With Ratatouille in Chianti everyone can become a Chef!

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They are called Laura Franceschetti and Elisa Berghi. Distinguishing features: food lovers. They are the protagonists of the internet portal “Cooking in Chianti” that for some time now offers a wide range of services to citizens and, above all, tourists who want to discover the secrets of good Tuscan food. From cooking classes to catering for events to the chef at home and the so-called “food experience” (a day that starts with going to buy from the manufacturer and finishes with cooking the food first hand), Laura and Elisa cover 360 degrees in the various opportunities offered by the kitchen.

Moreover, from next week they will share their knowledge with echianti.it  through a blog titled “Ratatouille in Chianti” which evokes the famous Disney movie where a mouse suddenly becomes a chef inspired by the motto of a famous French chef according to whom “anyone can cook”. That is why space will be found on our site for recipes and menus but also ideas on how to reuse leftovers or prepare a dinner or a picnic theme. All using strictly local products based on their seasonality.

Every two weeks, usually on the eve of the weekend, Laura and Elisa will try therefore to amaze and teach us more about their work. “Making something really good and delicious is really within everyone’s grasp. In addition, we’ll try to create tasty meals without spending a fortune on buying produce as well as, depending on the season, propose entire menus based on a single ingredient or a traditional element of the month or the season we’re in. In short, a journey to be taken together in the hope that all echianti.it users will become passionate about good food and good Tuscan cuisine just like what happened to us.”

Ruffino

An authentic piece of Italy’s winemaking history, Ruffino is an important Tuscan winery founded in Pontassieve, near Florence, in 1877 by the cousins ​​Ilario and Leopoldo Ruffino.

22 Noir

22 noir. An elegant restaurant in the Tuscan countryside, 2 steps from Florence.

Recipe: Boar slices with herbs

Wild boar is a lean and tasty meat that lends itself to many recipes, here is Elisa and Laura’s proposal.

The “Cala-mai” (The ‘Never-Descenders’), those paratroopers from Ponte a Ema…they hardly ever airdropped!

“The Cala-mai have come down to liberate you, the Florentines,” was written in the leaflets dropped by paratroopers of the 1st Squadron of the Ricognizione Folgore (Thunderbolt Reconnaissance) as they passed through Ponte a Ema in 1944.

The Cànova of wine (and others): in San Donato in Collina a sign of entertainment … and vice!

The term Cànova, now completely disappeared, would signify “the shop where they would sell retail wine, oil and other essentials”. The Canabae were shacks that stood at the rear of Roman military camps where the Canovai would sell bread and wine to the soldiers and services to prostitutes!

The parish of Vicchio and the “student spirit” of the Signoria del Trentesimo (Lordship of the Thirtieth)

The Signoria del Trentesimo (Lordship of the Thirtieth) or of San Antonio had their residence at San Lorenzo parish in Vicchio di Rimaggio and kept their banner inside the church. Its members gathered under the porch which, at that time, had three arches and had a stone fireplace at the back.

Antilla, Mompillo and a love story behind the origin of the name Antella

Following the course of the Isone stream, after the Antella cemetery, you come into a valley just below San Donato in Collina which still preserves naturalistic and historical aspects and some evocative names such as Val di Lucciole, La Granchiaia, pescaia di Bacchus, Gamberaia and borri del Mascherone e degli Abeti.

Don Milani, the family and those origins on the hills of Antella

Perhaps not everyone knows that Don Lorenzo Milani, the Prior of Barbiana, could have been born in Antella. On April 5, 1914, the Albano siblings, Giorgio, Pierluigi and Elisa Milani bought the villa and the adjoining farm Mona Giovannella (between Antella and Osteria Nuova) from Ernesto Nathan, the mayor of Rome.

The Fountain of the Pidocchio (Louse) and the army of Charles V for the conquest of Florence

  At the junction of the old Via Aretina with the new route (today Via Roma) opened in 1761, where the climb to the Hospital of Bigallo begins, a spout pours into a pile of stone.

Recipe: Curled octopus in a garlic, parsley, onion and herb artichoke

Do you have little confidence with the pressure cooker? Elisa and Laura offer you a simple recipe precisely for this type of cooking.

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