We can already taste the rich and luscious Italian flavours as we prepare for exploring the rolling countryside of Chianti. Full-bodied red wine, ripe tomatoes and fragrant oregano are a few of the aromas are excited to come across on our trip this October. There are other locally loved tastes that our guests will also get to indulge in, check them out and tell us if any of these are your favourite too.
Salame toscano is the traditional salami of Tuscany, combing the best cuts of lean shoulder, leg and neck, as well as studs of tender back fat. The meat is seasoned with red wine, garlic and whole peppercorns, making this classic selection uniquely spicy.
Tonne del Chianti may look like fresh-from-the-tin tuna, but pescatarians beware! Though served alongside typical fish-dressings like red onion and fagioli sgranati (Tuscan white beans, which are the staple protein on any antipasti-plate), this dish is very much a pig-based meal. While there are many variations of Chianti Tuna (that’s the poor English translation), it’s most basically de-bone pork thigh that’s been salted and boiled in white wine.
Autumn in Tuscany is known as prime chestnut season. Trees are in full bloom with chestnuts and the smell of these roasting gems fills every marketplace. So chestnut honey is a go-to fall flavour that locals love. Known for its darker, smokier flavour that typical honey, the chestnut variety has been described as almost leathery, with a deeper, almost bitter flavour from the nuts. In addition to its savoury taste, chestnut honey boasts more antioxidants and greater anti-inflammatory properties than common paler versions, which we think makes this spread the ultimate travel gift your friends will love!
You can’t have a Tuscan charcuterie board without a selection indigenous to the region – Cinta senese. Known as the white-belted pig, this is the breed that you’ll probably see in Medieval-style frescos and paintings paying homage to the old Tuscan country. They were almost extinct in the 1990s, however in the recent decade they’ve resurged thanks to keen growers in the Sienna region. Since much of their diet consist of acorns, their fatty mean tastes notably savoury and is excellent whether its roasted or cured!
These flavours are sure to make appearances at the incredible local dinners and kitchens we’ll be exploring in on our Tuscan Culinary Adventure this October. We’re offering limited early bird pricing through July too! Contact our dedicated travel expert: Clara Power at 416.996.6849 or firstname.lastname@example.org for further booking details!