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Category: Italy

Top 7 Culinary Schools in Italy to Master the Art of Cooking

For foodies and home cooks, a holiday in Italy includes food tours and short-term cooking classes. You gain basic knowledge on traditional methods and ingredients to create some authentic dishes for friends and family back home.

Italian cuisine has been developed and perfected over 2000 years and can be tricky to master. You need to spend enough time in the country to learn techniques and secrets from trained cooks and food experts. A professional culinary school helps you understand procedures and intricacies of this cuisine at a chef’s level.

To help aspiring professionals and food entrepreneurs on their journey, we’ve curated a list of top culinary schools in Italy. Short courses are usually offered in English while longer duration ones require conversational level skills in Italian. Small batches of students are taught everything about Italian cuisine; from food history to food safety, by trained and experienced chefs.

Choose a culinary academy based on career skills you want to acquire and the cooking techniques you seek to master.

Source: Bruno Cordioli

 

1. Cordon Bleu

Via Giusti, Florence, Italy

A famous institution where qualified chefs provide hands-on experience in a formal kitchen atmosphere. There are separate courses aimed at amateurs and professionals. Aspiring chefs can join short-term professional courses in Italian cooking and pastry (10-12 weeks). The institute also offers three-year bachelor and two-year master degree in Culinary Arts and Haute Cuisine.

2. Apicius International School of Hospitality

Via Guelfa, Florence, Italy

Located near Florence’s central market, Apicius (culinary arm of Florence Arts University) offers a unique learning experience. Join one-year certificate courses such as Baking and Pastry, Culinary Arts or Wine Studies. Enrol in a four-year Hospitality Management course, two-year Culinary Arts course, or post graduate Master’s programme in Italian Cuisine. Students get to intern in the institute’s fine dining restaurant, Ganzo. Baking and pastry students run its bakery, Fedora.

3. Coquis

Via Flaminia, Rome, Italy

A recent entrant in the culinary world (2012), this school is popular for its training facility and modern approach to cooking. At the advanced level, you have the Bachelor of Science degree titled Science and Culinary Arts. This six semester course teaches technical and scientific skills needed to work as a chef, consultant, and research or teaching faculty in the food industry. Coquis has a special career program for those without work experience, the 27-week. Professional Kitchen Night.

4. Vesuvio International School of Hospitality (VISH)

Via G.Porzio, Naples, Italy

Located in historical city of Naples, VISH offers both short and long duration courses in English by experienced tutors. Enrol in the intensive one-year course in Culinary Arts or Hospitality Management. If you’re interested in a career in the hospitality industry, check out their university level Bachelor degree programmes in Culinary Arts and Hospitality Management.

Source: USAG Livorno PAO

5. Sapori University

Strada Montecorneo, Perugia, Italy

Perfect your cooking techniques while studying in picturesque Perugia. From pizza to chocolate making, you can pick up a variety of skills with short-term courses. This is one of the few institutes that offer a scholarship to students joining an academic course in culinary arts. Their seven-month course with internship – Chef Italian prepares you with skills required to work in restaurants, hotels and food companies.

6. Florence Culinary School (FCAS)

Via de’ Conti, Florence, Italy

Another culinary school located in beautiful Florence, FCAS offers customized Italian Cuisine Chef Training courses with restaurant or barista internships. You can attend the six, twelve or eighteen-month long sessions. Italian language lessons and Sommelier training are offered as part of the course study. Their six-month Italian Home Cooking course can help students start a home-based catering service.

Source: Bruno Cordioli

7. Italian Chef Academy

Via della Camilluccia, Rome, Italy

The academy located near the central market in an elegant part of Rome offers structured culinary courses on Italian cuisine. The professional Chef course has four learning levels (with workshops and internship) covering cooking fundamentals and food safety. The academy also has a three to six-month course in Italian cuisine aimed at international chefs from accredited culinary schools. English translation services are offered on prior request for these programmes.

Have you attended a course – diploma or degree course in Italian cuisine? Share your experiences and school endorsements with other readers in the comments.

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21 Inspirational Movies about Food and Chefs

Food and movies appeal to your main senses. One uses flavour, aroma and touch to captivate you, while the other captures your imagination with vision and sound.

When you combine these two themes, you get something surprising and dynamic. A good food movie lets you enjoy the visual feast, even as it showcases different realities in people’s lives.

If you’re in the mood for some soul-searching or romance the foodie way, this guide offers a buffet of 21 movies. This could change the way you feel about food, love and life.

1. Big Night by Stanley Tucci & Campbell Scott (1996)

Available here

Italian food, bickering siblings, floundering family restaurant, and the one celebrity meal. This movie has all the right elements to move its audience. You’ll be craving some carb food at the end of it.

2. Haute Cuisine (Les Saveurs du Palais) by Christian Vincent (2012)

Available here

Based on the true story of a chef from a small French town who joined the Presidential kitchen. The plot is as much about the elegance of French cuisine as it is about a lady who carves a place for herself in the male bastion.

