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Food and wine in Florence and Tuscany, including food stories, restaurant reviews and wineries.
Born in 1922, Dr. Franco Biondi-Santi hails from generations of prominent Tuscan wine makers. His grandfather, Ferruccio Biondi-Santi, was recognized in 1932 for giving birth to what is now celebrated worldwide as Brunello di Montalcino. Referred to as ‘a gentleman of the old school', Franco Biondi-Santi
Easter in Italy is one of the most welcome holidays of the year. It's a hopeful holiday: Lent is over and spring is about to arrive, bringing with it many favorite fruits and vegetables that we haven't seen during the long winter season. Traditionally, breakfast on Easter
Would you recognize a chicory if you saw one? Chances are that many of you would not. And yet chicory stalks in our midst. It has been stalking in our midst since antiquity. A few months ago I probably wouldn’t have recognized a chicory either. After hearing
Italian cuisine relies heavily on seasonal vegetables and one of the stars that brightens up winter menus is cavolo nero (black cabbage). There are a couple of myths that should be cleared up right away. First, it’s not black. It’s really a very deep
Potato tortelli with Tuscan pesto Tortello Prepare dough with 5 eggs 250 gr of semola flour 250 of flour 1 tablespoon of extra virgin olive oil Let it sit for 30 minutes Boil the potatoes, peel, and mash with a fork. Chop garlic into thin slices, add
Cod with black cabbage and chickpeas 1 kg of cod 2 bunches of black cabbage 400 gr of chickpeas Olive oil and pepper How to prepare: Flour the cod and put in oven pan Cook with oil in a pan until the cod is brown Boil the black
Pannocchie pasta filled with lobster served in a light zucchini sauce with its flowers Serves two 120 g of fresh hand made pasta cut into disks 120 g of boiled lobster pulp 20 g of zucchini flowers 45 g of zucchini 50 g of fresh ricotta cheese 60
Filet of dried salted cod wrapped in radicchio with a saffron cream sauce Serves four 1 800 gram filet of cod (unsalted) 1 basket of radicchio leaves 3dl of fish stock 25 grams of corn starch 1 teaspoon of saffron pistons from the Tuscan/Florentine hills Salt, pepper, extra
Florence and its surrounding areas are famous for a thriving artisan community, whose members still maintain Renaissance traditions today. Though mass tourism and a changing economy have significantly impacted the industry’s workshops, there are still numerous examples of true craftsmanship in Florence. These artisans helped make Florence one
Florence and its surrounding areas are famous for a thriving artisan community, whose members still maintain Renaissance traditions today. Though mass tourism and a changing economy have significantly impacted the industry’s workshops, there are still numerous examples of true craftsmanship in Florence. These artisans helped make Florence one
June 1 - 3 Toscanello d’Oro Rùfina and Pomino Chianti wine fair Pontassieve - Historic Centre tel. +39.055.8360239 www.comune.pontassieve.fi.it July 3- 6 On the Road Festival Music all over town Pelago – Historic Centre www.comune.pelago.fi.it &
Everywhere, the lands had the same shapes, materials and colours. Then time rendered them different. Some of them, certainly, more lovely. Mario Luzi The Eastern Province of Florence is part of a territory that extends to northeast of Florence and includes towns in the Florentine mountains (Dicomano, Londa,
Who hasn’t dreamed of living on a Tuscan hillside surrounded by olive groves, vineyards and breathtaking landscape that only this corner of the world can offer? In the Levante Fiorentino, you can live the dream of rural Tuscany: sleep in a medieval castle, learn to prepare
Chianti is filled with a variety of sub-zones, each with its own characteristics and distinguishing qualities. The Chianti Rufina area, located in the Levante Fiorentino just east of Florence, is known for its aromatic and fruity wines with higher acidity and firmer, less evolved tannins. The proximity of the
Rosemary cod fillets in crust of potatoes with shaved Livorno tomatoes and spicy raisin sauce Serves four 500 g softened dried cod 2 large potatoes Sprig of rosemary Extra-virgin olive oil 8 red tomatoes 1 small bundle of parsley 1 small bundle of chives 1 clove of garlic &
Pasta with chickpeas Serves four ½ pound (200 g) dry chickpeas (or a 450 g can), soaked overnight 2 cloves of garlic 125 g of pasta (ditalini or similar) ½ medium onion Sprig of rosemary 2/5 cup (100 ml) olive oil ½ cup (6 tablespoons) chopped tomatoes Salt
The Levante Fiorentino is more than just beautiful landscapes, delicious food and amazing wines—it’s also home to many fashion houses that exemplify the high standard behind ‘Made in Italy’. A rich tradition of craft has been passed from generation to generation, while at
Wine&Fashion Florence comes to Beaver Creek Resort in Colorado from January 31 to February 2, 2008, bringing with it the best of the Levante Fiorentino. This unique area near Florence boasts superb local wines, impeccable fashion and design, charming artistic handicrafts and an exceptional tradition of hospitality amidst
The Chianti Classico Consortium and several of its members got an early Christmas present last year, when the Wall Street Journal’s wine writers, John Brecher and his wife, Dorothy Gaiter, chose Chianti Classico 2004 as the wine to serve at a holiday party or to take as a
Here comes the rainy, cold, damp weather that clings to Florence for most of the winter. And with it comes the ever-present threat of colds and sore throats. There are many things you can do to ward off a cold or minimize the effects of one you already
No holiday party would be complete without a little bubbly. In fact, approximately 40 percent of the year’s Champagne consumption takes place in December alone. Annual worldwide sales of Champagne exceed 300 million bottles per year. While 58 percent of the golden nectar stays in France, the rest
About 12,000 years ago, a nomadic shepherd somewhere in the Mediterranean poured his day’s milk into a sack made of a calf’s stomach before a long journey, only to open it a few days later to find that the milk had solidified and the substance
