Emma and Tim Wedding - Recently Updated Pages

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cortonaevents — Fri, 23 Oct 2009 07:37:34 CDT

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Pictures Session

cortonaevents — Fri, 23 Oct 2009 07:37:06 CDT

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Visit Tuscany: Attractions

cortonaevents — Fri, 23 Oct 2009 07:36:24 CDT

PLACES OF INTEREST:

Firenze and Siena

Cortona and Perugia

WINE AND OIL ROUTES

VALDICHIANA-CHIANTISHIRE

Tuscan Habits

cortonaevents — Fri, 23 Oct 2009 07:35:19 CDT

Tuscans love homemade food...Once you are here don't miss...

CROSTINI NERI

300 gr of chiken liver
100 gr of minced beef
half Tuscan pork sausage
one anchovie fillet
five capers
half onion
one clove of garlic
1/2 of a carot
celery and parsley
one cup of broth
salt and pepper
olive oil
slices of homemade bread

Finely chop up the onion with the garlic, the carrot, the celery, the parsley and the capers. Cover the bottom of a saucepan with olive oil e put the chopped herbs to brown on a small flame. When the onion starts to brown, add some of the broth and let it evaporate. Wash and dry the chiken livers then put them to cook with the herbs together with the minced beef and the sausage, for some minutes, then add the rest of the broth. Let everything cook for 15 minutes then add the chopped up anchovie and cook slowly other five minutes. When it's done, beat everything and spread it warm on the slightly toasted bread slices.

PANZANELLA

500 gr of stale bread (three days old)
two onions
one cucumber
four tomatoes
basil oil, salt, pepper, vinegar

It's a classic first course of Tuscany tradition. Nowadays is mostly served as antipasto or salad. It is fit for improvisation as long as you have good stale bread and fresh vegetables. Break the stale bread in big pieces and put it in fresh water for few minutes. Then squeeze it and crumble it. Chop up onions, tomatoes, peeled cucumber and basil. Add to the bread and dress with abundant olive oil, salt and pepper. Put in the fridge. Add vinegar just before serving.

Travelling Around Tuscany

cortonaevents — Fri, 23 Oct 2009 07:34:11 CDT

Montepulciano is a little town in the province of Siena, which has Etruscan origins.The most important buildings of the town open onto the Piazza Grande (Big Square), which is a characteristic of these villages, situated in the centre of the built-up area.The landscape that you can watch from the tower of the Palazzo Comunale (Town Hall) is really marvellous and, when the sky is cloudless, you can appreciate the Chiana Valley, Perugia and Assisi, Mount Amiata and even, at the foot of the Appenines, the long trail of Lake Trasimeno. You have two possibilities to reach Montepulciano: if you arrive from the South, by car, take the motorway A1 Firenze-Roma, then the exit Chiusi-Chianciano Terme and finally the SS 146. If you arrive from the North, drive along the A1, then follow the exit sign to Valdichiana and then the SS 326. Those who leave from Siena towards Perugia, have to take the slip road Siena-Bettolle-Perugia. By train: you arrive in Chiusi (Chianciano Terme) where, thanks to a bus line, you can reach Montepulciano.

Emma and Tim Wedding Home

cortonaevents — Fri, 23 Oct 2009 07:23:42 CDT

Dear Emma & Tim

this space is for you, feel free to add anything about your special Italian event!