3. Who Is Killing the Great Chefs of Europe? by Ted Kotcheff (1978)

Available here

Unlike family, romance or fun themed movies in the list, this is a mystery-thriller. A food critic tries to track the killer behind explores a series of murders of master chefs, before time runs out.

4. Like Water for Chocolate by Alfonso Arau (1992)

Available here

A magical realism movie that showcases the power of food over anyone one who eats it. A parallel track revolves around the young girl who cooks these intense meals and her forbidden love.

5. The Hundred-Foot Journey by Lasse Hallstrom (2014)

Available here

Based on a bestseller novel, this movie explores various concepts like people’s opposition to new ideas and how multiculturalism elevates cooking to a new level. When French cuisine meets Indian, there is bound to be fireworks.

6. Eat Drink Man Woman by Ang Lee (1997)

Available here

A touching story of a Taiwanese chef-father stuck in a traditional world and his modern, strong-willed daughters. He tries to find common ground with his three children over extravagant Sunday dinners.

Lee’s Chinese movie inspired spinoffs including Tortilla Soup (2001) and Soul Food.

7. Soul Food by George Tillman Jr. (1997)


Available here

This one takes a slightly different route with an African American setting. It has three married sisters (and their troubles), a matriarch and elaborate Sunday dinners with extended family.

8. Ratatouille by Brad Bird and Jan Pinkava (2007)

Available here

A rat (cooking genius) and a garbage boy cook up succulent meals that reverse a hotel’s fortunes and touch the heart of a callous food critic. A movie that will have you reaching for the untouched recipe book.


9. The Chef by Jon Favreau (2014)


Available here

This movie is about a spiritual and culinary journey of a respected chef who loses his job in a fancy restaurant. He ends up with a food truck business where he focuses on creating simple and economical for the ordinary folk.

10. Tampopo by Jûzô Itami (1985)

Available here

A Western-styled Japanese movie with interconnected stories based on food. From the chef who dreams of his own noodle bar to his trucker aide, all the characters reveal their love for a hearty meal.

11. Babette’s Feast by Gabriel Axel (1987)

Available here

An Oscar winning Danish movie is about a French woman who holds a feast in the memory of a pastor-mentor after winning the lottery. The heart-warming story revolves around the preparation for the great banquet.

12. Mostly Martha by Sandra Nettelbeck (2001)

Available here

When the world of workaholic and demanding Martha collides with the avant-garde Mario, something’s gotta give. This German movie brings the clash between traditional and modern styles in the restaurant business to the fore.

If you’re looking for an American remake, then check out No Reservations (2007).

13. A Touch of Spice by Tassos Boulmetis (2003)

Available here

A touching story of a boy from Istanbul and his grandfather who teaches him to cook. When the chef’s return to his homeland 30 years later, will he find the missing spice in his life?

14. The Lunchbox by Ritesh Batra (2013)

Available here

A lonely widower, a neglected homemaker, and homemade lunches shared by mistake. This Indian movie portrays loneliness and life truths with food as a backdrop.

15. Waitress by Adrienne Shelley (2007)

Available here

Can the coming of a stranger and baking pies for a contest help you escape an unhappy marriage and a small town? Watch this flick about a pregnant waitress and her penchant for pie baking to find out.

16. The Trip by Michael Winterbottom (2010)


Available here

Fancy a trip as a food critic checking out eateries in Northern England for the Observer? Imagine travelling with a friend who shares your love for comic impressions.

If your enjoyed this, you’ll like the sequel The Trip to Italy (2014)

17. Chocolat by Lasse Hallstrom (2000)

Available here

A single mother with a young daughter opens a chocolate shop in a conservative French town. Set in the 1960s, the story has leading lady winning over the community with her cocoa based treats.

18. Julie & Julia by Nora Ephron (2009)

Available here

A movie with parallel stories based on real lives of renowned chef Julia Child and a blogger. Julie recreates each one of the chef’s recipes to turn her dreary life into something meaningful.

19. Willy Wonka and the Chocolate Factory by Mel Stuart (1971)

Available here

Dahl’s classic was first brought to life in 1971 and again in 2005 with Charlie and the Chocolate Factory. If you love the glitzy version, watch the Johnny Depp starrer. For a taste of pure entertainment, stick to the original.

20. Cloudy with a Chance of Meatballs by Phil Lord and Chris Miller (2009)


Available here

When a genius scientist creates a machine to turn water into food, he isn’t really prepared for things that follow, includes food raining down the sky. A groovy animation for kids and adults alike. This one has got a sequel too.

21. I Am Love by Luca Guadagnino (2010)


Available here

An elegant and bored Russian wife of a powerful Milanese businessman falls for a young chef and his amazing creations. Life not only gets interesting but sets her up for a showdown.

To whet your appetite for more movies with food themes, check out this list.

Have these food movies increased your craving for a tasty snack?

Order from your neighbourhood takeaway joint, cook up some treats from your favourite recipe book, or better still, embark on a food tour!

