Archive for 'Food and Wine'

There are several reported stories of the origins of the Negroni cocktail. One of the most popular and supported stories recounts that it was, supposedly, invented in Florence in 1919 at Caffè Casoni (now called Caffè Giacosa). Count Camillo Negroni asked the bartender, Forsco Scarselli, to strengthen his favourite cocktail. His regular Americano, was suddenly transformed by adding gin rather than the normal soda water. To help differentiate between the old and new, the bartender also added an orange garnish rather than the typical lemon garnish of the Americano.

Garlic Bread and Bruschetta are probably very familiar to you already if you have any interest in Italy and/or Italian cuisine – though most Italians would consider garlic bread a whole different and inauthentic beast to their own cuisine. Simple, easy to make, comforting and incredibly tasty, this family of dishes is a staple of many a diet around the world. The word bruschetta comes from the term “abbrustolito”, which means grilled or oven-roasted. It is a term that originates from central Italy, though it is safe to assume that bruschetta has been made all over Italy for a very long time and has been suggested to even date back to the ancient Romans. Traditional, bruschetta is a simple piece of grilled bread that is rubbed with garlic, drizzled with fresh extra-virgin olive oil, and sprinkled with salt, then a variety of things can top it, such as tomato, basil, Parmesan and capers, among other things.

“Pan di Ramerino” or rosemary bread is a soft and sweet traditional bread made of dough, raisins and rosemary. Somewhat similar to hot-cross buns in composition, they are also traditionally associated with Easter and are usually eaten on Holy Thursday. On this day, in particular, and around the Easter period, you will find bakeries selling the bread, after having it blessed in nearby churches, all across Florence and Tuscany. Just find a luxury villa near Florence and try it in person for yourself, or if you fancy trying out baking a different snack, why not use the following recipe and give it a go at home? Then, as you enjoy this Tuscan delicacy, you can map out your trip.

Continuing on from our last post, here are some more of Tuscany's best cakes that are a must-try for foodies visiting the region. While the cakes that we last discussed are all more dessert-like sweet treats, there is also a tradition of cakes in Tuscany that can be served as side-dishes or as main courses and at a variety of times of day and meals.

4. Chard Cake

One of these is the Chard Cake, or "Torta d'Erbe", that comes from the area of Massa Carrara. It is a typical salted cake that can be served either as side dish or as main course and is made of wheat flour, chard leaves, eggs, breadcrumbs, ricotta cheese, Pecorino cheese, olive oil, salt and pepper. Tasty and attractively amber coloured, it is a welcome addition to any table and is a must for all those foodies that have found a holiday rental in the Massa Carrara and are planning a holiday there.

Foodies flock to Tuscany year in, year out to enjoy her hearty and tasty cuisine. With roots in peasant cooking, it is a cuisine that makes the most of local ingredients to create something filling and comforting. It is mostly pasta, pizza and other savoury delights, however, that people are most familiar with and are most keen to enjoy. Tuscany's desserts are less well-loved and well-known internationally but, despite this, there are plenty of delicious treats that you should try while holidaying in the region. We have rounded up some of the best cakes that can be found in Tuscany so you can track them down after you've finished with the main courses.

1. Schiacciata alla Fiorentina

One particularly tasty example is Schiacciata alla Fiorentina. This is a very traditional Florentine cake which can be found in local pasticceria (pastry shops) all over the city.