Archive for 'Food and Wine'

The Chianti region does not have clearly distinguishable boundaries based on morfological, geographical or climatic criteria. The only unifying element of the region is the production of a high quality red wine since the 12th century. The name, which comes from the Etruscan "Clante-i", was mentioned for the first time in documents from the 8th century in defining the territories of the ancient Lega (League), the administrative district that included the current communities of Radda, Gaiole and Castellina. 

In 1932 the Chianti wine area was completely re-drawn and divided in seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina. Most of the villages that in 1932 were suddenly included in the new Chianti Classico area added in Chianti to their name-such as Greve in Chianti which amended its name in 1972. Wines labeled Chianti Classico come from the biggest sub-area of Chianti, that sub-area that includes the old Chianti area.

The other variants, with the exception of Rufina from the north-east side of Florence and Montalbano in the south of Pistoia, originate in the respective named provinces: Siena for the Colli Senesi, Florence for the Colli Fiorentini, Arezzo for the Colli Aretini and Pisa for the Colline Pisane. In 1996 part of the Colli Fiorentini sub-area was renamed Montespertoli.

Well in Italy everything really is about food, every party or event is organized in such a way that there will always be some good food around. It's a very important part of the culture actually and there are even many magazines on the subject.

"LA CUCINA ITALIANA" is the oldest, best known and most appreciated monthly magazine about Italian gastronomy and food culture - its was first published way back in 1929. The magazine publishes over a 1000 recipes each year.

Its strength lies in the fact that there is a kitchen in the editorial office where all the dishes are designed and prepared by real chefs, and then photographed in the offices and finally tested by the Director and his staff.

Get some ideas for your Italian meals directly from the La Cucina World Edition or the US Edition.

BUON APPETITO !!!!

• Pork Roast - cut into large chunks


• 5 med. carrots


• 1 small heart of celery


• 4 pieces of bacon


• 1 large onion (yellow or white)


• 2 tsp. salt


• 1 tps. pepper


• 1 carton beef broth


• 2 cups red wine (Cabernet Sauvignon is recommended)


• 2 tbsp. olive oil


• 1 12oz can tomato puree

Welcome back to one of our favorite columns here at Tuscany Travel Tips, the Friday Recipe Roundup! We love bringing some of the best recipes we have found on the web to our readers, and hope they bring a smile to your table.

• Insalata Amalfitana from Gluten-Free Gastronaut


• Dessert Risotto with Wine Poached Figs from Food Blogga


• Tuscan Bean Soup from Italian Food at About.com

Make sure you leave a message here or at these sites if you enjoy their recipes, these chefs put a lot of love into their recipes and feedback is always appreciated!

Welcome back to one of our favorite columns here at Tuscany Travel Tips, the Friday Recipe Roundup! We love bringing some of the best recipes we have found on the web to our readers, and hope they bring a smile to your table.

• Stuffed Eggplant from The Italian Dish


• Pizzoccheri from Porcini Chronicles


• Tuscan Bean Soup from The Italian Dish

Make sure you leave a message here or at these sites if you enjoy their recipes, these chefs put a lot of love into their recipes and feedback is always appreciated!