Many people are already familiar with Amedei chocolate www.amedei.com. For the third year in a row, this chocolate maker in Pontedera has won the Golden Bean award for “the best bean to bar chocolate in the world” from the London Academy of chocolate.  Started by brother and sister Alessio and Cecilia Tessieri in 1990, Amedei produces the highest quality chocolate using the best cocoa beans from Central and South America. Their products include Amedei Porcelana Single Origin Dark Chocolate – 70% Cocoa, an ultra luxury chocolate.  Amedei is also known for their concerns for carefully selecting the farms and farmers they work with and campaigning for fair treatment and living conditions for them and their workers.

Other famous chocolate makers in this area are Federico Salza of Pisa http://www.salza.it, Simone de Castro of Montopoli, Adrea Slitti of Monsummano Terme http://www.slitti.it, Corsini of Pistoia, Cioccolato &C of Massa e Cozzile in Pistoia, Caffe Pasticceria Rivoire in Florence (their hot chocolate is so legendary that I even ordered it on the hottest days of summer), Paul de Bondt from Pisa, Luca Mannori http://www.mannoriespace.it the patisserie champion creator of the “Seventh Veil Cake” (composed of 7 different kinds of chocolate) and Roberto Catanari, the originator of the entire ‘chocolate movement.’
The goal is for Tuscany to become known for the quality and origins of their handmade, high quality chocolate production in the same way as they are known for the production of art, wine and for their landscapes of unparalleled beauty.

None of this is truly surprising as Tuscany’s history with chocolate goes back centuries. Christopher Columbus was not impressed with the chocolate he sampled. Cortes was told chocolate was an aphrodisiac and brought it back to Europe.  Chocolate remained “Spanish” until a Florentine traveler Antonio Carletti described the process of making chocolate to the Duke of Tuscany in the 17th century.  Chocolate quickly radiated out from Florence to the other major cities in Italy.

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Tuscans use this approach to life in general, paying attention to each aspect or each moment along the way of any process. It is with each inspired brush stroke that Leonardo painted his masterpieces and with each perfect note that Puccini constructed his melodious operas.

In fact, music can be used as an analogy to many ways in which Tuscans approach life; paying attention to each single note, not going “off-key” or “out-of-tune…”

I was recently reminded of the “off-key” aspect in a conversation I had near Lucca with Maria a.k.a. “The Pasta Lady” at the villa Maionchi estate. Maria and her sister-in-law Alba take 100 of only the freshest, newly-laid eggs each morning to make pasta by hand for the Villa Maionchi restaurant. They also make those amazing vegetable soups (with bread or farro) found only in Lucca.

I have tried to replicate the Lucca soups by using the classic recipes. Soups made anywhere else never taste quite like those in Lucca. The reason for this is that the Lucchesi (people from Lucca) are famous for the use of Erbi (wild greens) found in the surrounding areas of Lucca and in the Garfagnana region. There are wild asparagus, tomatoes, lettuces, bitter greens, etc.

Maria attended classes in Lucca at a cooking school dedicated to these Erbi. She shared with me that there are more than 100 varieties of Erbi and that it takes much studying and field experience to learn them all. I found this interesting because, until now, the mothers and grandmothers from the Lucca area (including my own grandmother) have gathered Erbi for thousands of years handing down their knowledge from generation to generation. I suppose it’s a sign of modern times that aspiring cooks are going to an official cooking school to learn Erbi!

Besides soup, Erbi are cooked in pies, as a side dish and even in some desserts. Maria explained that the most important thing she learned at this school was to always use the right taste and balance of Erbi in any preparation. She was taught to be sure that the preparation contained no wild green that “stonava” (stonare means to be “out-of-tune” or “off-key”). In other words, when cooking, you should always make sure there is no ingredient that clashes with the others and that everything blends together harmoniously.

The concept of food being balanced and “in tune” is one often used in Tuscany. It goes side-by-side with the philosophy of paying attention to each detail. All ingredients used in each step along the way should complement each other and form a great-tasting end result like the notes in a musical symphony. Tuscans use the “out-of-tune” guide as an aesthetic barometer in many ways: In fashion, art, cooking, architecture and in family life, it is important to make sure things are always “In tune.” Do you cook in tune? Is your life in tune?

