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Tuscany Travel: Tuscan Cooking
At the table in Arezzo (Jan 2006)
Some say that Arezzo is the place with the golden goose. But, that is without including its cooking, and its clear economy. No other city in Tuscany, in the past 30 years has made as much progress as Arezzo. Not only has it always had a number of saints in paradise but it is also renound for its rec ...
At the table in Florence and Prato (Jan 2006)
When in Milan, us Tuscans like to boast about our cuisine. Our gastronomy gives us the voice to say that in Tuscany, if there is no kitchen : it is cooked, not created. That is to say that when they had no kitchen and didn't know how to cook, originally, they used the most basic of materials to coo ...
At the table in Grosseto (Jan 2006)
When you come to Maremma, you must prepare yourself for enjoyment from food and allow your eyes to fill up with the anticipation of food. But for a traditional recipe explorer lost in a labyrinth, knowing which way to go, however little selection of paths can be difficult. The leader of a maremman ...
At the table in Livorno (Jan 2006)
The cacciucco is the virtue of the livornese kitchen. A popular kitchen, is full of quarrels and different accents. A kitchen creates a paradise land for those who live without a native land. Livorno cacciucco is full of people from every ream. The writer Charles de Brosse said in 1973 that: "It ...
At the table in Lucca and Viareggio (Jan 2006)
In a Tuscany full of different dialects, Lucca makes itself well known, not only due to its dialect or because they have allowed more emigrants in than all the other Tuscan provinces put together. Here, there is a sign of a great moral force and a great need to work, but there is also a need to main ...
At the table in Massa, Carrara and Lunigiana (Jan 2006)
Lucchesia is situated between Liguria, Emilia and central Tuscany. This massive province has defended its language, character, traditions and history well. In recent history, the dialect has been influenced by the dialects of Emilia and Tuscany and it would seem that the province has not one spirit ...
At the table in Pistoia (Jan 2006)
Policarpo Pertrocchi, the pistoian of Cireglio castle and the famous author, once said that the kitchen of the earth was one of the mountains and of the people, they used to carry their soup, their chestnuts and their polenta to Maremma to meet the coal men. Leaving in November and returning on th ...
At the table in Siena (Jan 2006)
Few other provinces big in culture, remain tied to the past, remaining genuine and simple like other historical centres. In Italy, monuments of art are never kept uncontaminated like those in Siena. The city of Siena loves tourists and allows them to invade, leaving its kitchen represented by its re ...
At the table in Pisa (Jan 2006)
How do they eat in Pisa....well or badly? The quality of the food both locally and nearby is today proved in both the restaurants and the trattories. Therefore, with extreme restraint, we can say that in Pisa and the area of Pisa, we eat better than those in Lucca and the surrounding area of Lucca, ...
· Accommodation in Tuscany: :
Manciano 1721 Daily Price: Min. € 70 Max. € 180 Number of Beds: 14   |
Montelopio 2585 Weekly Price: Min. € 1.900,00 Max. € 3.100,00 Number of Beds: 11   |
Duomo 1704 Weekly Price: Min. € 515,00 Max. € 670,00 Number of Beds: 4 |
Repubblica - Duomo 1274 apartment Weekly Price: Min. € 990,00 Max. € 990,00 Number of Beds: 4 |
