Normal 0 21 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:Standaardtabel; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-ansi-language:EN-US;} Tuscookany The flavours of Tuscany 80 traditional and non-traditional recipes Not just a recipe book, but a genuine overview of Tuscany's culinary history and culture, a journey in images through photographs taken specifically by expert photographers. The volume includes recipes but also dishes enhanced by the creative touch of the Tuscookany chefs who carefully selected and wrote them with valuable tips on the wine pairings with local wines. Tuscookany chefs Paola Baccetti at Casa Ombuto, Franco Palandra at Torre del Tartufo, and Laura Giusti at Bellorcia and the Mediterranean chef at Casa Ombuto generously offered a repertoire of recipes including their own family favorites. To discover the true taste of Tuscany, we traveled to the three Tuscookany villas: Here food lovers from around the world gather to perfect the art of cooking Italian. Torre del Tartufo (“Tower of Truffles”), an 16th century hill-top villa nested in Italy’s truffle country near the Etruscan village of Arezzo is one of three impressive stone villas belonging to Tuscookany, which transformed the landmark properties into venues for deluxe cooking vacations. Tuscookany’s 17th century Casa Ombuto, on 80 magnificent acres, is a few miles from Poppi, one of the most beautiful villages in Italy. The contemporary Bellorcia villa in the Orcia Valley, neighbors Cetona. Among its many awards, Tuscookany was named by The Observer as one of the “Top ten cookery schools in Europe”. At these luxurious accommodations, small groups of participants are instructed by some of the most respected Italian chefs in the region. Tuscookany which was founded 1999 selects their chef-instructors as much for their superior culinary abilities as their enjoyment of teaching. Like all great chefs, they learned to cook in their mother’s and grandmother’s – and in some cases their great grandmother’s, kitchens. The rustic dishes use simple, fresh ingredients. This is slow-cooked, richly flavored fare that draws seasonally from the garden, pasture and fields. At a long farmhouse table set beneath an awning of flowering vines participants share the dishes they’ve prepared. For more info about Tuscookany or "The flavours of Tuscany" please visit www.tuscookany.com