Winter in Tuscany offers a different perspective. The crazy lines and hoards of tourists disappear, the heat abates and everything calms and slows. Seasonal delights re-emerge as people think about comfort, staying warm, taking care of themselves. The colours of the landscape change. In many ways, Winter is one of the best times to visit Tuscany but there's no getting around the fact that the cold can sometimes be unpleasant. However, the foil to this is the joy of sitting inside by a fire with a hot drink or food and watching the howling winds or rain from the safety of indoors. Then, when the weather is milder, you can explore, wander and hike all wrapped up in a coat and see the beautiful landscape and cities of Tuscany without sweating or growing tired quickly.
To keep you going, you'll need some of that afore-mentioned hot food. Tuscany's hearty cuisine is perfect for the Winter. One of the most cherished dishes is Zuppa di Farro, or Farro Soup. Farro is a grain not unlike spelt which is readily available in Italy but less common elsewhere. It can be purchased in speciality stores but, if you're stuck, you can just substitute spelt for it. The recipe comes from Lucca and the Garfagnana area and is both nutritious and delicious. Find a luxury villa in the Lucca-Garfagnana area and try this perfect winter warmer in Tuscany or attempt it at home with this recipe.
To keep you going, you'll need some of that afore-mentioned hot food. Tuscany's hearty cuisine is perfect for the Winter. One of the most cherished dishes is Zuppa di Farro, or Farro Soup. Farro is a grain not unlike spelt which is readily available in Italy but less common elsewhere. It can be purchased in speciality stores but, if you're stuck, you can just substitute spelt for it. The recipe comes from Lucca and the Garfagnana area and is both nutritious and delicious. Find a luxury villa in the Lucca-Garfagnana area and try this perfect winter warmer in Tuscany or attempt it at home with this recipe.
Ingredients
Serves 2
100g of dried beans (such as chickpeas or small Italian beans such as borlotti)
80g of spelt (or farro, if possible – make sure it is farro perlato which has the outer husk removed)
70g of onion
40g of carrot
40g of bacon
2 sprigs of rosemary
Extra virgin olive oil
Salt
Method
1. Soak the beans for about 10 hours - it's best to leave them overnight.
2. Rinse in cold water and cook for about an hour, along with the rosemary.
3. Remove the rosemary, put aside a couple of tablespoons of beans and blend the remainder.
4. Chop the onion and the carrot and fry in two or three tablespoons of olive oil, add the bacon and then the blended beans after a few minutes.
5. Add salt, combine with the spelt and cook for around 20 minutes.
6. When the spelt is ready, add the whole beans.
Then serve with a drizzle of extra virgin olive oil and,perhaps, some grated pecorino cheese and start planning your holiday in Tuscany.
Serves 2
100g of dried beans (such as chickpeas or small Italian beans such as borlotti)
80g of spelt (or farro, if possible – make sure it is farro perlato which has the outer husk removed)
70g of onion
40g of carrot
40g of bacon
2 sprigs of rosemary
Extra virgin olive oil
Salt
Method
1. Soak the beans for about 10 hours - it's best to leave them overnight.
2. Rinse in cold water and cook for about an hour, along with the rosemary.
3. Remove the rosemary, put aside a couple of tablespoons of beans and blend the remainder.
4. Chop the onion and the carrot and fry in two or three tablespoons of olive oil, add the bacon and then the blended beans after a few minutes.
5. Add salt, combine with the spelt and cook for around 20 minutes.
6. When the spelt is ready, add the whole beans.
Then serve with a drizzle of extra virgin olive oil and,perhaps, some grated pecorino cheese and start planning your holiday in Tuscany.
Photo credit: Twice25 / CC BY-SA 2.5
