Tuscany Farmhouse Accommodation , villas, farmhouses, apartments.
Tuscany Farmhouse Accommodation in selected properties in the beautiful Tuscany countryside. A small selection of hand picked Tuscany Holiday Accommodation in villas, farmhouses, apartments and bed and breakfasts that we know personally and that offer genuine and enchanting vacations in Tuscany. Piccola guida turistica per le vostre vacanze in Toscana presso Agriturismi, Ville e Appartamenti selezionati negli angoli più incantevoli della campagna Toscana, esclusivamente per offrirvi qualità, accoglienza familiare e la possibilitàdi poter apprezzare il lato genuino della nostra Toscana.
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Spaghetti Mare e Monti
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La Cucina Tradizionale di Puglia  Il suolo Pugliese è conosciuto per la sua fertilità e produttività di ogni genere di verdure e frutta e del suo mare ricco di pesce di qualità, tutto questo è la base di una cucina varia e molto gustosa. Qui una paio di ricette semplici che potete cucinare in ogni casa. La prerogativa agricola della Puglia è la coltura biologica che investe enormi appezzamenti di terra, che con la Sicilia, raggiunge il primato Europeo in questa branca. | |
| Ricette Pugliese | |
 | I Frittelli di patate Aglio abbondante Olio extra vergine di oliva Pomodori freschi e sbucciati Sale Patate Farina Basilico, olive nere al forno Filetti di alici |
| In una padella con olio di oliva ponete l'aglio, i pomodori a pezzettini, sale sufficienza e cucinate per 30 minuti. Nel mentre, bollite delle patate con la buccia in acqua salata. Non appena sono cotte, sbucciatele ed unitele a della farina ( come fare gli gnocchi di patate). Formate dei dischi della misura di 10 cm. Ed alzate il bordo. Metteteli a friggere in una padella con olio molto caldo, toglieteli a fateli asciugare in carta assorbente. Guarnite la focaccina di patate con la salsa di pomodoro, basilico, olive nere e filetti di acciughe. | |
 | Melanzane al forno 2 grandi melanzane 2 cucchiai da tavola di pecorino grattato Pane raffermo Un bicchiere di vino bianco Olio d'oliva Aglio, sale Pomodori freschi pelati Basilico (se gradita carne macinata) |
| Tagliare a metà le melanzane e svuotare il loro interno che verrò cotto a pezzettini in olio d'oliva, aglio, vino bianco, pane raffermo ammorbidito in acqua salata e strizzato bene, 2 uova intere. Cuocere l'impasto fino a che si è ridotto bene ( si può aggiungere anche la carne trita). Fare una salsa veloce con i pomodori pelati a pezzetti in olio ed aglio. Scottare i gusci delle melanzane in acqua calda e salata. Riempire le melanzane con l'impasto e coprirle con la salsa di pomodoro. Mettete al forno a 180° per 20 minuti. | |
 | Linguine con gamberi freschi Linguine Gamberi rosso freschi Pomodoro fresco tagliato a cubetti Aglio Prezzemolo Vino bianco Fiori di zucca Sale |
| Fare una salsa con pomodoro tagliato, fiori di zucca a striscioline, aglio, vino bianco, e gamberi rossi, insaporire bene la salsa facendo evaporare il vino bianco, un pizzico di sale. Bollire le linguine in acqua salata, scolare e metterle nella padella del sugo mescolando bene, aggiungere in ultimo il prezzemolo tagliato. | |
Spaghetti al Tartufo di Norcia  400 g di spaghetti, tartufo nero di Norcia, olio, aglio, sale. | |
| Mettete in una padella qualche cucchiaiata di olio e due spicchi di aglio tritati. Portate la padella su fuoco moderato e appena l'aglio avrà preso una leggera colorazione, aggiungete il tartufo nettato e ritagliato in fette sottili, dando un minuto o due di cottura. Avrete intanto lessato in abbondante acqua leggermente salata gli spaghetti. Scolateli al dente, conditeli con il tartufo e servite caldissimi. | |
 | Spiedini misti di Spoleto 100 g di lonza di maiale, |
