A Tour of Tuscany. Florence Best known for – Artists – Chianti – Olive oil – Shopping –...

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A Tour of Tuscany

Florence• Best known for– Artists– Chianti– Olive oil– Shopping– Fashion– Museums– “David”

Florence• Museums– Accademia• Michelangelo’s David

– Uffizi Art Gallery• Medici Collection• Caravaggio collection• Raphaello

Florence• Duomo (cathedral) – Started 1296– All but dome completed 1418– Totally finished 1436– Gothic style– Façade demolished 1587– Finished rebuilding 1887– Bronze doors added 1899-1903

Florence• Bronze Doors of the Duomo– Depictions from scenes of the Bible– South doors designed by Andrea Pisano – North and East doors by Lorenzo Ghiberti • North took 21 years and East took 27 years

Chianti• Tuscany’s most famous wine– Made from the Sangiovese grape– Can be blended but must contain 85% Sangiovese– Mild acidity and tannin– Regulated by Denominazione di Origine

Controllata (DOC), a wine classification system

Brunello• Tuscany’s “best” and most expensive wine– Must be from Brunello de Montalcino region– Made from 100% Sangiovese grape– Highly regulated by the Denominazione di Origine

Controllata e Garantita (DOCG), the highest grading system in Italy

Siena• Originally a Roman military colony in 1st

century B.C.• 1260 Allied to Florence• 2/3 of population killed by plague in 1348• Only city in Europe to ban motor traffic

Monteriggioni• An amazing walled village– Walls and towers all intact• Cover 570 meters with 14 towers

• Construction began 1213 – finished 1219

Montalcino

• Castle was overtaken by Siena and destroyed– Later re-occupied by Nobles with Florence’s help– Rebuilt in 1269

• Center of Brunello wine district

Food of Tuscany• Eating style differs from United States– Long drawn out dinners– Several courses– Wine at every meal (lunch and dinner)– Take much pride in cuisine– Salad served last as a digestif

• Different courses to expect– Antipasti (appetizers), Zuppe e Primi (soup and pasta),

Secondi (second course), Contorni (side dish), Insalate (salad), Dolce (dessert)

Food of Tuscany• Popular Dishes– Bistecca alla Fiorentina• 2.2lb porterhouse from Chianina cows (white)• Cooked with traditional balsamic vinegar

– Lasagne– Pappa col Pomodoro• Hardened bread with tomatoes and herbs

– Prosciutto• Italian cured ham

Foods of Tuscany• Popular Dishes (cont)– Conigilo (rabbit)• Either stewed or sautéed with vegetables

– Pizza• Crust is only about 1/8 in thick• Baked for 90 sec in brick ovens• Many different toppings from prosciutto to truffles

Foods of Tuscany• Balsamic Vinegar– Traditional product of Modena (next to Tuscany)– Made from boiled down grape juice – Put in different wood barrels (cherry, oak, etc)– Aged from a minimum of 12 years to 100+ years– End product is absolutely amazing

Foods in Tuscany• Cheeses Produced– Parmesan • Best quality aged for 36 months

– Mozzarella• Actually made in southern Italy with Buffalo milk• Must be eaten within 24 hours of production

– Pecorino• Hard sheeps milk cheese aged for 1+ years

– Gorgonzola Italian bleu cheese

Foods in Tuscany• Cured Meats– Prosciutto or Parma Ham• Air cured ham served uncooked• Very delicious

– Tuscan Salami• Matured pork sausage

– Manzo• Dry cured with salt for few weeks• Wrapped in casing and smoked

Shopping in Tuscany• Italy is home to many high end designers– Verace– Diesel– Dolce and Gabbana – Armani– Prada– Gucci– many more

• All can be found walking downtown Florence

Foods of Tuscany• Common Items Produced– Olive oil• Olives are fruit from Mediterranean evergreen• Once ripe they are handpicked and moved to the press• Pressed within 24-48 hours of harvest• Extra Virgin is the first and best press• All others are inferior in taste and quality

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