Tuscany has much to offer beyond the image at times of being the 'playground' of the rich and famous.
A new book that landed on my desk this week, Tuscany (Phaidon Press, Spring 2011) explores all corners of the region for authentic food and places.
You will find 50 recipes created by the Silver Spoon kitchen from Cecina which I already mentioned to Trippa alla Fiorentina, Gnudi and Testaroli to Raviggiolo.
Not content with being a mere cookbook, history, culture, traditions of the various areas are weaved together by Mario Matassa's narrative text. An interview with Mario will be yours to read very soon.
You take in the region many facets from marble quarries of Massa-Carrara to Antonio Mattei shop in Prato (the birthplace of cantucci), Venanzio Vannucci proud producer of Lardo di Colonnata to marshlands of Uccellina National Park in Maremma.
Thanks to Phaidon, there are 2 copies of Tuscany for the taking (one per person).
In order to win this Eater week-end Contest, answer the following question:
Where does the Cinta Senese Pig gets its name from and what is part of its daily diet?
Send your answers to info [at] njconcierges [dot] com
All entries must be received by Midnight (US Eastern) on Thursday, April 28, 2011
Contest is on a first come, first served basis and open only to U.S readers.
Should I say “Buona fortuna” or rather “In bocca al lupo!” (similar to English “Break a legs!”) as Monica Corrias of Learn Italian Language suggests?