Showing posts with label Tuscan cuisine. Show all posts
Showing posts with label Tuscan cuisine. Show all posts

Wednesday, 12 February 2020

Cooking lessons at our accommodation in Tuscany

Food definitely has to be one of the reasons to spend some time in Tuscany, and second to enjoying Tuscan cuisine comes the desire to know how to prepare a Tuscan meal. No doubt that's why I often receive enquiries about arranging "cooking lessons at our accommodation in Tuscany". Usually, my answer is first to try Le Cetinelle, Simonetta Landati's B&B in the Chianti hills above Greve in Chianti.

cooking lessons at our accommodation in Tuscany
Agriturismo Le Cetinelle Bed and Breakfast offers Tuscan cooking lessons to vacationers.
At Le Cetinelle, the Tuscan cooking classes are hands-on. When participating in a cooking lesson, you prepare and cook yourself under Simonetta's expert guidance in a very friendly and informal atmosphere. Whenever possible, fresh produce from the Le Cetinelle vegetable garden and orchard are used, plus, of course, their own Chianti Classico wine and extra virgin olive oil. Cooking classes can be arranged over 1, 2, 3 or more days and they usually start at 10 am for a lunch cooking lesson and 4 pm for a dinner lesson. This allows plenty of time for the lesson before you sit down to enjoy the products of your labours.
A Tuscan cookery class with Simonetta
A Tuscan cookery class with Simonetta
For those more interested in dining that cooking, Simonetta also prepares evening meals for those who are interested.

So if you're seeking very attractive and economical vacation accommodations with the opportunity to learn Tuscan cookery, Le Cetinelle is the place for you!

More about Tuscan cooking lessons at Le Cetinelle.




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Thursday, 5 May 2016

Italian cured meats can now be imported into the USA - USDA lifts ban

Are you among the legions of American visitors to Italy who wanted to take home a whole prosciutto (or at least a good selection of salumi) but were disappointed to discover that the import of most Italian cured meats into the States has long been prohibited? Good news! It seems - note, seems - that from 28 May 2013, Italian cured meats can now be imported into the USA.

Italian cured meats can now be imported in to the USA
Italian cured meats - a new addition to what you can take home from Tuscany?

The USDA lifted its absolute ban on Italian raw, cured meat products in 1989, when prosciutto from Parma and San Daniele was allowed back into the USA after a 22-year absence. Now, according to ANSA, the Italian wire service, the USDA ban on the import of Italian cured meats from factories too small to support a full-time USDA inspector will be lifted starting on 28 May this year.

This is great news for visitors to Tuscany who now have the chance to extend their Tuscan experience by carrying back a good supply of their favorite Tuscan cold cuts. This also expands the options for convenient gifts for the folks back home - some salamini alla cacciatora here, a block of lardo toscano there. What could be a better way to share the experience? (And to "win friends and influence people" - it's not just the Napoleonic army that marches on its stomach!)

There is a huge array of Tuscan cured meats, many of them produced by small, artisanal outlets, that has never been available in the States. With a bit of luck, this will now change as importers move to fill what I believe is a true market void. In addition, there are good suppliers in Tuscany whose offerings can be ordered via the internet. 

HOWEVER, dear readers, the exact rules are still fuzzy and TUSCANY is NOT on the most recent list of Regions of Italy free of swine vesicular disease. Check back here - I will be updating as the USDA clarifies the new rules.

More about Tuscan culinary specialities.

Tuscan porcini mushroom - how to recognise, collect and cook them.

Bistecca all fiorentina - select and cook it properly.


Author: Anna Maria Baldini

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Monday, 5 October 2015

Truffle fairs, festivals and markets in Tuscany.

The white truffle season in Tuscany, October and November, is approaching so I'm listing here the upcoming truffle fairs, festivals and markets in Tuscany. As long as they are fresh, white truffles add a wonderful flavour to many Tuscan dishes, some of which exist only because of their truffle component. Note that I used the word "fresh" - after a few days out of the ground, the volatiles in the truffle will have dissipated completely, leaving behind something with the flavour of old cardboard. This is why people flock to these white truffle fairs - to buy fresh truffles and/or to eat dishes prepared on the spot with fresh truffles.

Truffle fairs, festivals and markets in Tuscany
Fresh Tuscan white truffles for sale in San Miniato

Truffles fairs, truffle festivals and truffle markets in Tuscany


Mostra Mercato “Il Villaggio del Tartufo”
Loc. Ponte Presale, Sestino
Last week in September.

Mostra Mercato “Tartufi d’Etruria”
Arezzo
First weekend October.

Festival del Tartufo (Convivlio Enogastonomico)
Loc. Svolta del Podere, Badia Tedalda
Second week October – Middle of November.

Mostra Mercato del Tartufo Bianco e Nero
Barberino di Mugello
Last weekend in October.

Mostra Mercato del Tartufo e della Castagna
Montaione
Last weekend in October.

Mostra Mercato e Sagra del Tartufo e Prodotti Tipici Locali
Scarperia
First and second weekend in November.

Mostra Mercato del Tartufo Bianco del Mugello
Borgo San Lorenzo
Third weekend in November.

