Rainy day in Florence. When I open the window at mezzogiorno and get a waft of someone’s sugo, I don’t know whether to be jealous or guilty that I’m not making one. Surely I’m both, and on a day like today I get cooking immediatemente. Ragu ~ is a Tuscan …
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 …
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 …
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 …
Up before dawn to witness the birthing of twin parmigiano reggiano babies. This organic producer keeps it close. His hay, his cows, his milk, his product. #poggiocastro #roundhaybales #pavullo #emigliaromagna #zingermans #october2016 From Instagram
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 …
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 …
Reposted from our files ~ from March 28, 2010. The story may not be new, but the love affair continues. Eventually we developed a trip with Zingerman’s and we now do a joint Culinary Adventure in Tuscany every October, which evolved from this encounter with a perfect sandwich. Join us and …
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L’abc 2013. 100% Sangiovese made by wine lovers Adriano Zago, Bernardo Conticelli and Ciro Beligni from vines grown 600 meters high in Lamole, in Chianti Classico.