The osteria in Cortona has brought back more foodie memories from Tuscany. Now I'll share with you some of my local food experiences in the Val d'Orcia and Crete Senesi. My photos here were shot at eateries and stores there, including in places like Pienza, Montepulciano, San Quirico d'Orcia, Montisi and Chiusure.
This region is in southern Tuscany, and the cuisine is known for its simplicity and rustic flavours. Much of its traditional food has roots in “cucina povera (poor cooking)”, which employs inexpensive, basic ingredients and even leftovers. It reflects the region's rich agricultural heritage and the use of high-quality local produce.
I tried out a tantalising array of classic Tuscan specialties, my favourites being the homemade pici pasta, succulent Chianina beef, chewy Cinta Senese pork and fresh panzanella salad.
I previously blogged about making pici in a cooking lesson, and I loved the pasta in both ragù meat sauce and aglione tomato garlic sauce. Another pici photo in this post is from a local restaurant and is served with wild boar sauce. While I'm not used to eating game meat, pasta like Pappardelle al Cinghiale (broad, flat pasta with wild boar sauce) or alla Lepre (with hare sauce) are commonly seen on local menus.
Let's make Pici pasta at its birthplace! 👩🏻🍳🍝😋 | 来做手工意面啦～
Chianina beef, a Tuscan breed of cattle is used in delectable meat dishes like Bistecca alla Fiorentina. It is a steak usually grilled over a wood fire and seasoned with salt, pepper, and olive oil. The stewed Chianina beef medallion in my head photo was prepared with Orcia wine and served with potato purée.
Cinta Senese is a heritage breed of pig native to Tuscany. Since the pigs are allowed to wander freely and feed on acorns, the resulting pork tastes tender and flavourful. I suggest trying out the cured meats made from Cinta Senese, such as salami and prosciutto.
There are also a wide range of bread variations to choose from, such as schiacciata, a thin Tuscan bread with crisper edges than focaccia. Crostini are made by slicing and toasting a round, fine-textured bread. Fettunta is a Tuscan-style toasted bread slice that, like bruschetta, is often topped with tomatoes and basil. The crispy torta di ceci is a chickpea flour pancake that I found at street vendors, and it's also used as a pizza base.
Panzanella is a great example of the local food's humble origin. It's a refreshing summer salad made with stale bread, tomatoes, cucumbers, red onions, basil, and olive oil. The bread soaks up the juices from the vegetables, creating a delightful mix of tastes and textures. Likewise, pappa al pomodoro, ribollita and acquacotta are made of bread and vegetables as well, but in the form of a soup or stew.
The pecorino cheese from Pienza is well-known, but I'm not a fan of sheep's milk cheese due to its strong smell. Crostini di fegatini, a toasted bread covered with chicken liver pâté, is another popular speciality that I'm not fond of. It is often seasoned with capers, anchovies, and a drizzle of olive oil. This appetiser is a classic Tuscan antipasto that many people like.
We also sampled a variety of renowned wines, including Brunello di Montalcino and Vin Santo del Chianti (I once posted photos of cantucci, the almond biscuits traditionally served with this type of sweet dessert wine at the end of a meal). Despite my alcohol intolerance, I enjoyed visiting wineries with my family. It's always fun for me to learn about the process of making food and drinks.
科尔托纳的剧院餐馆唤起我对托斯卡纳更多的美食记忆。这次再来分享一些在奥西亚山谷里的吃喝经历，照片拍自皮恩扎、蒙特普尔恰诺、圣奎里科多尔恰、蒙提西和丘苏尔等小地方的餐厅和特产店。
奥西亚山谷位于托斯卡纳的南部，没什么大城市，一座座古朴的小山村坐落在田园山丘之间。在地美食以简单朴实的乡村风味为特色。许多传统食物都源于“穷人的烹饪”，采用便宜常见的原料，甚至是剩菜。食材通常很新鲜，接地气，品质好。
在那边的一个多星期里，尝试了各种传统特色菜，我的最爱是Pici番茄蒜面（上面有自己制作这种意面的过程），奎宁牛肉，琴塔猪肉火腿和Panzanella面包沙拉。
皮恩扎的佩科里诺干酪也是当地名产，但因为我不习惯羊奶酪那种刺鼻的气味，只能望而却步。托斯卡纳是久负盛名的葡萄酒产区，所以当然要尝尝各色美酒，比如蒙达奇诺的布鲁奈罗红酒和基安蒂甜酒。虽然我喝不了几滴酒，不过参观酒庄看看那些酿酒过程还是很有意思的。
图文 by Donica，谢谢来访！=)
