I love wandering around Italian food markets and the Mercato Centrale in Florence is one of my favourites. Situated in the San Lorenzo area of Florence it is full of stalls selling countless gastronomic treats from Tuscany and beyond and even if you don’t want to buy anything it is an experience in itself just to savour the sights and the smells. Cheeses,olives, truffles, mushrooms , huge Fiorentina steaks – you name it you can buy it here. On the first floor there is an wonderful array of different cafes and restaurants for you to try. I regularly rent an apartment in Florence and it is great fun to come and buy your provisions here and pretend that you are a local!
Another food market in Florence is Sant’ Ambrogio which is smaller than the Mercato Centrale and a bit further out of the centre but more popular with locals than tourists . I had my first taste of tripe here but wont be repeating the experience anytime soon. It may be one of the specialities of my favourite city but there are plenty of other local dishes I like more. Its a great place for people watching whilst sipping an Aperol Spritz.
To find out more see their websites http://www.mercatocentrale.com
Huge apologies for not posting for so long but several things have been taking up my time this last few months including setting up my History Tours business but I am back now and fully intend to post regularly. Last year I visited Abruzzo, Piedmont and Umbria and this year I am off to the Val d’Aosta, Rome, The Lakes and Milan so I shall have plenty of stories to tell and I hopefully have a few more trips in the pipeline. watch this space!!
A couple of years ago I visited Bologna known as La Grassa -meaning” the Fat”. So named as it well known for its amazing food.
While I was there I visited Eataly. There are many Eataly shops in cities all over Italy and even some in other countries too and they all showcase and sell the best wine and food that Italy produces But Eataly in Bologna is more than a shop. You can see how pecorino is made and make your own gelato. Full of amazing restaurants and small shops selling their various delicacies it is a gastronomic heaven.
I thoroughly recommend a visit to Bologna and Eataly
but pack some baggy clothes -your waistline may expand quite a bit!!
I was really introduced to Barolo wine when I was on a press trip in Alba for the White Truffle Fair. We had been taken to a wine tasting event and were offered several wines to try. One of them was Barolo. One of the journalists on the trip was a food writer and she was doing the job properly by spitting it out after tasting it. The rest of us drank it and thoroughly enjoyed it. Spit out £80 a bottle Barolo? Not me!!
Since then I have regularly drunk Barolo but perhaps not the £80 a bottle variety!
Anyway the story I am getting round to telling is about one of our days out on our holiday in Piedmont last year. I have a friend who lives in Barolo and is married to an Italian and she works in the Marchesi Di Barolo Winery. We decided to go to see her. Off we went, past Asti and Alba right down to Barolo. There were vineyards as far as the eye could see . We parked up and went to meet my friend. She told us we could have a tour around the winery in the afternoon so off we went to explore Barolo and have some lunch. Mine was a mushroom and truffle pasta dish and was to die for. Replete, we had a wander around Barolo before our tour started. There was a lot to see and unfortunately we didn’t have time to go in the castle or the corkscrew museum. But that only gave us an excuse to say we would return .
Arriving at the winery we were fascinated to see a truck full of grapes being tipped into a container which sent them down to the cellar below. Barolo is made from Nebbiolo , a small, thin skinned red grape variety generally high in acid and tannins. Generally these grapes are one of the last varieties to be harvested. We were there in mid September and they were obviously in the midst of it then. It is popularly known as the King of Wines and the Wine of Kings.
We really enjoyed our tour around the cellars and were interested to find out the history of the Winery. Barolo wine as we know it today was first made in the 19th century by the Marchese Carlo Tancredi Falletti di Barolo and his wife Guilia. The Marchesi had no children and the wine dynasty was left with no heir. Marchesa Guilia who was a great philanthropist made sure that the family assets were donated to charity and a non profit foundation was created in their name. Called “Opera Pia Barolo ” it helped the needy in nearby Turin. The sales of wine from their Barolo vineyards continue to fund the charity, which still exists today. In 1929 local winemaker Pietro Abbona purchased the cellars formerly owned by the Marchesi and eventually all their vineyards as well. Today it remains a family business and since 2006 it has been under the direction of Pietro’s great grandson Ernesto Abbona .
