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Tuscany – Christmas in Barga

I’ve always loved the Christmas Holidays both here and in the U.S. I have to admit, however, that in Italy there’s a much more festive feeling for a longer period and so many more traditions.

There are two i’d like to mention. One is the live Nativity representation in Barga on December 23 and one, more falily oriented, is making the coockies called befanotti, wich the Befana gives to children who’ve been “good” during the year. If they haven’t, they get charcoal.

The Nativity representation in Barga take place every year on December 23 starting after 9 p.m. It takes place trhough Barga’s lovely historic center and ends at the cathedral at about midnight when the bells ring out announcing the birth of baby Jesus. Everyone follows the two people representing Joseph and mary as they walk from hostelry to hosterly aking if there is room in the inn for them. Jospeh and mary are enacted by a young couple from the town. They are, of course dressed in period costumes and i have to say how well made the are. People follow them and the donkey and as they walk through the town, they can watch various crafts being dine by carpenters, shoemakers and weavers, al dressed in period costumes. Of course there are people roasting chestnuts over an open fire, making sausages and also the pancakes called necci and frittelle which are made from chestnut flour.
Nothing isa charged for. You are only asked to make a small offering to cover the expenses of organizing suach am important event.

Making befanotti i san important family tradition, especially for those living in the villages in the mountains. These are a kind of butter cookie made in various shake such as the Befana, animals, stars and trees. The Befana then distributes them through the village on the eve of the Epiphany.

Merry Christmas!

Tuscany – Radda in Chianti

Radda in Chianti is situated on Chianti hills, the territory preserved its charm from many time.
In the 50’s Radda knew the abandonment of its lands and its old farms, but with the rediscovery of the 70’s many old lands were reassessed and the production of olive oil and wine has become a valuable with subsequent recovery in activities of many small and big farms in the area (entirely within the limits of Chianti Classico). Alongside the production of wine and olive oil, which are known the excellent quality, new activities have emerged in recent years, field craft and small and medium industries, particularly in the construction industry, furniture, the traditional terracotta and ceramics.

Tuscany – Impruneta

The city is situated near Florence, between the valleys of Greve and Ema streams; Impruneta is “home of Tuscan terracotta and ceramics”.
The most important feature of Impruneta is the Sanctuary of Santa Maria. The basilica dates from 1060, being probably located over an ancient devotional site of Etruscan times (6th century BC). It was an important site of pilgrimage during the Middle Ages.
The basilica was bombed during World War II and now few of the original decorations can be seen. The museum connected to the basilica is home to one of the oldest known pieces of European patchwork, the so-called Impruneta Cushion, dating from the late 14th or early 15th centuries.
The current Madonna’s image is a heavy restoration by Ignazio Hugford from 1758.
The town’s Saint is St. Luc and the saint’s feast day (18th. Oct) is the highlight of a week-long festival with a Palio featuring Horse Racing a carnival and fireworks.

More informations on: www.impruneta.com

Tuscany – A Day in feel good land

Let’s start by di spelling that terrible myth about warm and sunny Italy.
There are millions of arthritis-aching Italians to bear fitness to the truth Italy the whole peninsula from Milan to Catania, is daine cold, foggy and damp from November through April. And just like Chicago, New York, London or paris, those balmy sun-filled days don’t return to Italy until May. Rember that film Enchanted April? Balderdash! It was filmed in June at the earliest!
So, what to do as the winter months drag on and we shuffle around the house in our wool socks, leggins, sweaters, shawls and caps dreaming longingly of swaying palm trees on some lovely Caribbean Island? Well, you’ll be pleased to know there is a quick fix just down the road and not nearly so pricey as that hotel on St. Kitts!
The spa and beauty center Grotta Giusti Terme at Monsummano Terme, a few kilometers south of Montecatini Terme is housed in a lovely 19th century stone building set in a tree-shaded park. It was founded in 1854 after some workmen excavating in a nearby lime quarry discovered the cave and under water thermal spring.
Being so nera Montecatini Terme, which was a major destination for “taking the waters”, the owners of the cave, the Nencini-Giusti family, were quick to exploit its commercial value. The spa was planned as a first-class facility and, to this day, both it and its adjoining hotel are just that.

Tuscany Recipes: Cannellini bean and porcini mushroom soup flavoured with nepitella

Ingredients:
(serves 4)

.“Dried cannellini” beans 200 gr.
. Fresh porcini mushrooms if is possible from Garfagnana 200 gr.
. 2 small potatoes
. 4 garlic cloves
. A bunch of fresh nipitella (herb similar to majoram and mint, very popular in Tuscany)
. 4 cups of meath broth
. Salt, pepper, extra virgin olive oil,, parsley soak the beans in salted water for 24 hours.
Change the water and boil the beans with two garlic cloves and two peeled potatoes, until they are tender. (For best result with this recipe: cook at minimum heat after boiling starts, and add the salt at the end of coking. I twill take more than one hour).
Save half of the beans and whisk the others together with the garlic, the potatoes and the broth.
Carefully clean the mushrooms, cut them in pieces or thick slices.
In a large pan, fry two chopped garlic cloves in oil until light gold, add the nipitella leale and the mushrooms, cook for ten minutes.
Pour the saved beans and the mushrooms into the whiskey beans and potatoes, boil for two or three minutes and serve, hot, with freshly minced parsley, black pepper from the grinder and an excellent extra virgin olive oil.