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Top 28 Food and Travel Bloggers to Follow in 2017

Do you enjoy browsing through recipes online and swooning over enticing food images? Is it curiosity about other cultures or thrill of armchair exploration that finds you spending countless hours on travel sites?

Food and travel experiments enable you to see places, culinary traditions and culture from a vantage point – local point of view.

This immersive experience leaves you with a keen understanding of food, customs and people. We’ve attempted something similar with this top list of food-loving travel bloggers.

You’ll find bloggers who enjoy a variety of foods, experiment with local and exotic cuisine on their journey across the planet. The travel bloggers in our listicle showcase their adventures and experiences, while musing on food, dining spots and tourist activities.

1. Migrationology
Author – Mark Wiens

Probably the most famous food and travel blog out there, a creation (and passion) of Mark Wiens. More than through the blog itself, Mark became famous thanks to his You Tube Channel, that features food on camera from all over the world. It is an absolute must-follow for people who travel for food.

2. Legal Nomads
Author – Jodi Ettenberg

Jodi Ettenberg, a former lawyer, quit her job to travel and ended up creating a completely new career for herself, inspiring readers with her powerful story-telling. She shares her culinary adventures from places she visits, sprinkled with beautiful photography, resources and personal tips.

3. Bacon is Magic 
Author – Ayngelina Borgan

What started off a female solo-traveller’s chronicle has morphed into a culinary and travel blog about meals, people and places. With the contribution of her husband Dave, who is a professional chef, the blog features fascinating food guides and recipes – and don’t miss all the fantastic video food guides on their You Tube Channel!

4. Nomadic Boys
Authors – Stefan and Sebastian

The London-based gay couple has travelled to 25 countries so far. You’ll find an entire section on local food recipes, in addition to culture stories and travel advice on their site.

5. 2foodtrippers 
Authors – Daryl and Mindi Hirsch

This married couple combine their love for food and travel (over 30 countries all together and 38 States in the US) into a fact-filled website. You’ll find tips on cuisine, dining spots, accommodation and food festivals.
6. With Husband in Tow 
Authors – Eric and Amber

For this couple, adventure lies in food-related events from tasting local foods to exploring new cuisines, as they are experiencing the world through food and wine travel. Don’t forget to check out their delicious You Tube Channel.

7. Authentic Food Quest
Authors – Claire and Rosemary

Claire and Rosemary, who are both family, and business partners, set off on a mission through 32 countries and 29 US States to showcase authentic local food to the world. They want to inspire other travellers to experience other countries and cultures through culinary experiences.

 

 

8. Once in A Lifetime Journey
Author – Mar Pages

Having travelled to 90 countries so far, Mar reveals more about little-known places in the world, their cuisine, restaurants and her amazing experiences there.

9. Funnelogy Channel
Authors – Gabriella Zanzanaini and Nicolas Petit

These bloggers are foodies at heart searching for new recipes from local kitchens abroad – as they say, there is not better universal language than food! Their website has food and culture stories from their journey through Eurasia.

10. A Little Adrift
Author – Shannon O’Donnell

Shannon, who was named “Traveller of the Year” by National Geographic, has been exploring the planet from 2008. Her site has expanded to include guides on food, culture and sustainable tourism along with beautiful photography.

11. Eat Your World
Authors – Scott and Laura Rosen

Travel is all about immersing in new cultural and food experiences for this couple. Their blog documents and local foods and travel stories from 125+ cities, focusing on foods and drinks that are native and traditional.

12. Boy Eats World
Authors – Aleney and Raffles

A food-travel blog with a difference! Along with travel anecdotes, you’ll find restaurant reviews, food notes by mom, and special reviews by 8-year old Raffles.

13. A Table for Two
Author – Billy Law

This Masterchef Australia participant has been living his culinary travel dream. His posts cover tasty restaurant meals from around the world with drool worthy images.

14. Mrs. O Around the World
Author – Ana Silva O’Reilly

Do luxury settings figure in your travel essentials? This blog with travel tips, reviews and best lists of places, hotels and food will feel like home.

15. A Taste of Travel
Author – Jenny

Jenny’s love for new sights, delicious flavours and luxury travel spaces is evident from her food and travel stories – and it all started in Italy, but since then she’s been eating her way throughout the continents!

 

 

16. Food Travelist
Author – Sue Reddel, Diana Laskaris

Sue and Diana call themselves “ambassadors of food travel” and they’ve been touring the culinary world since 2011. They also specifically cover experiences that “offer welcoming comfort to the LGBTQ community”.

17. The Wandering Gourmand
Author – Bryan Richards

A stay-at-home dad, a craft beer and food blogger and a travel writer, Bryan takes you on a food and beer hunting journey across five continents.

18. Lonely Palate
Author – Jessica Rigg

Jessica shares food secrets gleamed from locals and chefs on her travels, along with details on food trends and eateries.

19. The Travel Bite
Author – Rachelle Lucas and Pete Wallace

Rachelle’s and Pete’s passion for exploring food and places is visible in there posts as they searches for tastiest meals on her travels. Through her writing and recipes collected from all around the world, she inspires people to explore the world of culinary vacations.

