Chianti and its traditions: tours of Tuscany Hotel Linden - Excursions and stories in the land of Tuscany

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Chianti is not just good wine and genuine oil, Chianti is a large area (600 square kilometers) located between the provinces of Florence and Siena, a geographical area more renowned worldwide for its natural beauties and the perfect harmony with human settlement.
There are many colors that can be seen in Chianti
Gold was the color of wheat fields, green forests and the long rows of cypress, yellow color of the sunflowers that cover the hills, red color of poppies, bunches of grapes and the pottery produced by the artisans of Impruneta since antiquity, no less than this silver olive trees ...

The core includes the towns of Chianti town of Castellina, Radda, Gaiole and Greve, but it also includes some parts of the town of Castelnuovo Berardenga, Tavarnelle, Barberino, San Casciano Inpruneta.

The area was inhabited by the Etruscans, the first to produce the now famous wine and is still entirely crossed the Chiantigiana: ancient path along 70 km (also open in the machine) that connects Florence to Siena. It was the only way by which descended to Florence Barocci loads of bottles. Along the Chiantigiana can admire the typical Chianti landscape: houses scattered ancient villages, churches, castles and palaces dot an area planted with vines and olive trees. An area rich in art, natural beauty and wholesome food of excellent quality such as wine and oil.

The Chianti Classico DOCG, characterized by the presence on the bottle of the famous Black Rooster (symbol of the Military League of Chianti), is produced using four varieties of grapes: Sangiovese (70-80%), black Canaiolo - Tuscan product (10%) - Trebbiano and Malvasia Bianca (5-10%) of local origin.

The most popular features are: clarity, color ruby, the characteristic smell, taste dry, the alcohol is not less than 12 °. Even the wines from the Chianti valley are of good quality. Gradation sometimes lower, are less suited to 'aging, but good to enjoy your meal.

The olive oil from the Chianti region is an excellent quality product, which gives the food is accompanied by an unmistakable flavor and taste. Is obtained by cold pressing of four varieties of olives: Frantoio, Moraiolo Leccino, Pendolino. Feature of this product is a very low acidity, less than 0.5.

Appetizers are typical fettunta or bruschetta (toasted bread slices with garlic oil and freshly squeezed), the chicken liver crostini, olives, including salami, prosciutto and sbriciolona the home. Pastas are of ancient origin: the panzanella, a soup of bread soaked with raw vegetables and onion. Ribollita, a soup of bread in the broth of boiled vegetables.

The cuisine is characterized by food Chianti "poor": beans, soups, vegetables. Today in the inns and restaurants in the area can enjoy many traditional dishes, cooked again with the old recipes.

Among the pasta recall pappardelle with hare sauce or wild boar, pen "train" with seasoned and sauté beef or rabbit sauce, tagliatelle with wild mushrooms. Among the meat is certainly the most famous Florentine steak, which must be at least two or three centimeters. You can also enjoy good local cheese.

Among the desserts are crushed with the grapes in the autumn, Florentine, the chestnut - with chestnut flour - and the pine nuts. The sweets are accompanied by a glass of vin santo. Chianti take place on some important events, among which certainly the Venice Chianti (between May and June), the Philatelic Exhibition of Wine, the Festival for New Wine (November) and Paneolio (December). Worthy of visit the many wineries, found in cottages and castles, where you can taste or buy wines, oil and naturally produce.