Cuisine
The flavors, aromas and the colours of Italian cuisine come from simple recipes practiced in Italian kitchens for centuries. We lose ourselves in the freshness of the vineyard, the lush olive groves, the golden wheat fields and the earthy colour of truffles, and where we finally meet at the table. Our adventure with cuisine begins with traditional Tuscan cold cuts and crostini di terra, crostini con pomodori i basilico, zuppa ribollita (vegetable soup with Tuscan bread), papparadelle al cinghiale e alla leper (papparedelle with boar or rabbit sauce), miestra di fagioli (bean soup), minestra di rigaglie (soup with giblets), rivolta alla cotadina, then: wild game, guinea fowl, ossibuchi (roast veal on the bone), totani ripieni (stuffed calamari), trippa alla fiorentina (Florentine tripe), and grilled meat. Maybe we'll find some room for dessert. And here it comes: brutti ma buoni, torta di Cecco, castagnaccio, and cenci alla crema, le frustine, le millefoglie (cream puffs) or ricciarelli or cantucci with vinsanto or brilli or succata and a good wine to complement the meal.
It's difficult to choose between Bolgheri or Ornellaia; Sassicaia or Massetto. In Tuscany, eating is like art, requiring the connoisseur to recognize beauty in a thousand and one forms. Finally, don't forget that Volterra is near the sea, where the local cuisine richly features fish from the morning catch.