His call reminded me that this is a wonderful time of year to be in Tuscany.

For thousands of years, late October/early November has been the right time in Italy to pick and gather those full, ripe fruits produced from the ancient, gnarly olive trees. In Tuscany, the varied-colored nets that have been spread under the trees are filled with fallen olives and you can catch glimpses of olive pickers in the trees among the silvery leaves.  Olives are still picked by hand.

Everyone’s “Bucket List” should include “I want to taste extra virgin olive oil immediately after it comes out of the press!”  At no other time will the olive oil taste this wonderful as it immediately starts to lose some of its amazing organoleptic properties after pressing.  This is why olive oil must be quickly bottled and stored in a dark, dry place.

If you are like me, you’ll want to savor the new oil directly from a spoon. Or, pour a bit over a slice of great bread and you will have an incredible treat.

Freshly-pressed olive oil is used in recipes that highlight its fresh taste and penetrating fragrances such as simple fish or vegetable recipes and carpaccio,

serenella@toscanamia.biz

Wine appreciation in Tuscany goes well beyond wine tasting – it is a total sensual experience! Where else can sip wine and savor food made with the freshest most delectable ingredients resulting from recipes going back hundreds of years?  In Tuscany, wine and food are intentionally meant to ‘marry’ well.
 
If you are looking for a romantic wine getaway, ideal locations in Tuscany include the high peaks of the Apuan Alps, the cypress-outlined, rolling hills of the Chianti area, jagged seaside cliffs, the enchanting Tuscan islands or the beautiful beaches of the Italian Riviera. It does not get much sexier than the self-assured way Tuscans dress or carry themselves. Stay a while and learn to fit in with the locals.
 
As for specific wines, Chianti is one of Italy’s robust reds and there are over 10,000 acres of vineyards in the Chianti area. How long will it take you to cruise all that acreage with your rented red Ferrari?
 
If great restaurant explorations are your cup of tea, you have but to choose from a list of world-class offerings around the Tuscany region.  Or, you can go exploring country roads and discover your own favorite romantic hideaway with “Mamma” cooking in the kitchen and the rest of the family making you feel welcome.
 
Did you know that Tuscany’s wines go way beyond Chianti?  The world-renowned Brunello di Montalcino area is ideal for having an exquisite meal with your lover in a beautiful castle among the vineyards and olive groves  while enjoying pasta, cured meats, crostini, bruschette and an array of world-class cheeses – all this and one of the world’s great wines.
 
You can be tantalized by the blending of Sangiovese and Cabernet Sauvignon used to make the full-bodied Super Tuscan Wines.  Or, if you find decadent desserts more alluring, try pairing one with Vin Santo (a Tuscan dessert wine).  A stand-alone sweet wine for staying “in the moment” is a sweet Vino di Meditation or wine to meditate on.
 
The ultimate experience may be to visit Tuscany in the autumn harvest season to get your arms around the grape gathering and crushing then taste the wonderful result of your labors. Some winemakers in Tuscany still stomp grapes with their feet and welcome visitors to get in on the action. Squishing grapes with your toes in the middle of a picturesque landscape and involving all your senses is quite sexy indeed.
 
serenella@toscanamia.biz

http://www.tuscany.org/Food-and-Wine/Tuscan-Wines/
http://www.intoscana.it/intoscana/home.jsp?language=en

My friend Ada of My Italian online – Il mio Italiano online has shared with us  8 household tips handed down to her from her Italian nonna:

