The region of Tuscany
The Alta Valle del Tevere or Upper Tiber Valley in Tuscany is the name given to an impressive stretch of the River Tiber as it winds its way to Ostia and the sea in Lazio.
The territory of Upper Tiber valley is between Emilia Romagna, Tuscany and Umbria. Upper Tiber Valley food dishes in Tuscany are simple and tasty.
For centuries the waterway acted as a natural route for traders and travellers and, as can be expected, the cuisine of the area reflects diverse influences.
The dishes of the valley are unfussy and simple, reflecting making do and simple survival.
The majority of the Italian national parks preserve a great heritage of typical food products. It is essential to rediscover them and to make the most of them, not only to protect the local biodiversity, but also to support traditional activities and the economy of the territory in general.
The highest zone of Chianti wine growing is Chianti Rùfina, and do take note of the small accent over the 'u'. The production area stretches from just outside Florence to the River Sieve where where the typical Tuscan hills merge with the last offshoots of the Appennine hills.
It is, in fact, one of the smallest and most homogeneous sub areas for Chianti with just 1000 hecatares dedciated to, above all, Sangiovese and selected clones of the grape variety. These vines comprise parts of the municipal districts of Pontassieve, Rufina, Pelago, Londa and Dicomano all in the province of Florence.
This is the second of 2 articles dedicated to a Delicious Italy visit to WineTown 2013.
But back to Tuscany and Chiostro del Museo del Bargello (below) also along Via del Proconsolo.
This palace has seen some history to say the least. It was the house of the High Magistrate of Florence from 1260 to 1504, before becoming a prison.
From 1865, it has been home to priceless sculptures such as the David di Donatello, Michelangelo's Bacchus and the Narcissus of Cellini.
The pecorino cheese of Pienza is one of the best in Italy, especially the version 'sotto cenere' or 'under ashes'. The cheese has ancient origins and has probably been produced in the zone since man first settled here. Sometimes known as 'Pecorino della Val d'Orcia' or 'Cacio di Pienza' it is produced between October and July and seasoned for up to 2 months to give it its distinctive flavour. It also offers a good excuse to visit this charming town in the Val D'Orcia between Montalcino and Montepulciano.