Vaiano: Local Dishes of the Town

In Vaiano, located in the province of Prato, you’re right in the heart of the Bisenzio Valley. As you admire the facade of the Badia di San Salvatore and find yourself getting hungry, it’s good to know that this area boasts a variety of gastronomic specialties.

Whether it’s produce from the land, restaurant dishes, or pastries, here are the local delicacies you can indulge in while in Vaiano.

Minestra di Pane

Digging into the Middle Ages, Minestra di Pane is simplicity embodied in a dish that is often eaten in Vaiano.

Crafted from season’s best vegetables, this soup embodies a rustic charm. Ingredients like extra virgin olive oil, stale homemade bread, and fresh produce meld to give you a hearty mouthful. Every spoonful feels like a comforting embrace, with tender veggies in a flavorful broth and bread soaking in the goodness.

Pappa al Pomodoro

A testament to the magic of simplicity, Pappa al Pomodoro is Tuscan comfort food at its finest. Stale Tuscan bread takes center stage, imbibing flavors from a tomato-rich broth. As you indulge, ripe tomatoes, garlic, basil, and olive oil dance on your palate, delivering a warm, comforting sensation. This treat is a crowd-pleaser in Vaiano’s eateries, especially in the tomato-laden summer months.

Ficattole

Prato and Vaiano offer another culinary gem in the form of Ficattole or Zonzelle. This fried bread dough is an ideal companion to Tuscan salamis and cold cuts. The twist? Some variants come laced with figs, adding an intriguing note. The delightful crunch, followed by the soft inside, creates a gastronomic harmony.

Pappardelle al ragù di Lepre

There’s a delightful delicacy I’d love to introduce you to: Pappardelle al sugo di lepre. In simple terms? Pappardelle pasta with a hare-based sauce. Throughout Prato and the broader Tuscany area, including the municipality of Vaiano nestled in the Bisenzio Valley, game meats like hare and wild boar are a staple in local recipes. Making the sauce is an art; the hare needs to be cooked flawlessly for a sumptuous pull-apart texture.

This dish resonates with those who savor game meat and the so-called “dark meats”. A bite unveils an intricate symphony of tastes: the richness of tomatoes meeting the succulence of hare, producing a heartwarming, moreish sensation.

Mortadella di Prato

You might be familiar with Mortadella, but Prato and its vibrant community of Vaiano bring their distinct spin to this Italian cold cut. Historically in Tuscany, mortadella emerged as an ingenious method to use residual meats and secondary pork portions. By the 20th century, these meats found themselves encased, marinated in spices and liqueurs, and simmered to perfection.

Mortadella di Prato resurfaced after a hiatus post-World War II, thanks to a diligent salumeria in Prato. Today’s version celebrates quality, steering clear of overpowering spice blends.

On the palate, freshly-cooked mortadella is divine. However, reheating dulls its vibrant flavors, so always indulge when it’s fresh or at ambient temperatures, paired with Dottato figs, especially those from Carmignano, and locally cherished “bozza” bread.

Tortelli di Patate

Originating from the Mugello domain, Tortelli di Patate has been wholeheartedly adopted by the Val di Bisenzio, marking itself as a cherished specialty of both the Prato province and Vaiano. These potato-packed tortelli are iconic in the valley, becoming even more irresistible when paired with the Val di Bisenzio’s indigenous ragù and mushroom gravies.

Distinct from Emilian tortellini, these tortelli flaunt a square contour and are generously portioned. The filling is a delight, blending boiled potatoes, Parmesan, a whisper of nutmeg, and salt.

Among the best dressings for these tortelli are the diverse meat sauces from the valley, truffle gravies, Val di Bisenzio’s signature porcini mushroom concoction, and a timeless butter-sage combination.

Papero in Umido

Hailing from Prato and also loved in Vaiano, Papero in Umido translates the essence of Tuscan traditions onto a plate. This dish celebrates ‘papero’, or domesticated duck, stewed in a rich, aromatic sauce. Historically, after toilsome days in the fields, this was the reward waiting for farmers.

The duck, chopped into pieces, is seared with a medley of vegetables and white wine. Traditional servings come with homemade maccheroni, though variants with penne or atop Prato bread are equally scrumptious.

Cantucci (Biscotti di Prato)

Cantucci, or Biscotti di Prato, have become synonymous with Tuscan treats so are ubiquitous in Vaiano. Twice-baked, they’re crunchy and elongated, enriched with almonds and hazelnuts. These biscotti become even more special during Christmas, traditionally dipped in Vin Santo. Their reputation transcends Italian borders, making them globally loved.

Pesche di Prato

Don’t be deceived by the name! Pesche di Prato aren’t made of peaches; they just resemble one. Two brioche-like halves conceal a cream or chocolate center, colored peachy pink by the Alkermes liqueur.

One bite and you’re whisked away into a world of velvety brioche, rich cream, and a hint of liqueur, almost every pastry shop in Vaiano sells them.

Fichi Secchi di Carmignano

These aren’t just any dried figs; they’re Fichi Secchi di Carmignano, a treasure of Prato that you can easily find in Vaiano.

While figs have been traditionally grown in a mixed cultivation style, the areas of Carmignano in the Province of Prato have focused on intensive cultivation, often alongside vines and olive trees. This has led to the development of a thriving industry producing high-quality dried figs that are highly sought after in the markets.

Puppe di Monaca

Another sweet treat you definitely don’t want to miss: Puppe di Monaca, which are meringues with a very particular shape, a type of dessert that are unique to Prato and a staple also in Vaiano.

The name translates to “Nun’s Dolls” in English. Now, you might be wondering why they’re called that. Well, the shape of these sweets resembles a female breast, and their white color is reminiscent of the habit worn by nuns.

What’s for sure is that Puppe di Monaca have a distinct and delicious taste. They’re made using a traditional and old-fashioned recipe.

Once they’re ready, you can enjoy Puppe di Monaca with some whipped cream or alongside a good cup of coffee. They’re an integral part of the sweet culinary tradition in Prato.