PASSIONE TOSCANA

Colonnata is a small village nestled in the Apuan Alps, a gastronomic treasure synonymous with excellence in charcuterie production. The many traditional larderies of the place are characterized by a particular production method, characteristic curing techniques and geographic specificity of the raw material, which together make the products of Colonnata unique. The Larderies of ColonnataThe larderies of Colonnata are true sanctuaries of taste. These artisanal establishments follow centuries-old methods for processing and curing cured meats, using the area's natural resources and enhancing local traditions. Carrara Marble Pits: tanks used for curing cured meats, giving them a unique flavor and perfect texture. Selected Raw Materials: superior quality pork, often from local farms, to ensure the genuineness and taste of the cured meats. Flavorings and Seasoning: coarse sea salt, black pepper, rosemary, garlic and other herbs are used to massage the meat and added during seasoning so that the flavors slowly permeate over time. Lardo di ColonnataLardo di Colonnata is the most famous product of local larderies. It is obtained from the back of the pig and is seasoned for a period that can vary from six to ten months. During this time, the marble basins and the special microclimate of the Apuan Alps impart an unmistakable flavor to the lard, with a perfect balance between softness and aromatic depth. Lardo di Colonnata IGP Larderia Mafalda Pancetta Stagionata di ColonnataPancetta stagionata di Colonnata is another specialty of the area. It is made from pork belly and is characterized by an even spread of fat and lean meat, giving it a rich, unctuous flavor. The bacon is treated with spices and herbs and then left to cure in marble basins. The result is a cured meat with an intense flavor and firm texture, ideal for preparing typical dishes or to be enjoyed simply sliced. Pancetta Stagionata di Colonnata Larderia Mafalda Seasoned Guanciale di ColonnataGuanciale di Colonnata is a product made from pork cheek. After being carefully seasoned with salt, pepper, garlic and other spices, the meat is left to age for several months. This product is particularly loved for its robust flavor and its ability to enrich traditional regional dishes such as pasta alla carbonara or all'amatriciana. Seasoned Guanciale di Colonnata Larderia Mafalda Colonnata on the Apuan Alps is a symbol of tradition, craftsmanship and gastronomic excellence. The unbreakable bond between the territory, its natural resources and the craftsmanship of its artisans makes the typical products still a precious jewel of Tuscan Tradition as a whole.Blog by Passione Toscana

The Art of Dairy in Tuscany, traditional methods and creative innovationTuscany, famous for its enchanting landscapes, historic culture and refined gastronomy, also boasts a rich dairy tradition. Cheese production in Tuscany has its roots in the distant past. Tuscan shepherds developed unique techniques for processing sheep's, goat's and cow's milk, techniques that have been perfected and handed down over time.This ancient knowledge is now combined with a desire to experiment with new combinations and enrich cheeses with local ingredients, creating products that are at once traditional, modern, and unique. Tuscan flavored cheeses represent one of the highest expressions of this ancient art, offering a wide variety of flavors that surprise and delight the palate. Truffle CheeseOne of the most prized and appreciated cheeses is truffle cheese. Made from cow's or goat's milk, it is enriched with flakes of fresh black truffle, giving the product an intense aroma and unmistakable flavor. The truffle, a prized ingredient in Tuscan cuisine, transforms this cheese into an elevated taste experience, ideal to enjoy on its own or accompanied with honey and nuts. Fattoria dei Barbi Bianchetto Truffle Cheese Honey CheeseAnother fine variation is honey cheese. The combination of the saltiness of the cheese with the sweetness of honey creates a surprising and delicious contrast. Honey, both acacia and wildflower, is often added during the manufacturing process or served separately to be poured over the cheese at the time of consumption. This cheese is perfect for enriching appetizers or as a complement at the end of a meal. Honey and Pollen Cacio Fattoria dei Barbi Red Wine and Vin Santo CheeseRed wine cheese is a delight for lovers of strong flavors. The cheese wheels are soaked in red wine during aging, acquiring a unique color and flavor from Tuscan grapes. Similar in method, Vin Santo cheese goes through the same process but with the iconic sweet Tuscan wine, which gives the cheese aromatic notes of dried fruit and caramel. Both cheeses are ideal to enjoy when paired with full-bodied, structured wines. Fattoria dei Barbi Red Wine Cheese Vin Santo cheese Fattoria dei Barbi Garlic CheeseFor those looking for a strong, distinctive flavor, garlic cheese is an excellent choice. Finely minced cloves of garlic are incorporated into the cheese during processing, allowing it to develop a lingering, aromatic flavor but without being overly pungent. This cheese is perfect for adding a special touch to salads, sandwiches and rustic dishes. Fattoria dei Barbi Aglione Cheese Tuscan flavored cheeses not only enrich tables with various shades of flavor, but also represent the fruit of ancient knowledge and constant innovation. These products, often made using traditional techniques, reflect the passion of local dairies for quality and creativity, ranking among the gastronomic excellences of Tuscany and all of Italy.Blog by Passione Toscana

