Archive for 'Localities'

All over the world, people who celebrate Christmas do so with big meals that encourage the whole family to get together. In every country and culture, there are different traditions associated with the holiday and this is true of the food consumed as well. Tuscany, of course, has many traditional dishes that are served at Christmas.

One such dish, typical of Florence, is Tortellini al Brodo, which is comprised of tortellini served in a broth. This delicious dish is served as an early course and is presented with some freshly grated parmesan cheese on top. It is best tried in Tuscany once you have found a luxury villa in Florence but we also have a recipe prepared so that you can try it at home first.     Read More

Monte Amiata is now known for its hot springs, lush scenery, hearty cuisine and fresh air but it was formerly the most important ski resort in southern Tuscany. While it is no longer famous as a winter hotspot, it is still home to good skiing, cosy cabins and delicious dishes that are typical of the locale and holiday season. One of the most important of these dishes is a typical dessert that originates from the area and is typically made over the Christmas period: La Ricciolina.

It is a decadent tart that is made of two crumbly shortcrust layers with a thick Nutella filling and a generous handful of dried fruit inside and covered in a gentle puff of meringue on which you can draw squiggles of chocolate, from which the dessert takes its name.

Just find a vacation rental in Monte Amiata and try the real deal in Tuscany this holiday season! For now try out this recipe and get planning your trip.     Read More

If you have found a villa in Siena with internet and are planning on spending time there over the holiday season, there is one local sweet treat that you need to try: Cavallucci.

The origin of these pastries dates back to ancient times, when monasteries and ancient spices stores were where culinary experiments took place using the ingredients they had at their disposal. One such experiment in Siena resulted in cavallucci. Meaning “little horses”, these are biscuits made from flour, honey and sugar, in the shape of half an apricot. Their exact origins and how they were named is uncertain but there are some theories. One is that they were eaten at stagecoach inns by people travelling long distances and others say they were consumed by postmen travelling at length on horseback or by servants working in the stables of the aristocracy.     Read More