One of the most famous characteristics of Tuscany, and Italy in general, is its amazing food. Eating, cooking, and making food products are such a crucial
part of the Italian lifestyle. Even
though this may sound a bit travel guidey, it is the truth. Only as an ex-pat am I able to observe
the importance of food in this culture; the Italians give me a sidelong look
when I try to explain: “duh”. The
role of food brings structure, interaction, and warmth into each day for an
Italian family. The daily schedule
of every working Italian revolves around meal times.Here, at our hotel in Maremma Tuscany, 12 pm means time for lunch. Everything stops. Everyone eats. Yum. And no wonder! Here, in the Maremma Tuscany, there are special local dishes that integrate the typical products from the region. Our kitchen proudly serves these local specialties. Ribollita, one of these dishes, is a Tuscan soup with a twist. It incorporates vegetables, beans, and cabbage with a fresh broth and, most importantly, dried bread.
The bread brings a special
rustic, comforting consistency.
It’s so good! Pici is a pasta found in Tuscany. It is similar to very thick round
spaghetti. Cinghiale, or wild
boar, is a must try for meat eaters.
Often, I will see them scurrying through the woods while walking the dog during my holidays in Tuscany. Here, we serve
boar steamed with wine and spices.
Tortelli stuffed with ricotta and spinach, served in a butter and sage sauce is another one of my favorites. The list continues. The typical Italian meal has at least two courses. Unlike in America, here the meat and starch are served separately. I cannot forgot a small ode to pizza. In the village of Montieri there is a pizzeria that serves the best pizza I have ever had. Tuscan pizza is thin. You eat a whole one yourself and look for more. My favorite is made with a four-cheese cream sauce, chunks of aged pecorino, arugula, and fresh chopped tomatoes. Basically, I think about food all day long. Not that I didn’t before, but…
Coffee.
Another spoke that helps to turn the Italian day. And I don't mean watered down American coffee. Espresso. I thought I could never learn to drink this elixir, but I’ve
been won over. It’s so good. I prefer most of the time a well-made
creamy, rich cappuccino. That is, espresso, with two parts steamed milk and one part foam. I like mine from the Country Bar in
Montieri where every morning I find a perfect heart shape in the
foam. Traditions. Routines. Delicious traditional routines. Mamma mia!
