It isn't easy to define a “Pratese cuisine” - and it may not even be a good idea to try to confine it too strictly. It is perhaps most famous for the classic pappa al pomodoro to pappardelle with duck or gosling, not to mention the peposo of Carmignano, the classic Tuscan mixed fry, or pescatrice al guazzetto. As much as it is a part of the Tuscan, it is characterized by certain particularities and pleasant variants
HISTORY OF COOKING
The gardens and fields were dedicated to lettuce, celery, squash, beans, root vegetables, fennel, onions, cantaloupe and watermelon. To this day this variety is represented in the local cuisine, and traditional dishes are still served in the restaurants, and the flavours first enjoyed centuries ago can still be tasted, even if they have been updated over the years to satisfy modern tastes.