Benvenuto!

Nice to meet you again! Hope you enjoyed your Christmas and the New Year vacation. Did you try all the recipes that we gave you in our last edition? How did you like them?

In this edition of the newsletter, you will learn to make another interesting delight that gets its flavor from the herb called sage. Read more about sage, a local winery and a restaurant you can visit and a wine you can try.

The Herb Sage

Sage is an herb cherished by the Romans and known as herba sacra. They use it to cure snakebites, prolong life and for sterility. It is the best herb used for killing bacteria and of course, for culinary uses. Italian cuisine has used the herb for centuries adding a kick of flavor and a touch of health to the vegetable and meat dishes.

The herb is perennial and can be grown in the garden. It is not only beautiful but also decorative to look at in various colors and smell. They can be grown using seeds or the plant cuttings. The cuttings should be planted in a shady spot with the soil remaining moderately moist till the roots develop. The plant should be mulched well and pruned during the spring to prolong growth of new leaves. There are many varieties of the plant and the most common one is the Salvia officinalis.

The leaves of the common sage are pointed, velvety and grey-green in color with a pungent aroma and deep veining. The plant grows to about 2 feet in height. It flowers in summer and are purple, white or pink in color. Both fresh and dry leaves may be used for cooking. It is best to dry the mature leaves because they have more essential oil content in them. Dry leaves can be bunched together loosely and stored in air tight containers. Fresh leaves can be hung in a cool and dark location with good air circulation till they are dry, and it will take about a week to dry.

Osteria di Passignano

Via Passignano 33 - Loc. Badia a Passignano 50028 Tavarnelle Val di Pesa (FI)
Tel/fax 055 8071278

The restaurant Osteria di passignano was opened in the year 2000. Since then, it has been a reminder of the local traditions, passions and wine culture of the area.

The restaurant has gained high reputation from its visitors. The idea behind the restaurant came from the wine connoisseur, Marcello Crini, who has himself become a very enthusiastic and attentive host.

The staff here is extremely friendly and attentive. Their meticulous labor can be felt in the food they serve to the visitors. Their specialty is the grainy pasta and scented beef that is made using a special assortment of stone-ground organic flours. The menu is tempting. You can begin with sampling of olive oils, crunchy homemade bread, wide selection of antipasti, hearty first courses, desserts and wines.

The winter course has Piattellini bean soup with a spelt and shrimp timbale, for summer, sea bass with cherry tomatoes, greens and local capers. You can also go for classic dishes like spiced roast rabbit with fennel that is served with mushroom tartlet. The desserts range from gianduia dragées to Passignano grape mousse on a sauce of glazed figs.

Don’t miss this eatery!

Closed on Sundays
Closed from January 7 to 31 and a week in mid-August
All major credit cards
Average price: 50 euros

Antinori - Wine making for over six hundred years!
Piazza Antinori, 3 - 50123 Florence, Italy
Tel +39 055 23 595

Spanning 26 generations, the Antinori family has been managing the business with courage, innovations and natural instincts that has led them to be one of the finest producers of wine in Italy since 1385. Today it is owned, operated and directed by Marchese Piero Antinori.

The traditional heritage of estates, 1,400 hectares in Umbria and Tuscany are highly suited for quality wine production. Various varieties of wines are produced in different estates of these regions. Continual experiments with their cellars and vineyards, selection of native and international clones, modern and traditional vinification techniques, type of wood for the barrels, age and size of barrels and bottle-aging periods, all contribute to the final quality of the product.

Tremendous efforts are taken by the company to improve the quality of the wines by carefully planning the investments and researches in the areas of wine production. The result, a complete range of quality wines from its various estates in Umbria and Tuscany.

Antinori has received several international recognitions and awards, and enjoys the reputation of being a leader and trendsetter in this sector. Some of the wines produced in Tuscany are Merlot - La Braccesca, Aleatico - Fattoria Aldobrandesca and Solalia 1997.