1. Vinegar:  Is your vinegar too strong?  Place two small slices of apples in the vinegar and let them sit for three days.  This will make your vinegar much lighter and better tasting
2. Home made broth: To make a good broth, you must add the meat when the water is cold and add a pinch of bicarbonate of soda
3. Old coffee maker (that’s been sitting around):  To take away the bad odor, fill the pot with milk and bring to a boil
4. Carrots:  When you are boiling carrots, adding a little apple juice to the water will add to the flavor
5. Gnocchi: A pinch of saffron added to the dough gives them a light yellow color and is pleasing to the palate
6. Yogurt: Purchase yogurt that contains live and active cultures.  In a small pan, warm up some milk then pour it into a jar.  Add a few teaspoons of the yogurt.  Close the jar and let it rest for an entire day (10 – 12 hours).  When you open the jar, you will have an excellent yogurt.  If you use a few teaspoons of this yogurt and repeat the process over again, the yogurt will continue to get creamier. Repeat as often as you like
7. Lemon: To preserve a lemon that has been used (like one sliced in half), place in sliced-side-down in a plate containing some fresh water.  It will stay fresh for a number of days
8. Bread (no Italian tip list can be complete without something about bread): To store bread (or cake) and keep it fresh, add half an apple to the bag

Next time we will talk about Nonna’s kitchen remedies.  Meanwhile, do you have any wisdom handed down from your grandmother that you’d like to share?

For more info: 
www.toscnamia.biz
serenella618@gmail.com

As I look at my mother Velia, who at 93 is still vibrant, stylish and feisty, I can’t help but think of all the women of her generation with their indomitable spirit and resilience.

Born in San Mateo, CA in 1916 of immigrant parents, my mother was taken back to Italy at the age of 3. During her childhood, Velia’s father was often gone for years at a time, working hard to send money back to his family in Italy. This was the story of many Italian families in those days. Later, my mother was moved to locations all over France, Italy and Corsica following my grandfather’s and grandmother’s peregrinations. My grandfather was a masonry contractor but also ventured into restaurant ownership and the wholesale produce business among other things.

My mother lost her only brother to peritonitis when she was only 11. She survived the Great Depression and World War II during which she lost her first two babies, saw many friends suffer and was separated from my father with no communication for 24 months while he was a prisoner in a Nazi prison camp. She and my father lost another infant of six months after the war. I was her fourth child. My sister was born later after we came to America. My mother has been widowed since 1980.

Despite all the life challenges thrown her way, Velia continues to amaze us all as well as her doctors who think she is in unbelievable shape. She still makes her award-winning home-made vinegar, bread and pizza from scratch and all the traditional Tuscan treats for the holidays. She labors for many days to prepare surprises for unforgettable Christmas dinners. She has always worked hard. She has learned to use her computer email and Skype to keep up with our family and friends in Italy. Unfortunately, her macular degeneration has made it difficult for her to knit, crochet and sew, three things she loved to do. Many are the newborns who received Velia’s special “lucky booties.”

Velia’s pride and joy are her two grandsons (my sons). And woe betide them if they go a long time without calling or visiting their Nonna!

My sister and I have definitely taken a back seat when it comes to her attention. Even though they are in their 30s, Nonna Velia continues to make David and Angelo (home-made) goodie baskets for Befana and Easter – and they love it!

Perhaps it is my mother’s example that explains my reaction to the story of the 98-year-olds, Maria D’Antuono and Ines Alessandro who survived the recent  L’Aquila, Italy earthquake. This is not really surprising. The women of that generation symbolize the Italian people themselves; they have survived thousands of years of invasions, famines, wars and the ravages of nature only to always rise stronger than before.

In honor of Mother’s Day, current articles are about the spirit of Italian mothers or grandmothers and their recipes. Past articles include:

Nonna’s coffee liqueur recipe for Mother’s Day
Recipes from Italian mothers and grandmothers for Mother’s Day – Ribollita
Recipes from Italian mothers and grandmothers for Mother’s Day – Tiramisú
Mother’s from Italy share recipes for Mother’s Day– Salt Cod and Risotto
For more info: Website:  http://toscanamia.biz
E-mail:  toscanamiawork@gmail.com

Following are some recipes for enjoyable Italian cocktails that can liven up your next get-together. The Italian words used for a toast include “Salute” (sah loo tay) or “Cin cin” (cheen cheen)!