20. Cook Sister
Author – Jeanne Horak-Druiff

Jeanne, a South African food, wine and travel blogger, brings you restaurant reviews, travel tips and cuisine advice interspersed with gorgeous images of markets and delicious food.

21. Ever in Transit
Author – Cassie Kifer and Kevin Adams

California-based duo, Cassie and Kevin, takes you on a culinary journey across continents, featuring unusual foods, global recipes, beers and wine from all around the globe. Explore their (mostly) vegetarian foods and enjoy their travel tips!

22. Travel Bites Deep
Author – Jessica Colley

The bloggette takes you on a journey across Europe exploring food, luxury settings and locale, while sharing unique tips with readers.

 

 

23. A Cook Not Mad
Authors –Tim and Nat

When a photographer and a chef decide to share their travel stories, you’re sure to find tantalising tales of food and culture among the pages.

24. The Culinary Travel Guide
Author – Laura Goyer

This Culinary Travel Professional shares top food experiences with her readers. You’ll find news, reviews, and personal food reminiscences on this magazine-style website.

25. Travel This Earth
Authors – Mica and Mike

Mica and Mike have been living all around the world since 2007. When they’re not busy volunteering, this duo explore the rich culinary scene in their destinations and share them with their readers.

26. The Food Pornographer
Author – Cynthia Chew

This Australian food-and-travel aficionado showcases her culinary experiences, restaurant reviews and market tours with beautiful images.

27. Will Fly for Food
Authors – JB and Renee

The traveleaters, as they call themselves, talk about their culinary exploits on the road. Their website also provides guides on dining spots and local food.

28. Deliciously Directionless
Author – Prachi Joshi

This India-based traveller’s site is filled with restaurant reviews, food notes, interesting recipes, and travel anecdotes.

Bonus blog!

Food Perestroika
Author – Floran Pinel

Floran writes about authentic recipes from East European (Eastern bloc) cuisines and restaurants serving them. You’ll also find travelogues from countries like Armenia and Moldova.

Did you enjoy this round-up of food-based travel blogs? Ready to embark on your own culinary cum exploration trip?

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The Most Famous Italian Wines

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

 

Svetlana_Kasparova

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:

 
 
Become a Wine Expert in 3 Days | Online Introductory Wine Course


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7 Tips for Photographing Busy Food Markets and Street Food

Booths overflowing with gorgeous foods of every kind, intoxicating aromas of spices and cheeses, merchants enthusiastically shouting over the crowds to sell their wares – these are just a few of the joys of visiting the food markets around the world.

As every food traveler knows, visiting the local market can be the highlight of a trip. Capturing stunning, savor-worthy photos of that market, however, can be quite a challenge. Even the smallest of food markets are typically chaotic, with vendors trying to get your attention, constant motion everywhere, and of course, other shoppers bumping into you and blocking your shots. With so much going on, getting even a single decent image can be frustrating enough to make you give up and head to the nearest pub.

Fortunately, there are a few ways to make the experience of photographing a busy market not only tolerable, but enjoyable. Whether you are a serious photographer or simply want to take a few Instagram worthy pics of your visit to the market, these simple and easy to implement tips will help you navigate the chaos and capture those drool worthy food market images.

1) Choose the right time of day

Do a bit of research to discover when the market is typically less crowded, but still well stocked with goods. In most locations, this is shortly after the market opens for the day. The booths are usually overflowing with the freshest, most beautiful foods, the vendors are still (hopefully) in good spirits, and the market won’t be swarming with mid-day shoppers blocking your shots or getting annoyed that you are in their way.

Bonus – if you are visiting the market in the morning, the natural morning light is likely to be at its most complimentary.

Food Market Photography from Julie Cockburn at TasteOfThePlace.com_skipping the crowds(Taking advantage of the lull in the market crowd.)

2) Take a few minutes to orient yourself

Whether you are visiting the market just to take photos, or you’re there to pick up lunch for the day and grab a few pics while you’re at it, it’s a good idea to take a few minutes to absorb the whole scene. Walk around, look at the booths, chit chat with a vendor or two, and get to know the place. When you do, you will get a quick feel for the where the best photos can be found, as well as where to find the tastiest looking goodies for your lunch. ) Focus on the details The busier it is, the harder it can be to get a good wide shot. So rather than trying to fight the crowds, focus on the little things right in front of you. Fortunately, so much of the beauty of a market can be found in the details – the individual stacks of cheese, the perfect pastry, the hands of the vendors tending their wares.

3) Focus on the details

The busier it is, the harder it can be to get a good wide shot. So rather than trying to fight the crowds, focus on the little things right in front of you. Fortunately, so much of the beauty of a market can be found in the details – the individual stacks of cheese, the perfect pastry, the hands of the vendors tending their wares.

Food Market Photography from Julie Cockburn at TasteOfThePlace.com_details(The interesting details on the basket of greens are eye catching and beautiful.)

