Tag: Chianti

Excellences of Chianti Classico – Italian Cuisine – Italian Cuisine

It seems a foregone conclusion yet when it comes to wine and Chianti it is good not to make this mistake. Excellence here characterizes vineyards, wineries and families with centuries-old traditions.

Since 1893 Cecchi has been synonymous with quality wine. In that year, the forefather of Luigi Cecchi began a path that will lead subsequent generations to lead one of the most important wineries in Italy, with vineyards in renowned Tuscan appellations, such as Chianti Classico, Maremma and San Gimignano, and in Umbria, in the production area of Sagrantino di Montefalco.

Which Chianti Classico is for you?

At the top of the company's qualitative pyramid is the Gli Scudi line, consisting of three Chianti Classico based on Sangiovese harvested in its own vineyards in Castellina in Chianti.

THEl Chianti Classico Family History, with a production of about 900,000 bottles, is the one in which Cecchi identifies himself most and is also the best known label abroad.
It accompanies the most classic recipes of Italian cuisine: try it with pasta with meat sauce and baked chicken.

The Chianti Classico Reserve Family Reserve it is born only in the best years from a rigorous selection of the grapes and in a limited quantity of about 40,000 bottles. With aromas of ripe fruit and spices, it goes well with large roasts and grilled meats.

And then the rarer label, il Chianti Classico Grand Selection Family Value: produced in just 13,000 bottles, it is velvety, elegant, exciting. It is a wine to be uncorked on special occasions with game and aged cheeses.

Taverns in Chianti or Montalcino? This is the (beautiful) dilemma – Italian Cuisine

Harvest time in two of the most evocative areas in Italy. The opportunity to (re) discover Tuscan cuisine and great wines in the taverns: here are the best in a high-level derby

The harvest is a (very valid) excuse to wander in the Chianti area and around Montalcino, the two best known poles of Tuscan wine. The reds loved all over the world. Their territories are among the most beautiful in Tuscany, rich in villages – very well kept – and suggestive roads to follow. To sleep there are refined relais, but also farmhouses with an excellent quality-price ratio: if the lack of foreigners certainly does not please those who work in tourism, we must admit (selfishly) that never before is there a place in hotels and clubs as in this season. Both in Chianti and around Montalcino, there is no shortage of high-level restaurants, starred and within the relays already mentioned. But this time we have focused on taverns in search of emotions and typical dishes.

Tasty choices

It is a very high level derby, it being understood that the wine differences – between the various Chiantis and Montalcinos, starting with Brunello – are greater than those of the table. Bread and oil are equally important. The cured meats (we choose the Finocchiona and salami in general for Chianti, those from Cinta Senese for the opponent and Prosciutto Toscano in any case) and cheeses (Pecorino forever) are as attractive as ever. Then have fun with Ribollita and Pappa al pomodoro, Pici with various sauces and ravioli. Or focus on the saint Beef steak, as it is called correctly the Fiorentina or on the game, which this season makes you enjoy. A homemade dessert, two cantucci and you will be happy. Also because, in light of our fair selection, between the two territories it is mandatory to play the derby at home and away …

La Gramola – Tavarnelle Val di Pesa (FI)

Traditional Chianti tavern. The menu changes almost every day and largely aims to enhance the raw materials of the area such as garlic and meats. Well stocked cellar.

Step by step – Castellina in Chianti (FI)

In the heart of the Gallo Nero, a new tavern within the Riserva di Fizzano relais. From the (good) cuisine of Maurizio Bardotti, modern Tuscan and Italian dishes in general come out.

Eating Eating – Greve in Chianti (FI)

One of the best trattorias in the area, overlooking the large square of the village. Salvatore Toscano has created a real network of small producers for his delicious menu. Meat in the front row.

Le Panzanelle – Radda in Chianti (FI)

Pasta, meats, cheeses; but also excellent vegetables: this is a cult place for Chiantishire visitors, also for the very competitive prices and hospitality. It is drunk very well.

Carlino d'Oro – Gaiole in Chianti (FI)

In the restaurant-inn of the Fabbri family, surrounded by vineyards, the dishes of the day go hand in hand with those present all year round on the menu. Unmissable ribollita.

The Pope's Stop – Barberino Val d’Elsa (FI)

The sign refers to the funny story of 1815, linked to the stop of Pius VII. It is a real country inn: rustic setting, only local products, abundant dishes.

La Saletta – Certaldo (FI)

Safe harbor, well managed by the patron, with the entire repertoire of local tradition. Homemade pasta and desserts from the family artisan laboratory. The wine list deserves praise.

Taverna del Grappolo Blu – Montalcino (SI)

Informal setting and rustic tone, very enjoyable: from crostini and typical cold cuts to tagliolini with truffle cream and mushrooms, from pici with garlic to beef cheek with Brunello

Osteria di Porta al Cassero – Montalcino (SI)

Where there were the old stables, this place stands with a regular bar counter and stylish furnishings. A mixed appetizer with bruschetta is mandatory, not bad in house wine.

