Tuscany's Traditional Dishes Are VEGAN?! Unseen Food of Italy + Animal-Free Farming!

[@MarkMatthiewstidalbore-ok8dt]

What a fantastic video! Who knew that so many traditional Tuscan dishes are historically vegan?! Can’t wait to try the dosa-ish chic pea pancake and everything else! I learned so much! 🙌🏼

[@BakingHermann]

Incredible right?! And absolutely delicious!

[@muhammadshahzaibkhan3950]

Make some Pakistan 🇵🇰 dishes. You can start with a very tasty Pakistani sweet dish Ras-malai, gulab jamun or Gajar ka halva🤤🤤🤤🤤.​@@BakingHermann

[@dedevideo24]

Actually it is all the Centre/South Italian dishes are historically vegan, the Mediterranean diet! Guys please, Tuscany is not Italy, it's one of the 20 regions of Italy, each region has its culture, its dishes and its language! Castagnaccio and Cecina (Farinata in Liguria, Panella in Sicily), are made in others Italian regions, called differently but are the same thing, only for Castagnaccio you can find some little differences, but the bases are the same! Thanks

[@Barbaralatrevisana]

Dished were never “vegan”! Where do you get this concept? Everybody kept animals like chickens and rabbits. Cheeses have rennet in it. Also, in central and southern Italy sheep were a major staple, even today.

[@gayandeuropean00]

italy, especially central/south of has a lot of traditionally vegan dishes! the north a bit less, here we use a lot more butter and dairy products than in the south. the south has a more Mediterranean climate, that allows for the growth of olive trees (hence the use of olive oil) and a great variety of vegetables. in the north, closer to the alps, a lot of people used to be shepherds! hence the use of butter and cheese. also, because the climate is more continental, you have a different variety of vegetables (at least traditionally), so a lot of recepies from the north of italy use cabbages

[@CATSFOREVER308]

As an Indian and vegetarian ,I love Italian food,its so good,and seeing these simple yet delicious dishes,made with nothing but vegetables ,herbs and spices,and yet so mouthwatering.And what a beautiful place Tuscany is❤

[@chickenfrisbee]

you're a really good cooking travel host guy. Like good explanations, good relatinoship / banter with the people, and your descriptions of food is also really good. its not just "wow this tastes amazing", you actually describe the tastes textures etc. its great

[@chickenfrisbee]

honestly didnt expect you to be so good at this longer format, i thought you were the shortform king. but you kill it here, looking forward to more

[@jgreen9361]

Castagnaccio. I remember hearing about an Italian mountain village that helped allied escaped pow’s during WW2. The nazis suspected, but could not identify those responsible, so they burnt the wheat fields and took the livestock to try to force the villagers to leave due to starvation. They failed to realise how important chestnut flour was, it provided the main source of protein for the village throughout the following winter.

[@BakingHermann]

That’s an incredible and moving story 😕 thanks for sharing!

[@SweetyPrincessMarghe]

Idk how much truth there is to this story because chestnut flour has been a staple in Italian dishes across the entire peninsula since the middle ages... (I'm italian btw). But I like the story so I'm not mad at it! :)

[@cherbear3222]

That is incredible (and credible!) We are so in-grained (no pun intended) into the mindset of wheat representing the true basis of flour. So many other possibilities that are in no way inferior.

[@bobemperorofbobkind6004]

​@@BakingHermannduring ww2 in the apuan alps in tuscany near Liguria, a lot of people lived off of chestnut flour in both Garfagnana and Lunigiana, there, there are a few types of pastas that are made with chestnut flour, most famous are gnocchi and tagliatelle.

[@Badtz2]

​@@SweetyPrincessMarghethat doesn't mean germans knew tuscan cuisine history since the middle ages...

[@tQt0Tv]

I love this! The production quality is insanely good, the people you talk to and meals they present are lovely and the joy you portrait in this spreads across the screen! As a vegan and chronically online person I have to say, that you don't often find almost perfect videos like this. Please keep this format going! I'm really looking forward to the next episode!

[@BakingHermann]

That are such wonderful words, so motivating to read. Thank you :)

[@christianknudsen1919]

Great to see you in this longer form, the video has such a nice vibe with all your excitement. Well done, looking forward to the next.