4) Embrace the chaos

Markets are, by their very nature, chaotic. Elbows are flying, people are shouting, there is hustle and bustle everywhere. If you aren’t able to be there during the quietest time of day, and instead find yourself in the middle of the craziness, embrace it in your photos. Don’t be afraid to show the long lines, or capture images with lots hands reaching in for goods – it’s all part of the story. Bonus idea – If you have the ability to control the shutter speed on your camera and have a way to stabilize it (this would be a good scenario for a lightweight monopod), why not try taking a longer exposure shot. Focus on something interesting, and allow the motion of activity to blur all around it.

Food Market Photography from Julie Cockburn at TasteOfThePlace.com_show the crowd(The hands and people in the background tell an interesting story.)

5) Shoot then shop…

Trying to take photos while loaded down with stuff is not fun. Your arms get tired, you tend to drop things, and pretty soon you are so frustrated that you shove the camera away and say forget it. Do yourself a favor and shoot your photos first, then put the camera away and dive into some delicious shopping.

6) …OR, shop then shoot later

Sometimes shooting somewhere else is your best bet, especially if you want to compose a shot of particular items. Why not purchase a few beautiful (and tasty) goodies, head to a lovely location, and shoot there at your leisure. Big bonus – now you have a picnic to enjoy!

Food Market Photography from Julie Cockburn at TasteOfThePlace.com_shoot later(A few simple and tasty items arranged, photographed, and then enjoyed, after leaving the market for the day)

7) Non-techy camera tips for shooting hectic markets

• Whether you are using a smart phone or a high-end DSLR, make sure you are well acquainted with your camera before you go. When you are shooting at the market, you are going to feel pressured to move quickly. Before you go, at a minimum, make sure you know how to quickly set the focus and adjust the brightness.

• Make sure you check your photos as you go. Have you ever gotten home from an event, downloaded your photos, and discovered they were all blurry? No fun! Unfortunately, the displays on most cameras and smart phones are too small to really show if a photo is out of focus. To avoid this tragedy, take a few seconds from time to time to zoom in on your pics and ensure they’re looking good.

• Think about the light. Try to use natural, diffused light whenever possible. Look for booths that are bright and open. Keep in mind that food generally looks great when lit from the side. This means that while you are shooting, try to position yourself so the natural light is flowing from either your left or right, and across the food.

Food Market Photography from Julie Cockburn at TasteOfThePlace.com_side light(Natural side lighting brings out the shine of the berries and the texture in the scene.)

With just a bit of planning and thoughtfulness during your next trip to the food market, you can take away not only some delicious goodies, but some drool worthy photos to remember your experience!

This article is prepared by Julie Cockburn, a culinary travel specialist, cookbook author, and food photographer at TasteOfThePlace.com. Grab more culinary travel photography tips, plus download a free travel photography packing check list at tasteoftheplace.com/travelfoodphotographytips .

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How artisan cheese is made: traditions of Italy and France

People have been trying to preserve milk products for hundreds and hundreds of years. Cheese was a revolutionary and unexpected discovery – it turned out that the fermentation process could be controlled.

As Clifton Fadiman once said: “A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk’s leap toward immortality.” We shall start our tale of cheese with milk.

Industrial vs artisan cheese

Classification of cheese is not quite straight forward, so let’s start with the basics. First of all, experts divide cheeses into “industrial” (produced by large companies, on a large scale) and “artisan”, which is produced by farmers in small batches, and often it is completely handmade.

For production of industrial cheese, only pasteurised milk is used. First, the milk is heated up to 57–68 °С  (it allows to eliminate harmful bacteria and to prolong shelf life of cheese), and then it is cooled down to 6–7 °С. Even though the heating process destroys the bacteria, it also destroys the milk structure and its original taste qualities.

Artisan cheese producers, who are especially famous in France and Italy, always follow traditional methods of production, typical to the respective region. They use varieties of cow, sheep and goat milk. The milk is neither pasteurised nor homogenised – it is used “raw” and unprocessed.

How different cheeses are made

The basic principles of cheese making haven’t changed since the times of The Odyssey, where it was described by Homer. A special bacteria or rennet are added to the milk, it turns a part of lactose into lactic acid, and milk starts to curdle. For most of the cheeses coagulation happens at 30–35 °С. Some cheeses, especially made from goat cheese, could be made at 20–25 °С, and some would need the temperature to go up to 40 °С.


One of the most famous cheese dishes is Fondue – a simple dish, prepared and eaten in the same pot. Originally, cheap wine (sometimes even slightly sour) was added to a pot and heated, and then hard cheese, which was already dry and quite old, was melted in the wine. People would enjoy their melted cheese by dipping pieces of old bread in it. It was a great solution to consume food which would otherwise go waste.


The production of soft cheeses like Italian ricotta, French brie or camembert doesn’t need complicated heating and cooling procedures. Once the curdling process is complete, they can be either be served immediately (like ricotta) or put in suitable shapes and left for ripening.   Hard varieties of cheese, like Swiss or Dutch cheeses, require curd to be heated and cooked. Thus, during the production of hard long-lasting cheeses like Parmigiana and Grana Padano, the curd is “cooked” for at least 40 minutes at about 55 °С, and only then it is transferred to the moulds.

