Eating in a Tuscany Farmhouses

June 25, 2012 - PRLog -- Farmhouses in Tuscanys with  restaurants (for more informations on the web site visit  http://www.apetouring.com for details). The cucina toscana is dominated by bread and oil. Bread appears in every course, from appetizer to dessert,  as a snack you can try the "schiacciata" literally crushed, is flattened dough baked with olive oil, or in the fall, sweetened with sugar and studded with purple wine grapes, just as it's depicted in Etruscan frescoes. Bread is also enriched with egg yolks and orange rind, and dusted with a heavy layer of powdered sugar, for a carnival dessert.
Unsalted country loaves are paired with companatico,defined as anything that's eaten with bread, from prosciutto to preserves. bread is sliced into thick slab,grilled,rubbed with garlic, and dipped into extra virgin olive oil, or skewered between pieces of sausage and pork liver punctuated with bay leaves. Ribollita and pappa, hearty country soups, are thickened with stale bread.
Several tuscan farmhouses offer visits to the wine cellar and tastings their own Chianti wine production, one of the best wines in Tuscany, Chianti is served with regional "cucina" and with meat and poultry dishes.
Eating in a farmhouse in Chianti, to discover new foods - some so elegant, harmonious, and beautifully prepared that I've wondered what can I possibly eat at home after this kind of experience? Simple: bread and oil!

For more informations on farmhouses in Tuscany please visit http://www.apetouring.com/en/Vacation-in-Tuscany-in-Farmh...