Category: Italy

Enotria the La La wine land

Centuries ago Italy was called Enotria or the land of wine for an incredibly great variety of vines and wine producing areas. Italy of today is easily beating its largest competitor France in a battle of wine production championship. Not a surprise this country does have around 1000 different indigenous grape varieties from the heel to the top. Enotrians, “the inhabitants of the territory rich of vineyards” have never been sure how many varieties their land exactly has. But they are truly certain about the ability of Enotria to offer the biggest diversity of wines in the world.

Chianti wine region

Who never has heard of Chianti probably never heard of wines. One of the most traditional and very well-known wine in the world was born in mid-centuries in the very centre of the Italian peninsula in a beautiful and romantic region of Tuscany heavenly painted with waving hills and cypresses. Chianti takes over a vast territory of production in most of Tuscan provinces. However, the historical and more prestigious area, whose borders were defined in 1716, lies between Siena and Florence and is called Chianti Classico. It has stricter production regulations and wines promise better quality. Chianti is a blend where the leading part (from 75 to 100%) takes Tuscan biggest local variety Sangiovese translated as blood of Jove, other grapes are Canaiolo, Colorino, Merlot, Cabernet.

Chianti can vary from simple fruity acid samples born in generic areas to much more interesting and complex wines with a richer bouquet and velvet texture from the sub regions as Chianti Classico, Colli Fiorentini, Colli Sinesi. It will go well with Italian 1st course lasagna, pasta, Tuscan poultry. And finally the hottest of all is Chianti Classico Reserva. Made by one of the best producers it will fascinate you with its power, chocolate and animalistic notes, elegant texture and very good structure. And it will make a fantastic pairing with aged cheese, Tuscan game, and just as a wine to enjoy and meditate.

Not just Chianti

Continuing speaking about Tuscany I must not miss out the wine that I strongly encourage you to try, it is Brunello di Montalcino. It’s one the best expression of Sangiovese grape coming from a medieval town of Montalcino where they call it Brunello. Sangiovese’s sibling here has a brownish colour when ripen, that’s where the name comes from. This gorgeous wine will surely take one of the 1st shelves in a cellar of your dream. It’s elegant and powerful at the same time, has a good ageing potential, will be perfect pairing for game, aged cheese, chocolate. Fruity Rosso di Montalcino, Brunello’s yonger brother, is a more easy-going and available wine, it’s very agreeable, friendly with hints of roses and violets, chocolate and spices. It pairs with lighter meat courses, carpaccio, grilled salmon.

The kingdom of Barolo

In Piedmont region to the south-west from Asti town, in the steep hills of Langhe lies another medieval village of Barolo that gave the name to a legendary Italian wine. The beautiful landscape is often covered with fog ‘nebbia’ in Italian exactly where Barolo grape’s name nebbiolo derives. It gives full bodied, well structured wines, with good tannins, that enjoy ageing both in oak and a bottle. Barolo is a serious wine that likes to show its status. It takes time till the wine is ready to share its secret with you. So make sure it’s over 5 years old before uncorking it. The diversity of terroirs is perfectly expressed in different crus or vineyards. La Morra gives more aromatic Barolo, Monforte and Serralunga wines heavier on the palate. Following Burgundy tradition wine makers tend to produce their wines from a single vineyard as Brunate, La Serra, Monfaletto etc, to make the wine as unique as possible. But the reputation of the winemaker remains the most important factor that guarantees the quality.

Pinot Grigio is very well known as Italian summer wine, related to a French Alsace variety Pinot Gris that has never become that famous as his younger brother. It’s produced in quite big quantities in North East Italy in Friuli, Trentino, Alto Adidge in all possible classifications DOC, IGT, VdT. For such availability Pinot Grigio has spread around the globe rather fast, and it’s loved by many for its easy going character, fruit notes with hints of apples, citrus, apricots and good acidity that makes wine good aperitif and a trustworthy mate for salads and light summer snacks. But I know for a fact that this wine can give more than that. In the hands of a good producer Pinot Grigio can generate mineral and herbal notes, have a good structure, fulfill a fish course, seafood, light creamy cheese. Try a nice bottle from Alto Adidge or Friuli DOC to make sure yourself.

Prosecco – Italian sparkling wine

Who hasn’t tried Prosecco should run immediately to the nearest wine shop and get a bottle, cool it down properly and enjoy one of the most beautiful and fresh aperitif full of exciting hints of apples, pears, and creamy almond paste. Prosecco comes from Veneto region, Conegliano Valdobbiadene DOC. It can be both sparkling and still but the grape Prosecco or Glera, two names of the same variety, naturally sparks that’s why they benefit from producing mainly sparkling version of it. Prosecco’s 2nd fermentation takes place in tanks unlike Champagne method (for more detailed information on difference please see my Complete guide to Sparkling wine article). That’s one of the reason they take Prosecco as light and friendly drink. Venetians are ready to enjoy it not only at apperetivo hours but at daily meals either. Stay with them as they know Dolce Vita!

PS. All wines contain alcohol that is bad to your health

This article was written by Svetlana Kasparova, a wine expert who has been working with wine estates across Europe for over eight years. She is a graduate of the famous wine school “Entoria” and a Wine Games medalist.

Svetlana runs an online course “Become a wine expert in 3 days”, you can learn more about it here:

Tuscany is a dream destination for tourists who want to connect with nature, enjoy a lazy day with breath-taking views, or explore the rich historical past and thriving culture.

With Italian food topping the world’s favourite cuisine list, a visit to Tuscany won’t disappoint the food enthusiast in you. Unlike cheesy pizzas and pastas found outside the country, locals use basic, fresh and everyday ingredients to create simple, filling, healthy, and yet flavoursome dishes.