Whey, a by-product of cheese-making (of hard cheeses), is also used for making very rare cheese varieties. It contains a large amount of protein that only curdles at high temperatures. For example fresh Roman ricotta is made from whey left after making of Pecorino. The whey is heated up to 70–75 °С, then curdled with citric acid and heated up to 85–90 °С at the end again. Separated milk solids are distributed in small baskets and left for at least 12-14 hours to drain remaining liquid from the solids. At the end of the process ricotta is ready for serving!

Besides Roma, famous whey cheeses are produced in Norway and France (Corsican brocciu).

The types of cheese and ways of their production do not end here. A special category of cheeses is called “stretched-curd” or “pulled-curd”, which is especially popular in the South of Italy, where they are called “pasta filata”. The most famous types are Mozarella and Provolone.

For the production of these cheeses, milk solids are mixed with skim milk and then cooked at high temperatures, at the same time the kneading process starts, until the mixture becomes elastic “dough”.

The origins of this method date centuries back, when people had difficulties with transporting fresh milk.  Because of hot climate, milk became acidified by the time it reached cheese makers, and curd started to separate. If you keep this curd in a warm place for a few hours, or even better if you put it in hot water or whey, it becomes elastic. If you keep kneading this mass, then it becomes stable and obtains a “string” structure.

Depending on the type of cheese, granular curd can either be made very small and dry (like for Provolone), or large and wet, like for Buffalo Mozarella. this technique is supposingly originated from ancient Greece, from where it came to the South of Italy.

Now, let’s look at the last stage of cheese making process – ripening.

Cheese ripening process – temperature and humidity 

Except for fresh cheeses which can be consumed immediately (like ricotta), all other require ripening process, which results in the unique taste and aroma qualities. Almost all cheese which produced with rennet is stored for the ripening and aging in special cheese cellars.

From the moment of ripening process, cheese becomes a responsibility of “affineur”, who is practically a “raiser” of the cheese, taking care of it during the ripening and aging process. Affineurs still follow traditional methods of their regions, which have been passed down from generation to generation.

Climate of the cheese cellars is very important, and it depends on outside temperatures, humidity and air circulation. The temperature can be anything between 0 and 25 °С, but most common temperature for the cellar is between 8 and 15 °С. Humidity normally stays in the range of 85–95%

Most of hard cheeses require relatively high temperatures, for example, French cheese Comte requires high temperatures (19 °С) and humidity (92%). On the other hand most of goat cheeses ripen at 10 °С in the cellars with good air circulation and humidity of 80%, that is considered rather “dry”.

Normally, as the aging process continues, the temperature in the cellar should be slightly lowered. Of course, it is much easier to do in artificial conditions and industrial buildings, rather than in traditional cellars and caves. Moreover, ripening and aging process of most cheeses made for raw milk doesn’t end in the cellar – it continues during transportation, storage in the shops, and even in our own fridges.

Thus, Parmigiano Reggiano is kept in salted water for 20-25 days, then it is dried in the sun and afterwards kept in the cheese cellar with good air circulation and high humidity, and stored at 16–18 °С. From time to time it is tubbed with olive oil to avoid mold formation.

Aging process lasts for at least 12 months, but to receive a famous tag of Parmigiano Reggiano it needs to stay in the cellar for at least 24 months (the date of manufacturing will always be written on the cheese).

The “blue” cheese Roquefort is kept for 4-9 months on oak shelfs, in the caves with good air circulation, which are located in the Combalou mountain, next to the village Roquefort in France. A real underground maze has 11 levels and has barely changed since the XVII century.  The caves are cold (9 °С ) and humid (95%), and a perfect natural ventilation is ensured by a complex system of stone cracks. In winter, in cold weather, warm air leaves the cave through the cracks (the more cheese is stored in the cave, the warmer the air is). In summer, it works other way around: hot air cools down on the Northern cliff, absorbs humidity and enters the caves.

The process of mold formation happens naturally, because of the tiny cheese particles set on the walls of the cave, that create a perfect environment for the mold (Pénicillium roquefort).


The ideal temperature for cheese storage is 10 °С and it should be well covered,  for example, wrapped in parchment paper. Fresh cuts of soft cheese should always stay covered. Soft cheese prefers warmer temperatures – it is aways best to let camembert or chevre sit outside of the fridge for at lest 40 minutes before serving, only then the full taste comes out.


French emmental cheese  is kept in a cellar for 4-5 days at 13 °C, and then at 16–18 °С. After one week it is moved to a different cellar, where it is kept for another month at 21–25 °C, then it is moved back to the cellar at 16–18 °С, and at the end of the process it stays at 10–13°C.

French Cammembert is moved to a “dry room” on the third day of the ripening process, where it is stored for about 12 days at 10 °С, and then the final ripening takes place. Camembert which was ripened for 21-22 days only is considered to be very young, and it reaches its best on the 30th-35th day of the ripening process.

