The meat should not be refrigerated before curing. Salt, black pepper, rosemary, and garlic are placed in between the layers of lard. Some producers also add sage, star anise, oregano, coriander, or even cinnamon, cloves or nutmeg.
Some traditional recipes of Tuscany
This dish, traditionally prepared in homes throughout Tuscany, has a rustic, fresh and light flavor and is perfect to serve on a humid, summer day.
Pappa al pomodoro is a typical dish of Tuscany that can be eaten both hot and at room temperature. It is a rustic dish that tastes of home cooking.
This is a typical Tuscan dish most often served as a second source. It embodies the classic, strong flavors of central Italy.
These are very famous biscuits, with a dry texture, and are highly suitable to round off a meal as an accompaniment to fine “passito” wines.
Products of Academia Barilla
Tuscany is a region with rich artistic and gastronomic traditions. Tuscan olive oil is beautiful expression of all the region has to offer.
Produced by artisan cheese makers located in the heart of the Maremma region of Tuscay, Academia Barilla Pecorino Toscano DOP is made with aromatic sheep’s milk.