Cantina Gattavecchi organizes a yearly fundraising dinner for the Breast Cancer Foundation “Io Sempre Donna“. Io Sempre Donna is in Chianciano Terme, a small village nearby Montepulciano.
Usually this annual charity dinner offers food from all over the world. But this time chef Lilian Gattavecchi decided to offer an Italian night with food from different regions, such as: Trentino – Alto Adige, Veneto, Calabria, Sardegna, Liguria, Toscana, Piemonte, Sicilia and Lombardia.
The wines they served were local wines from winery Gattavecchi: Toscana IGT red and white; Rosso di Montepulciano DOC; Vino Nobile di Montepulciano DOCG and Vino Santo di Montepulciano DOC.
The total amount of the dinner was euro 30.00 per person (including bread, water and wine).
Io Sempre Donna
Breast cancer is the second most common cancer among women. Io Sempre Donna helps women who are dealing with breast cancer and are in need of emotional support.
In Italy women who are 50 years or older (until 69) have screenings every 2 years. Women with a family history of breast cancer have a routine screening mammograms every year.
Io Sempre Donna means literally “Me always a woman”. Women diagnosed with breast cancer face a difficult time. Io Sempre Donna assist and support them before, during and after hard times.
The heroic grape harvest season of the Glera falls between the end of September and early October in Refrontolo. Refrontolo is a small town in the heart of the Conegliano Valdobbiadene and the Colli di Conegliano region.
Glera is the principal white grape variety of the prosecco sparkling wine. It is a late ripening grape variety. They are green and have a thin skin. The grape is classified as semi-aromatic with a high acidity, making it perfect for prosecco wine production.
The “vendemmia” in the province of Treviso is one of the most fascinating time of the year. It is a busy period when it comes to local harvest festivals and feasts.
Many tourists visit Italy especially in the fall season to discover the best (new) wines and food the region has to offer.
Summer 2021 in Italy was a warm growing season for the grapes. Warmer than average summer. The grapes didn’t suffer from water stress and sunburn, fortunately.
The quality of the grapes is superior this year. Due to the warm weather conditions the berries have accumulated more sugar than usual. The grapes are in good health and excellent in balance of sugar-acidity.
They say vintage 2021 is an outstanding wine year for prosecco. Good news for fans of this wine. Cheers!
Production process Prosecco Superiore
The area Conegliano Valdobbiadene is situated between Venice and the Dolomites.
All the grapes have to be hand picked. The vines are planted on hills with narrow ridges and steep slopes. This makes mechanized harvest impossible.
After picking, the tractor driver brings the next load to the winery for fermentation. But before they are unloaded, they are weighed by the winemaker in order to check that they do not exceed the production limits fixed for each vineyard every year.
The grapes are pressed gently in absence of oxygen and any skin contact.
The freshly pressed fruit juice is the must. The sugar concentration and the acid content will be measured before fermentation starts. Corrections/additions of yeast or acids can be needed and sulfites (SO2), are always be added during the wine making process.
Metodo Charmat / Martinotti
Prosecco is an Italian DOC and DOCG white sparkling wine.
The tank method “Metodo Charmat or Martinotti” is a very common method to make prosecco. The first fermentation takes place in temperature controlled stainless steel tanks to keep the fruity flavors in the wine.
While the second fermentation takes place, the large tank is sealed to prevent CO2 from escaping. This is a slow process.
The longer and slower the winemaking process, the more delicate the prosecco wine will be.
There are different qualities in prosecco. Production and quality of the grapes are definitely Superiore at Toffoli. Therefor their DOCG Superiore prosecco is often more expensive over the standard DOC.
Mind that prosecco is a wine to drink young, ideally within one year of its production. It is not a wine for storing.
Strada del Prosecco / Prosecco road
The Strada del Prosecco is Italy’s oldest wine route. At first it linked the towns of Conegliano and Valdobbiadene but now it winds its way through more communities between the towns Conegliano and Valdobbiadene.
