Travel Reference
In-Depth Information
It's a short drive next day to
Greve in Chianti
's
Museo del Vino
(
Click here
)
. Buy
finoc-
chiona briciolona
(fennel seed-studded pork salami) for a picnic lunch at
Antica Macel-
leria Falorni
(
Click here
)
and end the day at
Badia a Passignano
(
Click here
)
.
Day five, drive south to
Panzano in Chianti
. Lunch with Tuscany's celebrity butcher
Dario, and take a cooking class at wine and olive oil estate
Castello di Volpaia
(
Click
here
)
. Overnight in
Siena
where
Enoteca I Terzi
(
Click here
)
beckons for dinner. Next
day, shop for
panforte
(a rich cake of almonds, honey and candied fruit) to take home at
Panificio Il Magnifico
(
Click here
)
, then drive to
Montalcino
for a cellar tour and lunch
with award-winning Brunellos at
Ristorante di Poggio Antico
(
Click here
)
. End on a
culinary high at
La Bandita
(
Click here
)
.
Menu Decoder
»
Menù di degustazione
Tasting menu.
»
Coperto
Cover charge, €1 to €3 per person, for complimentary bread.
»
Piatto del giorno
Dish of the day.
»
Antipasto
A hot or cold appetiser; for a mix of appetisers go for
antipasto misto
(mixed antipasto).
»
Primo
First course, usually pasta, rice or
zuppa
(soup).
»
Secondo
Second course,
carne
(meat) or
pesce
(fish).
»
Contorno
Vegetable side dish.
»
Dolce
Dessert, often
torta
(cake) or
cantucci
(dry almond-studded biscuits) dunked into a glass of sweet
Vin Santo wine.
»
Acqua minerale
(mineral water) Jugs of tap water aren't in, but a bottle of
frizzante
(sparkling) or
nat-
urale
(still) with a meal is a Tuscan standard.
»
Vino della casa
(house wine) Wine in restaurants is reasonably priced and good; the cheapest is house
wine, ordered in carafes of 25cl, 50cl, 75cl or a litre.
