Tuscan food has long been described as cucina povera — the cuisine of the poor — rooted in peasant traditions. The simplicity forced by historical poverty has, over time, become one of the region’s greatest strengths. What started as necessity is now recognised as some of the most honest and satisfying cooking in Italy. The […]
Cucina Povera: Tuscan Food Traditions and the Art of Simple Cooking Read Post »
Bistecca alla Fiorentina is one of the simplest dishes in Italian cooking — meat, fire, and nothing else. The difficulty is in the quality of the cut and the precision of the technique. This is how to cook it correctly. The Cut Bistecca alla Fiorentina is a T-bone steak — tenderloin and sirloin together on
Bistecca alla Fiorentina: How to Buy, Cook and Serve Florence’s Famous T-Bone Steak Read Post »
The gastronomic heart of Tuscany beats across its hills and coastline: from the Apennines with their mountain flavours to the Tyrrhenian Sea with its seafood traditions. Tuscany is predominantly hilly, dotted with vineyards, olive groves, sunflowers, fruit orchards, woodland and pasture. Small villages are scattered across the landscape, especially throughout the Chianti area. The countryside
Tuscany Food and Wine: A Guide to Regional Culinary Traditions Read Post »
The Val d’Orcia south of Siena — Montalcino sits on a ridge above this landscape Montalcino is a small fortified hill town in the province of Siena, sitting on a ridge at 564 metres above the Val d’Orcia. It takes about two hours from Florence and one hour from Siena by car. For most of
Montalcino Wine Tour from Florence or Siena: Brunello, Rosso, and the Val d’Orcia Read Post »