Once we had finished our tour we got to taste the wines . I think one day we will rent somewhere nearby and spend a bit more time in this beautiful area. I thoroughly recommend a trip to Barolo and especially the Marchesi di Barolo Winery.
Via Roma, 1 (Cantina storica) -12060 Barolo
Tel +39 0173 564400
Last week a couple of friends and I spent a great few days in Florence. We had rented an apartment in the San Frediano district of the Oltrano. The Oltrano is the side of the river in Florence where the locals hang out. There is very rarely a tourist in sight apart from ones visiting The Pitti Palace and the Boboli Gardens. However in San Frediano you are well away from most tourist sights except maybe the Brancacci Chapel with its wonderful fresco of Adam and Eve being kicked out of the Garden of Eden. We also discovered that on a Friday night the whole area is buzzing . We discovered a great bar with live music just down our street.
However all this is leading up to me telling you about a restaurant that we discovered -Culinaria Bistrot in Piazza Torquato Tasso. It was so good we returned a second time two days later. From the minute we sat down we were impressed. One of my friends was suffering from a chest infection. She had been dosing herself up with antibiotics before she came but was still not her usual lively self. When we told Andrea, one of the owners that she couldn’t have any wine because of this he offered to make her a special tisane. When it came it smelt wonderful and the next day she was a new woman! The food was absolutely beautiful and just a bit different from the usual Tuscan fare. We were fascinated to discover that the owners had started something called the De Gustibus network. They are an association of small farmers, tourism operators and consumers aiming to increase awareness about sustainable development, healthy diet and traditional agriculture as cultural heritage. As well as the restaurant where they also have product tastings, workshops and cultural events they also do De Gustibus Tours. These introduce their clients to the Tuscan region and to the farms that belong to the network and you can have personalized wine and food tours. They also offer other activities such as hot air balloon flights, bike tours, trekking and cookery lessons. They also offer a vintage sidecar riding experience which I am determined to have a go at next time I am in Florence.
To find out more go to http://www.de-gustibus.it
I recently visited Parma and was lucky enough to dine on food cooked from recipes that had belonged to the chef of Maria Luisa Duchess of Parma.
Maria Luisa was the second wife of Napoleon Bonaparte and after the fall of the French Empire The Congress of Vienna sent her to govern Parma. She was loved by the people there and a visit to the Museo Glauco Lombardi gives you a good insight into her life .
Back to the food…
All the food was delicious but the dish that interested me the most was a plate of Culatello. I had assumed it was Prosciutto di Parma one of Italy’s most iconic foods but no, I was told it was Culatello. I had never heard of it and wanted to find out more. Apparently it is more of a delicacy than Prosciutto and its name means small bum or bottom. Indeed the Oxford Companion to Italian Food says that “smooth as a babies bottom is an apt description of this silky soft delicacy”. I certainly enjoyed it and will look out for it on the menu again.
In May I am off to Bologna for a few days to try out all the foodie delights of the area. As many of you already know there is no such thing as Spaghetti Bolognaise. The locals will look at you pitifully if you try to order that when you are there. It is tagliatelle done with a Ragu sauce and it is nothing like the Spag Bol we cook here!! I shall be visiting Eataly the new Foodie theme park on the outskirts of Bologna and I shall be having a day out in Parma home of Parma ham and Parmesan cheese. I shall be reporting back with all my experiences. Watch this space
We have just booked a holiday in Piedmont in September. We shall be staying near Asti – as in Spumante and touring the vineyards around Barolo. Alba , home of the White Truffle Fair is nearby too and in Pollenzo there is the Banco del Vino which hold a bottle of all the different wines in Italy. Nearby Bra is home of the Slow Movement. A foodies paradise!!!
As well as being one of the most beautiful villages in Tuscany and certainly the one with the best views, Pienza is famous for its Pecorino cheese. It has been made in this area for centuries and Pienza has a good selection of cheese shops. You can’t walk through the streets without getting wonderful aroma’s wafting out from them. You can’t help but be tempted to go in!
Il Cacio di Ernello is a cheese shop located just a few minutes from the main street. It sells cheese produced by Ernello Armellini and his family at Podere San Polo, a farm about four km away. They have a great selection of pecorino cheeses and a lovely creamy yoghurt made with a mix of sheep and goats milk. If you are interested in learning more about the cheese making process tours of the farm can be organised.
