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Gently rolling between the sea and the hills, or immersed in the countryside, the historical towns of the Etruscan Coast take one back in time.
A fairy-tale itinerary explores castles, small parish churches, theatres, enclosures, villas and farms hidden in the countryside which host a series of concerts "sotto le stelle" ("beneath the stars") of classical and contemporary music every year.
Small, characteristic trattorias offer typical, traditional dishes based on fresh, home-made pasta, wild game, salamis, vegetables and mushrooms. In the small bottegas and in the agricultural businesses one can purchase the typical products of this region: honey, bread cooked in a wood-burning stove, cheeses and fruit. Wines and renowned olive oils can be found in the vineyards and in the wine shops.
There are also many typical dishes in the marine cuisine of the Etruscan coast:
"cacciucco", varied and spicy fish soup,
"triglie alla livornese" (mullet from Livorno),
rice blackened with cuttlefish, fish broth,
mussels, stuffed squid, and
boiled octopus.
It is distinguished by its decisive, strong flavour, intense fragrance and vibrant colours. It is an art which comes from far away, and finds sustenance in the quality of the ingredients and in the imagination of the propietors of the trattorias.
This culture has become richer with time and proposes, today, restaurants of exceptional calibre, sacred places for gourmets from around the world. |
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The Bolgheri Sassicaia is a red wine characterised by a rich, generous, elegant fragrance. It has a dry flavour, strong, velvety, warm. This is an important wine well-adapted to be served with equally important dishes, whether they be for the first or the second course. It goes well with pasta covered with wild game sauces, like wild boar, ravioli served with a base of cooked wild boar, tagliolini with wild hare sauce, rigatoni in venison sauce, "tagliatelle al camoscio", potato gnocchetti with wild game sauces.
As for the second courses it goes well with grand meat dishes of our gastronomy like beef pot roast, stuffed pigeon, duck "alla creta", "scottiglia of wild boar",
wild hare in salmi; or international dishes like boeuf bourguignon. These are served with savoury cheeses like aged pecorino cheese. |
