Spring in Tuscany brings a dish which the locals call “baccelli e marzolino.” “Baccelli” in Italian means pod and the pods pictured contain fresh fava beans cultivated in Maremma, in the south of Tuscany.
They are shelled, placed in a bowl, and small chunks of sheep’s milk pecorino cheese — freshly made and not salted for aging — are added with a swirl of olive oil. The best pecorino in Tuscany comes from the Siena area, and “marzolino” means the cheese was made in March. Because of its mildness, it is a perfect match for just-picked “baccelli.” A great picnic dish, even out on one’s terrace. (rosanna cirigliano)
Due to the Coronavirus health emergency, the following dairy producers in and around the province of Siena, whose rolling hills are a natural habitat for shepherds and their flocks, will guarantee home deliveries of their cheeses throughout the region of Tuscany.
LA BOTTEGA DELLA SPESA IN CAMPAGNA – CORONCINA, Siena
Tel. 334 854 7406
TORRITA DI SIENA
3289037012 – firstname.lastname@example.org
Contact: Stefano Coveri
Contact: Giovanna Porcu
347/9117382 – email@example.com
Owner: Giuseppe Bussu
3331340052 – firstname.lastname@example.org
Contact: Pierpaolo Mulas
AZ.AGR. L’APICORNDO DIBUONDONNO MARTA
CASTELLINA IN CHIANTI
3381195275 – email@example.com
Contact: Marta Buondonno
ABBADIA SAN SALVATORE
3895988519 – Lucio282@gmail.com
Contact: Leonora Maccari
To read more in Italian, visit Florence’s La Repubblica news site.