[@BakingHermann]

Thank you, plenty more coming soon!

[@rukminidd8115]

A really wonderful video! I'm Italian and I'd been lucky to live in Tuscany for many years, anyway the recipes from cucina povera are present all over Italy expecially in southern Italy where there is abundance of gorgeous fresh vegetables all the year round.

[@BakingHermann]

So true! Love that 😊

[@rinkisrivastav4192]

Your passion for creating delicious vegan dishes and exploring diverse cuisines around the world shines through every video! From mouthwatering recipes to captivating vlogs of vegan food adventures in different countries, your channel is a delightful journey for both the taste buds and the soul. Keep inspiring others with your culinary creativity and global exploration - you're making plant-based living truly irresistible and accessible to all! - Love from India 🇮🇳🙂👍

[@BakingHermann]

Thank you so much for the wonderful words! 😊

That was amazing, thank you☺

[@marc-andretrudeau4412]

My grand-father once told me his mother would make barley cofee when he was young and we are french-canadian. I have seen dandelion root cofee too. I guess poor people know you can roast and crush things to get the roasted cofee flavor.

[@mjstecyk]

Chicory root is another traditional coffee substitute - chicory related to dandelions except with blue flowers so I imagine it grows quiet vigorously almost anywhere.

[@rivox1009]

Afaik barley and chicory coffee became popular in Italy just before and during the war, during the time of Mussolini's "autarchia" (self reliance). Since coffee can't be grown in Italy and trade restrictions made it extremely difficult to import these became the national alternatives.

[@kisutis]

We make coffee from acorns dried in the oven also from fruits of hawthorn also dried

[@daniby9894]

​@@mjstecyk If I had to pick a coffie substitute, I'd go for chicory in a moka! 😂 Barley... well, it's too bland, too sweet, reminds me too much of breakfast and caffe-latte. 😂

[@penkast1605]

We used roasted cheek peas to make coffee :-)

[@ojaaaaaaaaaas]

This is so so delightful to watch. A lot of shows give off a bit of tension and awkwardness between the host and the people they interview but this was flawless and in fact quite enjoyable to watch. I had a smile on my face throughout the video. Thank you, good sir!

[@BakingHermann]

That means a lot, thanks for the kind comment 😊

[@onigirigorogoro]

I am kinda surprised that many people think that eating avegetarian/vegan diet was not the norm back then. The peasants literally had nothing to their name and most farm animals were kept to help work the farm, which mainly produced grains and vegetables. Meat was a commodity and the lower class was only able to enjoy meat in their diet for special occasions, a Sunday roast for example.

[@Laurelin70]

"Vegan" was never the norm. Vegetarian was the norm, at least in the countryside, where poultry was farmed and eggs were freshly at hand, or where sheep were farmed and cheese was a staple of poor's diet. And anyway, pork's meat was always present, even in poor's people diet, at least the less refined parts, salted, dried, minced and flavoured (pancetta, guanciale, coppiette, corallina, finocchiona, sausages...).

[@Barbaralatrevisana]

In the land of salami, pancetta, Florentine steak, prosciutto, mortadella, etc., you are convincing yourself that vegan was the norm? Wrong. Everybody always kept chickens (free range) and rabbits (in cages) and we ate lots of that.

[@cascaderiverflows]

That is so true. They relied on legumes for their protein because meat was more expensive than legumes, vegetables and whole grains. This was a world without growth hormones and antibiotics for mass meat production as in the western world where meat is cheaper than vegetables.

[@vlc-cosplayer]

@@Laurelin70 "NOOO YOU HAVE TO EAT ANIMALS BECAUSE... YOU HAVE TO, OKAY?"

[@Laurelin70]

@@vlc-cosplayer Because is the easiest and surest way of assuming proteins with all the essential aminoacids. And anyway, I never said that meat MUST be present in a diet, I only said that claiming that the traditional countryside Italian (moreover Tuscan) diet was "vegan" is wrong, because it wasn't so.

[@soulie1971]

My family is from Rijeka/ Fiume in Croatia and I know all the recipes from the beginning. My nona would prepare orzo coffee with milk and polenta for breakfast for us grandkids . I can literally smell it right now❤❤❤

[@BakingHermann]

Amazing!!

