“Pan d’un giorno, vin d’un anno” “Pan che canti, vin che salti”. This old Tuscan proverb encloses the typical flavours of the Chianti, Sienese and Florentine, its breathtaking scenery, its economic development that started from share farming and is linked above all to the countryside and the fruit of the work in the fields.
The old saying actually means that Tuscan bread is better the day after it is baked, when it is crunchy, just as the best wine is vintage, better still if it is sparkling and fresh from the cellar.
Quality wine that identifies and makes Chianti famous all over the work is an irreplaceable part for many dishes of the cookery from this area. Wood-baked bread cannot be missing from a good Chianti table, which keeps well for a few days and is a fundamental ingredient for the peasant-style cooking, while also being rich in flavour and especially typical in the summer: the panzanella, pappa con il pomodoro, ribollita.
Throughout the year, a good Chianti menu cannot start however without fettunta with extra-virgin olive oil, best if from the oil press, whose wealth in the area is equal to wine.Other flavours in Tuscan, and Chianti, cooking contribute to make a stay in these hills unforgettable: from cheeses, marzolino and pecorino, to meat, veal, pork, cinta senese, wild boar and all kinds of white meat, to homemade desserts such as crostate and dry baked goods, which should always be accompanied by an excellent vin santo that is neither dry nor sweet, but capable of satisfying all tastes.(Portions of this article firts appeared in "Toscana & Chianti News")
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