Wine tasting in the Banfi Castle, a Fiorentina steak in Montalcino, a fountain/cascade bath in Saturnia and more typical things to discover about Tuscany.
Let me bring Tuscany to you and discover some of the most delicious food, recipes and of course; wine (if you’re a wino like myself you will truly appreciate), and a few other surprises I discovered and wanted to share with all mythineaters.
It all starts in Montalcino the home of “Brunello di Montalcino” a luscious, deep red wine that has to be aged at least 5 years (or 6 years if it’s a Riserva) by Italian law and only made with Sangiovese grapes from the Montalcino vineyards. If you like it just a little younger there is “Rosso di Montalcino” also luscious and deep red but more subtle, it only has to be aged about a year, still made with Sangiovese grapes from the Montalcino vineyards. Both amazing. The process is quite long, so there are about 2 weeks a year to be exact when the grapes are picked, generally the last week in September and the 1st week in October, then they are selected carefully, placed in these huge tins for fermentation, then moved into wood barrels and for the remainder of the aging they get placed in the bottle and when ready labeled and off to be sold. There are about 300 “Cantine” that you could visit, with some of the most famous in the world known as Banfi, Biondi Santi Franco, Brunelli, Campana, Colombaiolo, Il Poggiolo, Belpoggio, Barbi and Poggio Antico just to name a few.
The wine is paired beautifully with the Bistecca Fiorentina which is a loin cut from the male cow raised only in the Tuscany-Umbria region called Chianina . The bone has a “T” shape know as a T-bone steak in the USA, the smallest you could order is about 1 lb and 9 oz. and 2.3 inches thick. They cook it rare about 3-5 minutes per side (and don’t try to ask well cooked or they will give you a dirty look). You salt it only at the end when you serve it; we accompanied the steak with some stewed veggies. It really was delicious and melted in our mouth.
Another famous dish around here is the “Ribollita” which means re-boiled, because every time you re-heat it, it tastes better. It’s derived from back in the day when the farmers only cooked on Fridays, so they used to get vegetables and old bread, cook it in a huge pot and then reheat it the rest of the week. The two most important ingredients are black cabbage and beans. You top it off with some Extra virgin Olive oil and Bread.
Then you have a lot of boar, that’s the meat they use for their Ragu sauce served with Papardelle. I had Bresaola made from the Chianina cow served with rucola; and of course I had a delicious fresh Porcini soup. Crostini with Pesto, Patè or Pecorino toscano. And something very simple yet amazing, Ricotta Balls with just a bit of olive oil and Parsley.
After all this delicious food there is of course endless desserts, but myself not being a sweet tooth decided that I would opt for the more simple cookies, afterall this is what Tuscany is known for. You’ve all heard about the world-famous Cantucci aka Biscotti in the USA. Then there is one that I particularly love called Brutti ma Buoni which means ‘Ugly but Good’ (in this case Delicious). It’s simply made with ground Hazelnuts, egg whites, sugar and powdered sugar.
Yes, I ate and drank all of this and still managed to go to Saturnia a town about 60 km south-west of Montalcino known for their Terme, which is pretty much a natural Cascade of Sulfur water that is at a normal temp. of 99,5 degrees Farenheit. It’s extremely therapeutic and highly recommended for the skin, bones and any circulatory issues one could have not to mention the relaxing benefits you get from the water. It is the most unique waterfall cascade/spring that I have ever laid my eyes on, supposedly the sulfur causes coves and that is how all theses little pockets are created. I loved every second of it and needed some detox relax after all that drinking.
|Ciao, Hope you enjoyed Tuscany as much as I did.|