| Procuratevi 4 spiedini di giusta lunghezza e cominciate ad infilzare la lonza ritagliata in dadini, le costolette di agnello, il fegato e il pollo divisi in pezzi alternando queste carni con le fettine di pancetta e la salvia. Condite con sale, pepe, rosmarino e bacche di ginepro, innaffiate tutto con mezzo bicchiere di olio e lasciate che gli spiedini si insaporiscano per 5 o 6 ore. Trascorso questo tempo disponeteli su una griglia e cuoceteli sulla brace oppure in una teglia su fiamma moderata, per circa un quarto d'ora. Portateli in tavola caldissimi. | |
 | Trote di FIUME AL PREZZEMOLO 6 trote di fiume non troppo grandi, |
| Prendiamo le trote e puliamole accuratamente, togliendo anche le interiora. Tritiamo abbondante prezzemolo e uniamolo al pangrattato, al sale e al pepe in una terrina. Rimestiamo con cura fino ad ottenere un composto uniforme. Versiamo il succo di limone ed amalgamiamo. Farciamo le trote con l'impasto ottenuto, cospargiamole d'olio e mettiamole su una griglia doppia. Cuociamo da ambo i lati per circa 6 minuti ognuno. Appena cotte disponiamo le trote su un piatto e versandoci sopra un giro d'olio. Guarniamo con prezzemolo e serviamo. | |
 | Pizza dolce 300 gr di farina bianca, 300 gr di zucchero, 70 gr di burro, 6 cucchiai di olio extravergine d'oliva, 3 uova, scorza di limone, lievito in polvere, zucchero a velo, 12 cucchiai di latte, poco burro e pane grattugiato, sale. |
| Versare tre tuorli in una terrina e sbatterli bene insieme allo zucchero, aggiungere 50 grammi di burro appena sciolto, l'olio, il latte, la farina miscelata con un pizzico di sale e una bustina di lievito, la scorza di limone grattugiata e gli albumi montati a neve. Mescolate delicatamente ma in fretta. Imburrate una tortiera e spolverizzarla di pane grattugiato, poi versarvi il composto e metterlo in forno già caldo (180° C) non aprendo il forno prima che sia trascorsa mezz'ora abbondante. Servire la "pizza" spolverizzata di zucchero a velo. Tra i prodotti alimentari tipici dell'Umbria troviamo formaggi tipici come il pecorino di Norcia, salumi tipici di suino e cinghiale funghi e tartufi dell'Umbria (tartufo nero di Norcia, tartufo bianco di Norcia), vino (l'Umbria è la patria del Sagrantino, un vitigno umbro le cui uve producono un vino DOCG), olio d'oliva (ottimo olio extravergine viene prodotto in molte parti della regione Il tartufo I boschi umbri offreno svariati tipi di tartufi per tutto l'anno. Gli alberi sotto i quali è più probabile trovare i tartufi sono le Querce, il Cerro. Le grandezze dei tartufi possono variare, si passa dalle dimensioni di una noce, a quelle più fortunate di un'arancia. I conosciutissimi e pregiatissimi Tartufi Bianchi e Neri , sono le tipologie fondamentali che possono accompagnare i piatti più svariati. Con le bruschette, le tradizionali Tagliatelle, le carni arrosto, il tartufo è un ottimo prodotto che può essere utilizzato crudo o cotto particolare per il profumo che inebria ogni piatto al quale viene unito.
Il vino umbro | |
Loli's Easy Italian Recipes Italian Cooking is world famous for good reason, it is mouth-watering delicious, not least because of the excellent ingredients, most of which is local produce, but also for the simplicity of the recipes. Complicated sauces and hard-to-execute methods are not a characteristic of Italian cooking, but it is best described as good old-fashioned down home food. I have collected some of my favourite recipes for you to try, so that you can have a taste of Italy that will make you feel like you are already here, or will remind you of past visits.
Spaghetti with Truffles from Norcia: 400 g of spaghetti, Garlic, Oil, Salt , Black Norcian Truffles:
Put a few tablespoons of oil into a saucepan and add two minced cloves of garlic. Put the saucepan on the hob and reduce heat to low. As soon as the garlic is slightly golden, add the sliced and cleaned truffles, giving them a minute or two to cook. In the meantime, cook spaghetti in slightly salted water to "al dente", then mix with the truffles and serve while hot.
