Tuscany Travel Blog » Restaurant Review http://toscanamia.biz/blog Just another WordPress weblog Tue, 19 Jan 2010 07:57:42 +0000 http://wordpress.org/?v=2.9.1 en hourly 1 The best Italian restaurants of 2009 – Tuscany and Lombardy top the list http://toscanamia.biz/blog/2008/12/01/the-best-italian-restaurants-of-2009-tuscany-and-lombardy-top-the-list/ http://toscanamia.biz/blog/2008/12/01/the-best-italian-restaurants-of-2009-tuscany-and-lombardy-top-the-list/#comments Tue, 02 Dec 2008 06:24:49 +0000 Serenella http://toscanamia.biz/blog/?p=303 For those of you who love Tuscan food or are lucky enough to be going to Tuscany soon, here is the latest restaurant news: One of the most important Italian Restaurant Guides, ‘Guida ai ristoranti d’Italia’ published by l’Espresso has just been released. This guide includes 2800 restaurants and eating places throughout Italy (from the most simple to the most elaborate) plus all different types of cuisine (from minimalist or baroque to traditional or experimental).  The common thread for this overview of outstanding cuisine in Italy is the best utilization of fresh, local ingredients.The restaurants are judged on both cuisine and service.
 
There are many great chefs working in all the different regions of Italy, including those in Campania and Lazio where there is currently much culinary buzz.  The two regions that now have the most “Three chef’s toque hats” (top score) are Lombardy and Tuscany.
 
Tuscans are famous for using the freshest of ingredients cooked in simple ways to bring out the natural flavors of the food.  You may be surprised to know that each city, town or village in Tuscany has their own unique food specialties. You will find some of the best representations of these local dishes in the top restaurants. Here, from L’Espresso Online http://temi.repubblica.it/espresso-ristoranti-italia-2009/2008/10/07/ristoranti-toscana are the top 10 restaurants in Tuscany:
 
Gambero Rosso
Piazza della Vittoria 13, San Vincenzo, tel. 0565.701021
Average Price: €120

Enoteca Pinchiorri
Via Ghibellina 87, Firenze, tel. 055.242777
www.enotecapinchiorri.com
Average Price: €200

Hotel Certosa di Maggiano – Il Canto
Strada di Certosa 82, Siena, tel. 0577.288180
www.ilcanto.it
Average Price: €90

Caino
Via Canonica 3, Montemerano, tel. 0564.602817
www.dacaino.it
Average Price: €130

Lorenzo
Via Carducci 63, Forte dei Marmi, tel. 0584.89671
Average Price: €90

Bracali
Via di Perolla 2 – Frazione Ghirlanda, Massa Marittima, tel. 0566.902318
www.bracaliristorante.it
Average Price: €140

Romano
Via Mazzini 120, Viareggio, tel. 0584.31382
www.romanoristorante.it
Average Price: €80

Pineta
Via dei Cavalleggeri Nord 27 – Loc. Marina di Bibbona, Bibbona tel. 0586.600016
E-mail: lapineta@youritaly.com
Average Price: €60

Arnolfo
Via XX Settembre 50, Colle di Val d’Elsa, tel. 0577.920549
www.arnolfo.com
Average Price: €110

Il Pellicano
Località Sbarcatello, Porto Ercole, tel. 0564.858111
www.pellicanohotel.com
Average Price: €120

