 oz) white flour

100g (3 oz) light brown sugar, and a little for the top

Half tablespoon baking powder (enough for 250g/8oz flour)

1 egg

4 large sprigs rosemary

100g (3 oz) walnuts, shelled and broken up

Half a cup extra virgin olive oil

1 kg (2 lb) small flavoursome red grapes, washed (the Tuscan ones have lots of seeds!)

Directions

Preheat your oven at 175°C/ 350°F

In a large bowl, mix together the flour, sugar, baking powder and the egg.

Remove the rosemary from the stems and add to the olive oil in a saucepan.

Put this on a slow flame and allow to bubble gently for a few seconds.

Add the oil and rosemary to the flour mixture.

Mix this well to amalgamate the ingredients.

Work in the grapes and walnuts using your hands, breaking up the grapes a little but not too much.

Line a baking dish with baking paper and use your hands to spread out the mixture.

Sprinkle with sugar.

Bake for approximately 45 minutes.

Buon Appetito!