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.
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
It ‘s been a bit of time not spent a lunch or dinner with my parents and for us Italians is almost unforgivable, so to be together we decided to eat a nice Bistecca alla Fiorentina (The traditional Tuscan Steak).
I had two days to find a nice place but above all that made the steak in the right manner so i asked a few friends if they had suggestions about it and their response was unanimous in suggesting a small trattoria: LA BARACCHINA.
So I booked and today we were at lunch.
This restaurant is located in the village of San Casciano in Val di Pesa in the Chianti Fiorentino and more precisely in St. Andrea in Percussina.
Upon my arrival I remain immediately enchanted at the sight of the place; it is a small restaurant bordering a forest very rustic but at the same time cosy and tidy.
Inside is a beautiful fireplace to create the right atmosphere and the side windows with a view of the forest creates the perfect frame.
Once seated I turn now to the young owner, Lorenzo, asking the best Florentine steak they have.
A few minutes later from the kitchen there is served a masterpiece of 1.8 kg steaming hot.
No time to serve it at the table that we started to enjoy it. A heady taste, softness overdrawn.
Obviously we wanted to treat very well accompany our steak with excellent potatoes with sage and a glass of fine wine area.
Finished filling meal we left the room with the promise to return as soon as possible.
Advice to all of you to treat yourself at least once a lunch or dinner in this spectacular Tuscan Baracchina.