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Tuscany. Dinner with Mona Lisa |
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Written by Administrator
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Saturday, 26 December 2009 |
After three days in Tuscany and I am not surprised that many Italians and foreigners come here just to eat and drink. Tuscany and wine are so obvious and the duo inseparable as La Scala and Verdi - read the introduction to a series of books about famous Tuscan wines (ed. 2008, Provincia di Siena). Is the quintessential wine of Tuscany, its history, and weekday. But you can fully enjoy it only in the company of good cooking.
And it is actually enough. I spent the October in Tuscany three days, traveling from table to table. I do not wonder now that and the Italians, and foreigners come here just to eat and drink. If wine, the Enoteca Italiana di Siena. This respectable institution located in a fifteenth-century Fortress de Medici in Piazza Liberta 1 Sell the best wines from all over Italy, a leading promotional and educational activities, including organizing courses under the slogan "Piacere, il vino. Tasting of eight wines from various manufacturers, including Chianti, Chianti Classico, Tuscany Maremma, Morellino di Scansano, Vino Nobile di Montepulciano, preceded by a brief lecture on the classifications. This type of Najpośledniejszy vini da tavola (table wine), we have further: IGT (Indicazione Geografica Tipica), DOC (Denominazione di Origine Controllata) and DOCG (Denominazione di Origine Controllata e Garantita). These categories ensure the proper origin and quality - the highest bonus is a brand DOCG (it is also suitable for food products).
In basement Enoteka issued more than 1,500 best wines from all over Italy. Best to come here with a special device which, after scanning the code on the label is given - in Italian or English - the basic data: strain, the area of cultivation, the manufacturer's name, etc. There are also screens, after which you can navigate by using touch to find more detailed information . It is worth to look at the labels - some of them are real works of art! Scuola di Cucina di Lella Cesari Ciampoli Via Fontebranda 69 works from 14 years and is the oldest cooking school in Siena. Lessons give us an experienced chef Mario Neri and the young chef Nicola Vizzarri. Our menu consists of several dishes, and my number one sformatino - type pear sauce. Fair is also a mushroom (ai funghi porcini) risotto. Tuscan delicacy for dessert - cakes almond Biscotti (or Cantuccini). Invented it in Prato, recently celebrated the 150th birthday. Because it is baked twice, they are quite hard, so they are dipped in sweet wine Vinsanto. - Maybe this does not look appetizing, but such is the custom - are invited Mario Neri. As Biscotti with deliciously bitter taste of espresso. Their preparation is not difficult. At the dinner lacked ribollity, the most famous Tuscan soup, but try it the same evening in a very by the inhabitants of Siena restaurant Grotta di Santa Caterina, Via Galluzza 26 Ribollita turns out to be thick slurry, which I find cannelini white beans and black cabbage cavolo nero, as well as onions, celery, potatoes and carrots; thrown it also stale bread. Once the meal was poor, they were prepared in large quantities, and then heated, hence the name - "re-boiled." Noteworthy is also known as Tuscan pici pasta or Pinciana. A bit like thick spaghetti, "pending" it manually. This paste is more porous, and it seems better to absorb the sauce ingredients. San Felice (about 15 km from Siena) - medieval, stone, carefully restored village gathered around the Romanesque church - now used mainly for tourists. Work here Agricola San Felice - one of the major manufacturers including Chianti Classico DOCG, and extra virgin olive oil. The luxurious Relais & Châteaux, you can take include therapeutic and beauty bath in wine. Restaurant Poggio Rosso, which szefuje Antonio Fallini, offers fine Tuscan cuisine. I threw on my knees!
First, try olive year 2009. Has a delicate flavor and aroma, and intense green color. Oenologist Bellaccini Leonardo explains that oil is the better, the sooner it is and San Felice, this is done the same day harvest.
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Last Updated ( Thursday, 04 February 2010 )
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