Contents

1. A Modern Version of Arrosto Maiele: Pork Tenderloin alla Toscana

2. La Strade del Vino di Toscana

Pork Tenderloin alla Toscana

The delicious roast pork of our region is a wonderful dish that many of us love to have for a special Sunday dinner. We have developed a hearty and flavorful, but very easy way, to capture all the flavors of Arrosto Maiele in a fast and simple treatment for pork tenderloin. Serve this with risotto and a simple salad for a deceptively quick weekday dinner.

Pork Tenderloin alla Toscana

• 1 medium pork tenderloin for every 2 diners
• 3 medium cloves of garlic, peeled and sliced into slivers
• 3 sprigs fresh rosemary
• salt and pepper
• 1/3 cup Marsala
• 1/3 cup water or chicken broth
• Extra Virgin Olive Oil

Remove any excess fat from the pork tenderloin and slip the slivers of garlic into small cuts made with the tip of a paring knife over the entire tenderloin. Season the meat with salt and pepper.

Heat a sturdy Dutch oven over medium high heat, getting it hot before coating the bottom with olive oil. Add the pork tenderloin to the pan before the oil has time to get hot. Place the sprigs of rosemary atop the meat, moving them as you quickly brown the meat on all sides. (I like to use a splatter screen while browning the meat.)

When the tenderloin is nicely colored on all sides, there should be a good deal of browned bits in the bottom of your pan. Add the Marsala and chicken broth or water to this, and put a lid over the pan. Raise the heat just a bit, and cook for about 10 minutes. You want the liquid to reduce and coat the tenderloin. Check the meat for doneness after 10 minutes (it should be done). Let the meat rest while you reduce the pan juices. Slice, drizzle with the reduced pan juices, and serve. No one will believe that this complex tasting pork dish took so little time to prepare.

To Greve in Chianti: The Strada del Vino "Gallo Nero"

Most visitors to Tuscany are familiar with Chianti Classico wines, and we suggest a foray into the Chianti area, and along the route of Il Gallo Nero , the Black Rooster. Each of the fourteen wine routes of Tuscany has its own distinctive symbol to mark the route, with the Gallo Nero being the most recognizable. The highway SS222 is more famously known as the Chiantigiana.

On the road to Greve in Chianti , motorists pass by several lovely towns and old fortresses and abbeys. Notably, Castello di Tizzano, where wine tastings are available in an 11th century castle. Further along the Chiantigiana is Vicchiomaggio , whose ancient castle is now the Fattoria Castello di Vicchiomaggio , offering tasting to visitors.

Greve in Chianti is the most popular destination for travelers along the Gallo Nero. The town center of Greve offers a wealth of wine shopping and tasting opportunities, and for sight seeing we suggest a visit to the main square, the Piazza del Mercatale .

Many visitors head to Greve for the annual wine festival in September. This is the largest wine fair featuring Chiantis. Among recommended enotecas are the Bottega del Chianti Classico on Via Cesare Battisti, and, outside of town, the Castello di Querceto , which is located along the road to Figline Val d'Arno.

Further along the Chiantigiana, leaving Greve, motorists will find the very ancient village of Montefioralle , with two lovely old Romanesque churches and a ruined castle well worth visiting. At Badia a Passignano , see the old church of San Michele, before heading south to Panzano and the Fattoria Mantagliari , for wine as well as honey, olive oil, and cheese.

Drives From Florence: La Strada del Vino "Chianti Colli Fiorentini"

The Chianti Colli Fiorentini DOCG was awarded in 1984, and sets the distinctive wines produced in the hills to the south, southwest, and southeast of Florence apart from the Chianti Classicos, establishing these wines in a unique way that their history and quality deserves.

What makes the wines of the Chianti Colli Fiorentini different? Among other things, the yield per hectare is more limited than in the Chianti Classico regione , and the wines, after aging in wood and sharpening in the bottle, are able to be consumed and enjoyed during their first two years. The special considerations of the vintners of the Colli Fiorentini are all designed to enhance the quality and unique attributes of the wines of this microclimate.

The products of the Chianti Colli Fiorentini are extraordinary wines, thanks in part to the combining of the Sangiovese grapes with the aromatic Canaiolo , the Trebbiano and the velvety Malvasia . The Chianti Colli Fiorentini wines go well with a variety of meat dishes, roast game, and aged cheeses.

The organization of Le Strade del Vino del Toscana suggests several drives around the Chianti Colli Fiorentini area. Using the excellent map on the website of the Consorzio Chianti Colli Fiorentini (www.chianti-collifiorentini.it), one can leave Florence on the SP 98 and head for Lastra a Signa. Taking the SS 67 along the Arno to Montelupo Fiorentino, to the SP73 to Malmantile, one passes numerous vineyards, and the studios and workshops of various artisans, especially terracotta craftsmen.

A second worthy itinerary passes through S. Quirico in Collina, San Pancrazio and Romita, before heading to Marcialla, where the SP 79 leads to Montespertoli, and then to Baccaiano. This route shows off the Florentine hills, and their glorious landscapes of vineyards, olive and cypress groves, and beautiful old villas.

A third itinerary suggested by the Consorzio leads visitors from Florence in the direction of Galluzzo, heading for Gersole via Impruneta. Making a short circle, motorists should come back to their original route and proceed toward Grassina, Ponte a Ema and Bagno a Ripoli. The suggested return route to Florence is on the SP 89 to the SP 90 as far as Rosano, and on through the center of Fiesole. This is another completely charming drive.

The above mentioned routes of the Chianti Colli Fiorentini are especially convenient to several of our villas.