SCENTS AND FLAVOURS

It is well known that food represents a very important element in the discovery of an area; discovery of tastes, scents, colors, and at the same time of local history that brought about the invention of certain dishes, produced and handed down through the generations.
This is our region; far from the sea, floating on the stationary waves of the Sienese hills, overlooking the homely Val di Chiana and the untamed Val d’Orcia. This is Tuscany. Yet in the past this was an extremely poor region whose only treasure was an unmatched cultural and human patrimony. Today this patrimony remains intact: the unchanged ridges, woods, the eternal smell of earth and grass, a sharp vernacular, love and veneration for beauty. The flavours of bread, oil, wine and cacao too linger on; elements as fundamental to civilization and as highly valued as language and art.

 

 

Today eating and drinking have become great sources of enjoyment, with armies of experts eagerly on the hunt for the best goods on the market.  This has meant greater respect and attention – both direct and indirect – for the gourmet world, which doesn’t necessarily mean snobbery and valuing elegance for its own sake, but appreciation and rediscovery of the finest local produce.  That is why today’s tourist not only travel to discover a region’s beauty , its natural wonders and art treasures, but also to sample typical produce, to get to the heart of a local culture through its most ancient flavours.
As Italo Calvino said, the sure way to get to know a region is by trying its food.

 

 

Regional food is simple , with genuine rustic highlights that ably typify traditional country life. The foundation is the ancient ‘Povera Toscana’ cuisine, which rarely incorporated red meat. Used instead was smaller livestock such as geese and ducks, occasionally rabbits and very occasionally cocks and hens, of which every part was used, including the giblets (dentri), considered a delicacy at the time. When red meat was prepared – only for special occasions for the well-to-do – there were ‘lessi’ (boiled meat) ,’ umidi’ (stews) and the Chianina steaks of today, product of excellent local husbandry handed down over the generations.

 



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