Our adopted home of Tuscania is about 80km north of Rome and 30km south of Tuscany, in an area known alternatively as Tuscia, Maremma, or that stuff you pass as you leave Rome to go to Florence. As such the culinary roots of the area are an extensive tangle of Roman specialities like pasta (cacio e pepe, amatriciana and our favourite mystery, carbonara) combined with some of the canonical Tuscan dishes like cacciatore, acquacotta and porchetta. There are also some pretty incredible offal and organ dishes within this library that, while not for everyone, are still a really worthwhile thing to try out.
For a little town there's a lot to choose from, and recipes will very according from one family to another. And trust us, this is in no way a definitive list; we'll keep adding as we go and if anyone has a dish that is a must, we'd love to hear from you.Read More