Obtained by the careful infusion in pure alcohol of a large number of herbs originating from all over the world. Amaro Montenegro was first produced in 1885 in Bologna by a famous Italian spirits manufacturer Stanislao Cobianchi. Originally Intended to pay homage to the second queen of Italy, Princess Helen of Montenegro, on occasion of her marriage to Victor Emmanuel III, the Italian sovereign at that time.
Continue reading Homage to a Princess is now the latest drinking craze
The sweetest part is at the end or save the best for last! – The phrase, used primarily in Italy, literally translates into “Sweet at the Bottom”. Vecchia Romagna proposes a whole new way to savor brandy either in a mixed drink or with espresso, and how could you go wrong with names like: Caffé Corretto, Caldissimo, Caffé Imperiale and Caffé Shakerato or a Chocaccino Romagna, a Romagna Amorosa or the Green Pear.
Continue reading Dulcis in fundo – The sweetest part is at the end
Chianina Cake: This is a chianina version of the Zuccotto from Florence signed by Orietta Fabi and Arianna Ranocchia. – Ring shaped Cake with Pears and Apples: The farmer’s cuisine had very few cakes. Dry biscuits in winter, and these ring shaped cakes in summer were the last to be cooked in the oven where the bread had just been baked. – Upright Milk: At the beginning of the 20th century fish gelatin was imported into Toscana. This in fact helps give stiffness and body to soft desserts and so gives the possibility of creating new dishes of surprising appearance.
Continue reading Traditional Tuscan Recipes – The Desserts
Soppressata salad with rocket and balsamic vinegar sauce: The term “soppressata” indicates several cold meats which have in common the procedure of being pressed plus they are made with pigskin, trotters, and other poor and fatty parts of the pig.- Picchio Pacchio:This recipe originates from Sicily. Brought to Trequanda and the Val d’Orcia half way through the 18th century by Lorena Asburgo, who, after having reigned in Sicily was knighted with the Grand duchy of Tuscany, where many farmers from the isle followed them as they were experts of arid land.- Monk Style Codfish: A long time ago there were nuns and monks who went begging. They came from far away, on foot and always in pairs. Their baskets were filled by the farmers with tomatoes and onions, flour and plaits of garlic, oil and wine.-
Continue reading Traditional Tuscan Recipes – The Appetizers
Pappardelle in a deceitful sauce: From medieval times until half way through the 20th century, game, poultry and pork were the only meats for the farmers and laborers of Trequanda and outskirts. “Pork must be one month old, the goose three and then you will eat just like a king” – Hand made Pasta with Duck Sauce: Pinci is a long pasta (like a thick irregular speghetto) made with water and flour, made for centuries in the farming families in the countryside south of Siena. – Shepard’s Ravioli: Leaving Siena one can reach Trequanda across the Crete Senesi, a sea of bare hills which are the paradise of artists and photographers but infernal for the farmers. – Trequanda Bread Soup: Vegetable soup with bread is common all over Tuscany, but it’s ingredients change from area to area. In Trequanda it is unique because of the presence of “prosciutto” among the ingredients. –
Continue reading Traditional Tuscan Recipes – The First Courses
Roasted Chicken: Roast meat is “morto” when it cooks slowly on the hob in a deep pan with a lid. This recipe, which is very tasty and with a long cooking time is symbolic of Tuscan cuisine. – Rolled up Meat: This recipe dates back to the times when the threshing of the wheat was a feast. The meat was food for the rich whereas eggs and omelets where for the farmers. – Sausages with tender Turnip Leaves: There are more meals than days say a wise proverb, so as to underline that it is important not to go hungry but that variety was also necessary. The “pulezze” are the tenderest leaves from the turnips. – Sliced Beef Steak Val di Chiana style: Those who ask for a “fiorentina” steak in Siena might get thumped, because here the steak is “chianina”. The “chianino” ox is unique because of the white coat and for it’s large size. – Cinderella’s Timbale: The timbale was created for a presentation of the wine Cenerentola DOC Orcia and was prepared to accompany powerful and modern wines. There are several phases to this recipe. – Wild boar Tureen: Fattoria del Colle was once a hunting area and those who visit Fattoria Colle, which is open every day all year round, can see the objects used a century ago exhibited in the bakers room and in the traditional kitchen. – Chicken in Vin Santo Gelatin: This is a Tuscan interpretation by Helle Poulsen Tesio of the classic chicken in gelatine. It is a long recipe but quite easy in method. –
Continue reading Traditional Tuscan Recipes – The Main courses
Penne pasta with eggplant, ricotta salata and basil. This is as good as it gets! And it’s good for you!
Continue reading Pasta alla Norma
You can make mozzarella from scratch by starting with milk, rennet and calcium chloride or you can bypass this step and buy the curd ready-made. The choice is entirely yours. From scratch you start with milk, rennet and calcium chloride, while with ready-made curd. But the real secret of great mozzarella is in the stretching and gentle folding.
Continue reading The secret is in the stretch
Montepulciano’s history has always been closely linked to the fame of its vineyards and wine. There’s no better way to taste a wine than with dishes that enhance its flavor and aromas. Every wine has a story, every wine has its land and every land its products. Try the Risotto al Vino Nobile.
Continue reading Risotto al Vino Nobile
Learn how to prepare Tombolino’s signature dishes with a step by step cooking demonstration. $65 for one class, $150 for all three.
Continue reading Tombolino’s Pasta Recipe: Paglia e Fieno – Straw and Hay