Florence is home to some wonderful eateries, a rich dining and culinary tradition, and some of the most unique and interesting businesses that manage to combine worlds such as the likes of the Gucci restaurant. However, if you want to see two worlds that truly seem incompatible and diametrically opposed and boast tasty treats and perfect beverage, then it's hard to imagine anywhere else that somehow works so unexpectedly well as the Libreria Café La Cité. A bookshop and café that becomes a trendy bar and venue by night it offers very different charms and types of appeal, depending on at what time of day you visit! A really cool spot in the city, it is a must for those who like relaxed vibes and unique venues and bars and who have found a vacation rental in Florence.
If you have found a luxury villa in Siena and are looking for somewhere to grab a cup of tea and a cake or, maybe, something a little stronger, then there is definitely one spot that you need to hit up in the city: the Tea Room.
An incredibly popular and cool spot that is favoured by locals in the know, it is located near Piazza del Campo, in a hidden corner of Piazza del Mercato, right in the very beautiful historic centre of the city. Opened in 1985, it is a great social hub that serves up to 100 types of tea, in addition to infusions, hot chocolates, wine, beer, cocktails, cakes, desserts, treats and more.
An incredibly popular and cool spot that is favoured by locals in the know, it is located near Piazza del Campo, in a hidden corner of Piazza del Mercato, right in the very beautiful historic centre of the city. Opened in 1985, it is a great social hub that serves up to 100 types of tea, in addition to infusions, hot chocolates, wine, beer, cocktails, cakes, desserts, treats and more.
23
Nov
2018
2018
Posted in: Curiosities
Food and Wine
Must See Attractions
Pretty Views
Tourist Attractions
Wineries & Breweries
Montepulciano is one of the most famous wine areas of Tuscany, where some of the most delicious and lauded wines come from. Contucci is the oldest wine producer in Montepulciano and one of the oldest in the world and outdates the second oldest in the region by 900 years.
The Contucci name appears in written records in Montepulciano around 1000AD and they seem to have always been linked to agricultural pursuits. The current property that still serves as their wine cellar to this day is a property that has been in the family since 1646 and was originally built by a Del Monte Cardinal, then owned by the Medici Grand Duke of Tuscany Ferdinando I, then it became part of the guardhouse of Montepulciano, and finally was adopted as a palace with a wine cellar for the Contucci family.
The Contucci name appears in written records in Montepulciano around 1000AD and they seem to have always been linked to agricultural pursuits. The current property that still serves as their wine cellar to this day is a property that has been in the family since 1646 and was originally built by a Del Monte Cardinal, then owned by the Medici Grand Duke of Tuscany Ferdinando I, then it became part of the guardhouse of Montepulciano, and finally was adopted as a palace with a wine cellar for the Contucci family.
9
Nov
2018
2018
I don't know about you but my first instinct upon seeing a Christmas cake wouldn't be to throw it! However, in Pienza that's exactly what they do in an annual festive tradition involving Panforte, a typical Tuscan confectionary made at Christmas time. If you're into mad, food-based sporting traditions, then just find a vacation rental in Tuscany, or a vacation rental in Pienza, in particular, and come witness the city's annual Gioco del Panforte.
Tuscany is home to a lot of different cakes and pastries, especially around Christmas. Each area has its own specialities though most are now available all over the region and each family has its own secret recipes and knacks for getting it just right. Siena, in particular, has birthed lots of different festive treats from little biscuits to some of the country's most famous cakes of all. One of the lesser-known treats, however, is the Torta di Cecco and it is worth checking out if you have found a luxury villa in Siena and are spending time in the city over Christmas.
Not unlike the more well-known and famous panforte, though not as thoroughly infused with spices, the Torta di Cecco is a cake of dried and candied fruits that is covered in a savoury layer of rich dark chocolate. Dating back to the Middle Ages, it is a more delicate and a delicious take on a Tuscan fruit-based cake. Why not try it out for yourself this Christmas?
Ingredients:
120g of candied orange
150g of dried apricots
150g of almonds
300g of hazelnuts
150g of plain flour
400g of honey
Half a teaspoon of powdered cinnamon
Half a teaspoon of nutmeg
300g of dark chocolate
Method:
1. Toast the almonds and hazelnuts on a tray in an oven at 180° for around 10 minutes. If they develop a film, just wipe it off with a towel.
2. Once they have cooled, chop them finely.
3. Also chop the candied orange and apricots and combine them with the almonds and hazelnuts in a bowl.
4. Sieve the flour and spices into the bowl, on top of the nut and fruit mixture.
5. In a pan, over a low heat, melt the honey and cook for a few minutes, then, in a heavy-bottomed pot, combine the honey and the rest of the ingredients.
6. Mix thoroughly over a low heat until all the ingredients form a smooth dough.
7. Separate the mixture into two baking trays that have been lined with baking paper, flattening the mixture until you have two circles that are around 2cm in height and 15cm in width.
8. Bake in the oven at 160° for 20 minutes and then remove and allow to cool down.
9. Melt and spread the chocolate over the lower part of the cake and then over the upper part. You are aiming for the traditional look, which is perfectly set, smooth and shiny.
(Recipe based on this one in Italian)
Not unlike the more well-known and famous panforte, though not as thoroughly infused with spices, the Torta di Cecco is a cake of dried and candied fruits that is covered in a savoury layer of rich dark chocolate. Dating back to the Middle Ages, it is a more delicate and a delicious take on a Tuscan fruit-based cake. Why not try it out for yourself this Christmas?
Ingredients:
120g of candied orange
150g of dried apricots
150g of almonds
300g of hazelnuts
150g of plain flour
400g of honey
Half a teaspoon of powdered cinnamon
Half a teaspoon of nutmeg
300g of dark chocolate
Method:
1. Toast the almonds and hazelnuts on a tray in an oven at 180° for around 10 minutes. If they develop a film, just wipe it off with a towel.
2. Once they have cooled, chop them finely.
3. Also chop the candied orange and apricots and combine them with the almonds and hazelnuts in a bowl.
4. Sieve the flour and spices into the bowl, on top of the nut and fruit mixture.
5. In a pan, over a low heat, melt the honey and cook for a few minutes, then, in a heavy-bottomed pot, combine the honey and the rest of the ingredients.
6. Mix thoroughly over a low heat until all the ingredients form a smooth dough.
7. Separate the mixture into two baking trays that have been lined with baking paper, flattening the mixture until you have two circles that are around 2cm in height and 15cm in width.
8. Bake in the oven at 160° for 20 minutes and then remove and allow to cool down.
9. Melt and spread the chocolate over the lower part of the cake and then over the upper part. You are aiming for the traditional look, which is perfectly set, smooth and shiny.
(Recipe based on this one in Italian)