Today I want to talk of Lardo di Colonnata and its manufacture.
The characteristic feature of Lardo s the particular form of processing and conserving pig fat, seasoned in marble vessels.
The area of production of “Lardo” is represented exclusively by Colonnata, mountain-hills of the municipality of Carrara, province of Massa Carrara.
The Lardo is obtained by corresponding cuts of meat from the fat layer
covering the back of the occipital region to the rump and round to the belly
The ingredients are: natural sea salt, ground black pepper, fresh rosemary, peeled and coarsely diced garlic.
The processing of lardo is seasonal, it takes place from September to May of each year.
The fat must be fresh, within 72 hours of slaughter: is trimmed, coated with salt and then placed in special marble basins, known locally as basins, have previously been rubbed with garlic, alternating layers of lardo with other ingredients to the filling of the container; then the basin is covered.
The basins are containers of white marble in the shape of a bathtub.
The lardo must mature in the basins for a period not less than six months, in premises with little ventilation and no artificial air-conditioning.
Lardo can be eaten in thin slices of toasted bread on which melts by the heat of the slice of bread; but also on grilled vegetables. If you want you can add a drop of honey to create a nice contrast of sweet and salty
Black rooster is the symbol of Chianti league and it is known all over the world but there is a less known aspect tied to this symbol, especially a legend of medieval origins.
The legend recounts that in the Middle Ages, when therepublics of Florence and Siena were fiercely battling for dominion, the territory of Chianti, lying between the two cities, was fought over almost continuously. To end the dispute and establish a definitive border a bizarre method was devised. It was agreed that two knights would set forth from their respective cities and establish the border where they met. Departure was to be at dawn and the starting signal given by cock’s crow.
So the choice of rooster would be more decisive to event preparation than either knight or steed. The Sienese chose a white one, the Florentines a black, which they pent up in a small, dark sty and deprived of food for so many days that it was practically frantic.
On the fateful day of departure, as soon as it was released from its prison the black rooster began to crow, although it was far from dawn. Its crowing allowed the Florentine rider to depart immediately, with a great advantage over the Sienese who had to wait for daybreak for his rooster to crow on time, signaling his own departure. But since his rival had started out so much earlier, the Sienese knight rode only twelve kilometers before encountering the Florentine knight at Fonterutoli. It was thus that almost all of Chianti came under the control of the Florentine republic.
It’s truly a beautiful legend to tell
Is Monday after Easter and as tradition says it’s time to an excursion with friends.
So along with Giulia, Erika and Gabriele decided to go to visit the wineries Antinori in Bargino in the heart of Chianti.
The cellars are located inside of a hill or as they say in Tuscany of a Poggio.
The environment is very modern but very well inserted between the scenarios of the place.
Upon our arrival we are greeted by Guendalina, who today will be our guide in this place really spectacular.
Guendalina invites us to follow and while opens a huge door that mark the entrance to the main winery.
Inside hundreds of casks and barriques sorted in various modern rooms with distinctive traditions of the place as the terracotta floors, the Tuscan mandolate
After completing the guidance of all environments Guendalina brings us into a room made entirely of glass overlooking the cellar where the center is a long wooden table. We have around the table and begin tasting wines that have made the Antinori family famous all over the world.
The bouquet of fragrances, flavors and aromas of this nectar left in me a wonderful memory of this great experience.
E’ Lunedi ed è Pasquetta, tradizione vuole che si faccia una gita insieme agli amici.
Cosi insieme a Giulia, Erika e Gabriele decidiamo di andare a visitare le cantine Antinori a Bargino nel cuore del Chianti fiorentino.
Le cantine si trovano all’interno di una collina o come si dice in Toscana di un poggio.
L’ambiente si presenta molto moderno ma assolutamente ben inserito tra gli scenari del luogo.
Al nostro arrivo veniamo accolti da Guendalina, che per oggi sarà la nostra guida in questo luogo davvero spettacolare.
Guendalina ci invita a seguirla e nel mentre spalanca un’enorme porta che segnano l’entrata della cantina vera e propria.
All’interno centinaia di botti e barriques allineati nelle varie stanze moderne con tratti distintivi della tradizione del luogo come i pavimenti in cotto, le mandolate toscane.
Dopo aver completato la guida di tutti gli ambienti Guendalina ci porta in una stanza completamente di vetro affacciata nella cantina dove al centro si trova un lungo tavolo in legno, Ci disponiamo intorno al tavolo ed iniziamo la degustazione dei vini che hanno reso la famiglia Antinori famosa in tutto il mondo. I profumi dei bouquet, i sapori e gli aromi di questo nettare hanno lasciato in me uno splendido ricordo di questa bella visita.
it is time that I wanted to do a cooking class, because my culinary skills are very bad.
I was looking for something very easy and does not require commitment or regular meetings, in short, just once to try.
while I was looking where to make the course, I read in the various internet sites that in Tavarnelle Val di Pesa there is a shop of handmade pasta that organizes half-day courses where you learn how to make fresh pasta.
I decide to make an appointment and to try this experience.
The meeting is set for 10 am with Mrs. Wilma, owner of the shop
After a brief introduction to the methods to achieve the pasta, Wilma, invites us to put ourselves at work; We wear apron and hair net and start; pour the flour, water, a little salt, eggs and a lot of strength to knead.
After mixing all dedicate ourselves to roll out the dough and to make the Tagliatelle. I must admit that my technique still needs improvement, but I’m trying.
After prepared pasta,Wilma also taught us a great condiment made from tomatoes, basil, olive oil, salt and pepper as simple as perfect.
Time to cook the pasta and dress. we are all at the table to taste our creations.
Satisfied and even a little proud homecoming to repeat what they have learned to the whole family
E’ da tempo che volevo fare un corso di cucina,visto che le mie abilità culinarie sono pessaime.
Stavo cercando qualcosa di molto facile e che non richiedesse impegno od incontri abituali, insomma giusto una volta per provare.
Nel ricercare dove poter effettuare il corso leggo tra i vari siti internet che nel paese di Tavarnelle Val di Pesa è presente una bottega di pasta artigianale che organizza corsi di mezza giornata dove imparare a realizzare al meglio la pasta fresca.
Decido di prendere un appuntamento e di provare questa esperienza.
L’incontro è fissato per le 10 di mattina con la Signora Wilma, titolare della bottega.
Dopo una breve introduzione ai metodi per realizzare la pasta,Wilma, ci invita a metterci a lavoro; Indossiamo grembiule e retina per capelli e si parte, versiamo la farina, l’acqua un po’ di sale, le uova e tanto olio do gomito per impastare il tutto.
Dopo aver impastato il tutto ci dedichiamo a stendere l’impasto ed a realizzare le tagliatelle. Devo ammettere che la mia tecnica necessita ancora di miglioramenti, però ci sto provando.
Dopo aver preparato la pasta, Wilma ci ha insegnato anche un ottimo condimento a base di pomodoro, basilico, olio di oliva, sale e pepe tanto semplice quanto perfetto.
Il tempo di cuocere la pasta e condirla ci troviamo tutti i partecipanti a tavola ad assaggiare le nostre creazioni.
Soddisfatto e anche un po’ fiero ritorno a casa per riproporre quanto appreso a tutta la famiglia