Cocktail Americano: This drink was invented in the 1930s when the fascist regime dictated using national products, such as Campari (from Milan) or Vermouth (from Turin). It is believed the drink was named to commemorate the victory of Primo Carnera who became the world heavyweight boxing champion in Madison Square Garden in 1933.Ingredients:
1 oz. Sweet Italian (red) Vermouth
1 oz. Campari
Club soda (to taste)
Lemon twist or slice of orange for the garnish

Add a few ice cubes to a tumbler glass. Pour in the Vermouth, the Campari and the garnish (optional). Stir gently. Add more or less soda, depending on how strong your guests like their drinks.

Bicicletta: This cocktail’s name literally means bicycle. There are different stories on its origination. Some say it is named after the elderly Italian men who ride their bikes to the bar/caffé in the afternoon to have their aperitivo.

Ingredients:
1 part Campari
2 parts dry white wine, like Pinot Grigio*
Good splash club soda
Orange slice (optional)
Ice
*I have also seen a version of this cocktail where a dry sparkling wine (like Prosecco) is substituted for the white wine

The Bicicletta is served in a wine glass and is especially popular in the spring and summer. Place a few ice cubes in a wine glass. Pour the ingredients over the ice. Stir to combine. Relax, enjoy the sun, and let the rest of the world go by

Angelo Azzurro (Blue Angel): Here is a Limoncello spin on the Blue Angel drink:

Ingredients:
1 part Cointreau
1 part Limoncello
1 part Gin (preferably Tanqueray Tropical Blue)
1/3 part Sweet (red) Italian Vermouth
Fruit garnish

You will need a shaker and a cocktail glass.

Pour the Couintreau, the Limoncello, the Gin and the Vermouth into the shaker. Add a few ice cubes. Shake well. Pour into a cocktail glass and garnish with a fruit garnish (your choice).

Salute and cin cin!

For more info: Serenella@toscanamia.biz
Campari
Martini&Rossi Vermouth
About Limoncello

Following are reader suggestions and some recipes. Buon Appetito!

1. Leftovers vegetables make great pasta sauce: Take leftover vegetables, chop them up, sauté in some olive oil with garlic and add a little tomato sauce or chopped tomatoes. Add salt and pepper. This makes a great pasta sauce. You can sauté the cooked pasta in this sauce and add parmesan cheese just before serving
2. Leftovers for a creative frittata: All sorts of leftovers are good for making a frittata. If you have some leftover veggies or meat, you can cut them in pieces. Sauté some onions in olive oil, add the leftovers and add salt and pepper. In a separate bowl lightly beat some eggs (quantity will vary depending on the amount of leftovers) with a teaspoon of olive oil, salt, pepper and a teaspoon of grated parmesan. Add to the cooked vegetables and cook on the stovetop or pop into a hot oven for a flavorful frittata
3. Roast chicken or turkey leftovers: Make chicken pot pie or turkey pot pie using chopped meat and adding flavorful ingredients. Use the bones for making broth for soup.
4. Fish leftovers: chop the fish to make fish tacos or fish burritos
5. Potato leftovers: Make potato pancakes or try potato gnocchi
6. Leftover beans:  Make chli or bean soups or do as this reader suggests:
   “I made this recipe for Kemp’s Black Beans today. Unbelievably delicious. I used onion powder and more sherry than called for.”
7. Leftover meat: chop or grind the meat and use to stuff peppers, zucchini or to make stuffed eggplants

Please send in more suggestions and I will share with everyone,. Let’s help each other eat live better!

Photo: Stuffed eggplant (melanzana ripiena)

For more info: serenella@toscanamia.biz.

In 2008, Italy was named as one of the top 5 retirement destinations for U.S. citizens by

One of the best decisions I could have made when moving to Italy last year was to bring my adorable miniature dachshunds with me. Ruby and Ginger, ages 4 and 3 respectively, are little red cuties who attract lots of attention here. They are referred to as Bassoto or “short legs.” Because mine are miniature, they are called bassotini.

When I take the girls out for their walks, I get stopped by at least half the people I see so they can pet them, talk to them or just call them “belline” (pretty little girls). The girls are very friendly, so this helps tremendously. Many of the folks I see on a daily basis make a beeline for the girls and I am just the one who happens to be holding their leashes. Ruby and Ginger have many, many friends here who don’t mind in the least if they jump on them and give them kisses. I have tried in vain to teach them not to jump on people, but here it’s encouraged.