Artisan cheese making process is an art and science, with centuries of knowledge, passed down from generation to generation. Because of the need of special environment and simply plenty of family-kept secrets of manufacturing process, replicating them home is almost impossible. In this article, we hardly touched general stages of cheese making, and you can see how complex it might be. If you travel in the cheese regions – don’t miss your chance to try raw milk cheeses straight from small producers, and you will feel the rich history and tradition stored in this unique product!

This guest post was contributed by Natur Produkt (“Натур Продукт”), the first Russian media project a natural, environmentally friendly life style. It shares knowledge about how to make our lives and surroundings better. The original text of the article (in Russian) can be seen here.

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Red or White: How to Choose the Right Wine for Your Dish


 

Red wine goes with meat, white wine goes with fish – A myth or reality?

Our lives are all about important choices and decisions that we make on a daily basis.  Some of them are easy to make, others take more time to consider. To pick a good bottle of wine to match your dinner is certainly one of them. And I bet that at some point we all have relied on the advice that red wines go with meat and white wines go with fish. So is it a myth or reality? It is one of the most popular questions I’ve been asked through my wine career and tasting experience.

When it comes to wine one can never give a definite answer. Many world famous sommeliers would even say that it’s a complete nonsense. At the same time such a notion does exist and can be fairly useful. For example rich red wines are able to make fish have metal taste. And delicate white wines can lose their charms at the presence of a good steak.

What are the basic rules of pairing?

Let’s try to look more closely on the menu and the wine list to see how they can work together. Albeit the best pairings are those selected during your own tasting experience, there are certain rules that I will recommend to follow.

 – Don’t try to make wine taste the same as your food. Take into consideration how heavy and acid to your palate the wine is, or if it’s oaky or crispy. If you are about to enjoy a delicate food, don’t pair it with oaky and powerful Shiraz as it’s going to kill the food taste. Pinot Noir would be a better choice in this case. Fatty meal will go very charmingly with crispy white wines like good Riesling and Sauvignon Blanc.

 – Always consider sauce as an important part of your dish. When you pick a wine think of what kind of sauce it goes with.  For example, grilled or oven baked duck/goose will go fine with rich whites from Alsace region, mature Bordeaux and Burgundy reds. Fatty marinated duck pairs with young tannin Bordeaux, Californian Cabernet and Merlot, as well as some white wines like Alsace Gewurztraminer, Pinot Gris. Duck with apples and oranges with sweet sauce will go interestingly well with some sweeter whites like Riesling Auslese and Sautern.

More pairing examples

 – Best wines to pair with chicken

Grilled or baked chicken has a great variety of both red and white matches: white Burgundy wines, Riesling, Sauvignon Blanc, light red wine from the North of Italy, Bordeaux, Spanish sparkling wine and easy going Champaign.

 – Best wines to pair with red meat

Full bodied, tannin red wines are perfect with rare beef, lamb, and steak with fruit or sweet & sour sauces. Grilled lamb is great with red Bordeaux, New world Cabernet Sauvignon, Spanish Rioja and Ribero del Duero wines, if lamb has herbal or spicy sauce it makes a wonderful match with Pinot Noir.

Kebab goes well with Zinfandel, Shiraz, Chilean Cabernet Sauvignon. But if it has intense garlic sauce try Sauvignon Blanc.

If you choose to enjoy a burger with a glass of red wine, it will match with young Beaujolais, Chianti, Zinfandel, or light Cabernet.

 – Best wines to pair with fish

This may come as a surprise to you, but salmon makes a perfect match with elegant red wines like Pinot Noir, Merlot, light Bordeaux. If you look for more conservative marriage on your palate then treat it with white Burgundy: Mersault and Chablis, Rieslings, Chardonnay, especially from New Zealand.

Red mullet is a Pinot Noir delight as well as most good full bodied whites. Sardines go well with white Greek wines, Soave, Verdicchio.

Somber (mackerel) pairs wonderfully with Sauvignon Blanc, English whites, white Rioja.

Remember that delicate fish demands delicate whites like those from Burgundy, Rieslings from Alsace and Mosel areas.

Fish and chips find its fans as well. As a matter of fact it’s quite liberal in terms of wine matching. You can start from simple whites to more interesting ones like Sauvignon Blanc, Gavi or Pinot Blanc. Or simply go for sherry or beer if we are in an English mood indeed!

It is all about following your own palate

As you can see when it comes to wine there is always a choice that is unlikely to be limited. Red or white the choice is yours. Follow your own palate. We gave you a range of recommendations and food pairing examples that you can fire away with.

The food is able to influence and even alter the taste of wine, it can make it taste better and worse that’s why a thoughtful concept of food and wine relationship can promise a pleasant marriage with a good aftertaste. We’ll continue speaking about it next time.

Bon appetit!

Disclaimer: Remember that wine contains alcohol that is bad for your health

 

Svetlana_Kasparova

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:

 
 
Become a Wine Expert in 3 Days | Online Introductory Wine Course

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Herbs de Provence: Recipes and History

Every single country in southern Europe has its own signature set of herbs and spices. Only real culinary masters still apply the knowledge of single herbs and food matching, whereas most home kitchens use ready herbs mixes to bring the desired aromas of the Mediterranean cuisine.