The area has a number of biking,- hiking trails and good restaurants to eat. It is a unique and magnificent place where past and present come together.
Since 2019 the Conegliano and Valdobbiadene hills are UNESCO World Heritage site.
Visitors are welcome at winery Toffoli to taste their wines. It is recommended to call or e-mail in advance to book a date and time.
The prosecco wine tasting takes place at the winery. Before you taste the wines the wine maker will guide you through his vineyards and the wine cellar.
Family Toffoli is happy to welcome you in Refrontolo!
Online wine tasting
A Taste of Veneto! is a unique wine experience with the winemaker himself Sante Toffoli and an Italian sommelier.
This online tour and tasting is the perfect way to get to know the winery and the wines from Veneto.
The tasting can be organized at any date and time of your choice. All wines from Toffoli will be sentfrom our distribution centre in Holland.
Getting excited? For more information about this online wine experience visit my website “A Taste of Veneto!”
Foiano della Chiana is a small village in the province of Arezzo. It is home to a few thousand inhabitants
I have never visited the historic centre of Foiano della Chiana, but I do know that they have the best meat restaurant in town!
Fierli is an organic farm. They keep 200 Chianina calfs and 300 Cinta Senese pigs. The animals have 100 ha agriculture land for grazing.
A few years ago I visited the farm. The agriculture land is really impressive and nice to see.
Nicola, Cecilia, Francesco, Atos and Eros Fierli are all responsible for running the farm and the restaurant. It is a good place to eat and popular with locals who come to enjoy the bistecca and other high quality meat dishes.
The farm and restaurant are located in the centre, not far from the Valdichiana Outlet in Foiano della Chiana.
The restaurant is open seven days a week for lunch.Only indoor dining is offered. Dinner is saved only for special occasions or a private dining event.
The shop is open at 9 am every day. I often buy meat at the Fierli’s butcher shop for new local recipes with wine I sell in my webshop.
The Cinta Senese pigs and the Chianina veals are merely slaughtered only by competent personnel at specialized established slaughterhouses.
Son Nicola and daughter Cecilia are committed to serving you amazing food. The restaurant offers dishes that showcase fresh local produce from their own farm.
The restaurant’s wine list consists of a small selection of local Tuscan wines. Cecilia is a certified FISAR sommelier and she loves to guide you through the range of wines and advice you on the perfect food pairing.
Cecilia is a good friend of mine, I have known her since our FISAR wine study in Italy.
Bistecca Chianina IGP
Chianina meat is protected by the IGP mark (Protected Geographical Indication). This means quality guaranteed.
IGP is linked to the place of origin where it is being produced, processed and prepared. The average weight of one bistecca is 1 kg and meant to serve 2-3 people.
Chianina is one of the finest meat. It is the oldest breed of cattle raised in Italy. Chianina is also called the “gigante bianco”, the white giant because of the size and the color.
Its territory of origin is the Val di Chiana in the province of Siena. You can find the Chianina breed in central Italy.
In ancient times the Chianina was used only for work, but since the ’30 in Bettole (Valdichiana) the breed is raised for meat production. The Chianina veal is not made for fast growing and slaughtering.
Chianina is the largest and oldest breed in the world. The meats are extremely delicious and healthy!
Cinta Senese DOP
The indigenous Cinta Senese pig is native to the Tuscan region and in particular nearby Siena. The breed is medium sized, with black skin and a white belt. They have been raised for centuries.
The pigs live in maximum freedom throughout diverse forests. The Cinta Senese pigs can eat whatever they want.
The meat has a DOP classification, which means local products of high quality. It has a unique and surprising flavour.
The main cured meats produced with the Cinta Senese breed are dry-cured ham, capocollo, finocchiona, salami, pancetta and so on.
Chianina and Cinta Senese Experience
Fierli organizes a Chianina and Cinta Senese Experience 2-3 times a week. Enjoy the possibility of high quality, organic, wholesome and KM zero food.