[@rfjnjrkng]

Wunderbar 😍 I loved this video. Felt like watching one of the TLC food shows that I used to watch a lot when I was a kid. Thanks a lot for making this video. I learnt a lot of new things as well. Also in Germany we can get the barley coffee in supermarket. The pasta looked super delicious also that chestnut cake. Excited for the next video.

[@BakingHermann]

Thank you so much! Plenty mire coming soon!

[@bossman674]

Tbf many cultures poorer traditional dishes are rooted in meatless recipes… because meat and dairy were expensive, and they figured out a long time ago that veggies are the 🔑 to a long life…

[@BakingHermann]

The reason why this show exists 👏

[@Laurelin70]

I wouldn't say that dairy was always expensive in Italy. It really depended on what kind of dairy and what kind of economy was in the region. Italian food is very regional and varies according to the regional farming and local situation. For example, where there was a lot of sheep farming, like on the hills and mountains of Latium and Abruzzo or in Sardinia, "poor cuisine" included large amounts of cheese and ricotta; the old recipes of pasta in Rome were all seasoned with cheese or ricotta. The same was where the cows were raised for milk more than for meat, like in the Alps. In Tuscany cows were and are farmed for meat and not for milk, so dairy is not so much a thing in Tuscan cuisine as it is in other regional cuisines in Italy. And about meat in the "Mediterranean diet": in the cities where there were slaughterhouses, usually the "poor cuisine" included a LOT of meat, just not what we usually think of as "meat": it used offal, like liver and kidneys, entrails, lungs and such; actually, Rome's "poor cuisine" is fundamentally based on that and pasta, much more than on bread and vegetables. And the cured meat of pork, especially that of the less pricey parts, like belly and cheek (pancetta and guanciale) or the minced mix (sausages and salami), was everywhere to ensure some richness of flavour to the soups and the pasta dishes, even in Tuscan ones. Don't be fooled. The "Mediterranean diet" is largely a myth, and where it's partially true, it is because they are places actually BY THE SEA, where meat was rarely used, and fish or seafood in general was used instead. Obviously, the "poor cuisine" included "poor" fish, like anchovies or sardines, often salted or cured in other ways, or freshly fished mollusks that lived on rocks, like mussels; often in those places dairy was also rare, that's why "Mediterranean diet" is usually low on dairy, but not even that was actually "vegan".

[@natalieamore8195]

Everything looks delicious, but too much oil is used in most of the recipes . Oils are capable of raising cholesterol and clog your heart arteries. 💔

[@DonnaBarrHerself]

​@@natalieamore8195But beans and roots NEED it.

[@DonnaBarrHerself]

​@@Laurelin70Remember, vegan isn't about what we shove in our bellies. It's about not contributing to cruelty.

[@Nice-sm5hr]

Man you are the vegan KZbinr I am most excited about right now. Keep up the stellar work my friend!!!!

[@BakingHermann]

That means the world, thank you!

[@Taurui]

Wow, what an awesome video. I bet THIS is the kind of "mediterranean diet" in Italy which promoted longevity and well-being as opposed to the way the majority in Italy eats today.

[@BakingHermann]

Well said 🙏

[@Sam-pie]

I don't know about the other italians, but I don't eat pasta and pizza everyday as people outside of italy seem to think.

[@giulias.5104]

yes, correct! 💚

[@francesco6835]

From an Italian and personal perspective I would say that Italy is really rich of healthy mediterrean ingredients all around the territory, from north to south, but the way diet is changing simply derives from the “new” poor ingredients which happen to come from the globally everpresent industrial supermarkets that kind of numbed our relationship with food. Also it’s worth considering that we live in a time where Italy grew generally conformed to the western capitalized lifestyle, where one chooses to live in accordance with their work rather then looking for a space with access to ground and time for a vegetable garden space…

[@crazy_Fred]

Surprise surprise, till this day many of us don't eat carbs or meat everyday. Sure they are cheap and quick to make but many still have regurarly vegetables on a daily basis

[@autumnberry6677]

Hi Hermann, How wonderful seeing all the wonderful Vegan food in Tuscany Italy.. I have enjoyed holidays in Italy over the years only having the plain pizza or spaghetti al olio. Things are changing thankfully with the new wave of Vegan Chef's, and a plant based diet. I would love if you could visit France. Thanks again. 🍅🧄

[@90Genesio]

I'm from Tuscany and I'm really happy seeing you loving our dishes! One of my favourites is zuppa di cavolo nero, which is a soup made with cavolo nero (a sort of kale that's 100 times better than "real" kale), beans, onions, potatoes and tomatoes (or tomato paste), then served over crunchy toasted tuscan bread. A drizzle of olive oil, some black pepper and it's just divine.

