lunedì 24 marzo 2014

The Chianti from Pisa district

We are in the province of Pisa, the area of Casciana, Chianni, Palaia, Lari, Peccioli, Terriciola, and Fauglia, looking east we find Florence,  north there is Lucca, and to the south  Siena and Grosseto.

Here is cultivated the vine that gives birth, thanks to the skill of his winegrowers, climate and soil characteristics, to the DOCG wines of great quality Chianti Colli Pisani.
The ruby red wine with a majority of grape variety Sangiovese reflects the harmony and character of the hills from which it comes from, the territories where nature and human endeavor distinguish a product of high quality and value throughout Tuscany.

From the time of Barone Ricasoli, "father of Chianti", to this day, little has changed in the way of conceiving this noble wine that tuscan farmers produce with passion in compliance with the specifications that encode its essence.

Without anything to envy to other areas of Tuscany that in the public opinion are intended as "Chianti", we can say that this territory offers, with equal dignity and merit, atmospheres and landscapes of pristine beauty, tradition and culture, art and gastronomy, hospitality of its inhabitants who are proud of belonging to a unique land.

Thanks to its valuable characteristics Chianti Pisano is visited every year by tens of thousands of tourists coming mainly from abroad, who from early spring to late autumn are on holiday in these areas, where accommodations range from historic luxury villas to comfortable holiday homes, bed & breakfasts, farmhouses and hotels.

Here tranquility and relaxation are undisputed, and travellers can also choose the activities that most interests them between visits to wineries to taste the Chianti and other typical wines, extra virgin olive oil, tastings of typical products such as meats and cheeses.

Considerable success are achieving typical Tuscan cooking classes, which are held either in well equipped farmhouses or directly to the address of the visitor, it is also quite common to come across along streets and alleys, individuals or small groups of people, from the apparent non-local look, which equipped with a map or gps navigator device, explore the area on foot or by bicycle, whilst there is a large participation for horseback riding or off-road vehicles excursions, rides on a Vespa, and golf playing .

Tuscan food travel experience

Tuscan cooking based on simple ingredients with its real flavors and seasonal local produce create a memorable experience of superb taste of authenticity rooted in the ancient tradition.

Tuscany like Italy has its sub-regional cooking traditions, the richness and variety can be witnessed in any of its districts. Lucca with dishes like Tordelli (ravioli filled with meat, cheese and spices), Granfarro (spelt with vegetables), Buccellato (cake with aniseed and sultanas). Florence with its juicy and thick Florentine steak, Ribollita ( baked stew of vegetables and legumes) , Torta della nonna ( custard filled cake and pine nuts). Siena with Pici all'aglione ( large noodles with garlic sauce) , Scottiglia ( stew of different kinds of meats and vegetables), Panforte (cake with dry fruits, honey and spices). Pisa and its Zuppa di cavolo (cabbage and vetables stew), Pallette ai funghi (polenta with mushrooms and sausages sauce), la Nozza ( waffle kind of dessert with aniseed and mint liqueur). Many more places can be mentioned with their own diversities in Grosseto, Valdichiana, Arezzo, Pistoia, Livorno, you name it.

Food paradigm is a scenario that in Tuscany extends and encompasses a moltitude of realities made of mingling history and tradition between, and not only, neighboring population that brought to us a vast range of options to discover and taste.
Culinary tourism as experiencial travel has become an important aspect of cultural exploration and cooking classes are very popular amongst travellers in Tuscany these days, from teenagers to elderly couples, everyone enjoys the experience of rolling up their sleeves and follow expert chefs hands on the raw ingredients, either in company of their friends or relatives, or side by side with people from any corner of the world, often sharing moments, stories of participation that will stay in the memory of unrepeatable days, cooking and eating together.

Between time to relax, enjoy the sightseeing, visit farms where wine, cheese, olive oil, salami and many more places where tuscan goodies are produced, to learn how to make the real tuscan food is a key element for the perfect rewarding holiday in Tuscan land.