Tuscany should be visited all year round and the many small local realities give the region its continuing fascination. Our latest Tuscany travel articles below.
'Maremma' literally means 'region near the sea' and is noticeably very different from the well beaten road to Chiantishire, but neither better nor worse, simply different with its own charm as it looks west, not east, towards the coast and the majestic Argentario.
It is here the sun sets last over Tuscany and sends wonderful silver nuances over the famous lagoon. The mixing of water and land, sweet water currents with sea salt, has created the aroma and character of the famous palude or marshland. It is a mix of natural oases, lagoons, sandy beaches and wooded rolling hills, together with small tight knit towns.
The symbol of the cuisine and gastronomy of the maremma tuscan area is the wild boar or 'cinghiale'. It is almost always marinated in the fine wine from the area before being cooked on the spit. Expect to eat it with a generous selection of mushrooms, artichokes and ricotta.
When Italy Segway Tours said we could try their Florence Food Tour next time we were in the Tuscan capital we jumped at the chance. Below are the essential tasting stops we enjoyed on the tour in the company of Valentina, our guide.
We don't want to give away all the secrets and anecdotes of the food tour here, but let's just say that it was a pleasure to be taken to locations we have walked past by many times and never thought of going into. Also meeting and spending time with the people who work there is the real joy of Florence Food Tour.
Hello, in your article you mention alchermes liqueur. I have tried many times to find that here in the US or some way to order it, but with no luck. Yours is the first article I've seen with a mention of it. I use it in zuppa inglese. I brought some back from Italy years ago, but of course it's all gone. Thanks for your help! M. DePalma.
The production of alchermes liqueur in Italy can easily be traced to Florence. It is credited to the Frati di Santa Maria Novella in the 1400's, although note the spelling on the label of the bottle in our image above.
Giuseppe Verdi was one of Italy's greatest composers, and a notable convert to the Toscano cigar. He may have even lit up in the pride of Lucca, the Teatro del Giglio. The theater was commissioned in 1672 on the site of an old convent. Following a period of French domination, when it was named the Teatro Nazionale, it reached its most glorious period in 1819 when Maria Luisa di Borbone took it over having become sovereign of Lucca.
It is the most classic of Italian opera houses and if you do make a visit to Lucca also drop in on the 'Centro Studi Giacomo Puccini' just inside the imposing town walls from the railway station. Founded in 1996, the aim of the center is to promote the life and work of the Lucca born composer as well as staging his most famous works.
These cooking classes are based on the recipes of The Tuscan Sun Cookbook by Frances Mayes and can be enjoyed over a single day, as a series of lessons or as a full Tuscany cooking vacation. They are conducted personally by Silvia Baracchi, chef-owner of Relais Il Falconiere in a dedicated kitchen of the property which has been designed to reflect the atmposhere of a typical Tuscan country house.
You will learn to cook authentic Tuscan dishes from antipasti through to dessert. Each are simple enough to be able to repeat your own back home for family and friends. The classes are for 2 to 12 participants and include dinner in an adjacent dining space.
Lo Scoppio del Carro, the traditional Easter Sunday event in Piazza del Duomo Florence, could be best described as the 'Doves of Peace Cart Explosion'. A literal explanation for what is literally an explosive affair. Its origins go back to the 12th century and the appropriately named Pazzino dei Pazzi. The crusader was the first to climb over the walls of the besieged Jerusalem and his courage was rewarded with a few stones from the Church of the Holy Sepulchre. Each Easter Sunday they light the symbolic 'nuovo fuoco'.
The recipe for these common carnival fried pastry or frappe is similar across Italy, but regional dialects and slight variations have led to a handful of local names such as 'bugie', 'risole', 'manzòle' and 'fiocchetti'.
In Tuscany, these doughnuts may also be called 'chiacchiere'. In Venice 'fritole'. All are delicious and typically sprinkled with icing sugar like a light layer snow on the hills of the lower Appenines at this time of year.
250g flour, 80gr sugar, 2 eggs, caster sugar, olive oil, orange and lemon peel, sweet wine, salt to taste.
They take their carnival very seriously in Viareggio. And not without reason as it is one of the best and most famous in all of Italy. Visitors to the seaside town in Tuscany at other times of the year might stumble upon wire meshing and huge clowns' heads lying in back streets, all witnesses to the build up for the all important month of February.
Viareggio has a relaxed charm and stretches along the coast to a quaint port and a mini canal system. The name comes from a tower which stood on the Via Regia. The celebrations get under way during February with the election of Miss 'Carnevale di Viareggio' as well as a concert at the 'Teatro Politeama' highlighting the official songs for the carnival.