[@valentinazerbi1402]

You have to Say that these are Summer recipes in Italy!!! Castagnaccio Is a reinassance cake, and it's tipycal in autumn in the centre/North of Italy, because of the chestnuts forests

[@erikad0511]

Great video...Nice editing and beautiful B-roll shots of the food etc... Felt like I was watching a regular tv program on the Food Network....

[@TheJensPeeters]

This is so great! I don't even have much to say, just that this is the kind of vegan content i have been craving for a long time and I applaud you for doing it so well. Thanks for bringing this to us

[@BakingHermann]

I’ve been waiting for a long time to share it 🙏 glad you like it

[@trish3580]

I agree this was great!

[@pechblendae]

Regional italian traditional cuisine is so rich and spectacular. The southern regions have more vegan, plant based dishes rather than the northern regions because of the spectacular climate that allows plantations and gardens to thrive, but you can find great plant based dishes also up north. Thanks for this beautiful video. This is the best way to bring this message to people, through education and inspiration! :) Greetings from Südtirol, Italy.

[@annatelegina841]

So great to have a mixture of short videos and such nice longer ones where you can actually follow the process and see such wonderful people

[@Althar9809]

Your longer video are absolute gem ! Your humanity and dedication to food just brings your video to the next level and it’s amazing to see you break the language barrier with a jovial smile and passion !! Vegan food should not be about veganism, it should be about the human who makes it his reality and thus makes it comfortable dishes.🎉

[@mammontustado9680]

Don't you just love people who are passionate about their craft? Everyone in this video clearly are, and I admire all of them, not in the least Hermann. I'm looking forward to more of these kinds of videos. Incredible work, Hermann!

[@normawingo5116]

Just WOW, to all these wonderful producers and their amazing food. And nettle powder, mmmm. When I was on the ranch growing up, we made our cake flour from the mesquite tree seed pods. I miss those cakes so much. Thank you Herman, for sharing this, I do hope your days were packed with amazing memories.

[@WalkingNose]

Thank you for this fantastic video! A lot of Italians don't know that a lot of traditional recipes are plant based. I saw a street interview with people being asked if they knew vegan food and none responded! Thanks again from Italy! Edit: Also "pasta e fagioli" is a vegan traditional dish I really like

[@BakingHermann]

Thank you so much for watching! So many exciting dishes that deserve to be seen!

[@sarac.123]

It depends in which part of Italy you live, if you live in the Northern area traditionally you will use pork lard or other animal fats to cook traditional food, even the local versions of "pasta e fagioli" wont be vegan.

[@linzertube]

Eye-opening and exciting to see all that goes into making this fantastic food…and it’s not complex but fresh and uncomplicated flavours! Wonderfully done!

[@meb3369]

Wow!! Amazing video, I love seeing how these foods are produced and prepared. I can't wait for part 2!

[@BakingHermann]

Coming soon! :)

[@bluemacaroons]

That was soooo good! I really liked seeing all the different ways herbs can be incorporated into dishes and how you can get protein without meat. To be honest i think we should eat less meat in general to be healthier so it’s cool to see there are already really good traditional recipes to help with it

[@sandracarli1110]

Caffè d’orzo is Gerstenkaffee in Germany. The gesture you made before eating pici meant ‘what do you want?’ 😂That’s why the cook looked confused! Lovely video about my region. Thanks!

[@BakingHermann]

Haha oh no! I wish he told me! Hope it's not offensive 😬

[@sandracarli1110]

@@BakingHermann No worries! It was surprising but it was also clear that you were doing it in an innocent way and actually because you were connecting to the Italian world.