Mostra del Tartufo Bianco
Montespertoli
Third weekend in November.

Sagra del Tartufo Bianco
Loc. Corazzano, San Miniato
First Sunday in October.

Sagra del Tartufo Bianco
Loc. Balconevisi, San Miniato
Third Sunday in October.

Mostra Mercato del Tartufo Bianco e Rassegna sei Prodotti Enogastronomici della Val di Cecina
Volterra
Last weekend in October and first weekend in November.

Mostra Mercato del Tartufo Bianco delle Colline Sanminiatesi
San Miniato
Last three weekends of November.

Mostra Mercato del Tartufo Bianco delle Crete Senes
San Giovanni d’Asso
Second and third weekend in November.

Pasta with a sauce of mushrooms and Tuscan truffle oil
Pasta with a sauce of mushrooms and truffle oil
Before setting out on a truffle-buying expedition, please be sure to educate yourselves on the subject of Italian truffle varieties and how to buy and prepare truffles.

Other fairs and festivals of Tuscany.

Market days throughout Tuscany by location.


Vacation accommodation in Tuscany
www.bella-toscana.com
Author: Anna Maria Baldini

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Sunday, 7 June 2015

Where can I find the best pizza in Tuscany?

Well, I obviously can't answer the question, "Where can I find the best pizza in Tuscany?". For one thing neither I nor anyone else has eaten at every pizza restaurant in Tuscany and, of course, tastes vary. However, having said that, what I can tell you is where to enjoy truly excellent thin crust pizza in Tuscany. I prefer the thin crust variety of pizza because it's lighter, easier on the digestion and the taste of the dough doesn't distract attention from the tastes of the toppings.

thin crust pizza in Tuscany
A delicious thin crust pizza
In Greve in Chianti, Ristorante Pizzeria La Cantina, located away from Piazza Matteotti on the small Piazza Trento where the buses from Florence stop, serves a range of beautifully presented Tuscan dishes AND the best thin crust pizza I have tasted anywhere in Chianti. You have a choice of sitting outside on the piazza or inside in the "cantina" which used to be a coal store for the steam trams that used to run from Greve to Florence. The restaurant was the bar of the tram station which occupied Piazza Trento. During summer, I always sit outside in enclosed area on the edge of the piazza.

Ristorante Pizzeria La Cantina in Greve in Chianti, Tuscany
Interior of Ristorante Pizzeria La Cantina in Greve in Chianti
It's usually Alessandro taking the orders (using an app on his cellphone) with Lorena in charge of the kitchen. There's a good range of pizza toppings and a very good wine cellar. And don't forget to try some of the other dishes - classic Tuscan with individual flare.

Outdoor dining at Ristorante Pizzeria La Cantina in Greve in Chianti
Here's Alessandro taking an order


Happy customers at Ristorante Pizzeria La Cantina in Tuscany
Happy customers at Ristorante Pizzeria La Cantina

La Cantina house wine - an excellent Chianti Classico
La Cantina house wine - an excellent Chianti Classico

Alessandro's family opened "La Cantina" in 1980 in the old tram bar and later extended it by converting the coal store into a commodious dining room. La Cantina is open for both lunch and dinner.

More about Ristorante Pizzeria La Cantina in Greve in Chianti.


Tuscany Toscana
Don't forget to visit my Tuscany
Travel Guide!

Up-to-date news on what to see and where to stay in Chianti and all of Tuscany.

Tuscany Travel Guide


vacation accommodations in Tuscany

Author: Anna Maria Baldini

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Saturday, 6 October 2012

What does it cost to eat out in Tuscany?

After researching accommodation costs in Tuscany, voyagers preparing for their visit often next ask "What does it cost to eat out in Tuscany?" The short answer is that, even at current exchange rates, restaurant prices are good and you can probably enjoy an equivalent meal for less in Tuscany than back home. Furthermore, excellent, light and healthy, takeaway foods are available throughout Tuscany. I was prompted to write this post because several tourists have told me recently that they were surprised at how cheap it is to eat here, suggesting that there might be a few misconceptions out there.

What does it cost to eat out in Tuscany
Eating out in a Tuscan restaurant - an important part of your visit to Tuscany
My colleague Elena Spolaor has provided detailed information, including sample prices, on the subject of restaurant prices in Tuscany here, but let me summarise.

Breakfast in Tuscany is usually a cappuccino and a pastry. Nevertheless, there are hotels and B&B's that provide a cooked breakfast or more often a buffet. My recommendation is to stick with a coffee and pastry.

Lunch can be a huge meal but would not be followed by another huge meal at dinner time. As a tourist, your daylight hours are valuable. I therefore recommend that you again follow local custom and have a sandwich, a panino, assembled under your guidance at one of the many paninoteche dotted around every city and town in Tuscany.

Dinner is the main meal of the day in Italy and starts at 8 pm or later. A full dinner consists of antipasti, primo piato, often pasta, main course (secondo) and dessert (dolce). However, you are under no compulsion at all to eat your way through a full meal. For many, a pasta dish and a dessert, for example, is more than enough.

