Tuscan Herb and Vegetable Gardens
Traditional Tuscan gardens were designed to be just as practical as they were beautiful, providing an assortment of fresh herbs, fruits, and vegetables that filled the air with a sweet aroma and were used in the kitchen to prepare the rich Tuscan cuisine. Most contemporary Tuscan garden designs feature these same aromatic plants.
Italian herbs can be grown in a variety of containers and make attractive arrangements with very little effort.
Rosemary, sage, basil, and thymeare all common Tuscan garden plants.
There are a number of other plants that can be incorporated into your landscape design to add to your Tuscan atmosphere, including the distinct smelling lavender plant.
An Italian vegetable garden can be tastefully integrated into your Tuscan garden design and can provide you with a selection of fresh foods for your kitchen. Tomatoes, eggplant, colorful bell peppers, and exotic artichoke plants are perfect additions to your Tuscan backyard. The vineyards that scatter the Tuscany countryside can be recreated in your own outdoor area with delicate grape vines.
Choosing the Right Tuscan Garden Plants
There are a variety of Mediterranean plants that can add the charm of Tuscany to your landscape design. Selecting the right combination of these plants, with the ideal planting layout, is crucial to designing a rustic Tuscan garden that blends with the elegance of your home.
You will want to carefully position lush evergreen shade trees, majestic topiary hedges, and enchanting Tuscan fruit trees in the most ideal places, while leaving room for the fragrant herbs, soft lavender, and colorful vegetables that complete your Tuscan style garden.
Creeping vines and fragile flowers, like wisteria and pastel roses, and the rustic charm of grapevines are just as important.
Dark, glossy, sweetly sour, balsamic vinegar is the perfect condiment for both salads and desserts. Here’s how to choose a great one.
It costs more than many wines. It fills the rooms of a museum. It even inspired one of Italy’s greatest designers, Giugiaro, to create a bottle out of Murano glass. It’s hard to believe that aceto balsamico is a humble byproduct of grape must.
But then many elements conspire to make this vinegar special. Its history for starters—the very first grape must vinegars were made in the area in Roman times, although the qualifier ‘balsamic’ was only appended to the condiment in the 18th century.
Then its production method—must from Trebbiano, Lambrusco or Ancellotta grapes is cooked, then fermented and aged in progressively smaller casks made of chestnut, mulberry, oak, juniper, ash and other woods, for at least 12 years. And most of all, its taste—thick, viscous and glossy dark, it teases the mouth with a round, velvety texture and a complex flavour that has notes of must and of the many woods the vinegar aged in. And, unlike any other vinegar, the balsamico’s perfect balance of sweet and sour ensures it is just as good on salads, meats and parmesan as on strawberries, zabaione or custard.
However, not every aceto balsamico is the traditional, mouth-watering deal. Only balsamic vinegar made in the Reggio Emilia and Modena provinces, following the strict rules laid out by two local consortia—which include mandatory tastings of each vinegar before it is released to the public—can be called aceto balsamico tradizionale.
The traditional variety tastes much better than plain aceto balsamico di Modena (which is usually a blend of must and wine vinegar, sometimes with added caramel, and doesn’t require ageing in casks), and is a world apart from the cheaper, so-called ‘balsamic’ vinegars, which are just normal wine vinegar with caramel and thickeners.
Traditional balsamic vinegar are usually made by passionate small producers, like Modena’s Ermes Torricelli, who runs a garage by trade and makes vinegar for fun, and are covered by a European Protected Denomination of Origin, as well as its Italian equivalent, the DOP.
The label is not only a useful tool to help consumers distinguish the small-scale, cask-aged artisanal product from cheaper industrial versions, but also a recognition of the part the vinegar plays in the local culture—events such as weddings or births are often celebrated by acquiring new casks to use in the production process, or bequeathing old ones to grown-up sons and daughters.
So if you are after the richest, most complex balsamic vinegar flavours, look for an aceto balsamico tradizionale DOP. Then look carefully at the bottle to find out how long the vinegar is aged for and what flavour you can expect from it.
