Ristorante Accademia - Our best and traditional tuscan and florentine recipes of italian cooking
L'Accademia
Our recipes
Lasagnette (ribbon pasta noodles) for 10 people
200 gr. Buckwheat Flour, 450 gr. Flour, 7 Eggs (medium sized), pinch of salt
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Meatballs “Cacio e Ova”
This recipe, with its origins in Medieval Abruzzo, was typically considered a poor man’s supper and is prepared without meat.
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Rollata di Coniglio with Lardo di Colonnata and filled with Scamorza and Olives
Ingredients: 1 whole rabbit (deboned – save the bones), 5-6 Slices of Lardo di Colonnata (A type of cold cut in the form of strips
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