[@nicolettastrada5976]

@@BakingHermannjust keep in mind that each gesture has a specific meaning 😂😂😂😂😂

[@WhitRose97]

Very unexpected pairing but I am happy to see it! I love your videos/recipes and Cucina Povera was my favorite cookbook I bought last year :)

[@misbahmehak2132]

Thank you for sharing these amazing recipes from Italy. I've been living in Italy for more than three years and have learned so much about Italian cuisine. These recipes are such a great addition to my knowledge about Italian cuisine. ❤

[@BakingHermann]

Glad you like them! 🙏

[@AndreaAvila78]

❤Quiero ir a la Toscana! Que hermoso lugar! Todo bello! Los lugares, la gente, la comida. En Argentina tenemos (por la influencia italiana) esa comida que se hace con garbanzos y agua. Acá se le dice: "fainá". Me fascina el concepto de "cucina povera". Excelente video! Grazie mille!❤😊

[@shameemhinds9233]

I just discovered your show! Finally! Plant Based travel food show. I’m trying to get the word out because so many vegan people will love this!

[@BakingHermann]

HERO! Thanks for sharing it. Yes, plant-based travel food has long been overlooked. Let's change that!

[@giovanniscaramelli]

Grazie for this beautiful video! We are a family from Florence, and castagnaccio (also sometimes inappropriately called migliaccio, from the name of the cereal miglio) has been a staple in my house for ten years. After I became celiac we were looking for a comfort cake that would be easy to prepare and naturally gluten free, instead of an adaptation of a recipe containing wheat flour. Il babbo rediscovered this cake from his childhood and now he makes it every time I come back home from college. He adds orange juice to the batter, then grates orange zest and chops some rosemary in it as well. It's delicious. I suggest that everyone try and make migliaccio at home, just make sure you have some good quality chestnut flour (it's basically a one ingredient cake, make it shine) and you don't overcook it, or it will become rubbery. I wouldn't say you need as much oil as they put in the one shown in the video, so you can trade some deliciousness for a more diet-friendly dish. Thanks again for this respectful and curious look at our traditional cuisine, this was superbly shot and edited! Excited for the next video

[@BakingHermann]

That means a lot, thank you so much! 😊

[@BenevolentWayfarer]

Thank you for this informative video. I'm organising a plant-based New Year's Eve dinner for my family, and the theme my grandmothers chose is "Italian cuisine". I'm going to use the recipes presented here. 🙏

[@mcel6551]

Normally panzanella and castagnaccio won’t be found in the same season. Panzanella summer, castagnaccio autumn. The torta di ceci might be called Cecina or farinata depending on where you are, and you’ll find variations from Marseille to Palermo

[@BakingHermann]

That's true. Giulia had some chestnut flour stored in her freezer and was kind enough to show me how to make the dish, because I wasn't able to find it anywhere else!

[@mcel6551]

By the way, great channel

[@smallfootprint2961]

So glad you changed your ending. This was a delightful video. So well done. You captured the nature of the people, and their cooking ways beautifully. Looking forward to part 2.

[@elizabethdean0187]

Brilliant both cuisine-wise and lesson in organic farming. We have so much to learn. I’m passing this video along to our Vegan Enthusiast Group. Professor-Elizabeth

[@sunnyshealthcoaching]

THANK YOU, JULIUS!! I just happened on to your channel and I'm so grateful! I have overcome several autoimmune issues with a plant-based diet, and 1yr later my lupus is in remission! I'm now a certified health and wellness coach and studying the Food for Life program through PCRM. Hopefully I can teach others how to heal through WFPB diet. Your videos are inspiring and the production outstanding! Wunderbar🎉🌞

[@zachcain2639]

Production quality is off the charts, very well done. This is as good a food documentary as I’ve ever seen

[@malllikathapa]

hey Julius, i love your videos, especially this one. i’ve watched this episode so many time. it just gives off such a peaceful vibe! make more of these episodes, please! lots of love! ❤️

[@noone.1711]

You find torta di Ceci in many other regions in the north of Italy called "farinata". Exactly the same! And Castagnaccio too! So many chestnuts in the north of Italy, which granted a good nourishment for the poor, therefore you find them in so many recipes. As well as nettles, f.i. minestrone with nettles... So good!

[@TheWastedAccount12]

Hey, awesome video! I'm already excited to start in my own garden, i'm jealous to see you pick ripe tomatos, looking forward to having my own again. -> quick correction to the Nettle nutritional value: while yes, stinging nettle (Urtica sp.) is a suuper healthy herb and full of nutrients and vitamins, the leaves contain about 7% protein (wich is still crazy good for a literal leaf that grows in your back yard), not 40%. Maybe he meant the protein content of Nettle seeds, wich is closer to 30%. Everyone should go out and eat nettle anyways, don't get me wrong! Great video!

