Archive for 'Products & Specialities'

Limoncello (Italian pronunciation: [limonˈtʃɛllo]) is an Italian lemon liqueur mainly produced in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily and Sardinia.

Traditionally, it is made from Sorrento lemon peel, though most lemons will produce satisfactory limoncello.

Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramic and limoncello production. This tradition has been carried into other parts of Italy.

Here you go for a great limoncello recipe!

But... you really need the Sorrento lemon peel, and a kitchen... so you need a holiday home in that region .... Please browse these rentals in the Amalfi Coast and Sorrento area!

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 !!!!

Any gourmand would have to agree that cheese can be one of life's great pleasures, and the Italians have spent centuries mastering their craft. The San Francisco Chronicle has a great column simply entitled, Cheese Course, and this weeks focus is on the pecorino senese that can be found in your local Whole Foods store if you are lucky enough. While pecorino is a generic term for a multitude of hard, sheep's milk cheese from Italy with many many variations. The senese has a crust of cracked black pepper which has been popular dating centuries back, but was only affordable by the rich.

Whether you are currently planning your trip to Italy, or still contemplating where to go this year, or just dreaming of a vacation in the distant future, see if your local cheese shop has such a delicacy or can find some for you. It is truly a delight for the senses.

Be sure to check out the article over at the Chronicles website!

Tuscany is well known for its love of food and drink. By no means the quantity of it, but the quality. But in the past few years there has been a growing trend amongst the cities of Tuscany of high quality chocolatiers, artisans in their craft, that spend years perfecting their recipes and techniques.
The International Herald Tribune has a wonderful article about this recent change in the gastronomic landscape of the region and is well worth a read.

If you are planning your vacation in Tuscany currently, it also has addresses and contact information for some of these chocolatiers, perhaps you should drop in on your trip!

You can find the article here: "The Artisans of the Real Dolce Vita"