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

The villa is situated in the little village of Falacrine in the province of Rieti in what used to be the Sabine territory  in antiquity.

Leading the group of international archeologists on this dig is Filippo Coarelli, a professor from the University of Perugia.  Coarelli stated:

“The villas of this period generally don’t bear any inscriptions which makes it difficult to attribute ownership.  But there are many indications, including the location, that lead us to believe that this is the villa where the Emperor Vespasian was born.”

Using small shovels and scalpels, the archeologists worked for four years close to an ancient necropolis and a little church of probable medieval origins when they uncovered the perimeter of this villa.

Part of a 14 thousand square meter complex (about 150,000 square feet), the building was constructed with luxury features; grand reception halls decorated with multi-colored marbles from north Africa, columns and private thermal baths. Some rooms have floors covered in delicate mosaics.

According to the archeologists, a villa of this type could only be built for an extremely wealthy family such as that of Vespasian.

Tito Flavio Vespasiano became emperor of the Roman Empire in 69 AD following a turbulent and unstable period that led to the death of Nero.  Vespasian ruled for 10 years and gave birth to the Flavi dynasty.  His name is tied to the construction of the Coliseum which was actually inaugurated under Titus in 80 AD. Vespasian also built the new forum and the Roman public baths (and instituted the taxes that went along with them).

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During her long television career, Julia was known as the “French Chef.”  Julia studied at length in France at the famous Cordon Bleu cooking school.  However, Julia and her husband were gourmets and loved food from many nations.  In fact, according to a Julia Child biography on Answers.com, Julia’s passion for cooking originated during her assignment to China in 1941 where she was influenced by her future husband Paul’s passion for food.

What you may not know, is that Julia Child had a great love for Italy and Italian food as well. This one-woman dynamo hosted an annual luxury tour to Italy for food buffs during her long career.

In 1987, Julia Child traveled to Italy for ABC’s Good Morning America and hosted a hugely popular, 5-part series on Italy and Italian food.  Here are three of the most entertaining of those clips from the ABC News site:

WATCH: 1987: Italian Bread Dishes
During her trip to Italy, Julia Child learns about various bread dishes.

WATCH: 1987: Parmesan Cheese and Homemade Pasta
While in Italy, Julia Child prepares pasta and meets makers of parmesan cheese.

WATCH: 1987: Italy’s Olive Oil, Wine and Tuscan Cuisine
Through pork roast and olive oil, Julia Child explores flavorful Tuscan cuisine.

Learn more about Italy and Italian food on the Toscana Mia Blog.
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In Italy, rosemary is predominantly used to flavor roasted and grilled meats and fish. It is often coupled with garlic (rosemary is a perfect pairing with the aroma of garlic), wine and vinegar.

The word rosemary means “dew from the sea”… from the Latin rosmarinus. Generally chefs and cooks use small branches of rosemary whole or just the needle-shaped leaves finely chopped.  You can also use rosemary’s pretty flowers that bloom in the summer to enhance your food preparations.

In ancient times, rosemary was used in purification rites and was known for its therapeutic qualities.  The ancients believed that too much use of medicinal rosemary could cause stomach and intestinal irritation. However, when used in moderation, rosemary they knew rosemary to be a great digestive tonic, anti-oxidant, anti-inflammatory and natural stimulant.

The rosemary plant was dedicated to Venus because it is purported to have aphrodisiacal qualities but could cause miscarriages if used in extreme doses.

In Italy you will find as many Erboristerie (herbalist shops) as you will pharmacies.  Italians have been using natural cures and tisanes for thousands of years.  An Erborista (herbalist) must have a special degree in order to prescribe herbal remedies. Erboristi say that rosemary aids in blood circulation and helps fight against fragile capillaries but is contra-indicated for those with high blood pressure. 

Today, rosemary (along with spices) is often used for stimulating bath lotions.

