I have to say something, for I cannot keep quiet about this after living in Paris and enjoying some of the best bread in the world. Tuscan bread sucks. It has no taste. Apologies, my dear Tuscans, but you need to put some salt in that dough. The crust is lovely, the inside fluffiness is nice, but insipid should be no part of anything Tuscan or Italian. I understand that you often top it with strong-tasting stuff like wild boar prosciutto and liver spread, so you may think that you need neutral bread, but for goodness sake please put some taste in those buns.
Now that I've successfully insulted Tuscan bread lovers as well as Tuscan bread bakers who are probably very proud of their generations-old bread baking techniques, I'll go on.
|Burrata and vegetable tian|
|Olive oil tasting. The chickpeas offer a neutral flavor compared to the often bitter taste of the oil.|
|Roasted vegetables with zucchini pesto and heavenly Chianti|
|Fantastic white wine from Umbria to accompany our antipasti|
As my family's loving life saga continued, so did our adventure of eating our way through Chianti. The antipasti courses of our meals were exceptional, and only the beginning of a beautiful friendship with Tuscan food.