Bruschetta is a special bread very popular all over Tuscany. This Italian bread is a typical product of the Tuscan countryside, with its lush olive groves and freshly pressed olive oil.

Typical Bruschetta in Tuscany is made when Italian bread is toasted over hot charcoal. The toasted bread is slashed along the surface and rubbed with a clove of garlic. Finally extra virgin olive oil is dribbled over it as generously as you wish. A dash of salt and pepper is added to give it a little spice.

It may not always be possible to toast the bread over hot coals like how it happens in the Tuscan countryside. It is said that necessity is the mother of invention so you can always barbeque the bread in summer or settle for grilling it in a cast iron griddle or even a domestic grill.

This is the simplest way Bruschetta is enjoyed. However there are many who like to top their Bruschetta with tomatoes, basil, salt, pepper, goat’s cheese, mozzarella, ricotta, olives, beans, red peppers, cheese, cured meat etc.

This simple dish tastes very wonderful. It is used by all Tuscans olive growers and millers to test the quality of the olive oil they produce. It is an essential part of olive oil tasting sessions. It is an excellent appetizer and goes well with all Italian wines especially the Tuscan reds.

We hope some day you join us in Tuscany at our villas, at our cooking classes, at our olive tasting, wine tasting, wine tours - wherever and enjoy some authentic Tuscany Bruschetta with us.

In Italian Crostini is defined as “little crusts” or “little toasts”. This description is very apt as they are round or squares made by thinly slicing white Italian bread. These bite sized snacks are then toasted or grilled more often after rubbing a clove of garlic and drizzling a bit of olive oil on it. They make excellent hors d’oeuvres or appetizers or “antipasti” as the Italians call it.

Crostini is not a seasonal dish and may be served through out the year. It may be served plain or with a variety of toppings. The variety of toppings is endless including grilled tomatoes, various cheeses, mushrooms, bell peppers, pate, black leaf kale, tuna, shrimp, anchovies, mixed herbs, beans, proscuitto, mint, figs, hazelnuts, pine nuts, ricotta, smoked salmon, vegetables, artichokes, beef, blue cheese, crabmeat, capers, the list goes on…… It is left to your innovative culinary skills to add more toppings. It is also used as a garnish for soup like croutons. It may be served as a side dish for example with the dish steak tartare.

You can make crostini at home and store it in air tight jars. Alternately you can pick it up from many grocery stores. A few high class bakeries have specialty crostini loaves.

Many bars serve plain crostini as olive oil and salt may encourage you to drink more while the bread helps in digestion. It is served with both red wines especially the Chianti Classicos and with white wines and it goes very well with Vernaccia di San Gimignano.

These delicious little treats from Tuscany can be very colourful and appetizing. They are easy to make and can be made in a jiffy for unexpected guests or a last minute party. Whether you eat crostini in their original continental Tuscany setting or in the comfort of your home enjoy!!

Rosso di Montepulciano is a red wine of recent origin. It is manufactured in the vineyards surrounding a small town called Montepulciano in Tuscany. In 1989 Rosso di Montepulciano obtained DOC status.

Rosso di Montepulciano is made using a combination of the local variety of Sangiovese grapes-Prugnolo gentile (upto 70%), Caniolo Nero (10 to20%) and other local varieties including Mammolo.

Rosso di Montepulciano has a minimum alcohol content of 11 %. It has a characteristic red colour. It has a harmonious, sweet flavour with a hint of berries (strawberries and cherries). The Mammolo grapes contribute the fragrance of violets to the overall bouquet of the wine.

Rosso di Montepulciano is aged for a year in oak barrels unlike the Vino Nobile di Montepulciano which is aged for a minimum of two years. Hence it has a fruitier, mildly tannic and astringent taste. It is a young wine and though it is produced in the same geographical area as the more famous Vino Nobile di Montepulciano it definitely costs less.

Rosso di Montepulciano can be matched with a variety of foods including tripe, roasted meats and poultry. It may also be served with pasta and fish.

Every year the Festa della Castagna (The Chestnut Festival) is held in the quaint little town of Sassofortino situated in the Grosseto. This picturesque village in Maremma will come alive with the sights and smells like you have never seen before.

You will get to taste delicious dishes made from chestnuts but one of the best treats will be roasting chestnuts on fire. The delicious aroma will transport to a unique gastronomic experience. You can also taste and enjoy various other roasted dished including lamb and pork. There will be a variety of dishes including pecorino cheese, ham dishes, bruschetta, wild boar sausages, porchetta, cakes filled with chestnuts and other gourmet foods. You can also taste a variety of wines.

