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Polpette biscotte al finocchio

Italian food may be simple, but often it’s not fast: but that’s one of its charms. Good ingredients, cooked well. It’s no surprise therefore that the Slow Food movement started in Italy. Traditionally, a lot of the more time-consuming dishes would have been cooked by housewives while their husbands were out at work, and so often consist of dishes which can cook more or less unattended while you get on with other chores. A good example is the authentic ragù which would be cooked slowly for about three hours. If you’ve ever tasted a three-hour ragù, you’ll appreciate why.

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This recipe is from Tuscany.


Polpettone, aka meatloaf, is one of the dishes I remember my mother preparing as a child. She in turn, had been taught to make it by my real nonna, who I never met since she died before I was born. My mother’s polpettone was delicious, roasted in the oven with lashings of parmesan cheese and perfect potatoes, all held together with a tomato sauce. What memories!

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Tuscan wines: Panaccio 2011

November 20, 2015 — 4 Comments

Panaccio wine

Exploring the wines of the new Tuscan revolution

When people think of Tuscan wine, they think of Chianti, and rightly so because the Chianti region occupies the majority of the wine producing area of central Tuscany, and is the third largest Italian region in terms of DOC/G production.

Most people are aware also that forty years ago, there was a revolution in Tuscan wine precipitated by a perceived drop in quality of Chianti. At this time, a number of producers stopped adhering to the rules of the Chianti DOC and started producing the wines they wanted to make with a heavy focus on quality. Today, these wines—most notably Sassicaia and Tignanello—are known as ‘super Tuscans’ and are recognized as amongst the very best Italian wines.

What few people know, is that a similar revolution has been taking place, quietly over the last ten years and today we are enjoying the first fruits. This time, producers are seeking to produce quality wines by rediscovering both traditional methods and old grape varieties that were eclipsed by mass production and the ubiquitous Sangiovese.

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