Chianti Cooking: The Origins
When eating enough wasn’t a certainty but only a possibility the talent of cooking new dishes with the leftovers was perfected almost to a fine art. In this way, they solved two requirements, using up the bits of what was produced by the sweat of the brow and doing something to please God Almighty who would not put up with any waste of food. He donates to us through nature. In other words [more]

Preserving Chianti Homemade Cooking
During this journey, we stopped to examine the proposals of some famous restaurants which had been recommended to us, but for detailed indications, I will add notes and link them from here. It is not my intention to express an opinion, by approving or criticizing, but rather, I shall try to give my impressions which, being personal, must be taken merely as an opinion. Having stated this [more]

Culinary Vacation in Chianti
Who can understand, by nature, the art of hospitality better than a woman? Traveling around the Chianti, one of the things that strikes you, is the presence of women entrepreneurs, especially in the field of catering. But, as we all know, the creativity of women can not [more]

The Most Famous Butcher of Chianti in Panzano
There is no doubt it. The Chianti is a place with good butchers. Some even excellent. But it is not the only place where you find good butchers. This is to do justice to all those masters in butchery who are not so fortunate as to have a shop in this place. The Chianti is a noble territory and the success it enjoys belongs to it by right. It is also fortunate because everything that is begun here immediately acquires a [more]

Chianti Sheep and Pecorino Cheese
A building without any character and with a handwritten signboard in two languages. Typical load cheese for sale: Cheese Schafskase. This is the only simple, commercial reminder by a shepherd, not the only one in the Chianti. His sheep graze on the top of a hill behind which, on the horizon, we can see a row of cypresses. The sheep, crowded together like a single, dirty white ball [more]

The Chianina Cow
They have placid, wide open eyes. The white coat of the Chianina breed emphasizes its stocky build, outlines the thick bone structure, the protruding tendons. They are among the biggest cows in the world and come from afar, ever since the 2nd – 3rd centuries BC, when they were used by the Etruscans for food and to till the fields. The Chianina oxen are one of the recurring [more]

Pigs of Chianti – Cinta
A bit of simple etiology was offered by a really competent friend of ours who told us in truly affectionate tones, about the generous character and exquisite meat of a breed of pigs, the secular pride of Siena and the Chianti, the ‘Cinta’ (this word is found in several Tuscan dialects meaning [more]

San Felice Chef: Antonio Fallini
The profession of a chef is by now, and probably just so, identified with the cultured and creative image of an artist and researcher. The traditional figure of a good chef has long come to an end: a well-built physique, a merry personality, a great spirit of abnegation around the stove and traditional dishes which have become unimaginative but consolidated by [more]

See also:

Chianti Recipes