Tuscan Charcuterie & Specialities RSS
Four abbreviations, four different protection levels. What PDO vs PGI really guarantees, when TSG is used, what regional PAT products are: an argued guide to Italian and European certifications for informed consumers and hospitality professionals.
The original pici all'aglione recipe with four key ingredients: Fabianelli bronze die-cut pici, Val di Chiana aglione (botanically different from garlic), tomatoes and Tuscan extra virgin olive oil. Preparation ≈ 40 minutes. Vegan without pecorino.
At least four months ageing, visible tyrosine crystals, traditional red rind. Everything that makes Pecorino Toscano DOP Stagionato the most intense and complex certified Tuscan cheese. A guide to conscious tasting.
Eight centuries of tradition in six sweets. From Panforte di Siena PGI documented since 1205 to Cantucci for Vin Santo: a complete guide to six Tuscan classics with history, characteristics, pairings and advice on how to enjoy them properly.
Tuscan Capocollo by Il Poggetto is the salume you recognise by its natural marbling — an even network of white fat veins. Anatomical neck cut (4th cervical–4th thoracic vertebra), 60–90 days ageing, natural environment. 500 g sliced, vacuum-packed.
The word "artisan" is not protected and has no shared definition. This editorial analyses four concrete questions to distinguish genuine artisan production and five label signals that reveal industrial production. No marketing spin.
Tuscan Rigatino by Il Poggetto is Sienese belly bacon from pork breast, salted and heavily peppered, aged 30–45 days. Ideal ingredient for soffritto, pici al rigatino and cannellini beans. 500 g vacuum-packed.
Tuscan Sbriciolona by Il Poggetto is an extremely crumbly wild-fennel salume with shorter ageing (25–30 days) and higher fat content than Finocchiona IGP. Traditionally spread with a spoon on bread. Available 700 g sliced or 2.5 kg whole.
Tuscan Wild Boar Ragù by Dispensa Toscana is made with 60% free-living wild boar hunted in Tuscany, slow-cooked 3–4 hours with wine and aromatic herbs. No preservatives, gluten-free. 180 g jar — ideal for 2 people with pici or pappardelle.
Tuscan Porchetta by Il Poggetto is a whole deboned pig filled with rosemary, garlic and wild fennel, rolled and oven-roasted to crispy crackling. Piece ~1.5 kg or whole ~6.5 kg for gastronomy and events.
Tuscan Pici by Pastificio Fabianelli are thick, irregular spaghetti made only from wheat flour and water, bronze die-cut and dried. PAT-certified. Ideal for pici all'aglione and wild boar ragù. 500 g pack.
Bistecca Fiorentina Chianina IGP is the symbol dish of Tuscan cuisine — often imitated, rarely understood. Discover the difference of the Chianina breed, the traditional Florentine cooking technique and the secrets that transform a great steak into something extraordinary.
Prosciutto di Cinta Senese DOP comes from the nearly extinct indigenous Tuscan pig breed: semi-wild on Sienese woodland pastures, sweet and melting fat, aged up to 24 months. Discover why it is the noblest ham of Tuscany.
Lardo di Colonnata IGP is the most mysterious Tuscan cured product: aged for 6 months in white Carrara marble basins in a village in the Apuan Alps. Discover why the marble is fundamental, how to recognise the authentic product and the best pairings.
Tuscan Capocollo is the most elegant cured meat of Tuscan charcuterie: made from pork neck and shoulder with its unique natural marbling. Discover what it is, how it's produced and the best pairings with Tuscan wines and cheeses.
Finocchiona IGP is the most searched Tuscan salami online with 158,000 monthly searches. Discover its medieval history, how it's produced, the difference from the industrial version and the best pairings with Tuscan wines and cheeses.
Cave-Aged Pecorino from Caseificio Follonica is the most searched Tuscan cheese online with nearly 38,000 monthly searches. Discover what it is, how it's aged in Maremma tuff caves, how to recognise the authentic product and the best pairings with Tuscan wines and cured meats.