Tuscan Food is a very interesting thing. Tuscan, according to this article, “is one of the most widely abused adjectives when it comes to describing decor and food, at least Italian food.” It goes on to explain, “Tuscany is the land of simple and honest flavors with cooking… It features excellent ingredients including a fair variety of herbs… Meals often start with excellent regionally produced cured meats such as prosciutto, salame and soppressata.”
Tuscan food sounds pretty darn delicious, if you ask me. In fact, I think my husband and I would both agree that these types of meal are absolutely our favorite.
Delicious fare doesn’t have to be complicated. I say that often, probably daily on this blog. Just a few key ingredients, toss in some veggies and typically some cheese and we’re good to go.
This Tuscan inspired pasta is brought to you by our friends over at Bertolli, who are currently celebrating their 150 birthday, and they’re asking us to share how we bring Tuscany to our Table. They just released a new line of Riserva sauces that are seriously amazing. For this dish we used the “Porcini Mushrooms & White Truffle Oil“.
How are you bringing Tuscany to your table? Let me know in the comments– or even better, share on social media!
For each photo shared via social media using #MyTuscanTable throughout October, Bertolli® will make a $1 donation to help end childhood hunger in America through a partnership with No Kid Hungry. With each dollar, No Kid Hungry will provide 10 healthy meals to kids in need, up to a half a million meals. No Kid Hungry is ending childhood hunger in America by ensuring kids have the healthy food they need, every day. The Bertolli® brand is proud to lend its passion for uniting people over food to help connect kids struggling with hunger to the nutritious meals they need to grow and thrive.