The chef prepares the best meat dishes for your lunch. It is an amazing experience when you’re on holiday in Italy. Also nice for children.
A visit to the local farmers market in Montepulciano is a very characteristic experience for any traveller. It is the best way to explore the authentic Italy. At the farmers market you find an amazing array of local produce that you don’t find in a supermarket.
The weekly market in Montepulciano is every Thursday morning from 8 am till 1 pm.
Address: Piazza Pietro Nenni in Montepulciano. The Piazza Pietro Nenni is nearby the busstation, just outside the historic centre of Montepulciano.
Montepulciano is not only known for its Sangiovese wines and the fresh food market, you will find delicious wine bars and restaurants in the historic centre that you love.
Piazza Grande in Montepulciano
Eating and drinking wine is a great pleasure in Montepulciano, it is not just filling your stomach but to appreciate the good things in life.
Many local dishes are made with seasonal ingredients. The Tuscan cuisine is fresh, delightfully simple and flavorful on the palate. Genuine food and fantastic wine.
So, it you are a foodie, it’s worth making a stop in Montepulciano!
The stall holders feature the best local products. Buying food at the market in Montepulciano is a tradition. It became a hub for shopping and socializing in a relaxed outdoor atmosphere.
The Italian have always their go-to stalls for everything they need. Market stalls often put signs up warning “Non toccare” means do not touch the products. So, obviously it is up to the stall owners to do it.
The vendors are more than friendly and they will always choose the best pieces of fruit and vegetables for you. They serve you with a smile and you can always ask for a recipe or how to prepare it. They are very happy to answer all your questions.
At the market everything is sold by weight. You can also state the number of products you need.
It is a typical Italian market with fresh fish, fruit, vegetables, salumi, prosciutto, olives, honey, different types of pecorino cheeses, cod, mozzarella di bufala, “aglione” -giant garlic- roast chicken as well as kitchen utensils, clothes and shoes. There is always something for everyone!
Mini market in Montepulciano every Tuesday and Friday morning
Every Tuesday and Friday morning is a small outdoor market in the Via Marino Cappelli in front of the Banca Tema, just outside the historic centre. This small market is mostly frequented by locals.
There are only two market stalls selling fresh fruit, vegetables and fish. The fish market vendor offer a wide range of fish and seafood, such as salmon, tune, calamari, squid, cuttlefish and prawns. In addition to the fresh fish, you’ll find all kinds of fried fish and fried vegetables like “fiori di zucca”. Fiori di zucca are blossoms stuffed with ricotta cheese. Super delicious!
Why going to the market?
I love to buy local produce at the market. I like knowing where the food I eat comes from and supporting local farmers. It is good for the environment and it benefits the local economy.
The food is super fresh compared to the grocery store foods. There is a huge Conad supermarket in Montepulciano, but on Thursday morning many Italian families and visitors prefer shopping locally at the market.
The market stalls showcase their locally fresh (seasonal) fruits and vegetables.
Italian specialty foods
Every week I go the market in Montepulciano. I often do my shopping at my favorite market stalls. Barra Francesco from Foiano della Chiana (AR) is the best stallholder to buy fresh mozzarella, olives, anchovies and burrata.
They have a small market stall, not only for cheese, but they sell also other delicacies from Southern Italy. It is a real family owned businesses where mother, father and son are all involved.
Mozzarella di bufala is a traditionally soft cheese produced in the region Campania. Mozzarella is a ball of fresh cheese and has a better texture, richness and overall flavor than the mozzarella cheese from a grocery store.
The family Barra also sells delicious taralli (typical snack from Puglia), taralli napoletani, different kinds of cheeses and dried tasty sausages.
Fresh food market video
Below a short impression video of the farmers market in Montepulciano. The market consists of a huge number of stalls with vegetables, fish, cheese and many more!
