tuscany

We returned early this morning from Pisa, where we began and ended our tour of Tuscany. We climbed the Leaning Tower of Pisa, wandered through the outdoor markets and art museums in Florence and finally ended up in Lucca, strolling the ancient brick walls. I love the feeling of being amazed and for five days, we were amazed over and over!

The Leaning Tower!

Pizza in Pisa (Trattoria Pizzeria) 

The thick dough was a welcome surprise!

Florence from the Tower

Window shopping for Gelato in Florence

Leaving Lucca, Gus' favorite city on our trip

Claudia's Pasticcerria in Lucca (Via Concordia) 

Made in the shop by kind Claudia herself.

In each city we climbed a tower. It wasn't our plan, outside of climbing the Leaning Tower. In Florence we decided to climb the Bell Tower by the Cathedral and in Lucca Gus noticed the Torre Guinigi while we walked the walls. Lucca has been wonderfully preserved and just being there we felt worlds away. The Tower Guinigi is a perfect symbol of Lucca. It is ancient, built of rising red brick and on top there is a grove. Seven live Oak trees grow and we stood on top of the city shaded by their branches. The Tower marks the corner of an ancient palace. There were four towers, but only one survives. We loved coming through the trees at the top of the stairs. Gus even stopped in the gift shop to read more, which is rare. He usually about jogs through them. He found out that trees have been replanted since the fourteenth century! I took my golden chance to browse a gift shop and found two cookbooks- translated from Italian to English. They're traditional Tuscan recipes, printed in Lucca and just wonderful. They were four euro each! I bought two and have loved reading the translated recipes. They're simple, precise and valuable! 

I'm excited to share the wealth! The first recipe comes from "Dreaming of the Tuscany Table" by Carla Geri Camporesi. I can't wait to try it! I've added it here verbatim.

Apple Tart (Torta di Mele)

From "Dreaming of the Tuscany Table" by Carla Geri Camporesi

5 apples peeled and cored, cut into thin slices, 12oz sugar, 4 oz butter, 2 eggs, 1/2 glass milk, 2 level tablespoons flour, 1 teaspoon baking powder

I have to say in advance that for me the amount of sugar given in the recipe is too much. However, I have to admit that the quantity indicated gives the tart a very special caramel flavour which is lost if less sugar is used. I suggest you to try out once the recipe as it stands and then possibly adjust it later according to your own taste. This recipe has quite an unusual history. The restaurant where the tart is offered is very possessive of the recipe and it was never possible to obtain. One day we had invited a friend who is a very distinguished and popular Italian film actor and when he asked for the recipe they did not know how to refuse him. It is a simple recipe but it was not easy to imagine what the ingredients were. You will notice this immediately.

Proceed by slicing the five apples very thinly (the quality is not important). Separately, blend the eggs, milk and sugar. Mix them together a bit, and then add the flour, melted butter, raising agent and the apples. Put it all in the buttered baking dish, and cook for one hour at 320-350 F. It does not matter much if it burns a little. Serve hot after letting it rest for some minutes.

I call it my jolly tart. Everyone likes it very much. I prepare it at the last minute and it never disappoints.

Camporesi, Carla. "Dreaming of the Tuscany Table." Maria Pacini Fazzi Editore. Lucca, Italy 2002.