Local artisans will display their works in glass, ceramic and wood. During the five days from October 31 to November 4, you can enjoy the beauty and the charms of this delightful town with its beautiful chestnut woods and its fresh water streams. This medieval town has narrow winding streets with stone houses giving it an old world charm. The surrounding areas are full of natural serenity. You can enjoy exploring the ruins of Sassofortino Castle which is a twelfth century castle whose ruins are fairly well preserved. Alternately you can go for lovely walks or hiking trails through the woods which will entrance nature lovers.

Whatever you do and wherever you go you will enjoy nature’s bounty in this quiet and beautiful little town near Maremma.

Il Giardino dell’Orticultura is a charming garden which is situated in a quiet location between Via Bolognese and Viale Vittorio Emmanuelle. Initially in 1859 the Tuscan Society for Horticulture rented these gardens. In 1876 they bought the land. Many beautiful plants including ornamental plants, trees and some rare and exotic species were planted in the gardens.

In 1880 a National Flower Show was held in Il Giardino dell’Orticultura. In 1880 a tepidarium, made of glass and finely wrought iron, the first of its kind in Florence was built by Giocomo Roster to add to the importance of the garden.

In 1911, to celebrate the fiftieth anniversary of Italy’s unification, the gardens added a Bondi Loggia. In 1930 the Municipal Authorities of Florence bought the gardens and thus provided an excellent recreational and beautiful spot for both the locals and tourists alike.

The Flower Show held in Spring and Autumn is a lovely treat. You can admire all the beautiful flowers and plants and even pick up some plants and seeds to take back home if you wish.

This oasis of peace away from the hustle and bustle of the city of Florence is a place where you can spend some leisure times and enjoy watching the local children playing ball. You can sit on a park bench and leisurely watch joggers pass by or even take a stroll yourself admiring the bounties of nature.

The Garden of Pamoso, situated on a hill, through a pedestrian crossing can be accessed from Il Giardino dell’Orticultura. Here you can find a fountain with a snake or dragon like structure winding down next to a flight of stairs.

Il Giardino dell’Orticultura is open from 8 am to 8 pm.

Il Vegetariano as the name suggest is one of the most popular vegetarian restaurants in Florence. It is situated in Via delle Ruote, Florence. It has a cosy and simple atmosphere with communal tables. The entire menu is put up on a board. You have to choose the dishes you like, pay for them, collect them from the workers at the self service counter and then head back to the table.

If it is crowded it is advisable to put your coat down and reserve a place at the communal tables to enjoy your simple but tasty food sitting down. Although the menu changes according to fresh produce available some of the recommended dishes are soups, whole grain bread, risotto with vegetables, pizzas with different toppings like mushroom, olives, tomato etc, couscous, a plate of faro ( emmer), tofu dishes and a range of salads. For dessert you should try the cake made with chestnut flour and hazelnut cream.

The food at Il Vegetariano is delicious. You can get yourself a glass of organic beer, wine or tisanes. Come summer you can dine outside in the small but picturesque courtyard which is lined with trees. It may get a bit crowded but by dining here as the locals do, you can get good value for your money.

Truffles are the very epitome of gastronomic delight. Come November San Miniato is the Tuscan town you have to visit to join in the festivities as the town comes alive celebrating its most famous “delicacy” the White Truffle.

Each November during the second, third and fourth weekend the entire historic and medieval town of San Miniato comes alive with theatrical shows, marching bands and definitely “fine dining” featuring white truffles in the palaces and restaurants in the town.

The Truffle Fair is definitely the highlight of the festival. All restaurants offer special menus and the white truffle occupies the place of honour in most dishes. San Miniato produces about 25% of the entire white truffles and its truffles are excellent due to the uniqueness of its flora and fauna. The San Miniato White Truffle Festival is an internationally recognized festival showcasing the best of the town. During the festival you can get the best available truffles at a very competitive price. You can also try products like truffle oil, truffle butter, truffle jam truffle chocolates, and even truffle grappa.

November is an excellent time to visit San Miniato so you can enjoy its delicious and unique white truffles along with other delights including local vinsantos, olive oils and other gastronomical Tuscan dishes which are set up in stalls at the central square.

