Greetings from Tuscany! In creating newsletter, we are focused on the excellent cuisine and desserts thatTuscany, and more specifically, a city just outside of Florence named Prato, has to offer. Though it is also very famous for its centuries-old fabric production and its textile museum, it is also the center of the “Slow Food" movement. Prato offers the "foodie" a delicious variety of local specialties, including Cantucci, a crunchy almond biscuit sold in all the local bakeries. Prato is a beautiful city for several reasons. The Duomo is its massive 14th-century cathedral placed in the heart of the city, part of the skyline that bears testimony to centuries of art and history on display.

Vin Santo
Vin Santo is a deliciously sweet dessert wine which is made in Tuscany using Trebbiano and Malvasia grapes. There are many myths on how Vin Santo got its name as “Holy Wine.” It is used during masses, which is probably why it is thus called. The Duomo in Florence is one among several othercathedrals which serve Vin Santo.

The Trebbiano and Malvasia grapes are left on the vine for an extended time before being picked by hand and then hung out to dry. The liquid inside the grapes reduces and becomes very intensely sweet, when the grapes are finally pressed. It is placed in special barrels known as 'caratelli' where the liquid may stay in a good condition for even as long as a decade.

There are many uses for Vin Santo. It is used in marinades, stuffings, glazes, and other typical Tuscan meals, but the most popular use is that of having it as a dessert wine in which to dip the Cantucci biscotti.

Cantucci
Cantucci are almond-encrusted cookies. They are also called Biscotti di Prato (owing to their origins in the town of Prato), or Cantuccini or Cantucci.

They are usually quite crunchy (unless dipped in Vin Santo!) and they are certainly always delicious! At dinner parties, some people bring Vin Santo and Cantucci instead of a bottle of wine, and once the biscotti are placed on the table, at the end of the meal there are hardly any Cantucci left!

The traditional name for the original version of these cookies is Biscotti di Prato. The Cantuccini style is a version of the original recipe, slightly adapted (with the use of fats or different spices), and the larger Cantucci are more bread-like and dotted with aniseed.

Recipes:

Cantuccini
Prato-style almond biscuits

Serves 6

• 500 g flour
• 250 g sugar
• 150 g melted, unsalted butter
• 200 g sweet almonds, unpeeled
• 2 eggs plus 1 for brushing
• 3 egg yolks
• 1 sachet baking powder
• the rind of 1 lemon or orange, grated
• a pinch of salt

Arrange the flour like a mountain. Then add sugar, eggs, egg yolks, lemon rind, baking powder and salt. Start working the mixture with your hands. When the mixture is still crumbly, add the butter and keep working until you obtain very soft dough. Add the almonds and work it again. Divide the dough into logs that are the length of the baking tray and 3-4 cm diameter. Line a tray with baking paper. Place them on the baking tray and put them in a 180°C oven for 15 minutes. Then cut the logs at an angle and put them back into the oven for a further 5 minutes.

Another tasty way to use Vin Santo is to create the following delicious dessert:

Pesche Caramellate con Zabaione al Vin Santo
Caramelized peaches with Vin Santo Sabayon

Serves 4
For the Sabayon:

• 4 egg yolks
• 150 g sugar
• 4 - 5 half egg shells of sweet Vin Santo wine

Whisk the egg yolks and sugar until pale and creamy. As you whisk slowly, add the Vin Santo. Bring some water to simmering point in a pot and put the bowl with the sabayon over the pot, ensuring that the water doesn’t come into contact with the base of the bowl. Keep whisking continuously until the sabayon begins to thicken. Then partially immerse the bowl in cold water and keep whisking for 5 minutes until the sabayon has cooled down.

For the peaches:

• 2 tsp honey
• 2 peaches, peeled and sliced into wedges
• 1 vanilla pod, halved
• 1 tbsp unsalted butter

Heat the honey in a pan on a high flame. Add the peaches and toss them for a minute. Lower the flame and add the butter and the vanilla pod. Cook for another couple of minutes. Place the peaches into 4 individual bowls and cover with the sabayon that has cooled sufficiently to reach room temperature.

Good Tastes of Tuscany presents :
Authentic Tuscan recipes made especially for you in our school.

By just watching our video posted on Face book you will realize how simple it is to learn and actually prepare, exquisite food in only 5 minutes.

The preparation time lasts for five minutes and you can learn healthy and easy dishes made by local chefs.

Take a look at how our fresh gnocchi, a true delicacy, are shaped in just a few swift moves and this is only the first of a long series of recipes that will come alive on your screen.

Buon appetito!