Posts made in August, 2009

Baccala Recipes

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Baccala (stock fish or codfish) is tasty, nutritious, cheap, easy to find, store and preserve…what more? That is why you find it so commonly on the Tuscan table. Fish is such a fundamental food of the Tuscan diet that you cannot do without it at least once a week if you are in Tuscany. And Baccala is one of the most commonly found due to its great convenience and taste. Here are some traditional Tuscan recipes based on Baccala that you can quickly learn and serve to make a Tuscan dinner quickly and easily. Fried Baccala Soak the cod. Cut it in large pieces, pass each piece in flour, then fry it in very hot oil.   Baccala with Leeks Ingredients: Dried codfish (soaked) 700gr, 3 leeks, 5 or 6 peeled tomatoes, olive oil, red hot chili pepper, parsley, oil...

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The Fair of Antona

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The lovely town of Antona is not much advertised, so you probably won’t know it. It is located on the Mount Antona, behind the city of Massa. It is a small village of 300 inhabitants, very distinctive, full of narrow streets and staircases, picturesque corners, like a maze. In this charming village evry summer months the exhibit “How We Used to Be: Old Antonesi Customs” that is located in the precious framework of the House of Piccianti in the heart of the town. Many are the pieces exhibited to show the antique uses of a disappeared lifestyle. But when it comes to celebrating, the last weekend of August is dedicated to the culinary tradition of the Neccio pankakes. Arriving at the the main square, you will be guided by voices and music that lead...

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Antiquity Fair in Cortona

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Cortonantiquaria returns in Cortona in 2009 to offer the largest antiquities market fair of Tuscany. If you are looking for true Tuscan pieces for your home, this is the place where you want to be from August 22nd to September 6th. An appointment that is unique in its kind, characterized by its ability to successfully combine the charm of antiques with specialized social events, offering cultural conversations and food tastings with Italian art celebrities that engage in down-to-earth conversations about art and antiquities. This is not the usual flea market with interesting pieces that show a dubious origin. Each piece is carefully selected and certified, unique in its genre. A heaven for antiquities lovers. The exhibition, with a total of nearly 1000 items of...

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Tuscan Migliacci Recipe

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Migliacci, also called Roventini, are a typical Tuscan dish made with the blood of the pig. The Tuscan pork processing tradition does not allow for waste of any part of the pig. Slaying the pork was an event in the Tuscan households of some decades ago, and it still is carried out in some scattered families that know how to prepare all the cold cuts and process the meat properly. For the better or the worse, it is a tradition that is disappearing. The person that slaughters the pig and prepares the cold cuts is called the “norcino”. The pig was slaughtered alive, hanging it upside down from its rear legs, then the through was slit and the belly opened up. The blood of the pig, flowing from its through, was collected to prepare recipes such as...

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The Colors and Materials of a Tuscan Home (Indoors)

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To decorate the indoors of your home Tuscan-style, you should bring inside the same elements of the outdoors. Stone walls are left with their natural look, while the same room may have stuccoed walls and faux paintings as interesting elements of color. Ceilings of homes in Tuscany have wooden beams (rough beams, not perfectly square ones) and they can be whitewashed or left as natural wood contrasting with the white ceiling. Windows match the simplicity of the ceiling, no curtain is used to let natural light flow in. The colors to be used are Siena yellow, ochre, blues, terracotta, and brick. The rooms that are more winter attuned should have lower spectrum colors (reds, yellows, browns), while the summery rooms, those that tend to be hotter and light flooded,...

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