Tuber Magnatum Pico or Tartufo Bianco as the Italians fondly call it or White Truffles as most of the people know it are an epicurean delight. So visit the San Miniato during the White Truffle Festival as this festival perhaps defines the culture and local business of this Tuscan town the best. Have fun!

Nerbone is a popular restaurant situated in the heart of the Mercato Centrale (Central Market) in Florence. Opening its doors to a discerning local crowd as well as tourists in 1865, this small trattoria is still the haunt of bankers, truck drivers, students, shopkeepers and tourists.

They offer a tasty lunch with dishes ranging from home made pastas to stews, soups and the panino con bollito (boiled beef sandwich), trippa alla fiorentina (tripe), pappa al pomodoro (tomato) or even ribbolita. You can wash all this simple but very tasty food with some excellent wine available at the bar.

Nerbone is always crowded during lunch time but if you wish to savour delicious and reasonably priced Florentine food it is the place to visit for lunch. You have to be lucky to get one of the five tables available. But you can always eat standing at the side counter. It is your chance to brush with history as it is one of the oldest surviving food stalls inside the meat and vegetable market street market of San Lorenzo

Come to Montalcino on October 28, 2007 and enjoy the traditional Thrush Festival in Montalcino. Join in the festivities which include pomp, pageantry, parades, an archery competition and the gastronomical delights of Tuscany including roasted thrush.

The Thrush Festival in Montalcino is a very popular feast held annually in the last Sunday of October. On Saturday the proclamation and nomination of archers is read out followed by traditional feasting each of the four quarters of the residents of Montalcino.

Sunday is the “actual day” of the Sagra or Medieval Feast. The day begins with a mid morning pageant where over hundred residents dress up in fourteenth century medieval costumes and proceed to Piazza Cavour. The procession replete with drummers and trumpeters ends at the Church of Sant Egidio.

After witnessing the exciting pageant it is time for a tasty and traditional lunch in each quarter where the archers are cheered and encouraged. Join in the excitement and fun. After enjoying the lovely food cheer for your favourite archer as the afternoon parade winds its way to the castle and the archery range.

Revel in the glory, the rivalry and the sheer excitement of the archery contest. Watch two archers from each of the four quarters display their artistry and skills to bring honour and glory to their quarter. Cheer the winners as they proceed to their quarters to ring the bells of victory.

Enjoy the excellent Tuscan foods and wines. Today is the day to try bruschetta, grilled polenta, crostini, innumerable pasta dishes, soups, meat dishes, steaks, sausages and of course spit roasted thrush. Wash down all that lip smacking food with one or a few glasses of the famous Brunello di Montalcino or Rosso di Montalcino which is sold by the glass during the festival.

Don’t forget to confirm your bookings with us well in advance since Montalcino is a small town or be prepared to trek several kilometers to join in and enjoy the Thrush Festival in Montalcino.

When you enter a Tuscan home Vinsanto is perhaps the most common wine offered to you as a guest or visitor together with some delicious hazelnut or almonds biscuits or even the delightful panforte. It reflects the friendship, and hospitality of a Tuscan household. It is a symbol of Tuscany. Vinsanto means “Wine of Saints” or “Holy Wine.” In some churches it is served for Mass.

Generally white grapes especially Malvasia and Trebbiano and San Colombano are used but any other white variety may also be used. Sometime wineries and farmers also used red varieties of grapes.

Making Vinsanto involves a lot of labour for lesser yields. It is made using traditional methods. White grapes are generally collected at the later stages of harvesting (early October upto November). They are either hung or dried in reed mats. They are left to dry naturally. Then they are pressed anytime between December and January. The must is then fermented in caratelli (small barrels made of chestnut wood). The fermentation lasts for a period ranging for a minimum of five and upto seven years.

The colour of a typical Vinsanto varied from pale straw yellow to golden yellow and even intense amber. It has an ethereal yet intense fragrance. It has a sweetish fruity taste with a velvety mouth feel. It is quite high in alcohol content and is smooth and has a fairly intense flavour.

According to most people it is perfect accompaniment for all Tuscan desserts. Some people like it with seasonal fruits. Have a sip and feel this holy and saintly wine transporting you to heaven? Maybe!

Most of the wines are sweet but some dry and very dry varieties are also bottled. Some of the estates who produce and bottle Vinsanto include Villa da Cappezana, Il Poggiolo, Badia a Coltibuono and Santorini.