Archive for 'Food and Wine'

  

Thursday, February 11, 2016
Amaretti Di Carmignano
Tuscany is a region of Italy which is known, in particular, for its delicious and rustic cuisine that comes from peasant origins to make something simple and wholesome but still tasty. While the savoury dishes of Tuscany may be more familiar to most, it is a cuisine that also happens to be just rife with typical desserts and sweets, many of which date back to the Middle Ages. There is an especially strong tradition of pastries, cookies and cakes in the cities of Prato and Siena. In the town of Carmignano, in Prato, there is also a locally-produced cookie which deserves a mention.

The Amaretti di Carmignano, or Amaretti di Fochi (referring to the bakery in the town's main square where they can be bought), as they are often called, are delicious biscuits which are a must for anyone with a sweet tooth and adventurous palate visiting the area. Though the art of pastry-making has medieval origins, the original recipe of this particular biscuit dates to the late 19th century, and was invented by Giovanni Bellini from the town of Carmignano. Bellini was known as “I'Fochi” (meaning fiery) for his passionate personality and tendency towards tempers and this gave the name to his bakery and then to the biscuit.

There are many similar biscuits from Italy and France but this one, in particular, is rather distinctive thanks to the particular flavour that Bellini managed to create. It immediately distinguishes this biscuit from other amaretti and macaroons. They are only slightly larger than a walnut, are amber in colour and have a characteristic rounded, lumpy, imperfect shape. They are softer than other similar biscuits and smell strongly of almonds.

A shop remains open on the same site as his bakery and the Bellini Cookie Factory is the go-to spot for these wonderful sweets, the recipe for which has been handed down from generation of the family to the next. Be sure to stop by once you've found a luxury villa in Prato and try the cookies for yourself. If you can't wait until then, why not try out the recipe yourself as you plan your next trip to Tuscany?     Read More
Posted in: Food and Wine, Recipes

  

Thursday, February 11, 2016
Figures in Renaissance Costume
Florence is the ultimate Renaissance city, the city where the Renaissance was born and where it still lives everywhere you turn in the city to this very day. From art, to architecture, to historical monuments, it is hard to forget the period that made the city truly great. If you're visiting Florence, you also probably have some Renaissance must-sees pencilled into your itinerary such as the artworks of the Uffizi, sculptures of the Piazza della Signoria and churches like the Duomo. However, in addition to these classic sights, you might want to consider something a little more off the beaten track that helps make your experience of the Renaissance fuller, that helps bring it to life and take it out of dusty history books. If so, you should consider the Renaissance Court Banquet experience. Just find a villa with internet in Florence and take a break from contemporary life to live it up like a Medici prince for an evening!     Read More
Posted in: Florence, Food and Wine, History, Localities, Renaissance, Restaurants & Cafés

  

Monday, January 4, 2016
Arista alla Fiorentina
Tradition and Christmas go hand-in-hand but sometimes it's nice to break away from something done year in and year out, even if it's just for a moment. Sometimes it's nice to try out the traditions of other cultures. Tuscany, like many other places, has many Christmas traditions as it is an important holiday that brings families together. Of course, if it's an Italian holiday, food is going to be an important part of the celebrations. During Christmas holidays, a special lunch is prepared where everyone comes together and feasts based on a centuries-old menu.

Why not try a Tuscan main course instead of turkey this year? Arista alla Fiorentina is a pork-based dish originating from Florence which is delicious and a sure crowd-pleaser. “Arista” comes from the Greek word “aristos”, meaning "best". Supposedly, its origins lie in the 15th century when Greek clergymen visiting Florence in 1430 for an Ecumenical Council were served the Tuscan-style roast pork and found it to be "aristos". It has been called this ever since then.

Find a luxury villa in Florence and spend a holiday luxuriating abroad without any stresses or worries or families to host. Or, if you're not quite ready to fully abandon your own traditions, bring a little of Tuscan Christmas tradition into your home with this recipe.     Read More
Posted in: Food and Wine, Recipes

  

Monday, January 4, 2016
Castagnoli
There's nothing more satisfying, during a mid-afternoon slump or when the rain is pouring down outside, than a cup of coffee or tea and a little sweet treat to keep you going and perk you up. There are lots of different types of biscuits perfectly suited to this that come from Italy and any one of them would do the trick but those from Prato, in particular, are especially tasty.

Prato, and the surrounding area, boasts a high concentration of pastry shops and bakeries and is well known for producing seriously delicious biscuits and pastries. These include the very famous and traditional Biscotti di Prato (also known as Cantucci), Brutti Buoni, Zuccherini and Pesche di Prato. However, one of the lesser-known and nicest of Prato's biscuits are a more modern invention called Castagnoli. Made with chestnut flour, they were created by the Ciolini brothers in 2002. Chestnut flour is used in lots of traditional Tuscan recipes but is less popular today. The brothers took it upon themselves to experiment with chestnuts and created the treat by bringing together chestnut flour, Tuscan olive oil, milk, eggs, sugar, almond flour and pine nuts. The dish then became the winner of the national prize for “better biscuits with chestnut flour” in 2007. Find a holiday rental in Prato and track some down in one of those local pastry shops or attempt a batch at home with this rather simple recipe.     Read More
Posted in: Food and Wine, Recipes

  

Wednesday, December 23, 2015
Farro Soup
Winter in Tuscany offers a different perspective. The crazy lines and hoards of tourists disappear, the heat abates and everything calms and slows. Seasonal delights re-emerge as people think about comfort, staying warm, taking care of themselves. The colours of the landscape change. In many ways, Winter is one of the best times to visit Tuscany but there's no getting around the fact that the cold can sometimes be unpleasant. However, the foil to this is the joy of sitting inside by a fire with a hot drink or food and watching the howling winds or rain from the safety of indoors. Then, when the weather is milder, you can explore, wander and hike all wrapped up in a coat and see the beautiful landscape and cities of Tuscany without sweating or growing tired quickly.

To keep you going, you'll need some of that afore-mentioned hot food. Tuscany's hearty cuisine is perfect for the Winter. One of the most cherished dishes is Zuppa di Farro, or Farro Soup. Farro is a grain not unlike spelt which is readily available in Italy but less common elsewhere. It can be purchased in speciality stores but, if you're stuck, you can just substitute spelt for it. The recipe comes from Lucca and the Garfagnana area and is both nutritious and delicious. Find a luxury villa in the Lucca-Garfagnana area and try this perfect winter warmer in Tuscany or attempt it at home with this recipe.     Read More
Posted in: Food and Wine, Recipes