If economy is important, you can avoid restaurants altogether by renting a self-catering apartment. Outside the big cities and sometimes also within them, you can rent a vacation apartment for less than it costs to stay in a hotel. You can then either cook your own meals or, for not much more expenditure, buy ready to eat hot and cold food in supermarkets and the many other food outlets for enjoyment in the relaxed environment of your own accommodation. Restaurants make their profit on the wines, so you can save significantly by buying your wine from supermarkets for consumption at your apartment.

More about restaurant prices in Tuscany.

More about coffee and coffee prices in Tuscany.





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Thursday, 16 February 2012

Tuscan cooking lessons in Tuscany

We all know that an important part of every visitor's experience of Tuscany is Tuscan food. A way to expand on this highly enjoyable aspect of your trip to Tuscany is to take a Tuscan cooking lesson in Tuscany. Cooking lessons generally involve a whole morning or afternoon and culminate in a sit-down meal where you consume the products of your efforts. Morning cookery lessons can often be preceded by a visit to a Tuscan farmers' fruit and vegetable market where you receive useful tips on how to buy the best and freshest constituents for your meal. Some Tuscan cooking classes accept all applicants up to a certain upper limit in terms of numbers while others confine themselves strictly to your group only. The latter are not necessarily more expensive since price depends pretty much on the number of participants.

Tuscan cooking lesson in Tuscany
Tuscan cooking - one of the joys of a visit to Tuscany
We are able to recommend these excellent Tuscan cooking teachers:

Elisa Berghi specialises in pasta and antipaste: Elisa for cooking classes in Tuscany.

Jacopo and Anna who cover the entire range of Tuscan cuisine: Tuscan cooking lessons with "Let's Cook".

Both Elisa and also Jacopo and Anna will also cater a dinner at your own accommodations in Tuscany. All you need is a well-equipped kitchen. They will do the rest.



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Thursday, 1 December 2011

Tuscan culinary specialities

There's an excellent page devoted to Tuscan culinary specialities on the Greve in Chianti web site that's worth a look. It provides a brief introduction to the following topics with links to more comprehensive information.

Tuscan olive oil - some good advice on making sure that your olive oil is the real thing. There seems to be a certain amount of low grade oil, some of it not originating from olives, on the market labelled as extra virgin olive oil.

Tuscan bread - unsalted and misunderstood.

Schiacciata con l'uva - a delicious sweet version of focacci, a kind of flatbread, prepared during the grape harvest in September.

Porcini mushrooms - delicious in endless dishes as well as fried in olive oil with some nipitella.

Tuscan truffles - when fresh and the real thing, they add a wonderful aroma to pasta or poultry (e.g. under the skin of a roasted pheasant).

Tuscan saffron - like truffles, very expensibe but needed in only small quantities to provide a unique flavour. Buy from the grower to be sure you're getting unadulterated saffron.

Bistecca alla fiorentina - Florentine grilled steak - learn how to cook it and how to order it in a Tuscan restaurant.

Tuscan prosciutto crudo - cured ham slice off the bone and accompanied by Tuscan bread.

Tuscan pecorino - ewes' milk cheese.

Author: Anna Maria Baldini




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Sunday, 12 June 2011

Bistecca alla Fiorentina

In Tuscany, Italy, bistecca alla fiorentina rules as the most popular and delicious beef dish. Bistecca alla fiorentina, as its name implies, is a grilled beefsteak in the Florentine style. Outside of Tuscany, it's commonly referred to simply as a fiorentina. It is, in fact, a porterhouse or T-bone steak, traditionally from calves of the chianina ox but these days very likely Spanish beef, grilled at high heat over charcoal so that it has a brown, almost charred exterior while being quite rare in the middle. (Don't ask for a well-done bistecca alla fiorentina - even if the chef agrees to cook it that way it will be tough.) It should be brought to your table on a very hot, iron serving tray or a block of wood and then cut off the bone and into strips in front of you. It should be salted after being grilled and might be flavoured with rosemary and/or some olive oil. The traditional accompaniment is a bowl of fagioli, Tuscan white beans.

Bistecca alla Fiorentina as cooked in Tuscany
Bistecca alla Fiorentina as cooked in Tuscany

It's actually not that easy to find a good bistecca alla fiorentina, sometimes because not enough care has been taken in selecting the meat, but more often because it hasn't been grilled exactly as it should be. Ask local people for a recommendation on where to go to try this great Tuscan treat.

More about bistecca alla fiorentina.






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Porcini mushrooms

Although porcini mushrooms grow throughout the northern hemisphere and are very popular in France (cèpe), Germany and Switzerland (Steinpilz), perhaps it is in Italy, with its myriad local cuisines, that you have the chance to try the widest variety of porcini dishes. And in fact if you stay at an agriturismo in the Chianti countryside, you can easily go out and pick your own porcini and cook them up at your accommodation. In Tuscany, porcini mushrooms are served alongside fried meat dishes (vitella, for example) and as the flavouring constituent of pasta sauces and ragouts. Porcini risotto is also commonly on the menu even though risotto is a speciality of Milan and its environs. While on holiday in Tuscany, on no account miss trying one or more dishes containing porcini.




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