The history of Tuscan food is as interesting as the food is delicious. The people of this region were some of the most historically influential scientists, artists, philosophers, and architects in the world. Before the Renaissance, and before the Romans, the Etruscans inhabited the Tuscan region. These are the ancestors of Tuscany's native people and were known to have loved to eat good food and drink good wines. During the middle of the 1400s, Florence grew to be the center of cultural and political influence and with the much improved agricultural techniques employed during this time, the food we know and appreciate today flourished throughout the region. The olive oil, pork, wines and vegetables became the food and recipes that people from all over the world come to eat and learn how to cook. Tuscan cuisine is appreciated for its naturally flavorful ingredients and is known as a prime example of the wholesome and tasty Mediterranean diet. Olive oil, pasta, fish and first choice meats are the staple of the Tuscan kitchens where local chefs create exceptional dishes. Olive oil or liquid gold as it is sometimes called because of its premium price, has become a timeless symbol of Tuscany. There are many different types of olive trees that determine the oil’s distinct flavor. The most common of these in Tuscany are the frantoio, leccino, moraiolo, and divastro. In Tuscany, the olives are hand-picked while still attached to the branches of the tree and before reaching complete ripeness. This process, known as "brucatura," usually lasts from mid-November to mid-December. Extra-virgin oil is cold-pressed and then decanted in small jars several times and then bottled. The pulp that remains after the first pressing is then milled and pressed again for regular oil. The remains of the dry pulp are returned to the earth as fertilizer for the olive groves. Olive oil in Tuscany is not used in cooking as much as it is a condiment on the table to be drizzled on pasta, vegetables, meats, fish or toasted bread called “fettunta” or a light first course like Bruschetta. Bruschetta Here is one variation of this favorite Tuscan dish. This recipe makes 6 light first-course servings or 12 appetizers. 4 medium peeled, seeded, and coarsely chopped tomatoes (approx. 1 1/2 pounds) 1 tablespoon coarse sea salt 12 slices crusty Italian bread 1 garlic clove, split 3 tablespoons extra-virgin olive oil 2 teaspoons sherry vinegar or balsamic vinegar About 15 basil, or Italian parsley leaves, coarsely chopped Freshly ground black pepper Toss tomatoes and coarse salt and drain for 30 minutes in a colander set over a bowl. Toast the bread slices on both sides in the broiler then rub the top of each of the slices with the garlic clove. Brush the top of each of the slices with the olive oil. Gently press the drained tomatoes to extract more juices, transfer them to a bowl, and toss with the vinegar and chopped herbs. Season to taste with pepper. Spoon the tomato mixture in small mounds on top of the toasts. Serve with extra virgin olive oil for guests to add before eating. Tuscan Vacations: Country Cooking Classes, Spas and more: Villa Gaia with the Cannaviello Family Villa Poggiarello Cooking Vacation Bagno Vignoni, Cooking Classes and Spa Vacation Cortona-Rose of the Winds under the Tuscan Sun Sangiovese is Tuscany’s most commonly planted red grape variety and is the principal vine variety used to produce Chianti and other Tuscan red wines. Sangiovese grapes are slow to ripen, which gives the wines created from these their rich flavor. One of the widely used varieties of Sangiovese grapes for the standard Chianti Classico wines is Sangiovese Piccolo, also known under the historical identification of Sangioveto. A third variety, Morellino, is used in a popular wine blend of the same name found in the southern part of Tuscany. The Sangiovese vine is indigenous to Tuscany and has ancient origins, as the literal translation of its name ("Blood of Jove") suggests. Conventional descriptions of Sangiovese divide the variety into two families: Sangiovese Grosso, to which Brunello, Prugnolo Gentile and Sangiovese di Lamole belong, and Sangiovese Piccolo. The former is generally considered to be superior. Chianti is produced in the vast interior of Tuscany in eight distinct zones around the original core of Chianti Classico DOC. Variation in soil and climate in these rugged and gorgeous hills contribute to the individuality of each authentic estate wine. From these pure Sangiovese grapes, Chianti varieties are rich in body and intricate in flavor with deep ruby-garnet colors. Some are smooth and round almost from the start, but others need years to develop the nuances of bouquet and flavor unique to well-aged Tuscan reds. One of Tuscany’s premier Chianti wineries is Brunello di Montalcino, from a fortress town south of Siena, where reds of legendary taste and vintages have commanded premium prices. Conceived by the Biondi Santi family a century ago, Brunello is now issued under some 200 labels, representing small farms, established estates and international operations. Some Tuscan dishes to serve with Chianti: BRUCHETTA, recipe found above ANITRA SELVATICA CON PAPPARDELLE Wild Duck with Broad Noodles ARISTA DI MAIALE CON CANNELLINI Pork Loin with Cannellini Beans BISTECCA ALLA FIORENTINA Broiled T-bone Steak PAPPA AL POMODORO Tomato and Bread Soup PASTA 'NCASCIATA Baked Rigatoni with Eggplant Tuscan Wine Tours and Cooking Classes: Visit “DOCG” authentic wine regions like Brunello, Chianti, Morellino and more. LaLocanda Wine Tour and Cooking Classes Villa Gaia Wine Tour Wine and Cheese Connoiseur Week Villas & Accomodations Casa Innocenti La Locanda del Prete Villa Gaia Estate More Choices Tuscan Way 2829 Bird Ave., Suite 5, #242 Coconut Grove, FL 33133 USA Tel: 800-766-2390 or 305-598-8368 Fax: 305-598-8369, Email: inquire@tuscanway.com