Food in Italy has distinct regional ingredients and influences, despite retaining common food elements. Pasta, bread, cheese, olives and olive oil, fresh vegetables, legumes, fruits, sea food and meat form the base.

Fresh, local produce and limited ingredients characterise typical Tuscan cooking. This central regional cuisine is based on the “no food wastage” concept. Antipasto revolves around a variety of unsalted breads, soups, cured meats and sausages.

Steaks, wild game and seafood feature in the second course with fresh salads, sautéed or grilled vegetables, and bean or chicken stews for company. Tuscany doesn’t have a dessert culture, unless you’re talking about Prato’s biscotti or its gift to the world – Gelato.

Enjoy this virtual guide of Tuscany’s top 12 delectable foods, even as you dream of a trip to this enchanting place.

Crostini di Fegato (antipasto)

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In any town in Tuscany, you begin the meal with antipasto which includes affettati misti (cured meat) and varied breads. Crostini di fegato is a popular dish where earthy-flavoured chicken liver pate is spread on thinly sliced and toasted bread. You’ll also find bruschetta or crouton versions with chicken, smoked ham, veal, duck or goose meat, and other topping like onions, capers, anchovies, tomatoes, porcini mushrooms or mozzarella.

Pane Sciocco/Unsalted Breads

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Unlike breads found in other parts of Italy, in this region, they are made without adding salt. This tradition is said to date back to the middle ages when Florence, the capital of Tuscany, faced a salt shortage. The other legend is that salt was severely taxed across Tuscany, forcing common folk to innovate their bread-making technique. Fettunta is a delicious dish that consists of grilled, unsalted bread served with garlic olive oil and sprinkling of salt.

Soups

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In Tuscany, love for bread is matched by an appetite for soups. In keeping with their no waste motto, dry bread is added to some soups creating versatile dishes. Cannellini beans, tomatoes, kale, celery, carrots, onions, other veggies, black cabbage and stale bread are boiled together in ribollita. Pappa al pomodoro is made with day-old bread, tomatoes, garlic, basil and olive oil. Cannellini beans are the major ingredient in soups like zuppa di fagioli.  Acquacotta is a simple vegetable soup with poached eggs and pecorino topping.

Famous Tuscan Pastas : Pappardelle, Tagliatelle al tartufo, Potato tortelli

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Pastas are mainstay in Tuscan cuisine along with meat. Pappardelle is an egg noodle wide pasta, that served in wild boar, hare or goose meat sauce. The pasta dish may also contain artichokes, sausages and porcini mushrooms. For truffle lovers, there is the famous Tagliatelle al tartufo. This dish consists of pasta with other veggies or meat, and drenched in black or white truffle sauce. Potato tortelli is a stuffed pasta from Mugello served with game meat or ragout sauce.

Lampredotto

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Tripe is another regional speciality, especially in Florence. Lampredotto is popular street food made with the cow’s stomach. Thinly sliced tripe is cooked in broth and served on a sandwich with either green sauce (usually parsley) or red sauce (peppers and chillies). Try bagnato – wet bread version with tomato-tripe gravy. Panini di lampredotto is another dish with hot tripe spread over round rolls or wholegrain bread and topped with salsa verde.

Necci and Castagnaccio

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This sweetish crepe dish is made with chestnut flour. Water and flour are the only two ingredients used. The batter is spooned on a frying pan and pressed by a ladle to spread it.  It can be eaten plain or served with fresh ricotta cheese from sheep’s milk. Other toppings include prosciutto, chocolate and chestnut honey. For a cake variation, try Castagnaccio made with sultanas, pine nuts, olive oil and topped with rosemary.

Bistecca alla Fiorentina

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Tuscan steak from Chianina (cow breed) is served al sangue (very rare) with white beans and roasted potato sides. The thick beef pieces, grilled on open fire, are nicely roasted on the outside while retaining soft fleshy interior. Other sides include salads with bell peppers and lemon wedges.

Cinghiale (Wild Boar)

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Wild boar is found on most menus in Tuscan towns. You’ll find tenderized meat in stews like cinghiale in umido, roasted meat versions or pasta sauce. These are served with antipasto, panini or pappardelle, and usually accompanied by tartufo sauce and tomatoes. 

Cantucci/ biscotti di Prato

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One of the few desserts in Tuscany, cantucci are crunchy and small almond-flavour cookies served with vin santo (desert wine). The double baked biscotti is dipped into the wine to soften it a little. Some enjoy these cookies with caffè ristretto (short expresso shot).

Panzanella

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A cold salad made with bread soaked in balsamic vinegar. Wet bread slices are added to red onions, tomatoes, basil and topped with olive oil. Farmer versions of this summer salad contain sun-dried tomatoes, onions and cucumbers with olive oil and vinegar. Richer version of this salad contains capers and tuna.

Schiacciata

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A popular street food, Schiacciata is essentially a flatbread served stuffed or plain with olive oil and salt. The flatbread is either baked soft with fillings or crunchy. Stuffing includes cold or cured meats, cheeses and vegetables. Schiacciata alla fiorentina is a lemon scented sponge cake covered in vanilla and sugar. 

Torta di Ceci/Cecina

Image credit: Visit Tuscany

A street food from Livorno, this savoury cake has chickpea flour as main ingredient. The thin cake has a soft inside with crunchy outside and comes with a generous sprinkling of black pepper powder. Cecina is also served sandwiched inside baguette or focaccia bread, with grilled aubergines as sides.

Would you like to learn about Italian cuisine, meet the real Italian chef or simply try local specialities? Take a look at the latest cooking classes, food tours and wine tours in Italy!