The Chianti area is an excellent example of how tradition and quality can integrate with the land, offering products that have become emblematic of Tuscan and Italian food and wine culture worldwide. Land and TerritoryChianti extends mainly between the provinces of Florence and Siena, although small portions are found in the provinces of Arezzo, Pisa, Pistoia and Prato. The landscape is characterized by rolling hills, vineyards as far as the eye can see, cypress forests and centuries-old olive groves. This conformation of the land, in addition to the mild climate and soil composition, creates ideal conditions for viticulture.Production of Wines and Vin SantiThe name "Chianti" is often associated with the famous red wine produced mainly from Sangiovese grapes. Chianti DOCG (Denominazione di Origine Controllata e Garantita) is regulated by stringent production criteria, which guarantee the quality and origin of the wine. Within the Chianti area there are prestigious subzones such as Chianti Classico, recognizable by the Black Rooster symbol.In addition to red wines, the region also produces Vin Santo, a traditional Tuscan dessert wine made from grapes left to dry and ferment slowly in small barrels. Vin Santo di San Gimignano DOC Guicciardini Strozzi Production of Cold Cuts and SausagesA well-established tradition of pork butchery can be found in Chianti. Cold cuts and sausages, such as finocchiona and Tuscan ham, are produced following traditional recipes and artisanal methods. These products are often cured under natural conditions that give them unique and distinctive flavors. Finocchiona IGP Sergio Falaschi Sergio Falaschi wild boar sausages Production of Sauces and JamsChianti's culinary tradition also includes the production of sauces and jams. Tomatoes, peppers and other vegetables are transformed into delicious sauces, ideal for accompanying Tuscan dishes. Jams, often handmade from local seasonal fruits, enrich the area's confectionery offerings and are often used in breakfasts or as fillings for desserts. Valdelsa onion jam Gusto Toscano Perfect fusion of tradition and qualityThe Chianti Zone has been able to enhance its peculiarities by preserving and promoting an agricultural heritage that is emblematic for the entire region. Chianti embodies the soul and richness of Tuscan food and wine culture.The artisanal production of jams demonstrates the skill and passion of local producers in making the most of seasonal raw materials, transforming them into delicious specialties. Likewise, the norcina tradition lives on through cured meats and sausages that tell stories of ancient wisdom and genuineness. Last but not least, the prestigious wines are the flagship of a viticulture that has been able to hold firm to its roots as it establishes itself in markets around the world.Blog by Passione Toscana

The truffle is one of Tuscany's culinary jewels, prized for its intense flavor and unmistakable aroma. Tuscany is a particularly favorable region for growing different varieties of truffles due to its rich diversity of soils, especially in hilly and wooded areas. The most renowned areas for truffle gathering include San Miniato, Casentino, the Crete Senesi and Mugello. The truffle in Tuscan traditionThe truffle represents a treasure of Tuscany, not only for its gastronomic value, but also for its deep connection with the land and traditions of this wonderful region.Tuscany celebrates the truffle with numerous dedicated festivals and fairs, such as the "National White Truffle Market Exhibition of San Miniato," which attracts fans and gourmets from all over the world. These events provide an important opportunity to discover and taste truffles in their various forms and preparations, as well as to experience firsthand the local culture and traditions related to this precious hypogean mushroom.Collecting and Recognizing the TruffleWhite Truffle (Tuber Magnatum Pico): Considered the most prized, it is mainly found in the San Miniato and Crete Senesi areas. The white truffle has an intense aroma and is usually eaten raw, thinly sliced over simple dishes such as pasta, risotto, eggs and carpaccio.Black Precious Truffle (Tuber Melanosporum): Also known as black winter truffle, it is mainly harvested in Casentino. It has a less intense aroma than the white truffle but is still highly valued. It is often used both raw and cooked.Truffle Marzuolo (Tuber Borchii): Also called white truffle, it is found mainly in the hilly areas of Tuscany in spring. It has a more delicate aroma than the white truffle and is used in different culinary preparations.Summer Black Truffle (Tuber Aestivum): Also known as scorzone, it is harvested in summer and fall. It has a lighter aroma and versatility that makes it suitable for multiple culinary uses.Truffle picking is an art that requires experience and knowledge of the area. In Tuscany, it is often practiced with the help of dogs trained to sniff out the intense scent of truffles hidden underground. Use of Truffles in Tuscan CookingTruffle is a very versatile ingredient and is used in various ways in Tuscan cooking. On its own, it is grated or finely sliced directly onto dishes such as pasta, risotto, eggs, and meat to enhance its natural flavor. Truffle is also used to flavor various products, for a dinner entirely dedicated to Tuscan truffles! Salumi: Cold cuts such as sausage and truffle salami combine the richness of cured meat with the intense aroma of truffles. Sergio Falaschi Truffle Cacciatore Salami Honey: Truffle honey, ideal for accompanying cheeses or used in gourmet recipes. Black truffle honey from Pienza Simone Fabrizzi Sauces: Truffle sauces that enhance meat dishes, pasta or serve as toppings for crostini. Tuscan Truffle Crostino Tartufi Savini Butter: Used in cooking to add a refined touch to various dishes. Butter with white truffle of San Miniato Tartufi Nacci Cheese: Truffle cheeses such as pecorino, which combine robust flavors with the aroma of truffles. Pecorino cheese with truffles Caseificio Seggiano Rice and Risotto: Truffle Risotto is a classic Tuscan dish, where the rice absorbs the aroma of the truffle, providing a creamy fragrant experience. Truffle Risotto Tartufi NacciBlog by Passione Toscana

