We can already taste the rich and luscious Italian flavours as we prepare for exploring the rolling countryside of Chianti. Full-bodied red wine, ripe tomatoes and fragrant oregano are a few of the aromas are excited to come across on our trip this October. There are other locally loved tastes that our guests will also get to indulge in, check them out and tell us if any of these are your favourite too.
Salame toscano is the traditional salami of Tuscany, combing the best cuts of lean shoulder, leg and neck, as well as studs of tender back fat. The meat is seasoned with red wine, garlic and whole peppercorns, making this classic selection uniquely spicy.
You can't have a Tuscan charcuterie board without a selection indigenous to the region - Cinta senese. Known as the white-belted pig, this is the breed that you'll probably see in Medieval-style frescos and paintings paying homage to the old Tuscan country. They were almost extinct in the 1990s, however in the recent decade they've resurged thanks to keen growers in the Sienna region. Since much of their diet consist of acorns, their fatty mean tastes notably savoury and is excellent whether its roasted or cured!
These flavours are sure to make appearances at the incredible local dinners and kitchens we'll be exploring in on our Tuscan Culinary Adventure this October. We're offering limited early bird pricing through July too! Contact our dedicated travel expert: Clara Power at 416.996.6849 or cpower@tpi.ca for further booking details!
