Prato - Typical Food

Typical Food

Biscotti di Prato-almond biscuits

Mortadella di Prato-Middle way by a Mortadella and a salami

Brutti Boni-Biscuits made like a little mountain with almonds(bad to see,nice to eat)

Bozza Pratese-Typica bread of Prato

Filone candito-typical cahe with the aspect of a bread with orange,candieds

Mantovana-typical round sweet and soft

Tigliate-chustnuts

Minestra di Pane-soup of bread of prato with advanced vegetables

Pesche di Prato-peach-shaped pasta with sugar, flour, baking powder, butter and orange juice

Sassi della Calvana-The Stones of Calvana traditional cookies are shaped round.They are made with chestnut flour and pine nuts or raisins and Vin Santo, with nuts and olive oil, or olive oil and candied lemon.

Amaretti di Carmignano-Sweet little larger than a walnut, amber color and the characteristic round shape and lumpy. Soft, with a pronounced aroma and flavor of almonds which forms the main ingredient.From carmgignano

Berlingozzo-The berlingozzo is a sweet Prato ancient origin. It was served on "Fat Thursday" said Berlingaccio and this festival, which closed the gargantuan prankster and carefree carnival, derives its name through one of the many popular phonetic adaptations.

Carmignanini-Characteristic biscuits produced in carmignano, using dried figs in the area and offer great sensations on the palate. These are special sweets made of rice flour pastry stuffed with dried figs soaked in their compost.

Sedani alla Pratese-This dish typically Prato was probably the skill of the housewives of the past to also use the external ribs of celery, transforming it into a tasty dish. If we use the internal ribs, the most tender, you get a true delicacy. It 'a dish that requires a long preparation and cooking is a tradition for 8 September, the feast of Our Lady of the Fair.

White Vermouth of wine-The vermouth wine is obtained from white grape must or, failing that, directly from the wine. To the must or wine is added herbs, wild herbs, and various spices: enula bell gentian, galangal, sweet cinnamon, calamus, clove, centaury, wormwood and Roman Pontic, coriander, nutmeg, lime peel, sweet orange peel (vanilla), bitter orange peel, dry peel peaches quince. The vermouth white wine goes back to an old country tradition: it was produced by housewives with unripe white grapes and herbs gathered in the fields and served as an aperitif or digestif at Christmas

Zuccherini di Vernio-The reputation of sugar Vernio is given by the particular combination of ingredients and craftsmanship, which has remained unchanged over time, and which gives the biscuit its traditional appearance. These cakes, which are kept longer than others because they are very dry, were originally prepared for weddings, christenings and communions in the Valley Bisenzio. For the wedding in some locations were made in the shape of an hourglass, and trimmed with tiny confetti to be offered to relatives and friends, as they do with the wedding favors. Today we are on the market in donut or rounded shape.

Ficattole-The Ficattole or Donzelle Zonzelle or are a product of the kitchen Prato bread dough fried is best served cold cuts and Tuscan salami. The ficattole or Donzelle can be both sweet and savory. The mixture may also contain figs. Hence the origin of the name.

Gobbi fritti o rifatti-The Hunchback also called thistle is a plant that is commonly found in our country whose flowers are similar to the artichoke. The humpbacks are great when they are fried in oil. The Hunchback can also be "rebuilt" with the addition of sauce. But first, the hunchback must be cleaned by discarding the hard parts of the ribs and the wires must be cleaned and then boiled and then floured and dipped in beaten egg and salt and fried in olive oil. Once fried the humpbacks can be redone with the gravy making them cook for half an hour. The reason why the humpbacks or cardivengono boiled at first is because in this way become more tender.

Melone retato Pratese-The melon Prato is a particular variety of melon which traces going back in 700 to its presence especially popular in the market stalls citizens. To give an idea of how this was the result of quality, we find the melon Prato even among the products that the Poggese Filippo Mazzei had sent in 1773 in Virginia by selecting one of the best period. The melon Prato is a summer fruit that goes very well with the ham and other meats

Biscotti con riccio-Biscuits Bisenzio Valley but unknown to most are the biscuits with Riccio. This is a product of the processing of chestnut flour and Arsia listed by the Region of Tuscany between the traditional province of Prato. The term derives from the biscuits with the hedgehog hedgehog, the 'envelope containing the chestnut, which is the basic ingredient for these biscuits that are currently produced only from the Agriturism Corboli Vernio.Related to the spread of chestnut flour, then in the autumn, around November, with curly cookies are shaped like elongated than 5 or 6 cm surface and resemble the famous Krumiri thrown.

Mangia e bei-We want to be a product of the pastry of the Province of Prato, which has slowly gone up to almost become unknown to Prato themselves despite having a history of about 150 years. We refer to Mangia and beautiful (eat and drink).I eat little cakes are beautiful and soft and round with light brown, stuffed with mint syrup or cedar. The taste and smell are the bread and the sciroppo.Si produced throughout the year but did have a boom in sales during the period between 8 and 11 September, during which they celebrated the Fair Lawn . Indeed, it was tradition to buy from these Chiccai round cakes. To have them on our tables, chestnut flour is mixed with wheat flour, sugar, eggs, butter, or baking powder or salt. From mixing is done by a roll format that is passed into an extruder and then cooked.

Corona Candita-Also called the Crown of Italy, the Crown is a sweet Candied of tile, the shop that produces more than 150 years the famous Prato biscuits. This cake was launched along with the trend candy once the Pandolfini family became part of the biscuit. We are talking about the period of post - unit and connected to the monarchy.After a long suspension due to the difficulty of preparation, was relisted in Biscuit Antonio Mattei of Meadow upon the arrival of 2000.

Puppe di Monaca-In Prato the meringues are called Puppe of Monaca. For what strange reason they call it? certainly recalls the shape of the cake to a female breast and their white habit of the nuns. What is certain though is that puppe nun's particular taste are sweet and delicious and definitely made the traditional way and the old. For every 150g egg white is used. sugar is mounted until the dough is firm and compact. With a large spoon the dough (thus giving the typical form) you put in a large pan you put in the oven at low heat for 90 minutes. Cooking is crucial to the success of this cake. The Puppe Monaca should not turn yellow but remain white and the dough should remain soft inside.Then the nun Puppe are so ready to be tasted with whipped cream or accompanied by a good cup of coffee.

Quaresimali-These cakes were prepared only during Lent, that is, from Carnival to Easter, a time seemed to be the only allowed sweets.It is said that the nuns of a convent in Prato and Florence have created sweet, with black letters that reflected in the shape of the words of the Gospel.Recipe of the Lenten

Fegatelli nella rete di Prato-They are soft dumplings dark, closed with a toothpick and a bay leaf.

Tegamaccio-pork stew enriched with the blood from the slaughter.

Bicchieri alla Pratese-The glass of Prato are cooked brown fragmenting glacè to marinate them in rum while you prepare the custard mounting eggs and sugar to make a cream swells. At the end, before serving, we will do the rest in the refrigerator until serving.