There are four of us staying in Castiglione della Pescaia in the Maremma, Southern Tuscany, and for the first time, there is sunshine and some evidence of Spring.
We have enjoyed 6 cloudy, cool days in Tuscany so far and there is evidence of spring produce that I enjoyed cooking.
Other produce that seem to be in Tuscany no matter what season was Boar (cinghiale).
There were a wide range of Cinghiale salumi (smallgoods) in restaurants and produce stores.
But there are many other old spring favourites. For example the buds of the wild garlic. It is called Aglione. In Tuscany these tender shoots are considered a delicacy and are often cooked gently with olive oil, salt and tomato, or added to frittatas.
Aglione is a variety of giant Tuscan garlic (Allium ampeloprasum var. holmense), sometimes compared and called elephant garlic. It has a mild aroma and sweet flavour. The fiore dell’aglione refers to the long green stems and flowering tops (scapes) that are removed so the bulbs can grow larger. Like the bulb itself, they have a delicate, slightly sweet flavour and are easy to digest
The makings of a frittata with the garlic flowers, asparagus, zucchini flowers and baby zucchini:
Amazing bread:
Unfortunately it has rained again and my friends and I are doubly saddened by the weather and because of the devastating results of the Australian elections.
We bought sardines and collected wild herbs. I pan-fried the sardines. They cooked quickly and we had them with a squeeze of lemon.
We collected the wild herb called nepitella that grows in crevices and I added them to mushrooms.
This was out antipasto. The ricotta and the cheese are made with a black coloured sheep specific to the Maremma region.
We travelled to many parts of Tuscany during our nearly three week stay and ate extremely well in eateries, restaurants and home.
CASTAGNACCIO (A Tuscan sweetened bread made with chestnut flour)