Summer Tuscan Dishes: a Taste of Tuscan Summer

July 27th 2011 by Katie

Tuscany | Gourmet

In the Summer in Tuscany, the dishes are light, simple and fresh

Credits: Flickr

The weather is usually unbearably hot and what you need to fill your belly is something that keeps you cool and allows you still to have energy. When you are traveling around Tuscany you will be for sure walking a lot or perhaps riding a bike if you are plan on an adventurous holiday through the Tuscan hills.

Credits: Flickr

My first choice to entice the taste buds is an Insalata Caprese (Caprese salad). Possibly the simpliest dish to make. With a bunch of fresh basil starts you are on the right track. Fresh mozzeralla puts this dish over the edge, try to use “fior di latte” it is the sweetest and most delicious. Go to the local open market and pick up a bunch of fresh tomatoes. Placing the sliced mozzarella, tomatoes and basil leaves on a plate with a drizzle of extra virgine olive oil and a dash of salt and pepper. Chill a bottle of white wine and it will be the lunch you will never forget. Something so light, fresh and with the Italian colors. :)

Credits: Gruppi.Chatta

Prosciutto and melon (cantelope) is a starter that not many people would think would be incredibly delicious. Especially in the summertime. I remember the first time I sunk my teeth in a big bite of prosciutto crudo and melone. The flavor of the juicy melon and the sweetness of the prosciutto together really gave me the tingles. All you do is wrap a thin slice of prosciutto around a piece of melon and take a bite. Could it be any easier?

Credits: Flickr

Pasta fredda (pasta salad) is another great dish to make when staying in Tuscany. Leaves the mess and fuss of turning on the stove and boiling water when it is boiling hot outside. There are many variations of this dish. You can add zucchini, cucumber, tomatoes, green peppers, chickpeas. Really anything you find in the open market, you can chop up and toss with your favorite pasta. For dressing, I always use extra virgin olive oil and balsamic vinegar and if I feel like it a bit of salt and pepper.