Easter and the Gastronomic Genuineness of Tuscany and Umbria

Easter in Tuscany and Umbria has for centuries been the time for the genuine excellence of our gastronomy which makes this period one of the most exceptional of the year. Each Tuscan and Umbrian province has its own, more specific, with slight modifications depending on the place, some for breakfast in the morning, some for Easter lunch. In my family, breakfast is more abundant than lunch, it starts with hard-boiled eggs and Panina con i Friccioli, then moves on to Stewed Lamb, Torta al Formaggio with Capocollo and Salami, Easter Ciambelle with chocolate egg, all dipped in excellent red wine, these are the traditions of the families of central Italy handed down to us from the history of our farmers who knew better than we do today how we ate and lived

Genuine Easter Gastronomic Excellence

The special genuineness of the Easter gastronomy of Tuscany and Umbria are true excellences, starting with the savory part, with the Torta Pasquale Umbra la Formaggio: a leavened product made with different types of cheese including Aged Pecorino Umbro and eaten together with Capocollo and salami, the Panina Pasquale Toscana: a leavened product made with Friccioli and some spices and eaten together with hard-boiled eggs, then comes the sweet part, with the Ciambelle Toscane di Pasqua: what a year the consistency of the biscuits and eaten together with the chocolate egg, the Torta Dolce Pasquale Umbra: a leavened product made with candied fruit and raisins and some spices, the Ciararmicola: a leavened Umbrian cake made with Alchermes and some spices with Meringue on top. You cannot miss the Colomba Pasquale in the Classic variants, or the Pistachio, or with Chocolate, or with Chocolate, Pears and Ginger, or with Figs and Walnuts

The Easter Gastronomic Delights of Tuscany and Umbria

Easter day in our families has always been a moment of great conviviality, it begins in the morning at breakfast and continues at lunch and clearly continues on Easter Monday as well. Once our grandmothers and mothers started cooking at least a week before, refreshing the sourdough and preparing all the ingredients that were needed, starting to heat up the wood-burning brick oven, which took its time to make it better, often it was in common with various families or even with the whole country, it was a marvel of perfumes, of stories that were told, of recipes that were exchanged and in any case everyone believed that that of his family was the best. In this way, wonderful Umbrian Easter Cheese Cakes were obtained, traditional from all over Umbria, Panina with Friccioli, Tuscan tradition from the Sienese Valdichina, Ciambelle tradition from the Sienese and Arezzo Valdichiana, Sweet Umbrian Easter Cakes where each area has its own traditional variant , the Ciaramicola tradition of Perugia and its surroundings, the Easter Colombe in all its variations from the Classic one, to Pistachio, to Chocolate, to Figs and Walnuts, to Chocolate Pears and Ginger

Maintain the Tradition of Easter Gastronomic Specialties

Every day we at Bolognami Azienda Agricola strive to keep the culinary traditions of our land of Tuscany and Umbria unchanged as much as possible, making use of artisans in the food sector who I do not hesitate to call "Artists of Good Eating and Good Drinking" . These small Umbrian and Tuscan realities create works of the Italian royal culinary art only with very high quality products with procedures handed down for generations, because food is not only needed for living but it is a culture that must be preserved in the best way, like a painting copyright, handing down to our children the true sense of nature and its preciousness. The Earth, to give products of great excellence, must be caressed and not abused to obtain productions beyond its possibilities, we Italians must not do these things, other nations that do not have our food and wine culture must do them. That's why all our Easter products are unique delicacies with the scents and flavors of the ancient things of our Grandparents