Posted by internetauthor on February 28th, 2010 — in Tuscany
Some of the most notable wines in the world hail from Tuscany, and this is certainly not surprising since Italy produces more wine than any other country. The smooth flavor of the Tuscan wine is renowned, and for good reason. If you’re looking to ship some bottles home during your trip to Tuscany, be on the lookout for these popular varieties.
Super Tuscan Wine
Unofficial and relatively modern, the last few decades have given birth to the “super” Tuscan varieties of wine. These wines are unconventional and are made by blending grapes of different varieties. The heady variety of wines can be found in works of many regions.
Bolgheri Wines
One of the big three wine zones in Tuscany, the Bolgheri zone is in west region and is the home of Sassacaia and Tignanello. (more…)
Share This
No Comments »
Posted by internetauthor on February 12th, 2010 — in Tuscany
If you’re planning a trip to Italy, one city that doesn’t need much advance planning to enjoy is Florence. Packed to the gills with tourists year-round, the astonishing art and the lovely sights in the city’s center bring in travelers in all seasons, but particularly in the summer months. Of the three big cities that tourists visit in Italy (Rome, Venice and Florence), Florence is easily explored on foot with almost no advance planning and come away with an overwhelming appreciation of the art and a feeling of success in your travels.
Crowds and Planning
The only aspects you should plan carefully in your trip to Florence are access to the historical center of town from your hotel and advance tickets to the art museums. Florence’s center is close and flat making it ideal for walking tours and exploring on foot. Indeed, it’s almost impossible to explore the city in any other way. When booking your hotel room, be absolutely sure that it’s in the historical area of Florence and you’ll never need to worry about rental cars or public transportation during your stay. (more…)
Share This
No Comments »
Posted by grazia on February 3rd, 2010 — in Italy, Tuscany
Rice Fritters are typical Tuscan sweets that people eat at carnival or in the day of St. Joseph (19 March).
Ingredients:
1 litre of milk,
500 gr. Rice
100 gr. Flour
50 gr. Sultanas
1 cinnamon stick
3 eggs
4 tablespoons sugar
4 tablespoons rum
grated rind of 1 lemon
30 gr. yeast
a pinch of salt (more…)
Share This
No Comments »
Posted by grazia on January 11th, 2010 — in Tuscany
Sedani alla Pratese
This is a typical dish of Prato (10 km far from Florence) prepared with the most tender ribs of celery cooked in water, stuffed with a mixture usually consisting of veal, egg yolks and spices, fried in deep fat, and finally drowned in a meat or tomato sauce.
Ingredients 
4 celeries
300 gr. minced veal
150 gr. minced mortadella
20 gr. chopped parsley
50 gr. grated parmesan cheese
1 \ 2 clove garlic chopped
5 eggs (2 are for the filling)
50 gr. flour
200 gr. olive oil
salt and pepper
nutmeg
400 gr. meat sauce or tomato sauce. (more…)
Share This
No Comments »
Posted by grazia on November 19th, 2009 — in Italy, Tuscany
Christmas and New Year is probably one of the most beautiful time to visit Florence and spend holidays in Tuscany.
The city of history and culture, is transformed into an enchanted city, thanks to the little tricks that every year are shown to make it a fantastic city.
The thousand coloured lights illuminating the streets of the Historical Centre make it a magic land, suspended between antiquity and modernity.
The typical winter weather announces to tourists and Florentines that it’s Christmas, a time of celebration, gifts and friends and family meetings.
Even the well known monuments and historic buildings of Florence blend perfectly with the Christmas decorations: a magical place, full of knowledge and past for those who, in addition to the traditional Christmas shopping, wants to discover the wonders of the Renaissance. (more…)
Share This
No Comments »
Posted by grazia on October 13th, 2009 — in Italy, Tuscany
16 – 18 October 2009: Chocolate Fair in Gubbio
From 16 to 18 October 2009 Altrociccolato takes place in Gubbio with three days of debates, conferences and performances. There will be an exhibition market and other events with central theme “the Acceptance”.
Indeed, the 2009 edition will be marked by the theme “Fair Trade, the Festival of Acceptance”, to support the creation of possibilities for integrating immigrants, ethnic relations and identity paths of migrants.
Also this year Altrocioccolato stands as a celebration of tasteful unique flavours and knowledge.
Undisputed star is the chocolate, sweet and bitter as a symbol of the time we are living in. Tasting tours in products of excellence from Italy and from cocoa producing countries. Handicraft stalls filled with goodness and goodies.
Along the streets there will also be present local organic producers and artisans of the Arts and Crafts Movement.
(more…)
Share This
No Comments »
Posted by grazia on October 9th, 2009 — in Italy, Tuscany
The Castagnaccio is a very special cake, made with chestnut flour, enriched with pine nuts, raisins, walnuts and rosemary. It is made with few ingredients and needs a very simple process.
It is a purely autumnal dish, typical of Tuscany, where the chestnut is widespread.
The Castagnaccio, like most traditional recipes, was born as a dish for poor peasants, since the chestnut was a very popular food in the countryside, very nutritious and cheap.
Ingredients:
• Chestnut flour, 300 gr.
• Sugar, 4 tablespoons
• Water, 1 cup
• Extra virgin olive oil, 2 tablespoons
• Raisins, 50 gr.
• Pine nuts, 50 gr.
• Shelled Walnuts, 50 gr.
• Fresh Rosemary, two sprigs
• A pinch of salt
Preparation:
- First, turn the oven to 200 degrees.
- Sieve the flour into a bowl and gradually add water, stirring with a fork to remove all the lumps. The flour used for the chestnut is called “sweet”, which is sold in the month of November, so you need to add a very little sugar according to your personal taste. (more…)
Share This
No Comments »