Among the Reggio Emilia vinegars, choose the lobster-orange label for those aged at least 12 years, which have a clear vinegary note (great on meat and fish carpaccio); the silver label for those aged at least 18 years, which have an intensely sweet and sour taste (perfect on grilled fillet); or the gold one, for those aged at least 25 years, which have the richest flavour (try them on strong cheese, ice cream, custard, chocolate desserts or even drink them on their own at the end of a meal). Among the Modena ones, those with the white cap are aged for at least 12 years, whereas those with the gold cap are aged at least 25 years.
But if you want to savour only the very best, choose those tradizionali that topped the rankings at the Palio di San Giovanni, the annual competition for artisanal balsamic vinegars that takes place in Spilamberto, a village near Modena, which is home to the balsamic vinegar museum.
Every year, tasting masters sample more than a thousand balsamic vinegars over the course of two months to select the twelve best, which are awarded a prize. Here are the winners of last year’s edition, but beware—like all artisanal products that take time and effort to make, these vinegars don’t come cheap. Expect prices in the region of €40-€100 for 100ml bottles.
Leslie Halloran
Please check out my website at: www.lihdesigns.net
“A frog in the well does not know the sea.” – Japanese Proverb
Artimino
Resembling a perfect painting, Artimino is picturesque and beautiful. Nestling in the green hills of Tuscany, Artimino is quaint and medieval and has been known for its famous Medici ‘Villa La Ferdinanda’. Ranging over the wine producing area of the Vino di Carmignano, the wine of this region was declared s a noble wine by the Grand Duke Cosimo III de’Medici.
The Etruscans named the area as Artumeno in the 8th century BC. History has recorded Artimino in its annals as numerous Etruscan burial chambers were found in the areas of Comeano and Poggio a Caiano around Artimino. The Roman style is still found in the names of the villages and the farmhouses in this area. The Castle of Artimino was constructed in the Middle Ages during the 10th century. Due to the focal strategic point of Artimino there were constant tussles between Florence and Pistoia. In the middle of the 14th century, Artimino came under the rule of Florence.
Beautiful as a natural park, Artimino and the areas around it was bought by Cosimo I de’Medici. He named the area as ‘Barco’, and desired to create a game reserve there. The park stretched over the hilly regions of Artimino till the edges of Vinci and was called the ‘Parco Reale’. The Medici family considered it their hunting grounds and constructed a wall around the park to prevent the game from escaping. Hunting was considered an enjoyable sport as well as a lucrative form of entertainment due to the fact that the skin and meat of the game was valuable.
The Grand Duke Ferdinand appreciated the beauty and value of Artimino and took charge of the cultivation areas and the houses of Artimino to create the royal ‘fattoria’ or the estate. The royal architect Bernado Buontalenti, was commissioned to build a beautiful palazzo that could house the entire court. What transpired was the gorgeous Villa La Ferdinanda in 1594. With incredible architecture, this amazing villa was structured at Poggio a Caiano. The lovely villa is just 15 minutes away by car from Prato, the capital of the province and also from Montelupo Fiorentino and Vinci. The awesome city of Florence is just 20 minutes away from the villa.
The village of Artimino is guarded by a huge tower that was used as a look-out by the “protezione civile” or the civil authorities for fires or if they were going to be attacked by enemies. With the harmony of linear form and lovely features, the Villa La Ferdinand possessed the fantastic architecture of a 100 chimneys built at various angles in different forms and shapes. This was incorporated as one of the villa’s incredible features due to the fact that Ferdinand who loved to hunt could keep his guests warm always. The Villa houses grand ballrooms, enormous suites, small chapels, wine cellars and the Etruscan Museum.
Adorned by lovely frescoes by Pontormo, Andrea del Sarto and other famous artists, the Villa La Ferdinand has two adjacent buildings. One of the buildings called the ‘Corridoio’ or Corridor housed the grooms, valets, and servants, but has been converted into the Hotel Paggeria Medicea as seen today. The second building is the “Palazzo del Sig. Biagio Pignatta” is constructed in the same style as the first building. The Palazzo del Sig. Biagio Pignatta has been named after the valet of the Grand Duke Ferdinand I, who lived on the first floor. The ground floor was originally the riding stables of the noble family but has been transformed into the famous Restaurant Biagio Pignatta offering delicious international and traditional cuisines and the wines of Artimino.
