{"id":1550,"date":"2018-09-24T12:00:51","date_gmt":"2018-09-24T10:00:51","guid":{"rendered":"https:\/\/www.borgotrerose.it\/il-ciaffagnone-specialita-della-val-di-chiana\/"},"modified":"2018-09-24T17:40:19","modified_gmt":"2018-09-24T15:40:19","slug":"ciaffagnone-a-delicacy-of-val-di-chiana-cuisine","status":"publish","type":"post","link":"https:\/\/www.borgotrerose.it\/en\/ciaffagnone-a-delicacy-of-val-di-chiana-cuisine\/","title":{"rendered":"Ciaffagnone, a delicacy of Val di Chiana cuisine"},"content":{"rendered":"<p>Florentine steak, pappardelle with wild boar, ribollita, pappa al pomodoro&#8230; these are only a few typical deli of Tuscany, but this time we recommend you a lesser-know specialty, that is a traditional peasant food, now celebrated with local feasts.<\/p>\n<h2>What is and where Ciaffagnone comes from<\/h2>\n<div id=\"attachment_1546\" style=\"width: 1211px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1546\" class=\"wp-image-1546 size-full\" title=\"Ciaffagnone Tuscan peasant food\" src=\"https:\/\/www.borgotrerose.it\/wp-content\/uploads\/2018\/09\/ciaffagnoni_ricetta-tipica.jpg\" alt=\"Ciaffagnone, a delicacy of Val di Chiana cuisine\" width=\"1201\" height=\"800\" srcset=\"https:\/\/www.borgotrerose.it\/wp-content\/uploads\/2018\/09\/ciaffagnoni_ricetta-tipica.jpg 1201w, https:\/\/www.borgotrerose.it\/wp-content\/uploads\/2018\/09\/ciaffagnoni_ricetta-tipica-250x167.jpg 250w, https:\/\/www.borgotrerose.it\/wp-content\/uploads\/2018\/09\/ciaffagnoni_ricetta-tipica-768x512.jpg 768w, https:\/\/www.borgotrerose.it\/wp-content\/uploads\/2018\/09\/ciaffagnoni_ricetta-tipica-700x466.jpg 700w, https:\/\/www.borgotrerose.it\/wp-content\/uploads\/2018\/09\/ciaffagnoni_ricetta-tipica-120x80.jpg 120w\" sizes=\"(max-width: 1201px) 100vw, 1201px\" \/><p id=\"caption-attachment-1546\" class=\"wp-caption-text\">Credits: www.visittuscany.com<\/p><\/div>\n<p>Not a crepe, not a flat bread, nor an omelette. The <strong>ciaffagnone<\/strong> is a kind of food very typical of Tuscany. It&#8217;s made with egg, flour, water, and salt, cooked in an iron pan greased with lard, which, according to the tradition, must be seasoned only with a sprinkling of mature pecorino cheese.<\/p>\n<p>At first glance &#8211; actually &#8211; it is very similar to the crepe. In reality, the ciaffagnone is much lighter because is made without butter and milk, and is decidedly thinner.<\/p>\n<p>Yes, because one of the main features of ciaffagnone is its thickness, so thin it seems transparent.<\/p>\n<p>This specialty with a curious name has ancient origins and, in the past, was used to replace bread. According to a legend, in the XVI century a Tuscan woman would find herself cooking for the French court proposing to the guests a taste of ciaffagnone. It would have been appreciated so much to be proposed in the menus for <strong>Caterina de&#8217; Medici<\/strong> and transformed, with the addition of eggs and butter, in the current crepes.<\/p>\n<div id=\"attachment_1547\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1547\" class=\"wp-image-1547 size-full\" src=\"https:\/\/www.borgotrerose.it\/wp-content\/uploads\/2018\/09\/Ciaffagnoni-Manciano-Maremma-Toscana.jpg\" alt=\"ciaffagnone recipe\" width=\"1024\" height=\"533\" srcset=\"https:\/\/www.borgotrerose.it\/wp-content\/uploads\/2018\/09\/Ciaffagnoni-Manciano-Maremma-Toscana.jpg 1024w, https:\/\/www.borgotrerose.it\/wp-content\/uploads\/2018\/09\/Ciaffagnoni-Manciano-Maremma-Toscana-250x130.jpg 250w, https:\/\/www.borgotrerose.it\/wp-content\/uploads\/2018\/09\/Ciaffagnoni-Manciano-Maremma-Toscana-768x400.jpg 768w, https:\/\/www.borgotrerose.it\/wp-content\/uploads\/2018\/09\/Ciaffagnoni-Manciano-Maremma-Toscana-700x364.jpg 700w, https:\/\/www.borgotrerose.it\/wp-content\/uploads\/2018\/09\/Ciaffagnoni-Manciano-Maremma-Toscana-120x62.jpg 120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><p id=\"caption-attachment-1547\" class=\"wp-caption-text\">Credits: www.tuttomanciano.com<\/p><\/div>\n<p>Much of the merit of his tastiness comes from the skill of women who, in addition to making a perfect dough, preserve the art of movement to turn the ciaffagnone very quickly, an ability handed down from generation to generation.<\/p>\n<p>This is a typical dish of Manciano and of San Casciano dei Bagni, outside of these two small towns, however, the ciaffagnone isn&#8217;t very popular. Every year, at the beginning of the summer, in San Casciano dei Bagni, the celebration of the Ciaffagnone takes place with a local feast, an oppportunity to savor the authentic and traditional flavor of the ciaffagnone to get along with a glass of wine.<\/p>\n<p>Credits preview photo:\u00a0lovelycake-gatta.blogspot.com\/2014\/03\/<\/p>\n","protected":false},"excerpt":{"rendered":"The ciaffagnone is a kind of food very typical of Tuscany. It&#8217;s made with egg, flour, water, and salt, discover its origins and taste it during your next holiday in Val di Chiana.","protected":false},"author":1,"featured_media":1542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[250,328],"class_list":["post-1550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-wine","tag-tuscan-food-specialties","tag-val-di-chiana-typical-dishes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ciaffagnone, a delicacy of Val di Chiana cuisine<\/title>\n<meta name=\"description\" content=\"In Val di Chiana you can taste Ciaffagnone, an ancestor of crepes. 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