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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
Recipe - Zuccoto
by The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines

This traditional cake is very elegant and tastes wonderful. It is suprisingly easy to put together and makes for a dessert that everyone will adore!

Federico Seneca - Buitoni 1928
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Preparation time: 40 minutes.
Cooking time: 10 minutes.
Refrigeration time: 6 hours.

400g sponge cake
500ml whipping cream
Icing sugar
Maraschino liqueur
100g dark chocolate
50g chocolate drops
50g candied lime and orange peel.

Cut three-quarters of the sponge cake into rectangles and use to line a pudding bowl. Brush the pieces of sponge with the liqueur. Whip the cream and sweeten with the icing sugar. Melt the chocolate over a bain-marie; when it has cooled, add half the whipped cream, mix together and then pour into the pudding bowl; smooth the surface. Stir the chocolate drops and mixed candied peel into the remaining whipped cream and pour into the pudding bowl. Now cover the open top of the bowl with the remaining pieces of sponge cake and seal with a sheet of greaseproof paper. Leave in the fridge for six hours. To remove the zuccotto from the bowl before serving, dip it into hot water for a few minutes, then cover with a flat serving dish and turn upside down.

The best wines to accompany this sweet are an Aleatico from Elba or a good Vin Santo.

This recipe was reprinted with the gracious permission of The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines. The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines offers a wide variety of information about traditional Florentine and Tuscan cuisine, including a huge collection of fantastic recipes and basic information about this fascinating cuisine.

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