[@LittleGirlCrazy27]

I am have been so inspired by your videos and I also have such a deep appreciation for food, culture and language. The passion and vibrancy in your videos are so lovely to watch. I appreciate these so much! Thank you. Please continue to make these beautiful videos

[@alexiageoris627]

What a wonderful and inspiring video ! Seeing all these people being fullfilled and passionate about their jobs made me so happy, the smile on their faces everytime you would tell them how good what they cooked was is priceless !

[@atulpatel2850]

AS LIFE LONG VEGAN, I ALWAYS LOOK FOR NEW DISHES. THANK YOU.

[@BakingHermann]

You are so welcome!

[@Plantiey]

My roommate and I sat down and watched this together and we loved it! We can't wait to watch the next one as soon as it comes out! :D

[@pinkmonkeybird2644]

Panzanella is one of those salads we eat almost every day in summer. I have a little container garden on my patio and grow tomatoes, cucumbers, peppers, squashes, herbs, and more, plus I bake bread faster than we eat it, a bad habit. So I’ve always got a supply of stale bread in the house. It’s truly a magical salad. You can add the bread either as breadcrumbs or as cubes, but either way you must let the salad sit for a bit so the bread can soak up the tomato juice and garlicky olive oil dressing. You can even eat the salad the next day if you don’t mind completely softened bread, which doesn’t bother me. I really enjoyed the Italy video series! I hope there’ll be more videos like this that explore traditional vegan food culture in other countries as well.

[@haydenlawrence5621]

Great video! While I’m not vegan, I am fond of vegan food and didn’t know Italy had such a rich culinary history of plant-based cuisine. Definitely makes me want to visit and experience the food and culture.

[@BakingHermann]

Glad you enjoyed it! ☺️ there’s plenty more to explore, can’t wait to share!

[@DinaMadi23]

Fantastic video Hermann! I lived in Italy for 20 years but still discovered some fun things and delicious foods in your video! Really miss that delicious pappa al pomodoro and cecina! Looking forward to your next one!! Bravissimo 👍😊

[@HissingKitty2008]

Who knew? That last loaf of bread looked incredibly delicious! Thanks so much for your content - as it is always appreciated.

[@diaje]

This is such a fantastic travelogue. Thank you for the excellent work, Julius 🙏

[@BakingHermann]

Glad you enjoyed it!

[@postpunkjustin]

Amazing! I could watch 500 more videos just like it about different regions and their traditional vegan dishes.

[@BakingHermann]

Working on it 😅

[@SophieStudios]

Such a wholesome video, I am excited to try some of the recipes in summer. The quality of your videos is also amazing! Looking forward to the next episode :)

[@angry1two]

So excited for this series, the first episode has been amazing! I can smell the sunshine!

[@T-antonia]

This is such an interesting, informative video! Your interviews with each of the chefs are great and the footage is absolutely beautiful. Super excited to see more long form content like this! Also - I know this video is already Mediterranean food but it would be super cool to see you visit Greece (maybe Ikaria which is famous for being a blue zone?) and make a video on traditional plant-based foods there. Keep up the awesome content :)

[@emmahardesty4330]

It's the middle of the night as I watched this--deliciousness. It's all I can do to not go in the kitchen right now and make these truly exquisite, simple foods.

[@BakingHermann]

Haha amazing! Buon appetito! 😊

[@wolfgangchen7287]

That was such a well made video. Really makes me want to plant native food plants in my garden.

[@KishanthJavegar]

This was great! I always wanted to see a food travel show around vegan and vegetarian food. So I think you’re onto something big with this one! 🎉😊

[@shmackydoo]

Woah those dishes looked so delicious, and wow that garden is immaculate and bountiful 😊 Tuscany looks so beautiful ❤️ and Italian is such a musical language 🎵 Great video Hermann

[@jank9437]

Very nice presentation, makes me want to visit Tuscany Italy now!