Remember the Seinfeld episode where there were no villas in Tuscany available for renting?  That is no longer the case as the world’s purse strings have tightened.  This year, we have seen villas from as low as €36 (about $52.00) per person, per night for beautiful properties in idyllic surroundings. Try finding any luxury hotel room in Italy (or anywhere else) at this price! Heck, this may even cost less than the currently popular ‘staycations!’

Villas come in a multitude of locations, sizes, shapes and price ranges. Villa rentals are perfect for you if you want to really experience Italy as a way of life and luxuriate in the spaciousness, comfort and privacy of your own Italian villa…. Take day trips and explore the mazes of dark, narrow streets and churches in medieval towns, marvel at renaissance palaces, discover amazing wines, delight in the beauty of the landscapes. Live life from an Italian perspective!

If you have any chance to fly to Italy this year, now is the time to take advantage of villa rental prices that are lower than they have ever been. Even if you cannot leave this year, you can probably negotiate prices for next year by booking now.

Rent your own dream home in Italy for a week. It will do wonders for you!

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Native Italian and fitness expert Paul Frediani recently returned from his annual trip to Italy. Paul is passionate about Italy and the Italian lifestyle. While he always loves the precious time spent in his native village of Bozzano in Tuscany, Paul is bothered by a disturbing trend. Are the Italians emulating some of America’s negative habits?

Here are Paul’s thoughts:

“Tutto il mondo é un paese” – an old Italian saying meaning “the world is a village” – is certainly true when it comes to the alarming increase in the rate of obesity in western society today. The Italians are no exception. The obesity levels in Italy are up 25% since 1994. Italian obesity is at 9%, while America’s is at 30% but the Italians are gaining fast. It’s no wonder Fiat bought Chrysler. It was a strategic move: At the rate of their fast expanding waistline Italians will no longer be able to fit into their Cinquecentos. I was shocked and baffled by what I saw in Italy this past year. Young teenage girls with big bellies hanging over their waistline, men so fat their Armani’s are busting at the seams. Although I have seen the slow but gradual weight gain of the Italian population over the years, this last trip simply “blew my mind”.

The Italians are FAT, not only the older population but also (and even more alarming) the children. Italy is close to having the same rate of obesity in children (16%) as the U.S. Imagine the overload on the Italian health system in 10-20 years. Italy already has the highest percentage of people over 60 years old. What is going to happen to the health system when it is further strained as these children are inflicted with the chronic diseases associated with obesity? A perfect storm. Many experts believe that this may be the first generation of children that will be outlived by their parents!

Not only are Italian adults and children fat but so are their pets, 46% of cats and 36% of their dogs are obese! Really. Italian pets are fat. Perhaps there is a correlation between fat pets and a fat society? I bet you won’t find many fat pets in Afghanistan.

Western society and western culture have reached the boot. Supermarkets with refined and processed foods and lack of exercise are the two main culprits. Most women are now in the work force and have less time to be vigilant over the family diet. Years ago everyone walked or road bicycles; today everyone is in a car or motorcycle. Years ago, Italians shopped daily for fresh provisions which were grown locally; today, many shop once a week with packaged items that come from all over Europe.

I don’t want to sound like an alarmist or a personal training Fascista. There is no way I’m giving up my proscuitto, pasta, and formaggio – I just don’t eat them everyday. What I do eat is the same things that my parents made for me when I was growing up. Fresh vegetables, fruits, legumes, lean meats and seafood. I was lucky to be born Tuscan, our food is from the earth and sea. It is unadulterated and simple. Last month sitting down with my Mother at the dinner table in my little village in Italy, I was eating anchovies on a slice of buttered Tuscan bread. It was accompanied with a glass of red wine. It was simply the best meal I’ve ever had in my life. .

Paul Frediani lives in New York, NY and is the Author of the following books: Surf Flex, Power Sculpt for Men, Power Sculpt for Women, Power Band, Golf Flex, Net Flex, Tri Power and Boot Camp Workout.

www.paulfrediani.com
www.surfflex.com

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