859 - Chionzi, and you feel like Fonzie (Tuscan dish from the poor cuisine of Castellina Marittima)

Опубликовано: 03 Октябрь 2026
на канале: IlBoccaTV - Cucina toscana e italiana in vernacolo

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2024 - IlBoccaTV - 859 - Chionzi, and you feel like Fonzie (Tuscan dish of the peasant cuisine typical of Castellina Marittima) - Chionzi are a specialty unique to Castellina and are in keeping with the simple, spartan tradition of the town's historic community, whose primary resource was the extraction of alabaster. Flour, water, and sauce.
In the past, the sauce consisted of a pureed leek, then refined with tomato sauce and a sprinkling of grated cheese, but nothing more.
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✅At the bottom of the descriptive infobox you will find all the ingredients used by Il Bocca to make it

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✅INGREDIENTS 🥘🍝🥣🥧
Ingredients for Chionzi:

✔Ingredients for 4/5 people (Italian):
100 g of soft wheat flour
1 liter of water
4 leeks
400 g of peeled tomatoes
2 cloves of garlic
Pecorino or Parmesan cheese
Salt and pepper to taste
"Di Vello Bono" extra virgin olive oil

✔Ingredients for 4/5 people (English):
100 g of soft wheat flour
1 liter of water
4 leeks
400 g of peeled tomatoes
2 cloves of garlic
Pecorino or Parmesan cheese
Salt and pepper to taste
"Di Vello Bono" extra virgin olive oil

✔Ingredients for 4/5 people (Spanish):
100 g of soft wheat flour
1 liter of water
4 puerros
400 g of peeled tomatoes
2 dientes de ajo
Pecorino or parmesano
Salt and pimienta to taste
Extra virgin olive oil “Di Vello Bono”

✔Zutaten for 4/5 People (deutsch):
100 g Weichweizenmehl
1 Liter Wasser
4 Lauch
400 g geschälte Tomaten
2 Knoblauchzehen
Pecorino or Parmesan
Salz und Pfeffer nach Geschmack
Extra natives Olivenöl „Di Vello Bono“.

Ingredients for 4-5 people (in French):
100 g of white flour
1 liter of water
4 pears
400 g of peeled tomatoes
2 garlic cloves
Pecorino or Parmesan
Sea and pear to taste
Extra virgin olive oil "Di Vello Bono"

Click on the chosen time to go to the part of the video you're interested in🎬
CHAPTERS:
Title: 00:01
Introduction: 00:17
Ingredients explained: 01:09
Preparation: 02:27
Plating: 07:34
Tasting: 09:20
Written ingredients and ending credits: 10:29

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