Cucina povera toscana · Produttore
Tuscan country cooking was plant-based for six centuries before anyone needed a word for it. Beans, bread, chestnut flour, cavolo nero, olive oil. We did not invent these recipes. We remembered them.
L'idea
In Tuscany, meat was a Sunday thing, or a rich man's thing. What farmers ate every day was whatever the field and the chestnut woods gave them. Ribollita, panzanella, cecina, castagnaccio, fagioli all'uccelletto — none of these ever contained an animal, and none of them were trying to make a point.
Il sugo finto esiste dal Seicento. L'hanno inventato i toscani, e l'hanno chiamato per quello che era.The meatless ragù, four centuries early
That is the whole company. We make food that never needed replacing, from recipes with a date on them, using ingredients you can count on one hand. The shortest ingredient list on the shelf is not a marketing decision. It is what the recipe says.
Il repertorio
Secolo di origine
Provincia · Ingredienti
XIII1200s
Livorno · Pisa
Chickpea flour, water and oil baked in a copper pan until the edges blister. Livorno still eats it inside bread and calls it cinque e cinque.
Farina di ceci, acqua, olio extravergine, sale marino, pepe nero
5Ingredienti
XIV1300s
Firenze · Chianti
Yesterday's bread, cavolo nero cut after the first frost, and cannellini. Reboiled, as the name insists, because nothing was thrown away.
Cavolo nero, fagioli cannellini, pane sciocco, pomodoro, cipolla, carota, olio extravergine
7Ingredienti
XV1400s
Firenze
Beans cooked the way small birds were cooked — with sage and garlic — so the poor could eat the flavour of a dish they could not afford.
Fagioli cannellini, pomodoro, salvia, aglio, olio extravergine
5Ingredienti
XVI1500s
Garfagnana · Mugello
Flour from the tree they called the bread tree. No sugar, no eggs, no butter — rosemary and pine nuts do all the work.
Farina di castagne, acqua, olio extravergine, rosmarino, pinoli, uvetta
6Ingredienti
XVI1500s
Firenze · Certaldo
A summer salad built on stale unsalted bread. Praised in verse by Florentine painters long before it reached a restaurant menu.
Pane sciocco, pomodoro, cipolla di Certaldo, basilico, aceto di vino, olio extravergine
6Ingredienti
XVII1600s
Firenze · Livorno
The ragù made without meat because meat cost too much. Tuscans got there four hundred years early and named it honestly.
Pomodoro, carota, sedano, cipolla, olio extravergine, rosmarino
6Ingredienti
La filiera
Old recipes only work with the varieties they were written for. We buy from named growers inside a short radius, most of them working presidia and protected varieties that nearly disappeared in the 1970s.
Grown on the terraces of the Pratomagno. Thin skin, almost no water needed at the table.
From the sandy riverbanks above Pescia, where roughly a hundred growers still plant it by hand.
The grain the Etruscans ate, still milled in the same valley above Lucca.
Cut after the first frost, which is when the leaf turns sweet. Never before, whatever the order book says.
Cosa non c'è
Every jar is legally required to list what is inside. This is the other list — and it has never been any different.
Non abbiamo tolto niente. Non c'era.
We didn't take anything out. It was never in.Contatti
Wholesale, private label and export enquiries welcome. We answer in Italian or English, usually the same day.