The
Tuscany region
Tuscany, the cradle
of modern European culture, contains
treasures of every age and style, from
the Etruscan theater and Roman baths
at Fiesole, to the majestic Gothic buildings
in the medieval town of Siena, to the exceptional
art and architecture of Florence. The cities
of Tuscany have produced writers, scientists,
architects, musicians and artists whose works
have literally changed the world. The immense
dome of Florence’s Duomo, designed
by Brunelleschi, inspired Michelangelo’s
design for the dome of St. Peter’s
in Rome, and influenced architecture in towns
throughout Italy. Modern science and technology
have their roots in the experiments of Galileo
and other researchers. Puccini was born in
Lucca. Dante, Petrarch and Boccaccio broke
with traditional Latin and wrote in the Italian
language, establishing the Tuscan dialect
as Italy’s literary language and things
Tuscan as the measure of culture and refinement.
The peaceful Tuscan landscape is primarily
rolling hills, with vineyards, olive groves,
cypress trees and hilltop villages all
bathed in a soft, amber light. To many
it seems familiar, and rightly so: during
the Renaissance it was often used as the
backdrop for the paintings of the masters.
The rustic Tuscan farmhouse, made of local
stone and set atop a hill flanked by lines
of cypress trees, is a sight unique to
Tuscany. Silent medieval hilltowns, with
their fortified castle walls and church
steeples visible in the distance, are a
part of the landscape.
Tuscany’s olive groves yield some of Italy’s finest extra virgin
olive oil, but the heart of the region is in its vineyards .You can often visit
the “Fattorie” (wine estates), to taste, sample and purchase their
wines.
Food
In Tuscany the esteem
for bread is elevated to reverence. Most
Tuscan meals begin with crostini, slices
of bread that are lightly toasted and topped
with anything from chicken liver to myrtle
to olive paste; acquacotta, a thin vegetable
soup, and panzanella, a soup made from
leftover bread soaked in vinegar and vegetables
are among the many bread-based soups.
Simplicity and flavor are the guiding
principles of Tuscan cooking: pasta,
served with a sauce of vegetables or
meat; salviata, an omelet with fresh
sage; or lesso rifatto con le cipolle,
a flavorful stew of leftover boiled beef
smothered in long-simmered onions, are
classic embodiments of this philosophy.
There is arista, a succulent roasted
pork loin, and bistecca alla fiorentina,
grilled steak made with the prized Val
di Chiana beef. Beans are used in many
dishes: soups, salads, pasta, or just
sprinkled with olive oil, and spinach
is the favorite vegetable. Florence’s
sweet bread, schiacciata con l’uva,
has been baked since Etruscan times and
zuccotto, an elegant dome shaped cake
filled with a ricotta cream, is traditional.
Vin Santo is one of the region’s
renowned sweet wines, often served with
cantuccini di Prato, dry almond cookies,
for dipping. Among the other great wines
of Tuscany are Tignanello, Sassacaia,
Vino Nobile di Montepulciano, Vernaccia
di San Gimignano, and the famous Brunello
di Montalcino.
Weather
Generally speaking,
central Italy has a mild climate. Summertime
is usually quite hot while autumn and spring
may have a very lovely climate. In winter
the "Appennini" mountains
are often snow-covered for ski lovers
happiness.
Northen Tuscany, situated at the foot of the Apennine mountain range, is barely
affected by the mild influence of the sea despite it is less than 60 km or
40 miles away from it.
Autumn and spring are sometimes rainy season and it is therefore advisable
to carry a raincoat and/or umbrella in your luggage. Winter can get cold especially
in January and February. A warm jacket or coat is essential in the winter months.
How to arrive
Tuscany has 2 international airports, one
near Pisa (also low cost flights) the
other near Florence. At the airports
car rentals available (see www.herzt.com, www.avis.com if you want to book online). |
