Archive for 'Food and Wine'

Panzanella, also called Panmolle, is the quintessential summer salad but is tasty all year long. In fact, it is delicious, easy to make, very healthy, very economical, and lasts for days – everything you could ask for in a dish! It dates back to at least the 14th century, when it was mentioned by the famous writer, Boccaccio, in his work. Another mention of it dates to the 16th century when the Italian painter and poet, Bronzino, also discussed it in his writing. He listed the ingredients as onions, cucumbers with oil and vinegar and toast. Until the 20th century, this was accurate. In the 1900s, tomatoes were introduced due to greater accessibility and became a cornerstone of the Tuscan diet and this dish.

Panzanella is a cold bread salad and its name has rather uncertain origins but it probably derives from “pan” - short for pane, or bread – and “zanella” - an old Italian name for a bowl. Boccaccio's early mention of the dish (as a native of Certaldo) and the fact that Certaldo onions are traditionally used in the recipe for panzanella suggest that this may have been the place of origin of the dish. However, it is now popular all over Tuscany. Find a luxury villa in Tuscany and try this out or prepare it at home first and get excite for your next Tuscan getaway!

Bread is very important in the Florentine and Tuscan diet and is featured in a lot of different kinds of meals and dishes including sandwiches, antipasti, soups and salads. Florentine bread, called pane sciocco, means bread “without salt” and is also a synonym for “stupid” bread. It is immediately recognisable for its uniquely thick crust and its absence of salt. This distinctive absence of salt harkens back to the Middle Ages and there are two stories attributed to its origins. In one a feud between Florence and Pisa cut off the supply of salt to the city of the Medici and in another story, it is claimed that salt once became so heavily taxed that it could no longer be afforded by common folk, who omitted it from their bread. The name “stupid” bread, brings to mind how unusual and silly the recipe must have seemed at first but now it is a point of pride for Tuscans and, to them, other breads seem too salty. Whatever the reasons or origins, you will see this bread everywhere in Florence today. Until you've found the perfect luxury villa in Florence and headed off on your holidays, try this recipe!

Lucca buccellato is the most famous and characteristic dessert from the city of Lucca. In fact, it is so intrinsically part of the town that there is even an idiom to do with it which states, “Whoever comes to Lucca and doesn’t eat buccellato can’t say that they’ve been here” (‘Chi viene a Lucca e non mangia il buccellato è come non ci fosse mai stato’). Buccellato is traditionally donut cake made of flour, eggs, aniseed and raisins but it can also be in loaf form. The name ''buccellato'' comes from the latin ''bucella'' meaning a type of cookie or bread which was given as ration to soldiers. A “buccellatum” was the word for the shape of foods, a round loaf of bread or a crown buccellae.

Gnocchi is a popular Italian dish which is seen as an alternative to pasta and can be drenched in thousands of different delicious sauces. It is not unique to Tuscany, however, you are bound to find gnocchi in countless fantastic restaurants across the region. Given the season, as well, there will be plenty of options on offer with pumpkin sauces or fillings. The Tuscans, in particular, know how to make rich, hearty dishes with comforting tomato sauces. The following recipe is a good example of a seasonal Tuscan take on an Italian classic and is just the thing for devout Hallowe'en fans who like a thematic dish. Unlike the typical boiled gnocchi, this version is made of balls of a tasty pumpkin mixture which is then baked in a tomato sauce to produce a rich and creamy dish, perfect for cooler Autumn days. Find a luxury villa in Tuscany and enjoy the local offerings and, while you're planning your trip, try out this little corker of a recipe.

Autumn means harvest, Hallowe'en, comforting food and pumpkins. In Tuscany, the main foods of the season are mushrooms, chestnuts and truffles and there are even festivals to celebrate these favourites! More and more, Italy celebrates Hallowe'en and, if you combine this with the famous pumpkins from the Arno Valley area – you get a match made in heaven (or, given the season, should we say hell?)! This Tuscan pumpkin variety is called “zucca lardaia”. Pumpkin was first brought to Europe by Spanish settlers and it is normally only a commonplace ingredient in traditional dishes in northern Italy.

However, these pumpkins are just the thing to add an interesting kick to some hearty and delicious dishes and soups, in particular. As it is a very sweet flavour it is usually combined with strong flavoured ingredients such as onion, herbs and rosemary in Tuscany and this recipe does just that: making use of the seasonal mushrooms and adding a touch of sweetness of the pumpkins, it is all kept in check by the strong presence of the onion and rosemary. Find a luxury villa in the Arno Valley and hunt down their local pumpkins and, in the meantime, try out the recipe with your own varieties while you plan your Autumn getaway.