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When in Italy, Eat Like the Italians!

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When in Italy, Eat Like the Italians!

Posted by guest blogger: Krista Haynes

Eating in Italy is like entering a culinary landscape far removed from what Americans have become accustomed to, where time remains still, and recipes have been passed down for generations. I have visions of a rustic kitchen with a ray of sunlight beaming though the window, a puff of cloud from freshly kneaded pasta dough primed to be hand rolled and cut into various shapes and sizes, or wrapped around humanely raised meats or unprocessed cheese. The noodles would soon be graced with a naturally sweet tomato sauce so delicious it may be mistaken for candy.

Food of this caliber makes a girl following a “restricted-vegan-diet” question whether it’s necessary to stick to her “rules”. How does one experience the finest of Italian cuisine when traditional fare is centered on Parmigiano-Reggiano, mozzarella, salami, crema, and white flour? I think to myself, “When in Rome”…well, in my case, “When in Firenze”. I decide to let loose and allow a few slight modifications. What I left with was a truly scrumptious experience worth writing home about.

Cook under the Tuscan Sun

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Cooking Class in Tuscany

Cooking with Costanza: a culinary adventure to awaken and inspire all your senses and allow you to experience the very essence of Italy!

The Renaissance Villa, on a hill with all of Florence spread out below, focuses on regional cuisine that is more regal and elaborate in preparation than in the villages. Set in a heritage-protected five-hectare property with colourful gardens, this is an opportunity to experience the lifestyle of the Tuscan city folk and immerse yourself in Italy as you imagine it in films. Your experience begins al fresco with a tour of the organic herb gardens. You are encouraged to smell, feel and taste the various greens. Learn how to choose the most perfect natural flavour enhancers of Tuscan cuisine. The discussions will cover food traditions, history, and what makes food such an integral part of everyday life in Italy. Of course you choose the freshest herbs for your cooking lesson.

tuscan cuisineFood choices are seasonal and take advantage of the freshest produce. The first dish to prepare is an authentic antipasto. Too many restaurants ignore antipasti and focus on pasta, but this is a traditional meal to be enjoyed all evening long, and enjoyment of each course is paramount to your culinary experience. The antipasti selection is based on seasonal and local produce. Each course is paired with an Italian wine.

Appetizers are based on both wild and cultivated foods. In spring you might make frittata di carciofi – fried artichoke. Jewish Romans made this dish famous in the ghetto, and it is still a staple of spring cooking. Chef Costanza may thinly slice an artichoke and treat it like a carpaccio – which is usually thinly sliced raw beef or fish – and serve with a deep grassy flavoured olive oil. In summer tomatoes ripening on the vine make delicious bruschetta al pomodoro (tomato bruschetta), insalata caprese (tomato salad with garden fresh basil, oregano and local buffalo mozzarella). Autumn is the season for melt-in-the mouth crostini con i funghi procini (porcini mushrooms in a flaky crust).

Breakfast in Tuscany

coffee on table in the night city

Breakfast in Tuscany

Some mouth-watering delights from Italy

By Eva Stelzer

Starting breakfast with dessert is a slightly wicked Tuscan tradition that I thoroughly enjoy. At Florence’s Hotel Il Guelfo Bianco, the chef’s freshly baked crostata is a sensory delight. The sweet jam oozed in my mouth as the buttery crust crumbled onto my tongue. Manager Antonella Rocchini says the cheerful chef can be heard humming and whistling while baking. “Of all the treats on our menu, crostata is the most popular,” she adds. After devouring too many pieces of the lattice masterpiece, I understand the attraction.

The tiny, unadorned breakfast room hardly seems like the setting for such delicious food, but the morning buffet is filled with goodies from melt-in-the-mouth burratta cheese to warm apple tarts topped with smooth, creamy ricotta. As in most small Italian-owned hotels, a barista makes guests the perfect morning coffee. A barista is a professional coffeemaker who understands the important harmony between milk frothed into white airy peaks and the bitter dark espresso base. The combination of taste and texture creates the perfect balance.

“A barista is a professional coffeemaker who understands the important harmony between milk frothed into white airy peaks and the bitter dark espresso base.”

5 Must-Try Tuscan Meals

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Visiting Tuscany is a palate-pleasing experience, which is understandable because food seeps into every aspect of life in Tuscany and vice-versa. When you eat a meal here, you’re eating its history and culture.

Tuscan food is known for hearty meals with simple flavors. Plenty of fresh breads, cheeses, fruits and vegetables are used to create a luscious, regional meal that leaves you feeling connected to the community. With all that in mind, here are our choices for 5 must-try Tuscan meals.

My first time in Italy

My first day.

My first day.

MY FIRST TIME IN ITALY AND I WENT WITH EVIA
BY: TONI PERL
May 12, 2014.

I am not a savvy traveller when it comes to European destinations so I look for direction and help to achieve my most desired results. I have heard stories of difficult trips with many details required and thought, I just cannot do this on my own.