The area of Artimino comprises of 732 hectares out of which 72 hectares face the South and are used as the wine growing area with the cultivation of Sangiovese, Canaiolo, Cabernet Sauvignon, Trebbiano, San Colombana, Mammolo, Occhio di Pernice varieties of grapes. About 400 meters away from the Villa La Ferdinand, the fattoria in the medieval village produces the famous Barco Reale and the Vin Santo wines. The olive groves evolve over 180 hectares with the fattoria producing the renowned cold pressed oil. Visitors can enjoy traditional snacks served at restaurants in the village of Artimino with its ancient stone buildings, quaint shops and Romanesque churches. Artimino offers the spirit of the medieval ages and the essence of natural beauty.
ZUPPA TOSCANA (NORTHERN TUSCANY)
This recipe was contributed by Michele Molinari, whose great-grandmother was from southern Reggio Emilia on the border with Northern Tuscany. She used to call it Zuppa Toscana because she said that was the way it was prepared in Tuscany; Michele has no precise details as to where it originated for sure.
INGREDIENTS
1 cup millet
1 cup borlotti beans
2 cups chickpeas
2 cups lentils
2 cups farro
water
1 cup extra virgin olive oil
1 white onion, sliced
2 garlic cloves, chopped
2 celery stalks, chopped
2 carrots, chopped
5 sage leaves
10 plum tomatoes, chopped
2 bay leafs
1 cup green peas
salt and pepper
Soak the millet, borlotti beans, chickpeas, lentils and farro in water overnight, changing the water 2 or 3 times if possible. Rinse and drain.
Place them in a pot, cover with water, and bring to boil. Then simmer for about 2 hours, covered. Add salt towards the end of the cooking time.
Meanwhile, heat 1 cup extra virgin olive oil in a saucepan, add onion, garlic, celery, carrots and sage. Fry for a few minutes over a medium heat, stirring with a wooden spoon. When the onion and the garlic begin to darken, add the tomatoes. Simmer until the excess water from the tomatoes evaporates. Turn off and wait for legumes to be ready.
When legumes are cooked, take about 2 cups of the legumes and purée in a food processor or food mill. Return the purée to the pot.
Add the bay leaves, green peas and the olive oil mixture, simmer for 1 hour semi-covered. Add boiling water if needed to reach the preferred thickness.
For a perfect taste, serve the following day after preparing the soup. Serve hot with a swirl of extra virgin olive oil, ground pepper, and a couple slices of slightly toasted bread.
Massarosa is famous for its splendid natural environment. Well-known since prehistoric times, Massarosa was inhabited during the Roman period and was so important that we still today find evidence of the ancient Roman Baths at Massaciuccoli. The environmental outings all along the famous Lake Massaciuccoli are amazing. There are the important habits connected to the ancient traditions.
Roman villa and old thermal baths Antiquarium
In Massacciuccoli Antiquarium are shown evidences of roman history, among which a beautiful mosaic floor. The visit to the museum is linked to the visit of the Roman villa within the thermal baths where in the summer takes place the review “Lune di Musica” (Music Moons). Already during the Roman period, the place was the seat of an harbour that afterwards became a marsh due to the withdrawal of the sea. the Massaciuccoli lake became a L.I.P.U. oasis. The lake, that was once an ancient coastal lagoon, became today the most important damp area in Tuscany (2.000 hectares).
Nature park of Migliarino San Rossore
The vast lake that the town stands on is the Lago di Massaciuccoli, a unique bird reserve that is part of the nature park of Migliarino-San Rossore. Boat trips around the lake are on offer on Piazzale Belvedere Puccini, usually with a Puccini soundtrack.The oasis can be visited on foot going along a pile-work pathway that goes across the marsh and allows to observe the most characteristic environment of the lake, ideal for bird-watching lovers. Visits are possible on canoes, small boats and even on boats (departure from Viareggio).
Gastronomy
The area boasts numerous traditional food festivals, including pupporina, tordello, porcini mushrooms and polenta. We can eat there as well some interesting special dishes from Roman times :
Garum (sause from fish)
Mulsum (wine with honey)
Pane ficatum (bread with figues)
Torta di farro (cake from farro cereal)
Castagnaccio (cake from nuts)
Leslie Halloran
Please check out my website at: www.lihdesigns.net “A frog in the well does not know the sea.”- Japanese Proverb
