Pisa attracts tourists not only by the iconic Leaning Tower of Pisa but also by its diverse art culture and rich cuisine. Located near the Ligurian Sea, Pisa has long been a melting pot of many cultures, creating a unique fusion in the cuisine here.
PASTA e CECI - THE TRADITIONAL FLAVORS OF PISA
Pasta e Ceci, also known as pasta with ceci beans, is a long-standing traditional dish popular in Pisa, Italy. This dish is made from simple, easy-to-find ingredients but has a delicious, rich flavor and is full of nutrition.
Pasta e Ceci, also known as pasta with ceci beans
Pasta e Ceci originated in ancient Rome, when ceci beans were a popular and affordable food. The people of Pisa created this dish to make the most of available ingredients and create a delicious, nutritious meal for their families.
This is a traditional and popular dish in Pisa, Italy.
Pasta e Ceci is a healthy dish rich in protein, fiber and vitamins. It is also low in calories and fat, making it suitable for people who are on a diet or want to maintain a healthy weight.
The dish contains little fat but still provides enough nutrition for the meal.
Although it started as a humble dish, Pasta e Ceci has made a spectacular step up to the top of Pisa cuisine. Today, this dish is varied with more abundant ingredients, from adding vegetables, cold cuts to using different types of pasta.
Pasta e Ceci is also introduced as a sophisticated appetizer in the luxurious gourmet restaurants in Tuscany. The harmonious combination of the rich flavor of chickpeas, the sour taste of tomatoes and the chewy texture of pasta has conquered the palate of diners, making Pasta e Ceci a favorite and cherished dish.
BORDATINO alla PISANA: A TASTE OF THE COUNTRY IN THE HEART OF PISA
Bordatino alla Pisana, also known as corn and cavolo nero soup, is a long-standing traditional dish typical of Pisa, Italy. This dish is made from simple, easy-to-find ingredients but has a delicious, rich and extremely warm flavor, expressing the rusticity and community spirit of the people of Pisa.
Country Taste of Mexico
Bordatino alla Pisana originated in the Middle Ages, when corn and cavolo nero (black kale) were common and affordable foods in Pisa. The dish was often cooked by farmers and fishermen to provide a nutritious meal for their families.
Bordatino alla Pisana is a simple, easy-to-prepare dish that is delicious, rich in flavor and incredibly heartwarming. It is an important part of Pisan cuisine and is perfect for those who want to enjoy the rustic flavors of the countryside and the community spirit of the people here.
Not an easy dish to eat but famous in Pisa
Bordatino is a richly flavored dish, a harmonious combination of the richness of beans, the slight bitterness of black cabbage and the fragrant taste of cornmeal. The dish is usually cooked in a clay pot, creating a distinctive flavor and keeping it warm for a long time.
TORTA CO' BISCHERI: THE "LITTLE KEY" CAKE, THE ESSENCE OF PISA CUISINE
Torta co' Bischeri, also known as Little Key Cake, is a long-standing and unique traditional dessert of Pisa, Italy. This cake has a special name because of its rolled shape like a violin key, showing the creativity and sophistication of Pisa bakers.
Desserts that make many diners fall in love
Torta co' Bischeri originated in the 16th century, when the city of Pisa received a large number of pilgrims visiting the Holy Cross. The people of Pisan created this cake to welcome and serve the visitors, and at the same time show their hospitality and respect.
Torta co' Bischeri originated in the 16th century, when the city of Pisa welcomed a large number of pilgrims.
Here you will find many typical pastries, in particular Torta coi bischeri – a tart made throughout Tuscany and especially in Pisa, made with chocolate, raisins and pine nuts. The name “bischeri” comes from the Tuscan dialect, referring to the peaked part of the pastry, and is steeped in humour and history.
CANTUCCINI AND VIN SANTO: A JOURNEY BETWEEN TRADITIONAL AND MODERN FLAVORS
Cantuccini and Vin Santo, two icons of Tuscany cuisine, offer the perfect experience for those who love to explore Italian culture and flavors. Immerse yourself in the journey of discovering the exquisite combination of these two special gifts.
A unique combination found only in this city
Cantuccini, also known as Cantucci, are crunchy almond cookies that originated in the town of Prato, Tuscany. They are made from flour, sugar, eggs, almonds and orange zest and have a delicious and delicate flavor.
Cantuccini has a light sweetness of sugar, a rich taste of almonds and a delicate aroma of orange peel. When you enjoy it, you will feel the perfect crunch of the biscuit, combined with an irresistible rich flavor. Cantuccini is often eaten with Vin Santo, a traditional sweet wine of Tuscany. The traditional way to enjoy it is to dip the Cantuccini in Vin Santo to soften the biscuits and enhance the flavor.
Vin Santo, which means “holy wine,” is a traditional sweet wine produced in Tuscany. It is made from Trebbiano and Malvasia grapes, which are dried on wooden racks for several months before being fermented and aged in oak barrels.
A beautiful amber coloured wine with a complex sweet flavour with notes of honey, apricot, citrus and spice. The wine has high acidity, perfectly balanced with sweetness, creating harmony and sophistication. Cantuccini and Vin Santo are a perfect combination, expressing the quintessence of Tuscan cuisine. Crisp Cantuccini combined with sweet Vin Santo create a unique and unforgettable taste experience.
Cantuccini and Vin Santo are not only delicious dishes but also have deep cultural value. These two gifts are often used during holidays, festivals and special events in Tuscany, showing the hospitality and respect of the local people.