French cuisine is no exception. Its herb mixes vary significantly by region, according to the available plants: they may or may not include stalk celery, leek, savory, purple sage, and rosemary or orange zest.

Bouquet Garni

One of the most known herbs mixes is called “bouquet garni” – a composition made of aromatic herbs, tightly bound together or wrapped in a muslin, so that it can be easily taken out of the pot when a dish is ready. Usually bouquet garni includes 2-3 parsley stalks (but no leaves, as they are too tender and might make the broth look muddy), thyme and 2-3 bay leaves.

A few centuries back, a predecessor of bouquet garni was called “paquet”, which was described by a famous French chef Pierre de Lune i one of his essays: “A piece of lard (for modest days), cut leek, thyme, clove, chervil, parsley”.

Fines Herbes

Another popular French herb mix is called “fines herbes” – a combination of finely chopped fresh herbs. It is widely used in sauces, cottage cheese, omelette, as well as dishes with meat and vegetables.

Mostly, “fines herbes” includes parsley, chervil, tarragon, nebuka and cut leek. Many chefs also include celery stalks, fennel stalks, basil, rosemary, thyme and bay leaf, however these herbs are more commonly used separately or as a part of bouquet garni. The mixture of “fines herbes” can also be made with dry herbs, but in this case a big part of the aroma intensity is lost.  The proportions might vary, and it is usually added at the end of the cooking process and is not taken out of the dish before serving, unlike bouquet garni. Adding fines herbes on the top of omelette, asparagus or goat cheese can make a simple dish a highlight of any meal.

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Herbes de Provence

“Herbes de Provence” are considered to be the youngest member of the herbs mixes family in France. This term has only been used since 1970s and it usually refers to the mix of typical herbs of Provence, which can be fresh or dry. Nowadays however the composition does not always include herbs grown in Provence exclusively, and can consist of thyme, marjoram, oregano, rosemary, basil, chervil, tarragon, lovage, savory, sage, bay leaf and fennel. When you find Herbes de Provence outside of France, it might also include lavender, but lavender is never included in the original version.

In old times the herbs were never cultivated and were picked by hand in the wild. Nowadays they are widely cultivated by large producers as well as small family farms all over the country, but the largest amount of herbs sold in France itself surprisingly comes from abroad. Bay leaf is imported from Turkey, marjoram from Egypt, thyme from Morocco, rosemary from Spain; other herbs are imported form Poland, Albania and China. In other words, if you see a tagline “Herbes de Provence” there is no guarantee that the mix was produced in France.

Herbes de Provence are widely used for grilled meat and vegetables, fish, sauces, pasta, tomato-based recipes, soups, pie fillings, salad dressings … there is no end to their application! But if you are looking for the most classic recipe – take a look at ratatouille, a vegetable sauté made with young zucchini, aubergines and tomatoes.

Herbes de Provence became so famous worldwide, that it is easy to find them not only in the supermarkets and regular food markets, but even in the souvenir shops and airports, packed in elegant glass jars and ceramic vessels. The fact that they can be preserved for months makes them indeed a perfect travel companion, and of course a kitchen must-have. If you happen to travel in the region – don’t miss the chance to take a pack of Herbes de Provence home, and it will instantly bring the smells and tastes, and with them the memories of Cote d’-Azur to your house. 

Just remember, every mixture will  never be the same. Many French chefs create them for their kitchens personally, according to their own taste preferences, and the most dedicated culinary masters even pick them in the wild themselves. Some of the chefs refuse to use the pre-made mixtures at all, explaining that “even their Grandma never mixed everything together and knew which herb goes with what”. If someone has mastered the art of food and herbs matching, nothing can convince her to switch to ready-made mixtures. The real masters know, that rosemary goes best with lamb, juniper berries with game, sage with pork and potato, fennel with fish, thyme with rabbit, tarragon with chicken and basil with tomatoes ….

This guest post was contributed by Natur Produkt (“Натур Продукт”), the first Russian media project a natural, environmentally friendly life style. It shares knowledge about how to make our lives and surroundings better. The original text of the article (in Russian) can be seen here.

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Top 12 Foods to Try in Tuscany

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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Image credit: Conan

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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Image credit: wikimedia

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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Image credit: Eliza Adam

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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Image credit: Wei-Duan Woo

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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Image credit: zhelen

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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Image credit: ulterior epicure

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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Image credit: Richard, enjoy my life!

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)

food-in-tuscany-7Image credit: Wikimedia

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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Image credit: kraen

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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Image credit: ben.timney

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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Image credit: ilaria

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

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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!

 

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Underrated Italian Food Beyond Pasta and Pizza

Are you one of those people who immediately think about pizza and pasta when someone mentions Italy or Italian food? If yes, this is a must-read article for you! 

Let’s start from the beginning. Do Italians eat pasta and pizza every day? Yes and no.  (more…)

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