Archive for 'Recipes'

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

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

Cantuccini, often called biscotti, are Italian biscuits that are known the world over and are one of the most popular Italian treats internationally. In fact, you'll often find them served in cafés all over the world when you order a coffee. They are often considered a creation of the city of Prato though there are suggestions that they may have been invented elsewhere. However, the word “cantuccini”, as used in Tuscany specifically, tends to indicate a particular kind of bicotti, a variation on the traditional recipe which tends to be longer, less dry, have larger rusks and consist of bread dough enriched with olive oil and anise seeds.

Whatever variation or recipe is followed, however, these little treats are the perfect thing to accompany your coffee after a meal or to bag up as gifts for loved ones. Why not try out our recipe and then compare them to the real thing in Italy once you've found a luxury villa in Prato?     Read More

Panpepato is a typical cake served around Christmas which has ancient origins and comes from Siena. Panpepato cake is more rustic than the more familiar Panforte, with lots of spices, giving it a strong flavour. It is probably also the oldest variation of these types of cakes and is thought to have been created at the Monastery of Corpus Domini during the 15th century. Its original name is said to have been “pan del pape” (bread of the pope) or “pan pepato” (peppered bread).

Chocolate as a layer over the whole cake was introduced in the late 19th century which differentiates it from the Christmas cakes of Emilia and Romagna and helps keep it moist through the entire holiday season.

Find a luxury villa in Siena and try out a Tuscan Christmas or bring a little bit of Tuscany to your table at home while you plan a holiday for the new year!     Read More