No visit to the Chianti region in Tuscany would be complete without a visit to Panzano in Chianti at what may be considered as one of the most famous butcher shops in the world. Dario Cecchini, butcher of the Antica Macelleria Cecchini needs no introduction. He rose to fame during of the mad cow disease crisis when eating a 'bistecca fiorentina' or t-bone steak was prohibited for health scare reasons. He organised a funeral for the bistecca fiorentina and a plaque still commemorates the ceremony (see photo below). He has been mentioned in books such as Heat by Bill Buford and has been featured in most of the world's top newspapers and magazines over the past years. This 59-year-old legendary Italian butcher has literally made Panzano in Chianti a tourist attraction in its own right. While the hill-top village is attractive and located on a high ridge on the scenic Via Chiantigiana, many would probably not stop unless to take pictures of the beautiful scenery had Cecchini not … [Read more...]
A visit to Antica Macelleria Falorni in Greve in Chianti, one of the best butchers in Tuscany
A visit to the Chianti Classico region would not be complete without a stop-over in Greve in Chianti. It is small and picturesque but it is the main town or village of the Chianti Classico wine region and is home to Chianti's largest wine fair that is held every September. Situated between Florence and Siena, a visit to Greve in Chianti would not be complete without heading to the butcher shop Antica Macelleria Falorni which is a tourist attraction in its own right. Part butcher shop, part bistro, it houses a cheese and wine cellar and has an incredible selection of the salamis and hams for which the butcher shop is famous. It was founded in 1806 and has been making salumi of the highest quality for the past nine generations following traditional methods and old recipes that are passed from father to son. They have a range of salamis from the traditional ones with fennel to one with white truffle and another with chianti classico. They also make a wild boar salami among … [Read more...]
10 Chianti Classico producers you should know
There is no question that when it comes to Italian wines, Tuscany and Piedmont are among the favourite regions of wine connoisseurs. The wines of Tuscany like the region are special and there is a lot to write about but in this post we would like to place the spotlight on the Chianti Classico, which is a region within the Chianti region between the Tuscan cities of Florence and Siena. Most wine lovers will know a Chianti wine but few will actually be able to name producers from the Chianti region. Older consumers might also remember a squat bottle which used to be enclosed in a straw basket but this is only used by very few producers now. For many years, Chianti had a bad name and was associated with cheap Italian wine but when made by great producers this is a wine that has character and is exceptionally good value for money especially when compared to the pricier Super Tuscans, Brunello di Montalcino or the Nobile di Montepulciano. It was Baron Bettino Ricasoli who … [Read more...]
Saveurs Toscanes: A feast for fans of Tuscany
Saveurs Toscanes which took place last weekend at the Arsenal in Brussels was a feast for lovers of Tuscan food and wine. It was great to visit the many stands with producers that made the trip from Tuscany and meet some cheese, wine and meat producers who we had been meeting over the years since the event started taking place. Tuscany, for lovers of food and wine, is one of Italy's richest regions. For wine, you will find appellations such as Chianti Classico, Brunello di Montalcino and Rosso di Montepulciano. All were well represented at this event and I must say that most of the wines that I tried were good, even those from very small producers who are not known in the wine guides. Tuscany is also home to wines called "Super Tuscans" which are exceptional table wines that do not follow the norms, i.e. do not necessarily use the indigenous Sangiovese grape. These wines have become cult wines and among them is a small producer Chiappini who has vineyards in Bolgheri neighbouring … [Read more...]
Volpaia – a medieval Tuscan village you have to visit
It is possible that you can go to Tuscany many times and completely miss Volpaia. This is a tiny village in the middle of the Chianti region which is not mentioned on tourist guides and only accessible by car unless you feel like walking for kilometres up a never ending hill. This is a place which is completely off the beaten track though a few years ago I got worried when one of its restaurants was reviewed in a travel magazine as one of the best places to dine al fresco in Tuscany. There is no such thing as tourist shops like many 'touristic villages' in such popular tourist areas. The allure comes from a picturesque medieval village, great views, a great bar, two restaurants and a winery which goes by the name of Castello di Volpaia. This is a village that you can visit time and time again without getting bored. There is not much to do other than walk in the countryside or amid the narrow streets, drink a coffee or a glass of wine at the village's only bar. All you need is … [Read more...]
What is happening to French restaurants?
There is no question, at least at the high end of the restaurant scene that the French are still at the top of the culinary world although the competition has become incredibly fierce with countries like Spain, Italy, the UK (yes you read that correctly) and Japan challenging for the top position. But amid that reputation is a creepy feeling that not all is rosy. While the top chefs can command huge international respect for their creations, you need to sit and wonder at what is happening in the more traditional 'bistros' and 'brasseries'. That feeling is more pertinent when you learn that France is introducing a law that will force restaurants to mark their food as 'fait maison' or home made to save their culinary reputation. When this happens you realise that things are not always as they seem. As you can see from this article in The Guardian, many mid-range restaurants are using industrial companies as a way to cut costs and serve customers food that has been prepared elsewhere. … [Read more...]