Cheap, delicious and good for you, too?

  Eating healthy and vegetarian in Florence       An Italian diet is completely different from that of an American’s. There is a small breakfast, which usually consists of coffee and a pastry, whereas their other meals include fruits and vegetables, beans, lean meats, and small portions. Combined with a “passeggiata” (stroll through town), …

From Gallo Nero to DOCG: the Story of Chianti Classico

Lucy David   According to Tuscan native Galileo Galilei (1564–1642), “Wine is sunlight, held together by water”. He may well have been speaking of Chianti Classico, the veritable original of the Chianti clan, which carves out its territory between Florence and Siena. Since 1924, this production zone covering 14 municipalities has been protected by the …

Sniff Out Tuscan Truffles

  Tuscany is one of the most important regions for truffle production, producing nearly 80 percent of the world’s truffles in the small town of San Miniato. To honor this less known aspect of Tuscan food culture, a Festival in San Miniato offers white truffle tasting, along with porcini mushrooms and local artichokes, during the …

The history of wine tabernacles

Chiara Fonzi   Located in the upper part of Via de’ Benci near Ponte alle Grazie, wine bar and restaurant La Buchetta derives its name from a longstanding local tradition of wine tabernacles, which in Florentine dialect were called “buchette.”   Too small for people, too low to be used as windows, and with a …

Top Wines and Gastronomy on Display

  At Merano WineFestival until Nov. 11   Italy’s most important wine event, Merano WineFestival, runs until November 11. The Festival showcases top-quality wine from more than 500 selected Italian and international winemakers alongside products from more than 100 gastronomical masters and provides an opportunity for all those working in the wine and haute gastronomie …

Farewell, Pasta al Dente?

Increase in CO2 may mean goodbye to pasta al dente in 30-40 years   The estimated increase of carbon dioxide concentration of 30-40 percent over the next 40 years could affect the texture of pasta al dente, pride of the Italian table.   Researchers have studied the behavior of 12 varieties of durum wheat grown …