| When one comes to visit Florence, Italy the | | | | or by itself. Only in America will you find a side of |
| museums, architecture, and countryside are some | | | | green beans served with the spaghetti or ravioli. |
| of the most memorable attractions, but no one | | | | Italians consider the salad to be their green |
| comes to Italy for the sights alone. Florence, Italy | | | | vegetable serving. You may find some roasted |
| recipes are what awake the senses and keep the | | | | peppers with or without sausage slices on the |
| memories of a visit to Italy alive. The food is | | | | side. |
| good, not overly fancy, and easily created at | | | | Desserts served with coffee are the final course |
| home. In fact, the best restaurants in Italy have | | | | in Italian cuisine. Many, such as the cannoli are |
| taken what Italians have created in their own | | | | served with a sweetened ricotta cheese filling. |
| kitchens and made it available to the public just as | | | | Pastries and cookies with a jelly filling are another |
| if they were close friends or family who have | | | | common dessert. Tiramisu made with coffee and |
| come for warm family dinner. | | | | mascarone cream are an Italian favorite. |
| The Typical Italian Meal Anything but Typical | | | | Wines for Dinner and Dessert |
| In Florence and around Italy the typical Italian | | | | There are several Tuscan wines that each have |
| meal consists of 4 courses: the anti-pasta, pasta, | | | | their own flavor and go well with different foods. |
| meat, and dessert. The anti-pasta is a platter of | | | | For example, the Galestro is light and fruity and |
| cold cuts, olives, and other non-pasta foods. It is | | | | goes well with snacks and light meals. For |
| served with a plain salad of just lettuce and | | | | seafood, the Vernaccia de San Gimignano is good |
| tomato with plenty of olive oil and a splash of | | | | with its dry and full bodied flavor. |
| vinegar. | | | | Wines that are especially good with desserts are |
| Next in line is the pasta course. American cuisine | | | | the Vin Santo and Aleatico dellElba. Of course, |
| has turned pasta into a main course. In Italy, it is | | | | there is the famous Chianti with its bright red |
| served as a side dish or course before the entre. | | | | color and smooth dry flavor that is perfect with |
| Pasta is served al dente or to the tooth meaning | | | | most foods and all meats. |
| it is not overcooked or mushy, but just softened | | | | There are not many places around the world |
| to the point it is chewable. It can be served with | | | | where the food and wine can be the main |
| butter and a sprinkling of parmesan cheese, a red, | | | | attractions for tourists, but Florence, Italy is one |
| marinara sauce, or white Alfredo sauce. Pesto, | | | | such place with the unique recipes, wines and |
| made of basil, pine nuts, and olive oil, is also | | | | traditions that go along with the Italian dining |
| another common pasta sauce used in Florence | | | | experience. Whether you stay at a posh hotel in |
| Italy recipes. | | | | the city, a private villa, or countryside farm house, |
| Meat also accompanies the main course in Italian | | | | the food is sure to become one of your greatest |
| cooking. A pork roast, lamb, or veal is usually | | | | vacation memories. |
| sliced thinly and served with a side dish of pasta | | | | |