Travel and Culture in Tuscany
If Tuscan food is worldwide well know for being simple but health, done with fresh ingredients and not too elaborate sauces, Chianti gastronomy is its Ambassador.
First of all o f course, wine and olive oil.
In 1716, for the first time in the history of wine making throughout the world, the Grand Duke of Tuscany established the boundaries of the production area for Chianti wine in a legal document.
Nowadays this well known Chianti Classico wine, with its characteristic red colour, undergo severe chemical and organoleptic trials before the label DOCG is given.
Tasty but light olive oil, perfect for many different dishes and healthy at the same time.
Next to these two well known products of Chianti area, we have to remember mushroom and especially wonderful porcini, available dry.
Chianti offers a wide range of possibilities to content all palates:
For people who love meat we have wonderful home – cured salami, wild boar meat, guineafowl and pigeons not to forget the special chianina meat and cinta senese pig.
For those interested in vegetables black cabbage (“cavolo nero”), a very unique and special cabbage perfect to cook Ribollita, a typical tuscan thick soup. In it you will find also the well know cannellini beans, so important in many “ricette chiantigiane”(Chianti recipes).
For more precious palates we have the cultivation and use of aromatic herbs such as sage, rosemary, chives, estragon and saferan, a rediscovered product that matches so well with rice, meat and dessert.
Not to forget pecorino cheeses, honey ,Vin Santo di caratello (a dessert wine) and truffle.
By Paola de’ Mari from Toscana Mia