Chianti Classico Life
Everything Chianti Classico lovers need: Insights, compact knowledge and Tuscany on a plate
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On the menu today: The panzanella
Anyone who has ever been to Chianti in summer is probably familiar with panzanella: the delicious bread salad that can be an ideal, fresh lunch dish, especially on hot summer days.
Real classics from the Cucina Toscana: Affetatti misti with bruschetta and crostini
Bruschette and crostini are often served in combination with "affettati misti" - mixed cold cuts of various types of prosciutto and salami. They are also often served with cheese and sometimes pickled vegetables.
#LebensfreudeChiantiClassico: Pane Toscano
In my new blog series under the hashtag #LebensfreudeChiantiClassico, I would like to bring a little bit of the Tuscan-Italian "godimento della vita" into your home - in the form of recipes from the "Cucina Toscana".
The Macelleria Checcucci: meat, prosciutto & co in the counter & Tuscany on the plate
Every now and then I tell you in my blog about culinary highlights and delicacies that can be discovered in "my" Panzano in Chianti. But there is one place that I have not told you about yet: the Macelleria Checcucci.
Dario Checchini: The butcher in the Netflix series "Chef's Table"
Last year, I wrote two blog posts about my friend Dario Cecchini, his Antica Macelleria Cecchini in Panzano in Chianti, his passion for meat and his restaurants and products. And now Dario is part of the Emmy-nominated Netflix documentary series Chef's Table, in which top restaurateurs from all over the world present their innovative kitchen concepts.
Advent time is mulled wine time!
Today it's about one of my favorite topics: Wine, of course - but this time it's the hot version - mulled wine!!! When the days get shorter and the nights are freezing cold and Advent is in the air, it's high time for mulled wine.
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Insights
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Chianti Classico knowledge compact
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Tuscany on a plate
