Fritto Misto della Fattoria

Fritto Misto della Fattoria is a Tuscan interpretation of the classic Italian mixed fry, originating from the tradition of using farm-fresh ingredients. The name translates to “farm-style mixed fry,” and it reflects a rustic approach to frying, often incorporating vegetables, cheeses, and occasionally meats, in contrast to the coastal seafood-focused fritto misto. Key ingredients typically include zucchini, artichokes, eggplant, and sage, sometimes paired with fresh ricotta or pecorino fritters. What distinguishes a great version is the lightness of the batter—often made with sparkling water and flour—ensuring a crisp, non-greasy coating, and the use of high-quality, locally sourced produce. Regional variations exist across Tuscany; in the Chianti area, for example, cooks may add chicken livers or rabbit. At **Molino Trattoria Moderna** in Calenzano, Italia, the dish is highlighted by the food guide *Sentieri Golosi* as a standout, prepared with seasonal vegetables from nearby farms and a delicate tempura-like batter. The trattoria’s version emphasizes the contrast between the crunchy exterior and the tender, sweet interior of the vegetables, often served with a wedge of lemon and a sprinkle of sea salt. This farmyard twist on a beloved Italian staple captures the essence of Tuscan cucina povera, turning humble ingredients into a celebratory plate.