Archive for 'Food and Wine'

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

Marina's own recipe for meat sauce. This will make enough sauce for roughly four people.

Ingredients:

• Beef cutlets 200 gr


• Ripe (canned) plum tomatoes 500 gr


• 1 onion


• 1 carrot


• 1 stalk celery


• 1 glass of red wine


• parsley


• Extra virgin olive oil


• Salt and pepper

A spinach gnocchi dish with pecorino cheese. The name "strozzapreti " means "priest throttlers" because, according to the popular legend, the medieval priests were very greedy and known to eat a lot.

Ingredients:

• Spinach, cooked, squeezed, dry 350gr


• Ricotta cheese 350gr


• 3 whole eggs and 3 yolks


• Parmesan cheese and pecorino cheese 100gr


• Pinch of cinnamon and nutmeg


• Flour as needed

A roasted pork sirloin in country style.

Ingredients:

• Pork sirloin 1,5 kg with bone (3.3 lbs)


• 4 Garlic Cloves


• 2 sprigs Rosemary


• Sage


• 2 Bay Leaves


• Marjoram


• Tarragon


• Mint


• Olive Oil


• Salt and Pepper