On Italian menus, vegetables are often listed as contorni. The literal meaning is ‘contours’ or ‘shapes’, but the closest English equivalent is probably ‘side dishes’. Contorni are served as accompaniments to the main course, but that description does not give them their due.

Vegetables have long been the glory of Italian cuisine, and in Tuscany, they are especially important. As they come in season, many restaurants create special menus with a vegetable in multiple courses. As contorni, no more than two vegetables will be served as accompaniments, and they will typically be prepared in a very simple manner. Contorni can be served with the main course, or after, on their own plates. Why not try out one of our delicious artichoke recipes?

Carciofi In Piede Alla Fiorentina - Florentine-Style Artichokes

The best artichokes in Tuscany are the small purple ones that come from the area around Grosseto, a southern city near the sea. But the variety is endless: big ones, little ones, violet ones; served boiled, steamed, even raw with lemon juice. This recipe is based on a classic Florentine recipe where artichokes are filled with a savoury mixture of pancetta and parsley, drizzled with olive oil, and braised.


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