Taverna – Poggio alle Mura (SI)

The bistro – elegant like everything else in the village – of Castello Banfi: a menu full of Tuscan or Tuscan specialties and three tasting menus. Cellar at the height of the context.

Il Giglio – Montalcino (SI)

This restaurant – in a small family-run hotel – has over 120 years of history. Tuscan cuisine dishes (lightened), encyclopedic wine list and at fair prices.

From Roberto – Montisi di Montalcino (SI)

An authentic innkeeper, who gives his name to the sign, who juggles between the dining room and the kitchen. Great products – such as cheeses and vegetables – and simple cooking. A different experience.

Taverna dei Barbi – Podernovi di Montalcino (SI)

Medieval furniture, tapestries, curtains and low lights: a place of great class and fine cuisine, from appetizers to desserts. In season, game and game dishes are always recommended.

Boccon Divino – Montalcino (SI)

Spatial view from the terrace of a family-run restaurant that convinces on both sides: that of tradition, with a peposo and a steak of value, and that of moderately creative.

Tuna del Chianti: the recipe that does good – Italian Cuisine

The Christmas season has officially begun. We suggest a triplet of presents: go to eat in one of the "Restaurants against the Hunger", those that on the menu until December 31 have at least one support dish, which means that 2 euros for each dish ordered go to support a child undernourished. In this way you will give to others and also to yourselves. And then try the "Chianti's tuna" in the restaurant La Cucina de Mibabbo Milan, an exquisite recipe in which you can even try your hand at home and give this particular preserve to friends and relatives for Christmas.

It's about a Tuscan historical recipe that was used for the preservation of meat, from origins farmers of ancient poor cooking, and is recognized for its goodness and its way of preparation unchanged over the centuries. "The idea starts from the need to preserve the pork for as long as possible, which was slaughtered in the cold months. Originally they used less valuable meats, hence the logic that the pig does not throw anything, today we use shoulder or pork leg. We use the pork leg – explains Davide Balduini, of the La Cucina de Mibabbo restaurant – It was the preparation it made grandmother, who came to Milan after the war. My grandfather in '52 began to open a wine bar, then a lorry for truck drivers and in the '70s mine dad and his sister they opened a Tuscan restaurant in Milan ". Son of art, then … But David had 'rebelled' to his' destiny 'of restaurateur: "I did not want to do it." As a boy I saw my father and I said to myself:'I will never do the restaurateur! ". Too much, too demanding … ". But, you know, the blood is not commanded … and so Davide still succeeds in the world of food and works for many years in a form of contemporary mixing – if you can say so – that is in the catering. Then 4 years ago, the surrender: Davide opens his restaurant. Tuscan. In Milan. "It is clear that in the end the unconscious pushed me and I must say that it gives me great satisfaction". It seems that the unconscious has also prompted David to reproduce the situation of his father (certainly the name of the restaurant is not accidental!) With his sister, since talking about the Chef, Roberta Magnani, declares: "Let's work together like my sister"! Davide's father sent her the kitchen of the Tuscan tradition: "Genuine as our somewhat rough language, tasty as a joke funny frank and simple as the way we do. Tuscan cuisine resembles its people, recipes handed down from father to son, even from father to son "- as David states on the website.

Made of dishes such as ribollita, crostini with chicken livers and tuna from Chianti, naturally. "We propose the 'tuna of Chianti' as our dish among the starters, it is very requested because it's one particular preparation, made of many passages each of which leaves its trace of flavor ". And so this year the tuna of the Chianti of Davide and his father go to nurture also the joint initiative of Action against Hunger (every year they also privately do a 'solidarity initiative to help someone).

Here is the recipe.

THE TUNA OF CHIANTI

INGREDIENTS

1.5 kg of pork leg

3 juniper berries

5 grains of black pepper

2 lt white wine

3 bay leaves

Virgin olive oil

Coarse salt

Thoroughly clean the meat from fat, tendons and rind.

Put it in a large container sprinkled with 3 big salt punches and keep it in the refrigerator for 3 or 4 days.

After this time clean the meat well from the salt and cook for 5 hours immersed in white wine with the addition of aromas, over low heat.

Leave to cool in the wine, break it with your hands and lay it in sterilized glass jars with bay leaves, pepper, juniper, cover with extra virgin olive oil.

Store the tuna in the refrigerator, checking the oil level, consume it after a month or so with cannellini beans, Certaldo onion (Slow Food presidium) or a purple potato pie with a drizzle of oil and fresh pepper.

To try!

To know all the restaurants that are participating in this Action against Hunger campaign (there are hundreds in all of Italy!) Click here.

Carra Traverso Saibante
December 2018

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