Cappelletti in Brodo Toscano
The word cappelletto means “little hat,” which is what this pasta should resemble. They are traditionally served in broth, as are the more infamous “tortellini”.
Prepare the filling by making a fine paste from: [Read more…]
There are a lot of memories swirling around about this day, 50 years ago, better known as the Flood of 1966. There’s a small rectangular plack under the green shutter to the right of the Madonna that shows how high the water came up to.
This is my street in Florence, and my door. I live on the top 4th floor. If I didn’t have anywhere to go, would I have felt safe? There would be nowhere to escape.
Last week I felt the tremors and wondered if my building fell, would I survive? Doubtfully. My heart goes out to the ones who survived the flood and all the mud angels that came to help and all the people caught in the earthquakes over the last month.
Italy for all its charm and beauty, can really take a beating sometimes.
All of these people and more are lined up on Via dei Neri on both sides of the street for a panino of prosciutto e pane, because Trip Advisor said to go.
Is it worth the wait? I used to go occasionally because it’s near my house. It was simple and good, like so many other places in Florence. Now my fruttivendolo and dry cleaner have left. It’s become the street of the prosciutterie.
Pretty, frilly jewel like trebbiano grapes on cane mats left to shrivel in extremes of hot and cold. When pressed, their liquid is raisin like and ages in small oak barrels for 6-8 years. I’ve spoken about it before, but this is the season to get an eye and ear full. Unfortified, Vin Santo is other worldly. Deep, honey and caramel notes “like a kiss on the lips”. I first tasted Vin Santo here at Capezzana in 1992. Count Hugo Contini Bonacossi gave a few young friends and I a look at the cellar then invited us to lunch inside the old Medici villa at a long table surrounded by family portraits. 5 glasses sat above the plate and the last was for Vin Santo. Those first sips left an indelible impression, as did the Count with his humble generosity. Genuine sweetness, whether in the glass or from the heart, is worth going back for. If nothing else but to see.
Grapes can be poetic on or off the vine. These Sangiovese grapes will hang to dry until January when they become raisin like and the natural sugars are concentrated. At that point they will be pressed into oak barrels for Vin Santo. After 6 or 7 years, it will be bottled into Holy Wine.
Bistecca alla Fiorentina Doc. Cantinetta Rignana is nestled in the heart of Chianti grapevines. A rogue vine was trailing over my head. It’s a destination down a long dirt road, but worth it for sultry ravioli and fresh truffles and steak. If you’re going to eat meat, this is the place, with a side of sautéed spinach in pepperoncino.