Richard Busch is an Austin, Texas, entrepreneur who maintains a technology consultancy firm and previously served as Globalfoundries’ vice president of IP strategy and product line management. Richard Busch has a passion for Italian cooking and regularly travels from Austin, Texas, to Italy to visit the small Tuscan farmhouse his wife’s family maintains.
The roots of Tuscan cuisine are in its gentle hills, which yield fresh ingrediants and simple cooking styles. Soups are particularly popular and include hearty tomato-based papa al pomodoro, which is ideal for cold winder days. Another common soup ribollita combines vegetables and bread, and the latter ingredient also finds a creative use in panzanella. This dish features bread soaked in balsamic vinegar, combined with basil, tomatoes, and onions, and served with a drizzle of olive oil.
Cannellini beans also find their way into a multitude of Tuscan dishes, including fagioli all’uccelletto, which also features stewed sage, garlic, and tomatoes. Perhaps the most famous local ingredient is the truffle, which is found in white and black varieties in locales such as San Miniato and Spoleto. The flavor of truffle can be infused in nearly any Tuscan dish and is prominently featured with pasta in tagliatelle al tartufo.
The roots of Tuscan cuisine are in its gentle hills, which yield fresh ingrediants and simple cooking styles. Soups are particularly popular and include hearty tomato-based papa al pomodoro, which is ideal for cold winder days. Another common soup ribollita combines vegetables and bread, and the latter ingredient also finds a creative use in panzanella. This dish features bread soaked in balsamic vinegar, combined with basil, tomatoes, and onions, and served with a drizzle of olive oil.
Cannellini beans also find their way into a multitude of Tuscan dishes, including fagioli all’uccelletto, which also features stewed sage, garlic, and tomatoes. Perhaps the most famous local ingredient is the truffle, which is found in white and black varieties in locales such as San Miniato and Spoleto. The flavor of truffle can be infused in nearly any Tuscan dish and is prominently featured with pasta in tagliatelle al tartufo.
