Wine tasting: Chianti Colli Senesi | Senza categoria

Wine tasting: Chianti Colli Senesi

wine tasting florence, florenceitaly, chianti tasting, chianti wines, chianti wine, wine tasting florence, wine tasting italy, italian cooking, wine tasting tuscanyChianti Colli Senesi DOCG wine is produced in the Tuscany Region, specifically in the province of Siena

The color is a bright ruby ​​tending to garnet with aging;
Its aroma is intensely vinous, sometimes with scent of violet and a more pronounced character of finesse in the aging process;
At taste you will appreciate its harmonious, fruity, slightly tannic flavour, which is refined over time to soft velvety; the vintage product has liveliness and roundness;

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Because of its flavoured but light consistency the Chianti Colli Senesi, compared to other products of different areas, is generally more fragrant and easy to drink even by people not accustomed to drinking wine. It is easy to match with typical Tuscan dishes also not too elaborate or prolonged cooking, should be drunk young in order to enjoy its freshness and fragrance of its youth and marked.

Guess which would be a dish perfectly matching with this amazing tuscan wine? Our latest Italian cooking themed post about Carpaccio di Manzo!

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Should you wish to know more about the tasty secrets of Tuscany, remember that we can offer you customized wine tasting experiences at our Institute, as well as Italian cooking courses at Galilei matched with Wine tasting lessons.

 

Wine tasting: Chianti Colli Senesi | Senza categoria

Italian recipes: Carpaccio di manzo

Summer is here and those hot sunny days make you look only for something tasty and fresh to enjoy on a dinner with friends in your backyard or house terrace.

Today’s recipes is a must have on summer italian tables: Beef Carpaccio

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Carpaccio is a dish of raw meat thinly sliced and served, in its simplier version, placed on a dish with a marinade made with lemon, olive oil, salt pepper and Parmesan cheese, and can be topped with rocket or fresh gentle salad.

The origins of this dish are found around 1950 for the first time in Venice, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio when Giuseppe Cipriani, founder of Harry’s Bar in Venice prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat raw meat.

carpaccio florenceitaly florence italy italian cooking italian dishes italian recipes parmesan recipes olive oilAs the meat is not cooked, always remember to use fresh meat, avoiding freezed cuts.

So…what are you waiting for?? go get a nice beef cut and surprise your guests with this simple and fresh Italian traditional dish.

If you wish to learn more italian recipes go have a look at our Italian cooking courses, or send an e-mail to info@galilei.it