Thanks to repeated best-selling memoirs, travel books, and blockbuster movies, Tuscany has become Italy's most celebrated province. Even though other regions have arguably better-known cheeses, tomatoes, and pastas, Tuscany's olive oil has become the country's export standard. Now public television has devoted a cooking series to Cucina Toscana
with the uncle-nephew team of Carrabba and Mandola. They squire viewers through Tuscany's incomparable vistas and sophisticated dining to reveal their take on the region's cuisine. The chefs pay homage to the coast's bounty of seafood, especially its shellfish--mussels, oysters, scallops, and shrimp. Fresh vegetables take center stage, both in black cabbage soup and in a dish of fresh egg noodles with a melange of fresh chopped vegetables. Rabbit and duck both serve as bases for fragrantly spiced pasta sauces. Florentine steak marinates in the region's olive oil. Long-stewed leeks and onions make a sweet sauce for pork balanced with several vinegars. Classic Florentine cakes comprise most of the dessert offerings. Mark KnoblauchCopyright © American Library Association. All rights reserved
About the Author
Johnny Carrabba and Damian Mandola are the founders of Carrabba's restaurant in Houston, Texas, the prototype for 130 Carrabba's Italian Grills across America.