Tuscany is home to a lot of different cakes and pastries, especially around Christmas. Each area has its own specialities though most are now available all over the region and each family has its own secret recipes and knacks for getting it just right. Siena, in particular, has birthed lots of different festive treats from little biscuits to some of the country's most famous cakes of all. One of the lesser-known treats, however, is the Torta di Cecco and it is worth checking out if you have found a luxury villa in Siena and are spending time in the city over Christmas.
Not unlike the more well-known and famous panforte, though not as thoroughly infused with spices, the Torta di Cecco is a cake of dried and candied fruits that is covered in a savoury layer of rich dark chocolate. Dating back to the Middle Ages, it is a more delicate and a delicious take on a Tuscan fruit-based cake. Why not try it out for yourself this Christmas?
Ingredients:
120g of candied orange
150g of dried apricots
150g of almonds
300g of hazelnuts
150g of plain flour
400g of honey
Half a teaspoon of powdered cinnamon
Half a teaspoon of nutmeg
300g of dark chocolate
Method:
1. Toast the almonds and hazelnuts on a tray in an oven at 180° for around 10 minutes. If they develop a film, just wipe it off with a towel.
2. Once they have cooled, chop them finely.
3. Also chop the candied orange and apricots and combine them with the almonds and hazelnuts in a bowl.
4. Sieve the flour and spices into the bowl, on top of the nut and fruit mixture.
5. In a pan, over a low heat, melt the honey and cook for a few minutes, then, in a heavy-bottomed pot, combine the honey and the rest of the ingredients.
6. Mix thoroughly over a low heat until all the ingredients form a smooth dough.
7. Separate the mixture into two baking trays that have been lined with baking paper, flattening the mixture until you have two circles that are around 2cm in height and 15cm in width.
8. Bake in the oven at 160° for 20 minutes and then remove and allow to cool down.
9. Melt and spread the chocolate over the lower part of the cake and then over the upper part. You are aiming for the traditional look, which is perfectly set, smooth and shiny.
(Recipe based on this one in Italian)
There are lots of wine producers and wineries based in Tuscany. In fact, one is completely spoiled for choice when it comes to picking a place to go and learn about wine-making, tour a vineyard, and sample some delicious Tuscan wines. However, among these incredible, and often historic, wineries, a newer generation and batch of different and more innovative establishments have cropped up in the last decade or so. One example of such a place is the lovely Frank & Serafico winery, located in the heart of the Maremma. If you have found a vacation rental in the Maremma and are looking for a wonderful foodie experience, it is an ideal choice.
Truffles; you've probably heard of them before, right? But what are they, why are they such a big deal in Tuscany, how can you get your hands on them, and how can you best enjoy them?
What are they?
Truffles are described as “the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber.” Essentially, they are a type of mushroom that are found in France, the United Kingdom, the United States, Spain, Sweden, New Zealand, Australia, Chile and South Africa. However, the most famous truffles in the world tend to be those from Italy and the area around San Miniato, in Tuscany, in particular.
Tuscany is famous for her hearty, comforting cuisine. It is full of dishes to make you feel happy and full and, in particular, has a plentiful selection of seasonal meals that make use of delicious ingredients throughout the year. In Autumn and Winter, there are plenty of Tuscan dishes that are tasty, wholesome and ideal for warming you up as the weather gets colder.
Soups, especially, are always a good idea at this time of year and Tuscany has birthed quite a few excellent options but one of the most unique has to be Frantoiana Soup. Full of flavour and stuffed with lots of nutritious ingredients, it is ideal for getting cosy, staving off colds and getting into the festive spirit this Fall.
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The Maremma is a coastal area of Tuscany, bordering the Tyrrhenian Sea, that encompasses much of south-western Tuscany and a part of northern Lazio as well. It is a lovely area of seaside towns, long stretches of beaches, endless horizons and a wealth of natural beauty. As one can imagine, it is a popular tourist area during the summer months but has its own charms that can be enjoyed all throughout the year and some that might even be more enjoyable in the colder months; such as the hiking and walking trails that are more enjoyable without intense heat, the stark landscapes of the beaches in winter, the quiet of the resorts out of season, and more. However, another great part of Autumn and Winter in Maremma is the Tuscan cuisine, which is perfect for getting cosy on cooler days, and an ideal Maremma dish on days like this is Cinghiale alla Maremmana.