[@chander236]

see you get the food from garden and make it fresh, loved that part. Fresh means all nutrients are intact. Video also made me happy ❤❤❤

[@vivianweissmann217]

Hello from Georgia in the US. Wow, what a wonderful video; thank you so much. I can't wait to get my hands on the cookbook.

[@KaviyaShanmugavel-bd4ve]

Tuscany is a region in central Italy, known for its picturesque landscapes, rich artistic heritage, and historical significance. The region stretches from the Apennine Mountains to the Tyrrhenian Sea, with Florence as its capital. Tuscany is renowned for its cultural contributions, especially during the Renaissance, with cities like Florence, Pisa, and Siena playing key roles in art, literature, and science. ### Why Tuscany is Known for Vegan and Plant-Based Cuisine Tuscany's traditional diet, based on simple, high-quality local ingredients, has naturally lent itself to plant-based eating. The Tuscan diet includes a variety of vegetables, legumes, grains (especially farro), and olive oil. Though traditionally not entirely vegan, Tuscan cuisine has many naturally vegan dishes, such as *ribollita* (a hearty vegetable and bread soup) and *panzanella* (bread salad with fresh vegetables). This has allowed the region to adapt easily to vegan culinary trends, becoming a popular destination for vegan travelers. In recent years, Tuscany has embraced vegan and sustainable practices, with many restaurants offering vegan adaptations of classic dishes. The region’s commitment to organic farming, fresh produce, and an emphasis on locally sourced ingredients also makes it appealing to those following a vegan lifestyle. ### Historical Significance of Tuscany Tuscany's history dates back to ancient times. Initially inhabited by the Etruscans, it later became a crucial part of the Roman Empire. In the Middle Ages, Tuscany was a center of wealth and power, with prominent families like the Medici rising to influence. The Renaissance, which started in Florence in the 14th century, transformed Tuscany into a hub of art, architecture, and intellectual innovation. This period saw the emergence of iconic figures such as Leonardo da Vinci, Michelangelo, and Galileo, whose works have left a lasting legacy on world culture. Today, Tuscany continues to draw millions of visitors for its cultural and historical landmarks, rolling countryside, and dedication to quality food, including vegan-friendly options. Its blend of natural beauty, art, and a forward-thinking approach to cuisine keeps Tuscany vibrant and culturally significant.

[@Dani-lc9hq]

This is fabulous! You deserve so many more subscribers for all your effort and the amazing quality!! 👌

[@valentinazerbi1402]

Farinata ❤in Liguria you can find It, and dumplings plant based🎉

[@SaverioGirardi]

I'm italian and by watching this I got self conscious about how much oil we use 😂Love your vids dude, you make us feel all recepies.

[@trish3580]

Hermann this video is outstanding! Thank you so much for sharing this with us! Being somewhat of a peasant myself I eat very simply, but never has my food looked like this - and the taste....I could imagine the taste vividly with your great explanation....oh if only I could move there ! Maybe I could at least make some of these recipes...they won't be the same....only in Tuscany!

[@svenluebke]

Dude the quality of your Videos is beyond TV Production. Very nice.

[@frankcandalisa3544]

Thanks!

[@amelibrestudio]

Fabulous! Love your content & your contemporary inspirations! Keep it on. :) 🌿🙏☀️

[@kvedia15]

this is so well made, almost network TV level. SO informative and fun!

[@AstralHealthGuy]

You’ve done such a great job these videos . Can’t wait for more

[@BakingHermann]

Thank you so much!

[@mysbhyv1707]

I'm looking for the traditional recipes of these featured Tuscan dishes ASAP after watching this. Great job 👍 👍

[@WalkingNose]

Dropping another comment because the video is so good and deserves to be seen more

[@petrfrolich7544]

Great video, what I need to do now is book the flight to try on my own 😂 thank you for sharing this with us ❤

[@jaymayhoi]

Man I love these series!! Thanks for making it and showcasing things I would never know about !

[@shortsbydipali]

Hallo hermann. Es ist erstaunlich, diese versteckten Rezepte zu sehen. Die Kichererbsenpfannkuchen ähneln eher dem, was wir in Gujarat, Indien, herstellen. Only difference is my mom steams instead of baking this flour and topped with peannut oil and red chilly powder. Its called chana na lot nu khichu in my language. Loved this vegan series.

[@meeravenkat2479]

Tuscany will be first to visit in my trip to Italy, thanks to this video!