I have made this video during the first week after the lockdown in Italy. The market returned with food vendors only so that visitors had enough space to keep a distance from each other. Household goods and clothing weren’t available at the moment.
Recipes for ossobuco vary wildly. Although the “Ossobuco alla Milanese” from Lombardy may be one of the most famous and well known Italian secondo piatto.
My favorite recipe is: Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva!
Ossobuco di Chianina IGP
You can pair ossobuco with other dishes. I am talking about delicious saffron risotto such as: Risotto alla Milanese.
As a side dish you may choose to eat ossobuco with polenta or with mashed potatoes.
The Italian ossobuco is a beef shank from the cow’s leg. It is a cut of meat butchered from a cow’s or bull leg.
Much is written on which part is best. It’s been said that veal shanks from the hind legs are the best! Meat from those parts is more voluminous and fleshy.
Ossobuco literally translates to “bone with a hole” with meat. You can prepare ossobuco from veal but also with other kinds of meat such as pork.
However, the finest meat for cooking, in Tuscany, is Chianina breed. It is high valued meat with a more intense taste.
For this recipe I bought the ossobuco di Chianina at the Fierli farm in Foiano della Chiana. Fierli is an organic farm. The animals have a long life and they are treated well.
The Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva is a true Tuscan recipe. Many people don’t prepare it at home. Some cuts of veal from the store may be chewy.
Tip for buy-in, first look for shanks that are > 2 inches. If they’re too thin, they’ll braise too fast.
My style Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva needs the following ingredients:
Recipe for 1 person
1 ossobuco di Chianina
red wine “Vino Nobile di Montepulciano Riserva DOCG” – Il Convento
1 clove of garlic
1 onion (soffritto)
1 celery (soffritto)
1 carrot (soffritto)
1 bay lief
When braising the ossobuco you may as well use meat broth or any other liquid (water). I prefer to use only wine. I do not mix the wine with other liquids. That would be a no-go, especially when it’s a high quality wine.
Also mixing tomatoes or tomato paste with red wine is not what I recommend. But that’s my personal opinion.
What else do you need
How to cook
Chop the onions, carrots and celery.
Peel the garlic.
Heat the pot until the olive oil is well heated. Instead of olive oil you may also use butter.
First stir-fry the garlic. When the garlic begins to colour reduce heat. Add the soffritto and cook the vegetables until they begin to soften and caramelize.
Meanwhile cover the Ossobuco with the flour.
Ossobuco di Chianina IGP
When the soffritto has a golden wheat color, remove it or move it to a side. It depends on the size of the stew pot. Sear the ossobuco on both sides until nicely browned. Sprinkle the ossobuco with salt and pepper.
Pour the red wine over the ossobuco and bring it to boil to evaporate the alcohol. Reduce the heat and add the bay leave and cloves.
Cover the pot and check occasionally. When the wine is absorbed just add a little extra. The meat should be left at a low temperature for about 2-3 hours.
When the meat is tender it will fall off the bone. The marrow in the hole of the bone is the best part of the ossobuco. It is a real delicacy and super yummy!
Serve the ossobuco on a plate and the warm wine sauce on top of it.
Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva DOCG
What to serve with ossobuco
Due to its massive taste ossobuco goes well with a creamy risotto, mashed potatoes or polenta.
If you’re cooking beef or stew Vino Nobile di Montepulciano (sangiovese) is your friend. It affects the taste of the dish. The ripe flavors in this wine give complexity to the sauce and the meat. Chianina is a traditional and genuine meat with an intense and pure taste.
Vino Nobile di Montepulciano is a full bodied wine. It is best when paired with the right food. In particular Chianina beef.
Nothing beats the magic of a brilliant wine and food pairing!
Vino Nobile di Montepulciano Riserva DOCG is recommended by Dutch wine critic and journalist De Grote Hamersma. This wine is available in my webshop.
Watch this video recipe to see how to cook Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva.