Travel Reference
In-Depth Information
giano
cheese (Parmesan) and
prosciutto di Parma
(cured ham). Explore the region's fla-
vours with our dedicated regional itinerary on
Click here
.
TABLE MANNERS
While Italian diners will usually forgive any foreign faux pas, following a few tips should impress any
gastro-snob.
»
Make eye contact when toasting.
»
Eat spaghetti with a fork, not a spoon.
»
Don't eat bread with your pasta; using it to wipe any remaining sauce from your plate (called
fare la
scarpetta
) is fine.
»
Whoever invites usually pays. Splitting
il conto
(the bill) is common enough, itemising it is not.
»
If invited to someone's home for a meal, always take wine, chocolates or flowers.
Tuscany
In Florence, feast on succulent
bistecca alla fiorentina
(T-bone steak), made with world-
famous Chianina beef from the Valdichiana valley. The valley is also famous for
ravaggi-
olo
(sheep's-milk cheese wrapped in fern fronds). Head to Castelnuovo di Garfagnana for
autumnal porcini and chestnuts, and to San Miniato for white truffles (from October to
December). These prized fungi are celebrated at San Miniato's white-truffle fair (Sagra
del Tartufo), held over three weekends in November. Savour
cinta senese
(indigenous
Tuscan pig),
pecorino
(sheep's-milk cheese) and prized extra-virgin olive oils in Montal-
cino, a place also known for its Brunello and Rosso di Montalcino reds. Montepulciano is
the home of Vino Nobile red, its equally quaffable second-string Rosso di Montepulciano,
and Terre di Siena extra-virgin olive oil. Just leave time for Chianti's world-famous vine-
yards.
