No tour of Tuscany is complete without a culinary discussion. And not surprisingly, food is a reoccurring theme for us. Is it because the ingredients are so fresh that food tastes better there? Maybe it’s the artisan and farm to table fare? The sensuousness of the culture? The fine local wines? Or is it simply dining al fresco?
Whatever the reason, we all agree that food tastes better in Italy.
And Italians do amazing things with cured meats. Below are piled up samples or rustic meats and breads at the May food festival in Lucca, called the Anteprima.
La CHIUSA di NANNI
MARY LEE and MARINA
This menu is from the fabulous meal that was prepared for us by longtime friends Mary Lee Damutz and her daughter, Marina, who live in a small rural village, Nocchi. The raviolis were made from scratch in our kitchen while we watched. Marina had picked the nettles and borage for the filling that morning. Below, on another occasion, they are showing us how to make tiramisu!
Below you see them on the table
with fresh pasta and salad! Yum…
The ambience and appetites improve as the shadows lengthen!
Here’s rustic bread from the festival in Altopascio.
My favorite is the dark walnut bread
in small round loaves.
Tuscany is filled with small eateries that ooze with local color. Perfect for a lunch, or inspiration for a painting!