[@BakingHermann]

You're in for a treat!

[@h.vgavriel5838]

I was surprise to see the 'torta di ceci" , I never see it before in Tuscana, but we have exactly the same dish in Nice, on the French Rivera, it's called "socca". With the same ingredients (chick pea flower, water, salt and olive oil) we also have "panisses", kind of a dough, that we cut like french fries, and roasted with oil in a pan. It's sooooo good !

[@soniarose1387]

Great video with a lot of good research behind it. Echt tolles Video. Ich mal wieder Lust in die Toskana zu fahren. ❤

[@Ian-nl9yd]

I love this sort of vegetarianism -- one rooted in traditional dishes, where vegetables taste like vegetables instead of pretending to be meat. I'm not a vegan nor a vegetarian myself but love flavorful vegetables.

[@atrismith7487]

Loved this . We all need these living styles that once was surrounding all cities . Fresh food market gardens with grains grown not to far away . Mills within the city surrounds and for me lovely dairy farms with happy cows

[@kristinschlapfer1675]

What an amazing video! So much good informative content and happy tummy feels :D

[@MC-gt6yp]

The bread making is so educational and inspiring. So much respect for history and agriculture. 💕

[@275carreira]

AMAZING video, thanks! Everything was mouthwatering ❤❤

[@BakingHermann]

Italian food, eh!

[@savesoil3133]

Such a loved and informative video! And calming somehow, thank you for your work 🍃🙏

[@hollywebster6844]

I'm hoping a similar video is in the works about southern Italy. We've always heard about how hard the times were economically in the south and many people emigrated. However, the lovely food that we see from the south of Italy (in the US, anyway) is very meat heavy. There must be many beautiful, delicious, nutritious dishes that these resilient, incentive people developed over generations of poverty. Dishes that we now recognize as being powerhouses of nutrition and delicious taste.

[@debbybrady1246]

What a wonderful environment to cook in. I would love to visit Tuscany. I grow my on veggies and make my own bread so I will try this recipe.

[@kisutis]

Love your channel, pls don’t stop uploading new videos and shorts just pls make clear about the ingredients in case someone’s English is not that good :) list them in description or as you sometimes do - include in video.

[@simeontodorov1984]

This was such a wonderful episode! Thank you so much!

[@ranakhatibthomas4031]

How beautiful...how inviting. And the best part is it is all vegan. As for the nettle, I wonder what else it can be cooked into? Wow. What a discovery. Thank you.

[@pillzdoughboi9949]

I love this series! You should do Puglia and/or Campania/Naples next!!!

[@tuss1252]

The great news is that ALL plants contain proteins in various amounts. Simple various combinations of them eaten together provide all 9 essential amino acids we cannot synthesize for ourselves and must therefore obtain by eating foods. So cool, isn't it?! 😊

[@manheer5825]

they dont contain enough protein so you need to eat a stupidly large amount to get enough, also plant protein has low bioavailability meaning your body doesnt absorb all of that protein and utilise it. but keep coping lol

[@tuss1252]

⁠@@manheer5825, yikes!!! 👀 Have you told that to the oh so many vegan ELITE professional athletes, Olympians, and World Champions like Venus and Serena Williams, Nova Djokovic, James Wilks, Hanna Teter, Lewis Hamilton, Arnold Schwarzenegger, Patrik Bouboumian, Rich Roll, DeAndre Jordan, Alex Morgan, Dietrich Wise Jr., Chris Paul, Hector Billerin, Scott Jurek...

[@manheer5825]

@@tuss1252 this doesnt disprove what I said lol

[@tuss1252]

@@manheer5825, it does. It thoroughly does. 🙄🤭😆🤣

[@manheer5825]

@@tuss1252 how ?

[@vaherlihy]

Fantastic!! The bread must have been amazing! So healthy too. Thank you From Connecticut USA

[@rachellemckeown3332]

I loved this type of video! I used to love watching cooking shows & I wish there were more vegan ones out there. This was great, please make more!

[@francesco5581]

The "torta di ceci" he made is really too crunchy (is NEVER burned below) ... I am from Livorno (born in Pisa) and the usual final product is more soft (even because its usually served as a sandwich with bread) . Can be easily done at home and is fantastic.