Food and Wine

Tuscany, Florence Panzanella is a signature Italian bread salad typically bursting with crispy, soaked leftover bread and summer seasonal vegetables including fresh heirloom tomatoes, onions and basil. It is then seasoned with extra virgin olive oil and red wine vinegar served cold. Panzanella is a Tuscan specialty made out of necessity and referred to as a Cucina Povera ("poor kitchen") dish.This historically refers to the simple fare of commoners, meals made from humble and seasonal ingredients but no less delicious than the lavish foods gracing the tables of the rich.A staple enjoyed during the Italian Summer and Ferragosto period. Enjoy our version. Ingredients. ...

DOP or IGP? What does it mean to your food?

A drink and a snack before the evening meal isn’t just something Italians ‘like to do’, it is a long established tradition which has spread across the globe. Taken in the late afternoon, anywhere from 4pm to 8pm, it can be done any day of the week and is a moment of relaxation after the days work. Leaning at the bar or seated on the terrace, a drink and a gourmet bite is the way to end the day. The drinks don’t need to be alcoholic (but usually are) and the food isn’t meant to replace the dinner meal (but...

Pronounced "bar-beh-rah" / A Sensory Breakdown.As wine queen (aka wine critic, writer and journalist), Jancis Robinson once said "no grape has known such a dramatic upgrade in its fortunes and image in the last 20 years than Barbera in Piemonte, Italy". She's not wrong, I classify Barbera as the unnoticed yet approachable and delicious wine that has been the catalyst in its rediscovery in Piedmont.  Jancis Robinson. Image by BBC News. Wine just like food is designed to be a complete sensory experience so, like most of us love to do, pour yourself a glass of Barbera (do not drink it...