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Pisa
- Typical Products
Typical
produce from Italy
Tuscany is also popular for its delicious food,
gastronomic specialities and typical produce coming
from a rich and fertile land.
Food is natural and tasty; it is to be eaten only
fresh so… come and taste our food directly
in Tuscany! |
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(Tuscany Pecorino)
Tuscany |
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Tuscan pecorino cheese
(Tuscan sheep's cheese)
"Tuscan pecorino cheese", which
includes several kinds of sheep's cheese,
became a DOC and a protected produce in
1986 and in 1996 respectively.
Fresh, mild and fragrant pecorino cheeses
are widespread above all in Pontremoli and
in Lunigiana, in Massa Carrara, in Garfagnana
and in Lucca. In Val d'Orcia, in Siena,
on Mount Amiata, in Maremma and in Grosseto
you can easily find 5/6-month-refined pecorino
cheeses. The so-called pecorini delle crete
are made in abundance in Siena, on the hills
of Chianti and of Montalcino.
We suggest you to eat pecorino cheese together
with honey , because it brings out the taste
of the ripe sheep's cheese. As a grated
cheese it is used to cook "ribollita"
and to serve pasta; e.g., on the coast of
Maremma penne (a kind of pasta) is served
with a fresh anchovies and pecorino cheese
sauce. |
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(Biroldo)
Tuscany |
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Biroldo
It is one of the most ancient sausages known
in Garfagnana. Biroldo tastes pungent; it
is made by farmers by using pig parts of
the body such as head, lungs, heart, tongue.
First meat and entrails are boiled for two
hours; then they are cut and mixed with
salt, pepper, cloves, anise, cinnamon, nutmeg
and pig blood. Finally the mixture is made
into sausages by using the pig bladder or
stomach and it is boiled for about four
hours. You have to eat biroldo within ten
days or you can ripen it with lard for about
six months. |
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(Chianti - Wine)
Tuscany |
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Chianti
Throughout the years Chianti's quality has
improved so much that today it is considered
as an international, elaborate and leading
wine.
The production of Chianti is widespread
over the whole Tuscany, its place of origin;
however, the Sangiovese, i.e. the Chianti's
most important vine, is often used in the
vineyards in Central Italy.
You can choose among 16 types of Chianti:
Classico, Colli Aretini, Colli Fiorentini,
Colline Pisane, Colli Senesi, Rufina and
Montalbano…The kind of grape is the
same for the several types of Chianti, whereas
the amount of Trebbiano and Malvasia changes:
5-10% in Chianti wine, 2-5% in the other
types of Chianti.
The wine tradition is so much rooted in
Tuscany that growers plant the rows of Chianti
by considering the amount of grapes which
will be necessary to produce wine, thus
making the grape harvest easier.
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Beach
hotels |
the most beautiful beaches
of Italy in the best hotels |
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