There are so many differences in the way dogs are treated and respected here than in America. Now, I know many pet owners in America who consider their dogs their children as I do, but here it is unreal! I regularly take them into any market, coffee bar or restaurant that I frequent. I’ve even taken them in with me when I’m shopping for shoes and clothing. There are very few places where they are not welcome.

It’s not uncommon for me to be walking Ruby and Ginger down a street and have someone in a car or on a bike stop in mid-traffic to gush over them. Little children regularly run up to them and pet and hug them. This scares me a bit because they are animals and I’m always worried that they might be frightened and hurt a child. In America, it seems as if parents encourage their children to ask before touching a dog that they haven’t seen before. In Italy, they just mimic their parents. Last week, I had two men who were coming from their corporate building stop in mid-conversation to pet them and give them hugs.

In America, Ruby and Ginger used their pet door to go outside. Lucca is a city and I live in an apartment so I take them out for their walks regularly here. I am one of those responsible pet owners who cleans up after my dogs. Others, unfortunately, don’t. On more than one occasion, I’ve had an Italian woman open her shutters and scream out the window for me to clean up after my dogs! I usually don’t know what they are saying because my Italian is poor but I can certainly guess. I pull my bags out of my pocket to try to explain that I do follow the rules and they just slam the shutters closed. Lucca has street sweepers who sweep at least once a day, so it’s not something that is too much of a problem but they can’t be everywhere all the time.

Lucca has become very conscientious now and has placed bags completely around the fortress walls at regular intervals to encourage pet owners to keep the areas clean. I’ve definitely seen an improvement.

Even though Lucca is very dog-friendly, there are some negative and distressful things that occur. Many dogs are left to wander on their own and it can be very upsetting when I am walking my girls on their leashes, only to have a loose dog come up and challenge or fight them. There are many strays that rummage through the garbage and run around town all day, but it’s usually the ones who are with their rude owners who cause the problems. Every time a dog has ever fought with one of my girls, its owner has stood several feet away calling him back.

All in all, though, I couldn’t have made a better decision than to bring them. Since there isn’t a quarantine period here, it was great to have lovable company to get me through the first few weeks of being a stranger in a new land. They are truly my best friends.
For more info: serenella@toscanamia.biz.
Marlene’s Life in Tuscany

I am not knocking  this trend - the desire to share the Tuscan lifestyle is the reason I began writing this  column. I am from Tuscany and passionate about all it has to offer :Art, architecture, food, wine, history, vineyards, sunflowers and natural beauty. Tuscans are very proud of their heritage and live a great life. But who knew that all the traditional foods I grew up with (such as bruschette, crostini, rustic bread soups, home-made salumi and sautéed beans) would end up being featured in the trendiest of U.S. restaurants?

It seems I cannot drive more than a few minutes from home without seeing a “Tuscan” or “Tuscany” restaurant, hotel, condominium building, cooking school or billboard. Even the Olive Garden Restaurants have joined this trend with their Culinary Institute of Tuscany and their latest television commercials featuring Tuscan menu specials.

Perhaps my favorite Tuscan tidbit of the last few weeks was the following from The Onion:

Area Woman Will Eat Anything With ‘Tuscan’ In Name
MARCH 2, 2009 | ISSUE 45•10

JEFFERSON TOWNSHIP, NJ—Veterinary assistant Lauren Millardi, 27, will eat any dish prefaced with the word “Tuscan,” sources reported Monday. “Tuscan shrimp, Tuscan garlic chicken, it doesn’t matter,” said Millardi’s boyfriend, Tim Vernacini. “I’m not really sure if she even knows what makes food Tuscan, but there’s something about that region-specific culinary modifier that she finds inordinately appetizing.” Vernacini added that Millardi likely would have loved the 2003 movie Under The Tuscan Sun had it not failed to meet her strict film criterion of having taken place between the years of 1743 and 1919.

It’s wonderful to see this passion for Tuscany and I enjoy everyone’s enthusiasm for all things Tuscan. My one suggestion is this: if you really love Tuscany and Tuscan food, try your best to actually travel to Tuscany. Nothing compares to the real thing!