 | Spoleto Kebabs : 100g of pork loins, 4 lamb cutlets, 150g of chicken breast, 4 cutlets of pork's, liver, 8 cutlets of bacon, Herbs - sage, rosemary, pepper, juniper berriesOil & salt. Cube the meat and mix with bacon and chopped sage. Add salt, pepper, rosemary and juniper berries, with half a glass full of oil and let the kebabs marinate for 5 or 6 hours. Skewer the cubed meat and grill the meat preferably on coals or in a frypan for about fifteen minutes. Serve hot with salad
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 | River Trout with Parsley 6 river trout of moderate size, Take the trout and thoroughly clean them. Mince a generous amount of parsley and mix with the bread crumbs, salt and pepper. Stir carefully until it turns into a thick mixture. Pour in lemon juice and stir. Coat trout with the dough, cover with olive oil and put onto the grill. Cook both sides for about 6 minutes. As soon as cooked put the trout on a dish and drizzle a little oil over them. Garnish with parsley and serve |
 | Sweet Pizza: 300g of white flour, Pour the 3 yolks into a terrine and whisk them well together with the sugar. Add 50g of slightly melted butter with oil, milk and flour all mixed with a pinch of salt, a sachet of yeast, grated lemon peel and the egg whites beaten till stiff. Mix all this delicately but rapidly. Butter a baking pan and sprinkle with the grated bread. Pour the mixture into the baking pan and put in the already warm oven (180°C). Wait half an hour before opening the oven. Serve the "pizza" sprinkled with icing sugar |
Apulia's soil is very fruitful and the sea rich of optimal products that are the wealth of the cuisine of the place. A pair of easy prescriptions for you that you can cook also in your house
 | I Frittelli di patate - Potato Pizza 1 garlic clove, Fry a clove of garlic until it turns to a golden brown color. Add the pieces of the skinned tomatoes, salt enough and cook for 30 minutes. Boil half a kilo of potatoes in salty water. Once soft, skin them and mash them into a paste with the flour. Add more salt if needed. Form the potato mixture into rough disc shapes around 10cm in diameter. Pinch the edge of the shapes to form a border. Deep fry the discs in more olive oil. Drain of the excess olive oil and arrange on a serving try or plate. Fill each with the tomato sauce prepared earlier and finish with a touch of basil , bitter olives and some anchovies. |
 | Melanzane al forno - Baked Aubergines 2 large aubergines, Cut the aubergines in half and scoop out the centre. Cut in small cubes the inner white part and fry it in olive oil and galic with some white wine and salt. When reduced this part add some grated pecorino cheese, 2 eggs, the stale bread ( before softened in salted water and squeezed well) , and let this mixture to reduce.Prepare a quick tomatoes sauce with galic and olive oil. Put the aubergine skin in hot salted water and fill them with the mixuture and cover it with the tomato sauce. Cook in oven at 180° for 20 minutes. Linguine Red Shrimp and Pumpkin Flowers: Linguine,(flat, thin pasta) Cook the linguine in hot salted water, ( very few minutes). When quite ready, drain the water and put the linguine in the large fry pan where you have cooked the shrimps. Mix very well the linguine in the sauce and serve them on a very warm plate. Fried Sage
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Fried Artichokes
Clean the artichokes and sprinkle them with some lemon. Cut them into medium size pieces. Roll them in egg and then in flour. Put them in a pan of hot olive oil. Cook until lightly browned. Turn them out on to some absorbent paper and salt them. Serve hot immediately.
16/18 courgettes flowers, finely chopped Small handful fresh herbs (parsley and/or thyme):
Prapare the dough for the fry with:
100gr plain white flour,
½ pint/300ml cold water -
Salt and pepper-
Oil for deep frying.
Gently wash and dry the flowers. Trim off stems. In a bowl softly sift the flour into the water, beating well with a wooden spoon until the mixture is like a smooth pancake batter. Mix in the herbs. Heat the oil in a deep pan and when very hot, dip the blossoms quickly into the batter and then into the oil. When they are golden brown drain on a kitchen towel and sprinkle with salt and pepper. Serve immediately while still hot.
Welcome to Loli de' Concini's Traditional Tuscany - my guide of hand-picked farmhouses, villa, bed and breakfast and apartmenst in the glorious Tuscany and other properties in the regions of Le Marche, Liguria, Umbria, Apulia and Sicily. I personally visited and selected each of these wonderful villas, farmhouses and farm holidays, bed and breakfast , wishing to offer you a truly and enchanting experience in each Region you will choose.