Grappas and liqueurs occupy a prominent place in Tuscan tradition, representing a key element of the region's food and wine culture. Each product has deep roots that are intertwined with the history, agricultural practices and social customs of the region. Tuscan GrappasThe production of grappas is an ancient practice closely linked to local grape varieties. The pomace, or grape skins, seeds and stems used in the winemaking process, are distilled to create grappas that reflect the quality and distinctiveness of the wines from which they come. Grappa is often considered a noble distillate and is a way to make the most of all parts of the grape, avoiding waste and ensuring a sustainable production cycle.Tuscan LiqueursTuscan liqueurs include a wide range of products from digestives to sweet drinks. Historically, these liqueurs were made not only for the pleasure of the palate but also for their purported medicinal properties. Traditional recipes often combine local herbs, roots, spices and fruits that grow in abundance in the region, thus creating a deep connection with the land.Sweet liqueurs are especially popular as accompaniments to desserts, becoming an integral part of social rituals such as holiday meals and family celebrations. Bitters, on the other hand, have historically been consumed as digestives due to their digestive properties, and their complex taste reflects the craftsmanship and botanical knowledge of local producers.- Digestivi: Perfect for ending a meal on a high note, liqueurs and grappas can be sipped cold or at room temperature, enhancing the flavors of a memorable lunch or dinner.- Cocktails: Experiment with new and exciting formulas with Pomegranate Gin, which lends itself to creative mixology combinations.- Moments of Relaxation: Treat yourself to a moment of pleasure, perhaps in front of a fireplace, savoring a fine schnapps or bitters that will warm the heart.Not onlyThe production and consumption of grappa and liqueurs in Tuscany is a true social ritual that strengthens community ties. The tasting of these products is often a time of sharing, friendship and celebration of local culture. Ancient recipes are handed down from generation to generation, thus preserving an invaluable cultural and gastronomic heritage.Passione Toscana has selected typical regional Grappas and Liqueurs, expressions of a tradition rooted in the territory, history and daily life of the local people.- Mirto dell'Elba Smania LiquoriThis digestif, made with myrtle berries from Elba, evokes the island's Macchia Mediterranea.- Gin Pomegranate Azienda Agricola BarbarossaThis gin opens with fresh, fruity aromas dominated by the scent of pomegranates from the Tuscan hills. The nose is balanced between the sweet notes of pomegranate and the freshness of local herbs.- Brunello 5 Anni Nannoni GrappaElegant and refined, combining black cherry with candied cedar, oak and vanilla. The palate is warm, balanced and persuasive, with a lingering aftertaste of tobacco, cinnamon and honey.- MaremmAmaro Nannoni Grappe.This bitter balances fresh tones such as juniper, licorice and mint with warm citrus notes of cinchona, bitter orange, myrtle, blackthorn and Maremma berries.Blog by Passione Toscana

The Maremma, an enchanting corner of Tuscany.It is a treasure trove of breathtaking landscapes, lush vineyards and an unparalleled gastronomic heritage. Passione Toscana, with its exclusive tasting experiences, offers a unique opportunity to immerse yourself in the heart of this extraordinary land, combining a love of the land with the quality of local products. Each visit will be a journey through the stories of passion and dedication that animate these lands.The proposed experiences not only shine a light on the excellence of local products, but also support the small farms and wineries of the Maremma, custodians of traditions that have been handed down for generations.Want to surprise friends and family with something different and memorable?Discover authentic places and flavors as well as moments of sharing: every visit to Maremma is a unique opportunity to connect with the terroir and imprint a beautiful memory of Tuscany. A unique opportunityThe visits suggested by Passione Toscana will let you discover the Maremma from a food and wine perspective. It's not just about tasting wines and delicacies, but immersing yourself in a world of culture and tradition, discovering the passionate work behind each bottle and each product.The Journey to Maremma BeginsBetween Vineyards and Tradition, are you ready for your own special experience in Tuscany?- Tasting at Moris Farms Terrace: Here you can enjoy six fine wines, whites and reds, paired with local cured meats and cheeses.- Experience at Monteverro: A fascinating tour of the winemaking sites, from the grape harvest to the sophisticated barrique cellar; final tasting accompanied by breadsticks, sliced meats and Tuscan cheeses.- Visit to Poggio Nibbiale Winery: Stunning historic winery under the medieval church of San Giovanni Battista in Scansano.Blog by Passione Toscana