]]> http://toscanamia.biz/blog/2008/12/01/the-best-italian-restaurants-of-2009-tuscany-and-lombardy-top-the-list/feed/ 0 Barco Reale, Carmignano – A Restaurant Treasure http://toscanamia.biz/blog/2008/06/24/barco-reale-carmignano-a-restaurant-treasure/ http://toscanamia.biz/blog/2008/06/24/barco-reale-carmignano-a-restaurant-treasure/#comments Tue, 24 Jun 2008 23:03:30 +0000 Serenella http://toscanamia.biz/blog/?p=22 Barco Reale is the name of a famous red wine from the area around the hilltown of Carmignano near Florence.Barco Reale is the name of a famous red wine from the area around the hilltown of Carmignano near Florence. In fact, Carmignano is the smallest DOCG (guaranteed, controlled denomination of origin) wine region in Italy. the Medici family decreed Carmignano a natural reserve in 1626. There is an historic record of the first ever fine wine guarantee being granted to Carmignano in 1716 by Cosimo III de Medici. Wineloverpage.com defines the Barco Reale wine as follows:

This is a dark-ruby wine, showing the bright reddish-orange glints that are often typical of Sangiovese. Plums and black cherry aromas add markedly spicy notes; concentrated, dried-cherry fruit on the palate is shaped by lemony acidity and a slightly bitter edge, with a somewhat vegetal “green bean” note, likely attributable to the Cabernet, adding background complexity.

It was an extra treat to find a restaurant in this small village that also relies on ancient Tuscan traditions and is named after this same wine.

I know all too well how expensive Tuscany has become and hear tales of wallet woes from Americans and Italians alike. It is particularly satisfying to find a little treasure of a restaurant with home style food based on recipes dating back to medieval times along with prices dating back a couple of decades.

The restaurant menu can include dishes from ancient Tuscan traditions. On some days, you may even find Lampredotto con Carciofi (the dark, flavorful meat of tripe with artichokes). Okay, so this may be only for the Florentine palate… Rest assured that there are plenty of dishes, from antipasti (appetizers) – 6 Euros, to primi piatti (soup or pasta) – 7 Euros, secondi piatti (main courses) – 8 Euros, contorni (side dishes) – 3.50 Euros and dolci (desserts) – 4 Euros that will entice you.

On the particular day I visited Barco Reale with my friend Alessandro Artini, the appetizers included salumi (cured meats), different types of prosciutto, crostini, pecorini cheeses and marinated anchovies. We shared the Pecorino con acciughe marinate(pecorino with marinated anchovies) and found the blend of tastes delightful. It was surprising that two strong tastes could combine together so well and complement each other.

The wooden beams across the ceilings and simple, rustic environment immediately made us feel welcomed.The wooden beams across the ceilings and simple, rustic environment immediately made us feel welcomed.

For Primo Piatto, I chose Tortelli mugellani al Ragu (Local-style ravioli with meat sauce) and Alessandro had Stracci al Ragu di Coniglio Bianco (pasta ‘rags’ with a white rabbit sauce). Alessandro’s dish was light and delicate with a hint of rosemary and wine and a perfect balance of flavors. My tortelli were definitely hearty – boiled potato and cheese filling – and came with a very abundant amount of freshly made ragu.

For main courses, Alessandro had the Stracotto al Carmignano (local pot roast) and I ordered Baccala’ inzimino alla Fedora (in Tuscan, in zimino means cooked with greens and usually involves lots of garlic and some hot pepper). I must admit, this tasty but rich dish was not the best choice after the hearty tortelli and I could not finish it. I got carried away by all the authentically Tuscan choices and did not want to miss anything. Next time I would choose either a primo or secondo and not both.

For the side dish we chose “erbette miste saltate” (wild greens, sauteed). Again, the blend of flavors were perfect and eye-rolling good.

We could not make it to the desserts which included Torta fondente al cioccolato e peperoncino (dark chocolate cake with chile peppers), creme caramel, strawberry sorbet and Cischeic (pronounced cheese cake)!

Wine was 2 Euros for a 1/4 liter and water was 1.50 Euros

Our meal was topped off by a wonderful espresso – 1.50 Euros and a glass of Limoncello (compliments of the house). Such are the sacrifices one has to make while doing research in Tuscany…

If you have a favorite Tuscan restaurant (in Italy or in the U.S), please share your news with us. We always welcome comments.

Ciao for now, Serenella

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