Tuscan Recipes and Italian villa rentals in Tuscany - CALCIONE

Tuscany is one the of best known regions of Italy; famous for its countryside, its history, its art, its architecture, its wine. This very large region, right in the middle of the country, has hills covered in olive groves and vineyards, it has mountain forest of chestnut, oak and musk, a long sandy coastline and spectacular islands; its winters are cold and summers hot. It cuisine is simple, genuine, best cooked with the scent of wood fires. Tuscan cooking has many peculiarities.
Soups, for example, are great favorites made with beans or pasta or cabbage, in particular "cavolo nero" a curly kale; Tuscan bread, typically salt free, is used in many ways. Stale bread is soaked in water and added to many dishes, soups, starters, salads. Bread is used as a starter or snack with oil and garlic, the typical fettunta, or covered with chicken liver spread, to make crostini served near the open fire in many trattorie, to welcome guests with a glass of red wine. Many dishes are cooked in terracotta pots and sprinkled with fine peppery olive oils.
Tuscan meats, especially beef, are famous for their tasty tenderness cooked on a spit or grilled, the famous bistecca fiorentina,or the controfiletto di manzo. Artichokes are served raw, fried or boiled and then made into a purée.
Chestnuts are used for both sweet and savory dishes. The most famous Tuscan cheese is pecorino, made with sheep's milk, from the Siena area, eaten at the end of a good meal. The salamis, "finocchiona" and hams are made of both pork and wild boar. White and black truffles, porcini mushrooms, chestnuts: much of higher Tuscany is covered in woods ideal for these spontaneous savoury treats that accompany many dishes.
Seafood dishes are wonderful, like the typical cacciucco fish stew, stoccafisso or red mullet (triglie) from Livorno.
Desserts are simple but delicous from Torta della Nonna, (a custard tart), to the cantucci, ricciarelli, panforte or cavallucci (dry biscuits and cakes often served with Vin Santo, a sweet wine for dessert or as a snack).

Scuola di Cucina di Lella
Contact Lella Cesari at info@scuoladicucinadilella.net
(the web site is http://www.scuoladicucinadilella.net)
phone: +39 0577 46609
fax: +39 0577 217802

At 20 minute drive from Calcione:
Practical cooking courses by "La Bottega del 30", the cooking programs are organized in the following way:
Monday: appetizers
Tuesday: sauces & soups
Wednesday: fresh pasta
Thursday: meats
Friday: desserts

Cooking courses program: The courses are held in a specifically designed cooking environment and class size is limited to 10 people per lesson. Courses can be taken from Monday through Friday for the complete course or on a daily basis. Each participant has his/her own workspace. At the end of each lesson, the students lunch in the dining room, eating the dishes they have prepared and enjoying appropriately chosen wines. We also offer the opportunity to learn the ancient culinary techniques of the women of the Chianti region in an environment which reproduces a traditional kitchen, complete with oven for baking bread, brazier and fireplace. "La Bottega del 30" also houses a wine cellar, library and videotape collection for students' use.

Information and Reservation
Ristorante "La Bottega del 30"
via S. Caterina, 2 - Villa a Sesta - Siena
Tel. +39-0577-359226
http://www.nettuno.it/fiera/labottegadel30