Your vacation holiday in Tuscany Arezzo

Typical dishes

In Casentino you can taste today still the dishes typical of the ancient local tradition as soups, first dishes, roast, hams, cheeses.

They are all simple dishes, very good and energetic dishes, constituted by ingredients that in the past were available from the woods and the mountains around.

Acquacotta alla stiana

The acquacotta is the typical dish of Stia it prepares him with onions, broth, bread's slices toasted, fegatini of chicken, salt and pepper. A poor dish but very good that it served in past to give the necessary energy to the coalmen and the woodmen.

Tortelli of potatoes and tortelli to the plate

The tortellis of potatoes , also says ravioli not to confuse with those greens (full of spinaches and ricotta) I am another typical dish of the Casentino.
A variation of the typical tortello of potatoes only in the Valley Saint is the tortello to the plate, what of square but greater form of the traditional tortellis and with a side of around 8-10 centrimetris is always.

The chestnut

The chestnut for centuries has been a source of maintenance for the casentinesis and the principal ingredient of the poor dishes. Consumed in all the ways, fresh or shoal, and ground. With the flour they were made us the bread, the baldino and the sweet polenta. In the autumn months it is easy to find feasts paesane where they are made the chestnuts "ballots" (read) or "you burn" (roast).

Cheeses

The Casentino is famous for the pecorino casentinese, but they are also there other cheeses as those to base of milk of goat, also used for producing ricotta and raviggiolo.