Dear friends, students and readers,in this fall newsletter besides the famous and classic wine of our friend Ilaria, that is amazing, a must taste, we will indulge in relishing Finocchiona, a perfect match with the unsalted bread from Tuscany. We take you for a tasteful walk into the heart of Tuscany with our delicious zucchini recipe guaranteed to give you the true essence of the traditional Tuscan countryside. Besides our travel of discovery through herb gardens, we have infused the aroma of fennel that can be used as a spice and an herb to add flavor to cuisine. Florence adds to your adventure with the spirit of romance by taking you to one of her popular restaurants to add zest with dishes from ancient Tuscan kitchens.

Villa Branca Chianti Classico Riserva

Villa Branca is situated in the heart of the Chianti Classico Belt. It is very close to Mercatele Val di Pesa, near Florence. The vineyards produce many D.O.C. wines one among them is the famous Villa Branca Chianti Classic Reserve. The terrain is ideally suited to growing the Sangiovese grapes, which are the local variety of grapes used to make the Chianti wines.

Although the origins of the estate can be traced back to a document from 1348, which states that it was owned by the noble and ancient Florentine family of Buondelmonti and acquired by Pierluigi Branca in the1950s.

Wine making is the primary focus of the estate. Sangiovese grapes are the main variety grown here but other varieties like Cabernet Sauvignon and Merlot e Petit Verdot are also grown.

The cellars belong to the 14th century. The estate has adopted a good mix of traditional methods of wine making, together with modern techniques.

The Villa Branca Chianti Classico Riserva is a red wine made mainly from Sangiovese grapes with additional red grapes as allowed by legal specifications, which govern the production of Chianti Classico.

The grapes are harvested between October 10th and the 20th. Then they are macerated in cement vats with frequent and gentle stirring of the skins. They are fermented at a temperature between 30-and 32 degrees Celsius. They are then matured in 225 liter French oak barrels for sixteen to eighteen months and then they are aged for a year in cement vats. It is further aged in bottles for six months.

The wine has a ruby red color with a full and spicy aroma and a soft rounded taste with full-bodied tannins. It makes a perfect accompaniment with game and aged cheeses.

Finocchiona

Finocchiona is a typical pork sausage from the Florence and Chianti region. It is definitely one of the most popular pork products especially in Tuscan cuisine. It is used to make many dishes. It is an integral part of the Antipasto alla Toscana.

First class pork from pigs bred in farms almost like wild animals who consume natural products like maize, barley and broad beans is generally used to make the sausages. It is made using pork meat preferably from the breast and shoulders of the pig. It is ground roughly and seasoned with fennel, salt and pepper for one or two months or even longer.

Fennel preferably wild fennel, which grows on wooded hills and abandoned fields, gives Finocchiona its unique and peculiar flavor. This is also how it derives its name since fennel in Italian is “finocchio”.

Making Finocchiona is an ancient Tuscan tradition and it is difficult to date its origins. It has been an important part of all Florentine feasts including the “Rificolona” in September and the “Scoppio del carro” held in the Piazza del Duomo on Holy Saturdays.

Finocchiona has an interesting but unsubstantiated legend associated with its origins. It is said that long time ago, a thief had stolen fresh salami near the town of Prato. He hid it in a stand of wild fennel. When he came to retrieve his loot he found that it had absorbed the unique and wonderful flavor of the wild fennel in which it had been hidden. Whatever be its origin, the Finocchiona is one of the unique bounties of Tuscan cuisine.

There are two types of Finocchiona. Sbriciolona, which is very fresh and has an acquired taste and Finocchiona proper which is firmer. Both of them can be accompanied by almost any wine and will offer you an authentic slice of Tuscan cuisine and Tuscan life.

Fennel

It is considered as both a spice and an herb. It is found growing naturally in Southern Europe especially the Mediterranean and Southwestern Asia. It is widely cultivated in many parts of the world and has many species including the Florence fennel, which is called finocchio. It grows in almost any kind of soil but the richer the soil, the more tender the foliage.

The bulb, the foliage and the seeds of the fennel plant have their own place in the cuisines of the world. The leaves are used to flavor pork, veal and fish dishes. They are also used in making fish stock, for making sauces and stuffing, to add flavor to butter and salad dressings and in making mayonnaise. The dried stalks are sometimes placed under grilled or barbecued fish for getting a uniquely flavored dish. The seeds are used as a spice especially in breads. They are also used as a mouth freshener in India.

The fennel seed has an anise-like flavor and aroma. The seeds are yellow to greenish brown in color. The main flavor is due to the presence of the essential oil anethole.

It is very popular in Italy and is grown throughout the year utilizing the high and low land areas. The fennel seed is an essential ingredient in Italian sausages especially the Finocchiona. The Florence fennel is also a key ingredient in many Italian and German salads. An easy Italian aperitif is to simply dip fennel segments in olive oil.

The essential oils in fennel are used to treat chills and cure stomach problems. It is used for respiratory congestions and for cough remedies. As an infusion it is used as soothing eyewash.

They are also used in some soaps and perfumes.

Alla Vecchia Bettola

This is one of the most popular restaurants in Florence, which offers authentic and tasty Tuscan dishes in a relaxed and friendly environment.

It is situated within walking distance from most of the famous monuments and attractions of Florence.

It is situated very conveniently outside the ancient city wall on the Via Vasco Pratolini, in front of the beautiful Torrigiani garden. It is located on the southwest corner of Piazza Tasso, in the Oltrarno.

It has an ever-changing menu. It offers a very tasty Bistecca and Crostini the Florentine way including the popular appetizer Crostini di Fegatini di Pollo (chicken livers on toast) and their antipasto Toscano which is an array of incredible velvety and pungent cured meats. Some other popular dishes include Penne alla bettola in a spicy yet creamy tomato sauce, rigatoni dressed with crushed olives or even Riso Rasticciole d’Agneilo (a rice dish cooked in a halved sheep’s head) which is very popular with the locals. Some seasonal favorites are Anatra Riplena Tarturata (stuffed duck in truffle sauce) and Carpaccio con Rucola (pounded discs of beef piled high with argula and very thin slices of pecorino cheese. Another favorite is Agnello con Carciofi (lamb stuffed and rolled with artichokes).

The dessert range is also incredible but the favorite is definitely the Tiramisu, which is the grand finale to any sumptuous meal you may partake here. They also offer a range of Tuscan wines to accompany all the courses.

It is a good place to spend a romantic evening.

It fills up quickly with fun loving as well as international tourists. It is generally very popular so please make a reservation otherwise you may have to go back disappointed.

It is closed for Easter, for three weeks in August and from December 23rd to January 2nd. They do not accept credit cards.