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 In Tuscany, it is difficult to ignore the past as it permeates into the present in each and every aspect of life - from the buildings in which we live, to the cobblestone streets on which the click-clack our leather shoes resound as we walk, as well as when we use the traditional artisan crafts refined throughout the centuries, and definitely when we sit down to a delicious meal!
Many recipes have been passed down throughout the centuries, from one kitchen to the next in a delicious and nutritious inheritance of well-being. However during the Renaissance, dining was also about displays of wealth and power, of socialising and of networking.However During the Renaissance, there were various social groups who met for elaborate dinners. One such group was known as The Company of the Cauldron. Each attendee was required to 'bring a plate'. The idea of bringing such different plates was to make the dinner outlandish, extravagant, artistic and impressive.
For instance, at one such meal, Andrea del Sarto, a famous artist and subject of a Robert Browning poem of the same name, made an extraordinary sculptor of a temple using meat from sausages.
 At these meals, there were also 'books' made of sheets of pasta, fruits carved into the forms of attendees' faces. Even Leonardo da Vinci was once involved in creating a wedding banquet. Thus, during the renaissance the importance of art and food and social status were intertwined. Musicians entertained the diners as they feasted on plate after plate of delicious delicacies of high quality.
It is this tradition that often comes to mind when a text message or phone call is received by us announcing an invitation to a meal at some-one's house. Each person within this group of friends is renowned for a speciality dish - Maria makes fantastic pizzas, Marco likes only the best meat (usually cinghiale- wild boar, or bistecca alla fiorentina - Florentine beefsteak), and Giuseppe enjoys creating innovative seasonal meals that showcase freshly-found truffles or wild mushrooms, great cheeses or oils from small local producers and herbaceous sauces that change with the seasons.
Our own kitchen is known for producing experiments with newly-rediscovered and obscure recipes that date back to bygone centuries. They are served with an explanation on the history of the meal. I have cooked for an entire year without ever re-creating the same meal twice, as I have an abundance of Tuscan recipes and ingredients at hand!
Cooking in Tuscany is a delight and many events such as some one's fishing expedition, a barbecue (and the Tuscan sunshine!) in the local park or just because it is Saturday nightpresent themselves as ideal occasions to enjoy delicious food.
 It is inevitable at these dinners that Maria has to be almost forcibly removed from the kitchen as she loves to hover by the stove, Marco generally brings 2 bottles of great wine and an additional extremely expensive bottle of wine and tries to hide it so as to share it only with those who are similarly passionate about wine (luckily we are in the select few so I cannot complain!). Once a year Andrea will bring a few litres of new oil from his olive grove, and Giuseppe will bring his guitar along to sing famous traditional songs at the end of the meal.
Last weekend it was Analisa's birthday. So we decided to celebrate her birthday with the best cuts of steak from the local butcher. The men grilled the steaks on the barbecue whilst the women stayed in the kitchen to cook the pasta, check on the artichokes baking in the oven and speak, multitasking like women always do, whilst using over-sized gesticulations in the small kitchen space – typically in the wonderful way that Italian women tend to talk!
The windows of the house overlook the rolling Tuscan hills, submerged in the early-arriving darkness of winter. The lights emanating from the scattered villas and cottages on the hillsides seemed like stars themselves, illuminating the darkened landscape. When our glasses clinked to raise a toast to Analisa, to good food, good friends, and to tradition, it was as if we ourselves were floating amongst the stars, in the midst of time and space. As we followed traditions that date back in time, overseen by stars whose light was first transmitted to us some tens of thousands years ago, we were transported to those bygone eras.
 On the drive back home, there was a where we were the only ones on the winding roads- there were no lights in sight and so we stopped the car, turned off the ignition, got out of the vehicle and stood, nestled in the silence, in the darkness and in the crisp night air.
The crescent moon smiled down on us and the stars twinkled as we stood, humbled by the silence and the expanse of our surrounding.
This is why I love Tuscany, for the warmth of its people, for the love of the simple and good things in life, for its beauty, for its ever-changing face, beautiful at every angle. I share this with you in the hope that I can inspire you to remember that life is short, that we are but a twinkle of starlight in the dark night sky. I wish to invite you to Tuscany to experience for yourselves these simple and wonderful things that make life so great.
We hope to see you soon!
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Cooking School in Tuscany
If you like to cook or just love food , we support a cooking class close to Florence. D due to theits great quality, friendliness of the chefs and the incredible response we have had incredible responses from the people who have attended these classes.
The cooking class is called “Good Tastes of Tuscany.” “ and Tthe classes are held in the magnificent kitchen of a 14th century castle . The classes involve hands on fresh pasta making , the tricks to the Ttuscan cooking techniques and a vast menu even for the basic classes beginning with from antipasto toand ending with the dessert.
You'll cook together with the Chef and after the class gets over you'll eat what all of you have prepared all together following the class. A full meal is served so you can relax and savour your efforts making e new friends , having ea laugh over a glass of wine and experiencinge the tuscan lifestyle of a bygone era. times gone by.
The classes are run by 2 bilingual (iItalian Eenglish) speaking chefs.
One of the chefs learnt by cooking from the most important of teachers: ; her family. The traditional Italian housewife that takes who took care of the house was the center of everything in a home and also for entertaining. The chef was taught by her grandmother and mother the skill of true Tuscan cooking and by her grandmother and mother. Llater through many courses and a catering business she has refined her cooking skills.
Another The second chef began his career as a restaurant owner in Florence and then expanded his knowledge through the most noted iItalian courses for professionals . They Both the chefs also have an indepth knowledge on the history of Tuscan cuisine, the variety of dishes from each area and seasons.
They are both warm , passionate and friendly people and very eager to please. , wWhen I have commented to them complimented them on about the satisfaction of the attendees they responded “ wWe just love people and what we do so much that this obviously transmits to the clients.”.
You can obtain information about the classes and also costs from the website:
www.tuscany-cooking-class.com
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