Archive for 'Food and Wine'

Lesso Rifatto was the most popular and most inexpensive dish for the farmer in our countryside, served with lots of potatoes and sometimes re-heated .

Ingredients:

• Mixed meats as : half hen, beef meat as lean, tongue, top rib,1 or 2 bones (Ask your butcher to suggest some meats in place of these if they are not available)


• For broth: 2 potato, 2 carrot, 1 celery stalk, 1 onions, a small piece of Savoy cabbage, 2 tomatoes, parsley, basil


• Salt and Pepper


• 3 or 4 onions


• Ripe or canned tomatoes 500gr (18 ounces)


• Sage


• Flour, 1 tbsp

Sitting atop three hillsides that dominate their section of the Arno river valley, San Miniato has resided for hundreds of years. Recorded history dates back to the time of Etruscans and the Romans, but archaeological evidence shows that a settlement of some type has existed on this spot since the Paleolithic era.

The city today lies in the province of Pisa and has roughly 27,000 people in it. On first inspection, San Miniato may not appear to be anything out of the ordinary for Tuscany. Look closer, and a bit lower and you just might find something though...

San Miniato is known for not something that grows above ground, such as the olives and grapes that are so iconic for the region. Instead, this small town produces 25% of Italy's white truffles, prized by chefs and gourmands everywhere. Known as the Tuber Magnatum Pico, or the Food of the Kings, it grows only centimeters below the ground and can be found in a very limited area. As many things in Italy, strict laws govern how the truffles can be gathered and sold. It was here in San Miniato that the largest white truffle on record was found. It was presented as a gift to a visiting Harry Truman just after the end of his presidency in 1954.

This sauce was very popular in Medieval age and sold by the streets vendors that usually came from the countryside where they collected fresh herbs. There are variations of the below recipe where the addition of ginger, cinnamon, sage, cloves, or some breadcrumbs has modernized the recipe.

Ingredients:

• 1 Large bunch of Parsley


• 1 Egg


• 2 Anchovy Fillets in oil


• 1 tablespoon of Capers in vinegar


• 1 Garlic Clove


• Olive Oil


• Salt and Pepper

As the days been to grow shorter and the evenings get cooler, you can be sure that Autumn is here. The vendemmia begins as the grapes are finally ready for the picking and the wine makers start their almost magical craft. Travelers who visit Tuscany in Autumn can typically expect several things...

First of all, the weather is ideal. The heat from the summer is fading while the cool of the winter is creeping in, leaving visitors with a wholly pleasant mix of the two. Many days will see highs in the 70°F's and lows at night in the mid 50°F's and 60°F's.


Cool breezes through the hills will keep you comfortable while the grape harvest continues, as many Tuscany villas that produce wine will often allow or even encourage visitors to help if they want. You won't be able to enjoy the wine you help with that day, but there is sure to be plenty of it in the dinners after the harvest from previous seasons.

Tuscany is well known for its many small towns and the rolling hills and valleys that make it such a beautiful region. Autumns arrival brings a change to these trees and hillsides that only serve to make them even more of an attraction. What better time to see the many trees, forests, and groves than when the leaves are changing and beginning to paint the ground with their natural palette of reds, golds, and yellows?

The traditional recipe is made with dough and black grape. It's delicious but I think it's more appropriate for brunch or a snack because is very energetic. I substitute this with the following delicious recipe, according to me, as much the original.

Ingredients:

• 250 gr plain white flour


• 150 gr sugar


• 4 eggs


• Baking powder


• 3 tablespoons of olive oil


• Black grape about 500 gr


• Brown sugar