Arezzo is a small city immersed in the heart of the Tuscan hills. Together with Florence, Siena and Pisa, it is one of the most visited destinations in the region. To understand why, one most simply walk around its alleys: from the Basilica of Saint Francis to the gorgeous Piazza Grande, passing by the duomo and the Giostra del Saracino, there are many attractions that this graceful medieval centre can boast.
Patrizia’s cuisine will contribute to making this city even more unforgettable. Her dishes, rich in taste, are a perfect interpretation of the traditional flavors of the Tuscan cuisine, characterized by simple preparations and recipes full of history.
The secret of the Cesarina
I have always lived in Arezzo, and I have learned to love my land’s history and secrets.
Few dishes are as representative of Tuscany as crostini, which are what Patrizia serves as a starter, slathered in butter, anchovies, capers and topped with 'giardiniera', a delicious mix of vegetables boiled in water and vinegar. To complete the entrée, she includes other typical regional products such as scrumptious Colonnata lard, served with seasonal mushrooms, and finocchiona, a salami containing fennel seeds and red wine.
To follow, a recipe with roots deep in the farming history of Tuscan cuisine. For the first course, Patrizia serves red cabbage 'ribollita', a hearty soup containing beans, bread and (of course) cabbage. The second course is also faithful to the farming tradition; duck in porchetta, stuffed with pancetta, along with roast potatoes and salad.
We end on a sweet note: Aretino-style 'zuppa inglese', (literally English soup, a dessert made with sponge cake or savoiardi, Alchermes and custard cream) and biscuits à la Patrizia with Vin Santo dessert wine.