Cinta Senese is a very small pig that is slaughtered at one year of age. To this day it is still raised using traditional methods. Instead of being kept in pens and fed grains, the animal is left to forage for food in the wild. The classic cold cuts from the Chianti region come from this animal and are called salumi di cinta. They include: prosciutto toscano salato (cured ham that is aged for 8 months), salsiccia (sausage), capocollo (a coldcut with fennel, pepper, garlic and wine added), finocchiona (a salami with fennel seeds added), and Lardo (made from the fat of the pig).
La Razza Chianina is a type of cow originally from Val di Chiana, near Arezzo. They roam freely and are killed when only 16-18 months old. Their meat is extremely tender and is called carne chianina. Considering the numerous problems Europeans have faced with Mucca Pazza (Mad Cow disease), people feel very safe buying this meat.
Il Chianti is the most typical Tuscan red wine. Made primarily from the San Giovese grape (though a small percentage of Cabernet is now added to many Chiantis), this full-bodied red goes best with roasts, wild game and aged cheese. NOTE: wines in the Chianti region are regulated and must bear the D.O.C. (Denominazione di Origine Controllato, which means that the wine is certified to be made from grapes only coming from that area). Within the Chianti D.O.C. region there are even further distinctions, including Chianti Classico and Gallo Nero (you can actually see a black rooster on the label). Douglas's personal favorites are two full-bodied reds, the Nobile from Montalcino and the Brunello from Montepulciano.
Olio Extravergine Di Oliva (extra virgin olive oil). Each November, olives are taken and processed at the frantoio (oil press) immediately after being picked. They are cold pressed, and their acidity (usually printed on the label) should never exceed one percent.
Il Pecorino (sheep cheese). The secret to making a good pecorino is the variety of aromatic herbs found in the fields where the animals eat. This cheese can be eaten fresco (fresh), semi-stagionato (semi-aged) or stagionato (aged).
Resources
Tourism In Chianti
www.initaly.com
Driving In Italy
A very informative guide to rules of the road, renting a car, driving technique
www.slowtrav.com
Castello Di Lamole
www.castellodilamole.it
Riccardo Marasco, a famous Italian singer of medieval ballads
www.roccardomarasco.it
)
