Food: March 2003 Archives

The Chianina (pronounced kee-a-nee-na) may well be one of the oldest breeds of cattle in existence. They were praised by the Georgic poets, Columella and Vergil, and were the models for Roman sculptures.

The breed originated primarily in the west central part of Italy and was found in a wide variety of environmental conditions. Because of this, the cattle vary in size and type from region to
region. The largest representatives of the breed, from the plains of Arezzo and Siena, have supplied most of the foundation stock that has been used in the United States and Canada. The name comes from the Chiana Valley in the province of Tuscany in Central Italy.

Bright red crest, blue feet, and immacuately white plumage, it's impossible to mistake Bresse poultry for any other.

This fascinating restaurant stands across the street from the old Roman slaughterhouse.

On the last weekend of October, Montalcino is filled with pageantry, history, processions, rivalry and excitement. The four neighborhoods of Montalcino close ranks, wear their own colors, and, as the hours pass and festivities begin, the rivalry and passions of the citizens reach fever pitch, culminating in a hotly contested archery tournament on Sunday afternoon.

Despite Tuscany’s evident beauty, its long history of art, and its current image as an chic destination, the region’s gastronomy is relatively simple and straightforward.

The best lentils in Italy come from Castelluccio. The town of Castelluccio has an elevation of 4,800 feet and is one of the highest in the Umbria region. It overlooks two broad plains where these special lentils grow.

Norcia, a small medieval town tucked away in the mountains of Umbria, has many special culinary delights. The area may be little known to outsiders, but as far as Italians are concerned, Norcia is the gastronomic destination par excellence for Pecorino, pork products and truffles.

This wonderful kitchen supply shop owned by the Rocchi-Mignani family is located in front of the Osteria Vini e Vecchi Sapori in Florence.

A Bacaró is an osterie or small bar with food where most Venetians stop for a meal or snack. They are reasonably inexpensive and an excellent lunch spot or for early evening appetizers.

Bernard Loiseau took his life this past week. He will be missed by the legions of food lovers who made the pilgrimage to La Côte d'Or in Burgundy or Tante Jeanne and Tante Marguerite in Paris.