Below you'll find a list of all posts from June, 2017
Can’t imagine what Italian food would be like without bread. Bread in Italian society has always been at the very center of religious, family and social life. Michelangelo once said, “I feast on wine and bread and feasts they are”. Cereal preference or dependence relatively neatly divided the ancient Mediterranean world in half. In the east, the Greeks cultivated and …
At Toscana Divino, we are proud to introduce our “lookbook” menu for our diners. We live in a society that is constantly bombarded with digital and printed text, forcing us to always read to gather the necessary information that we desire. We understand the importance of text and the time/place for it, and we have decided that our menu is …
Seems like everyone chose Italy for their summer vacation this year. Beautiful photographs are being shared over social media – especially images of Tuscany! Seems like everyone chose Italy for their summer vacation this year. Beautiful photographs are being shared over social media – especially images of Tuscany! Tuscany is a large wine region located in the heart of Italy …
Pocos restaurantes cuentan con dos menús bien diferenciados. Al chef Andrea Marchesin le gusta acercarse personalmente a las mesas para sugerir recomendaciones de ambos menús de Toscana Divino, de cocina artesanal italiana y contemporánea. Todo fatto in casa en el Mary Brickell Village. Además, ofrece un extraordinario y completo menú de trufas, procedentes directamente de las regiones italianas de Piamonte, …
Tuscan Wines – From the grape to the bottle Tuscany, as we know, produces some very high quality wines. Its hills are covered in vineyards, one of the oldest forms of farming in Italy and nowhere else can boast such a wide variety of wines. Here you can taste the best of the red wines from the Chianti, the Brunello …
The origins of cooking – Its conservation, flavors and variety The preservation of food has always been one of the greatest problems in the history of cooking. Various processes were used to make food last throughout the year, for example, salting, smoking and drying of meat and fish, or the conservation of fruit and vegetables in vinegar, brine, juice or …
THE BEST TUSCAN DISHES THAT YOU CAN’T MISS Traditional Tuscan food harmonizes two inseparable principles – simplicity and quality. Tuscan cuisine is based on the so-called “cucina povera,” the peasant traditions that arose out of necessity during hard times. Even now Tuscans prefer to stay close to their roots as natural localvores who take the time to find the best …
Dreamy, refreshing, creamy and heavenly! The affogato is my caffeinated drink of choice on a warm afternoon while exploring Italy. Many people stop to rejuvenate with a shot of espresso or two, but nothing can refresh me and give me that jump start that I need like a cool cup of frothy goodness. Since my very first Affogato experience in …
‘And now I would like to wet my mouth with that Prosecco with its apple bouquet’ wrote Aureliano Acanti in 1754. But Prosecco was already produced as far back as Roman times using the Glera grape which initially grew near the village of Prosecco on the Karst hills above Trieste and was then known as Puccino. In the 18th century, …
Known for its diverse palate and regional cuisine, Italy’s culinary identity can be quite difficult to define. But pasta forms an integral part of its gastronomical personality and comes in a variety of different shapes and sizes. From the ‘priest-hats’ of the north to the ‘bridegrooms’ of the south, here is a region-by-region guide to Italian pasta. Agnolotti: Piedmont Most …