Tuscany. To get the best out of Tuscany I would suggest a visit during the months of spring or autumn. Spring when the flowers are budding, the air is warm and the light is clear. There is nothing more beautiful than the countryside at this time.
Imagine the beaches along Tuscany, the lapping waves of the Tyrrhenian Sea. Beginning from north, where the Tyrrhenian meets the Ligurian Sea, two maritime coastlines dissimilar and each marvellous in its own way. Immense beaches adjoining pine forests from Massa Carrara to Grosseto.
Autumn is a wonderful time of year to come to Tuscany, the countryside is golden, the sun still deliciously warm, and perhaps best of all, the crowds have left and a peacefulness settles over the countryside. Autumn also heralds the grape harvest - the Vendemmia. More than just grape picking, the Vendemmia in Tuscany is a tradition, a cultural event that is celebrated with great gusto by the Tuscan winegrowers.
Maremma's area is a fantastic occasion for a wineries tours where the most important Italian Architects have given their artistic knowledge for building very modern cellars. These gems of enological architecture will enrich the Maremma area offering a true open-air art gallery with the work by Renzo Piano at Rocca Frassinello in Gavorrano, together with the Cantina Petra by Mario Botta in Suvereto, and the Biserno Estate in Bibbona, of Ludovico Antinori, designed by Gae Aulenti.
I really hope that everyone will consider this occasion to match the Etruscan ruins, the coast, wine and Art Gallery.
Umbria is often described as verdant thanks to its hills, valleys and abundant vegetation, vineyards and olive groves. The wide range of flora is characterised by the oak and beech trees. The fauna is rich in variety and here you can see squirrels, foxes, porcupines and beech-martens and there are a great number of different species of migratory and indigenous birds.
The Marches is an enchanting region of Italy with a varied landscape - a combination of hilly countryside and a long coastline extending along the Adriatic Sea for about 160 km. The harmonious geometry of the fields cultivated according of the ancient traditions; the yellow of the sunflowers, the ochre of the hay, the pale green of the olive groves, the intense green of the fruit trees and other vegetables is an extraordinary view. The hills slope down to the intense blue of the sea where we find the ancient traditions of fishing life.
Liguria is made up of the Riviera Levante, a coastal, hilly strip of land that stretches from Genoa to La Spezia, and decidedly the most beautiful coastline in the north of Italy. The Riviera di Levante, is part of the cape of Portofino, the Gulf Paradise and the Gulf of the Tigullio with seaside resorts Rapallo, Portofino, Santa Margherita, Chiavari, Sestri Levante, Zoagli, Camogli .The south of the coast is bounded by the charming villages of the Cinque Terre and the Gulf of the Poets.
Puglia.One of the most fascinating Italian regions is, without doubt, Puglia. Its colours that go from the deeper reds of the soils, to the greens of the triumphant olive trees, that have majestically stood on their articulated trunks for centuries, to the greens of the vines and of the rich orchards, to the oranges and greens of fruit trees, to the deep blue of the sea that blends with the sky.
At a height of about 250 metres above sea level, Ostuni, " the white village" part of the Itria Valley, " The Trulli Valley" that is spreading over the top in the sloping seven hills mostly covered by the green of the olive-grove and vineyard. Its territory is stretching from the borders of the eastern Murgia to the Adriatic, with a sequence of extraordinarily beautiful landscapes and coast, an unbroken line of golden sandy beaches, little bays edged with luxuriant Mediterranean maquis, flooded with light, watched over by the towers along the coast on which flies the European "clean water" flag.
SICILY, the trident island, with its perimeter from Trapani to Messina to the City of Ragusa, was for centuries the meeting point of all of the Mediterranean civilisations. We must remember the province of Trapani and ist surroundings where we find Segesta, with its Greek Temple and Amphitheatre, and next to it Selinunte, where the remains of Temples, Fortifications and Acropolis can still be distinguished. A few kilometres away from Trapani, is the city of Agrigento, which the Pelagie islands are part of.
Then Syracuse, the city loved by Pindarus in the distant 400 BC, has also been appointed as World Heritage, and it stretches out towards the sea with its island of Ortigia, which separates the two ports of the city: Porto Grande and Porto Piccolo. Ortigia is the real old town centre of the city, and it represents all of the epochs this town has lived through, up to our days.
Looking forward to welcoming you, sincerely yours
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