Cooking in Tuscany - Lorenza Guilleaume - Italy
Cooking in Tuscany (2010)
Director: Lorenza Guilleaume
In Cooking in Tuscany, you will discover classic recipes from traditional Italian cuisine, and learn the steps to prepare these delicious dishes for yourself. The series is unified by the number twelve: all of the dishes are prepared with the twelve mainstays of Tuscan cuisine (cheese, cured meats, beef, saffron, truffles, fish and more), presented by twelve different people, and arranged in twelve tantalizing recipes prepared by one charismatic chef, Denni Bruci from “Il Sale” restaurant at Poggio ai Santi (San Vincenzo, Italy).
Tuscan cuisine is an art. Appreciated across the world for its naturally savory ingredients, these Mediterranean delights are as wholesome as they are delicious. Using nothing but simple ingredients like olive oil, pasta, fish and fine meat, local chefs can create exceptional dishes.
Learn the secrets of real and authentic Italian cooking straight from the chefs!
Episode 1: Vegetables
In this episode, Denny Bruci, Chef of the Ristorante Il Sale, will show you how to make a soup known as Ribollita, also known as Minestrone.
Episode 2: Fishing
Discover the port of Baratti and Populonia, one of Tuscany’s most scenic vistas. The strong coastal currents make this beautiful beach the ideal place to catch fat, juicy fish. During the summer, it’s a popular day trip destination for local people and tourists alike.
Episode 3: Catch of the Day
If you find yourself in the Follonica market, you have to make sure to visit Pallino’s fish stand. Buying these fresh fish is like playing the lottery: you never know what you’re going to find, but it’s always going to be delicious.
Episode 4: Hunting
Walter Cappelli is a local hunter whose passion for nature touches everything in his life, even his cooking. He is in tune with the souls of the animals he hunts, and treats his food with the utmost respect. This episode takes us to Maremma Maquis to meet him and see what he cooks up.
Episode 5: Saffron
In the town of San Gimignano lives Tiziano Pieraccini, the owner of the organic produce company Vecchio Maneggio which grows San Gimignano’s legendary red-gold saffron. This delicacy has graced the palates of popes, kings and emperors throughout the ages.
Episode 6: Truffles
Truffle hunting is harder than you might expect. In this episode, you will meet Leandro Ciurli and his dog Cino. They’re going to help you to discover the aromatic secrets of the magical world of the truffle.
Episode 7: Olive Oil
Olives are grown all over the Mediterranean. It’s a very old plant. There are trees which are thousands of years old and still alive. This is an especial episode where you will learn everything about olive oil, from its harvest to your table.
Episode 8: The Real Florentine T-Bone
Sometimes getting a good meal requires getting your feet a little dirty. Today we’re at the cattle farm of Edilio Giannellini, a man of long standing local importance, a great Chianina breeder with a passion for his cows.
Episode 9: Salami and Ham
Every part of the pig is tasty: The hind legs are cut for ham, its front legs can become delicious pork shoulders, and the central part makes sizzling bacon. Nothing will go to waste, and everything will be delectable.
Episode 10: La Cinta Senese, Typical wild Pork of Tuscany
We’re going to take you to a wonderful place called Cerreta, near the town of Sasseta, where we’re going to meet Daniele, a breeder of Cinta pigs, Maremma cows and Livorno chickens, of breeds which are rare and difficult to find.
Episode 11: Typical Tuscan Cheese
You will go to San Casciano Val di Pesa in the heart of Tuscany and the inspirational farm called “Corzano e Paterno”. As well as producing excellent wine and olive oil the farm breeds sheep for milk which is then made into cheese in the farm dairy by Signora Tony.
Episode 12: Pasta
There are infinite types of pasta but they can be divided into two main groups – fresh and dried pasta. Dried pasta is made from durum wheat flour and water only.