Tuscan cuisine is also a culture. This convivial tradition is alive and well in the restaurant, where each year the Friends of “Latini prize” ceremony is held. Among the winners: Giovanni Spadolini, Leonardo Sciascia, Eugenio Garin, Indro Montanelli, Carlo Bo, Maria Bellongi to name but a few. Friendships are formed around the tables at Latini, with conversations in foreign languages, animated discussions and traditionally-flavoured cuisine. Il Latini is itself a tradition, a way of getting acquainted with Tuscany, its people and its culture. Take a look at the gallery of the winners since 1982
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Ingredients: Mascarpone cheese, eggs, sugar
Preparation: Break the eggs.
Divide the glair from the yolk.
Add the sugar to the yolks and whip; when it becomes a white foam, add the mascarpone.
Apart assemble the glairs, and with the other mixing, twirl slowly from bottom to top, mixing all.
Take the “pavesini” biscuits, bathe them into the coffee and prepare the first coat.
Add one coat of mascarpone cream and continue as above for 2 other coats.
Ingredients: Beef, garlic, parsley, browned onion, celery, carrot, fresh tomatoes, red wine, flour
In olive oil brown the floured beef.
In the skillet prepare a stews of oil and herbs.
To this stews add the beef and water with red wine.
When the wine is evaporated add the tomatoes.
Cook it for 3 hours on low fire.
Ingredients: Tuscan kale, savoy cabbage, beet, olive oil, leek, salt and pepper, carrots, celery, red onion, white beans, parsley, basil, whole wheat bread, ripe tomatoes
Fries of olive oil and leek.
Add the ripe tomatoes preserved if possible.
Then add the vegetables, that before you have cut in cubes.
Add the white beans with their water.
When the vegetable soup is ready, cover it with the bread slices; add olive oil and let boil.
Ingredients: Stale bread, ripe tomatoes, basil, garlic, leek, thyme, olive oil, salt and pepper
Fries of oil and leek.
Add thin slices of bread, and then ripe tomatoes, basil and generous garlic, salt, pepper and thyme.
Boil everything for 1 hour ca.
During the preparation constanlty mix the soup.
Ingredients: Wild boar meat, vinegar, onion, carrots, red wine, tomato soup, pine-nuts, raisins, candied cedar, honey, dark chocolate.
Cut the Wild Boar in small pieces: put it in water, vinegar and herbs. In the morning, drain and wash the wild Boar. Put it into a pan, when begin to boil switch off the fire and throw away the product liquid.
Let bring in a pan the Wild Boar and minced onions and carrots. After 10 minutes add red wine, when the wine vaporise add the tomato soup. When it’s quite cooked, add pine-nuts, wet raisin, candied cedar in small pieces, vinegar, honey, fondant chocolate and let finish to cook.
Ingredients: Rosemary, garlic, salt and pepper, olive oil, white wine
Garnish the Arista with garlic and rosemary, salt and pepper in the external part and move into the oven at high temperature for 1 hour. Water with wine.
Around the tables of “il Latini” friendships are interwoven, all the world’s languages are spoken, fervent discussions are held and everyone tastes food that has the flavour of the old times past.
Il Latini means tradition: a means of discovering Tuscany and its people.
The kitchen is where the best products of Tuscany’s countryside are turned into the dishes typical of the tuscan tradition.
Il Latini’s kitchen was originally the kitchen of Narciso’s wife, who used to take the dishes from her home to the cellars in Palazzo Rucellai where tables were set.
Sora Maria’s cooking was made of ingredients and flavours typical of tuscan cuisine, simple and genuine food that nowadays are still a characteristic of the restaurant.
The flood in Florence did not spare the tavern, which continued nevertheless to serve warm dishes Florentine citizens among the muddy streets.