Archive for 'Food and Wine'

Montaione is a stunning Tuscan village in the Province of Florence that is, potentially, the most beautiful town in all of Tuscany; a rather big claim, we are aware, but not a baseless one. Perched up high on a hill, accessible only by winding mountain roads snaking through thickly wooded surroundings, this lesser-known gem is wildly picturesque, though, perhaps, not the most happening spot in the world. However, if you are looking to well and truly get away from it all for a while, why not find a luxury villa in Florence and spend a day in the stunning surroundings of this incredibly peaceful hamlet?

Far off the typical tourist route, away from long queues and bustling crowds and steeped in preserved natural beauty and cultural gems, the town has more to offer than first meets the eye. While the town does not have its own vineyards, which is a reason that many of its young people have left for elsewhere and more job opportunities, it is located in the Elsa Valley.

One of the most desirable, exclusive and expensive foods in the world are truffles and they also happen to be rather abundant in large swathes of the Tuscan countryside. One of Tuscany's most famous and beloved foods, locals are very proud of the regional delicacy and there are actually several fairs and festivals around Tuscany that are expressly dedicated to the truffle each Autumn. For foodies planning trips to Tuscany in the next few months, tracking down a truffle festival is a must. The scent – even to those who aren't fond of the taste – is unforgettable and delicious, the excitement is palpable, the traditions are strong and fascinating and the markets offer access to dishes that are both fresh and cheaper than you are likely to ever find elsewhere.

Zuccotto is a delicious semi-frozen, chilled dessert made with brandy, cake and ice cream, said to have originated in Florence, though many Italians have not heard of it before. The name means "little pumpkin" in Italian and is so-called because of the shape of the mould used for making it. Thought to have been inspired by the “Duomo di Firenze”, Florence's main cathedral, topped by a distinctive dome. Another theory says that it was inspired by a cardinal's semi-spherical skullcap or zucchetto.

Originally a “semifreddo” dessert that contained ice-cream, this is now often replaced with fresh cream. Typically, however, you can expect to find semifreddo surrounded by sponge cake. The inside is usually of two colors, a white half, which sometimes has candied fruit or bits of chocolate, and a dark half, to which cocoa is added. Finally, ricotta, sugar and cream are added. It is served cold and can be served with the same liquor used inside the dessert or with a coffee liqueur.

So, you've found the perfect luxury villa in Florence for the summer, you've booked the days off, circled the date ten times on your calendar, arranged for your cat to stay with your aunt and for your bestie to come water the plants and make sure the place hasn't burned down and now you just have to worry about having a good time.

If you are visiting in the middle of the High Season, however, you may find yourself dealing with large tourist crowds and sweltering heat waves that are bound to cramp your style and take away from all that relaxation you have been desperately craving.

Well, don't worry. Fear not, we have come up with a perfect list of things to do to make sure you stay pleasantly cool and relaxed.

Italy is quite famous for her cheeses and several of them are integral to Italian cuisine. In fact, Parmesan and Mozzarella have both become staples of fridges the world over and can be found in all sorts of dishes.

Another popular Italian cheese is Pecorino, a cheese made from 100% sheep’s milk. There are six varieties have received Protected Designation of Origin status with Pecorino Romano being one of the most ancient types of cheese and one of the most famous outside of Italy.

The cheese can only be produced on the islands of Sardinia, in Lazio and in the Tuscan Province of Grosseto and has a history that dates back to the Roman times – as the name might suggest – when it was a staple of the diet of soldiers at war. The cheese is even mentioned in the writings of the likes of Pliny the Elder, Hippocrates and Columella.