Just flown in from Tuscany...

Not that I know anything about pizza but assuming that I do I would assume a Tuscan Pizza would be loaded with fresh garden vegetables, alotta tomatoes, white beans, olive oil, sage and rosemary......... with a little bit of cheese to bind. I think that would cover the region as a whole. Just my guess. heheh

loaded with fresh garden vegetables, alotta tomatoes, white beans, olive oil, sage and rosemary......... with a little bit of cheese to bind. I think that would cover the region as a whole. Just my guess. heheh

Spot on, Allison! Here's what Wikipeidia has to say about Tuscan cuisine:

Simplicity is popular in the cuisine in Tuscany. Legumes, bread, cheese, crisp vegetables, mushrooms and fresh seasonal fruit are popular food items. Olive oil is an integral ingredient in Tuscany made from the Moraiolo, Leccino, Frantoio, and Pendolino olives. White truffles from San Miniato are a distinct specialty that appear in October and November. Beef of the highest quality come from the Chiana Valley, specifically a breed known as Maremma used for the famed t-bone steaks known as florentine steak. Pork is another integral protein to the Tuscan cuisine.[23]

By the way, folks. While I was snooping around Wiki I ran across this most amazingly comprehensive "list" of Italian food:

http://en.wikipedia.org/wiki/List_of_Italian_dishes#Tuscany

Tuscan pizza - feh. They only steal from the genius of the greatest pizzaiola of all time - the divine genius Raffaele Esposito!

Speaking of Tuscany, a new restaurant opened in the strip mall next to the new Wal-Mart on the Outer Loop (by Newcut) called Tuscany Italian Restaurant. I haven't been yet, but the initial buzz is good. The chef supposedly lived in Italy for a while and brought back his skills.

Speaking of Tuscany, a new restaurant opened in the strip mall next to the new Wal-Mart on the Outer Loop (by Newcut) called Tuscany Italian Restaurant. I haven't been yet, but the initial buzz is good. The chef supposedly lived in Italy for a while and brought back his skills.

Would love to know more about that restaurant - it's not too far from work.

So what, exactly makes these pizzas "Tuscan"?

http://www.bizjournals.com/louisville/stories/2007/09/24/daily5.html?f=et66&ana=e_du

Deb

Everyone and their sister restaurant is using the Tuscan keyword these days, much like ingredients such as chipotle have been abused recently. It's trendy. Honestly, when I hear Tuscan anymore, I don't really expect Tuscan style food, unless I know the it's a restaurant who lives up to their menu.

(and let's not forget that a beloved favorite on this board has has a 'Tuscan' pizza on their menu for some time, and the same arguments could be made against their pizza to an extent. i don't care what it's called if it tastes good. think i'll order a boombozz one now.... : 0)

A friend is in town at the Galt House and I noticed a "Tuscan" Pizza on the room service menu made with Kalamata Olives. I had no idea there was such a large Greek community in those lovely hills.

ahh the papa

folowing the debacle of domino's brooklyn style (which i'm sure killed many a new yorker)
its hardly any wonder that the papa is out of fresh concepts

his original pies were good,
but grating cheese and pre packaging it causes it to loose all the flavor and texture - no matter what six cheeses you use

concentrate on making great pizzas not new pizzas

pizza from a box, bag, can, or the freezer doesn't stand a chance with a fresh pie - wheter its from the CPC, NABC, Impelli's, or Wicks

Tuscan pizza - feh. They only steal from the genius of the greatest pizzaiola of all time - the divine genius Raffaele Esposito!

I had the honor of meeting and also eating the wonderful pizzas of his Great-Grandson in Naples this year. It was a sight to see.

Tony

I had the honor of meeting and also eating the wonderful pizzas of his Great-Grandson in Naples this year. It was a sight to see.

Please share more!

Speaking of Tuscany, a new restaurant opened in the strip mall next to the new Wal-Mart on the Outer Loop (by Newcut) called Tuscany Italian Restaurant. I haven't been yet, but the initial buzz is good. The chef supposedly lived in Italy for a while and brought back his skills.

Yeah, not only have I been getting good buzz, but I've been there once and yes, the food was unexpectedly fantastic. I'm going back.

What's unique about this restaurant is that the menu not only has a wide range of Italian dishes, but it also has Italian dishes with a Mexican flair, strangely enough. In fact, I think the owners are Mexican, but that's just a guess. They even serve a really good queso to go along with the marinara for their really good tasting appetizer bread.

Garr, ya gotta check this one out.

mmmm, tuscan nachos . . .

[Robin Garr]

mmmm, tuscan nachos . . .

Cannellini frijoles?

mmmm, tuscan nachos . . .

Mussels Grande

Parmigiano-Reggiano & Proscuitto Quesadillas?????