Right next door is Pienza’s small agricultural supermarket (Consorzio Agricolo). One of the best cheeses is the Pecorino di Fossa from fattoria Buca Nuova. Aged in caves dug into rock this cheese develops a rich taste over time. The pecorino al mosto is another great option. Matured for 120 days, 40 of which are spent wrapped in marc- the redidue of pressed wine grapes- this strong flavoured cheese is a Tuscan classic.
Head to SOLP for some fresh full bodied Ricotta that will leave a delicate flavour of creamy sheeps milk lingering in your mouth. Also try their marzolino cheese. The best variety is the marzolino rosso. The red colouring comes from the tomato concentrate and oil wash used in the production, which leaves a very delicate tomato aftertaste in the cheese itself
Lastly for a selection of wonderful cheeses from the producers in the valley stop at the La Taverna del Pecorino -one of the best shops in town. The owners are friendly and offer tasting of the cheese before you buy. Don’t miss the pecorino stagionato allie foglie di pera which is aged wrapped in pear tree leaves and also the pecorino tartufato, a creamy truffled pecorino cheese.
Il Caccio di Ernello
Viale Mangiavacchi 37, Pienza
SOLP Caseificio Cheese Shop
Via Dogali 6 Pienza
La Taverna del Pecorino
Via Condotti1, Pienza
A few weeks ago I was at the World travel market in London and was lucky enough to get to taste the authentic Pasta all’Amatriciana. It originates from Amatrice, a small town in the Lazio region of Italy which unfortunately suffered a huge earthquake in 2016. But the residents are doing their utmost to get over it and rebuild their future. When the earthquake happened restaurant owners from all the over the world rallied round and contributed money from every sale of Pasta all’Amatriciana in their restaurants.
At the World Travel Market I was invited by the Lazio tourist board to watch a chef from Amatrice, Elia Grillotti cook Amatriciana sauce the PROPER way . There are two versions, one with tomatoes and one without. The original one called Gricia was the traditional dish of the shepherds from Amatrice. It was cooked with Guanciale (cured pork cheek) and Pecorino cheese and only after the end of the 18th century were tomatoes added. I got to try both versions and I preferred the original one but the one with tomatoes was very good too.. The tomato version spread to Rome thanks to the numerous resaurants there managed by people from Amatrice. This is how it became so well known both in Italy and other countries.
This was the recipe that was used.
125 g Guanciale cut into pieces
A tablespoon full of extra virgin olive oil
A drop of dry white wine
Six or seven San Marzano plum tomatoes
A piece of chilli pepper
100g grated Pecorino cheese
Fry the chilli and the Guanciale in an iron pan. Add olive oil. Brown the Guanciale and add the dry white wine. Then remove the bits of Guanciale from the frying pan, drain them and keep them warm.Poach, peel, remove the seeds and cut the tomatoes into slices, then add the salt, stir and cook for a few minutes. Then remove the chilli, add the Guanciale and stir the sauce once again. Cook the spaghetti al dente in plenty of salted water, drain well and pour the pasta into a bowl, then add the grated Pecorino cheese. Wait a few seconds and then pour in the sauce and season.
A few weeks ago I spent a magical week being immersed in the whole Palio experience in Siena hosted by Hedonistic Hiking. If you don’t know what the Palio is , it is a bare back horse race around the main square of Siena (which isn’t square at all -its the shape of a shell). This happens twice a year in July and August and to say the Sienese are passionate about it is an understatement. I shall be writing articles about my experience in the Daily Mail and Italia! magazine so if you want to learn more look out for those. On a trip with Hedonistic Hiking
you get wined and dined very well and taught a lot about the local cuisine. Indeed we had a pasta making lesson out in the Tuscan countryside which I will be writing about in a further post. But I am now going to tell you about the speciality of Siena – Panforte. It is a long lasting cake made with a recipe that originated in the honey cakes of the Middle Ages. Its made with flour , almonds, dried and candied fruits and spices. Although I like the original version it is rather hard and crunchy and I have to watch my teeth these days!! I tried one made with figs and dates and it was lovely and a lot softer. You can buy Panforte in most shops in Siena and because it is not crumbly it is easy to transport home in your suitcase. There are many different variations to try.