Archive for 'Food and Wine'

Pasta is one of the cornerstones of Italian cuisine and there are many, many variations. Tagliatelle is one of the kinds that we are most familiar with both in Italy and internationally. A typical Tuscan pairing with this pasta is Aubergines and, if you're thinking of holidaying there this recipe might just seal the deal. Wholesome, filling and delicious, it typifies the cuisine that the area is known for and that you'll experience in restaurants and at events and festivals all over the region. Why not try out the recipe today and then find a luxury villa in Tuscany so you can taste the real thing in wonderful surroundings?

If you're thinking of a Tuscan holiday by the sea but can't seem to quite make up your mind, there is one thing that is sure to sway most people – their stomach! A holiday in Italy has to consider food and any visitors will want to try the local cuisine. Viareggio is not only a famous seaside resort town, bustling with things to do and home to a renowned annual carnival, it is also the birthplace of a seafood soup that needs to be tasted. Eaten in Viareggio, you'll be getting the freshest, best ingredients. Find a villa near a town in the Viareggio area and try it out for yourself.

Lampredotto is a traditional Florentine street food which is considered a fundamental part of Florence's food identity. As is the case with much of typical Tuscan cuisine, it has roots in peasant diets. Typically served as a sandwich and sold at stalls in the streets, it is made from beef tripe, specifically stomach.

The dish is so popular that there is now even an app which can be downloaded to help you locate sellers in the city. While a favourite to locals and passionately backed by food bloggers, critics, chefs and laymen alike, the thought of the contents can put some people off.

Panigacci are a speciality bread from Podenzana in the Lunigiana, an area set within an isolated valley along the border of Liguria and Tuscany. It is a type of round bread, unleavened, cooked in the special traditional ways using special equipment. They can have a soft or crunchy texture and are thin and well cooked. They are then dunked in sauces, mopping them up and served with toppings called salumi, which are cured meats and cheeses. You can now buy pre-packaged panigacci in supermarkets but the best way to eat them is when they've been freshly made in front of you. Typically eaten as a snacking food or street food, they are a very popular local dish that you need to try.

2015 is the Year of Archaeology in Tuscany and, due to this there are many events taking place which celebrate the history of the region. Each summer in Tuscany, there are countless food festivals, one in almost every town and something on somewhere in the region each weekend.

This traditional passion for food and the commemoration of the rich historical heritage of Tuscany are being combined this summer in a series of special events, tours, shows, exhibits and dinners.