Dinner with French guests – Tarte tatin what a surprise!

Cappannelle Guests from Montpellier (France)Guess who came to dinner?

Last Saturday evening , on 22th march 2014, we offered a traditional Tuscan dinner to our guests of the Cappannelle Holiday House from Montpellier (France), a young couple very friendly and kind.

Every time is like to do a little trip in world. It’s a big opportunity to speak about the life of our guests and know their culture as well as our life in Tuscany

Marusca (my wife) and Graziella my mom) prepared a tuscan dinner for them. The menù was simple but at the same time amazing:

  • Crostini Neri (starters)
  • Homemade Macaroni
  • Roast chicken
  • Salad
  • Cantuccini and Vin Santo
  • ….. Tirami su!

Chianti Wine made from my Dad Renato and an italian coffee!!

……..but the real surprise was the gift of our guests …. infact they prepared a wonderful Tarte Tatin for eating together…….

And only in this moment we knew of the story of the sisters Tatin that for a mistake they invented one of the most famous french cakes.

The Tarte Tatin is a classic sweet French tradition was born at the beginning of the century, thanks to the inventiveness of his sisters Caroline and Stephanie Tatin albergatrici to Loret -Cher , France.

In fact it seems that , as usually happens , this delicious cake is born because (it would be better to say thanks ) of a mistake.
The two Tatin sisters , they had two different roles in the hotel , while the young Carolina was responsible for welcoming customers , Stephanie , cook, took care of the kitchen : Particularly appreciated was his delicious apple pie.
Legend has it that , on a day when the hotel was full of hunters who were waiting to have lunch , Stephanie noticed that you have not prepared her apple pie , without panicking ran into the kitchen , buttered and sprinkled with sugar a pan , put us in apples and it baked . Only after he realized he had not lined the pan with the pasta brisa ! Once again Stephanie took the situation in hand , covered the pan with a single layer of dough and put it in the oven . The story ends , of course, with a happy ending : in fact finished cooking , Stephanie threw the cake on a plate and brought it in the room where he was literally devoured . She was born as the tarte tatin . Subsequently , since the discrete success , the tarte tatin was adopted by the famous Parisian restaurant Maxim ‘s, which made ​​it one of its strong points . Today it is one of the most popular desserts in France and is inevitable in Brasseries and restaurants , from the most modest to the most luxurious .

Video of GialloZafferano:
http://www.youtube.com/watch?v=Si5oBS67jYc

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Photo of the Day: Tuscan Sunrise

Michael Rappa

I’m going to try sharing these photos of the day more often to keep my blog active on days I’m not writing.

This was taken on the grounds of a villa in the hills of Tuscany outside Florence in 2011. It was my second day in Italy and, still out of whack from not sleeping on the flight, I awoke before dawn, which is an extreme rarity for me (I’m frequently just going to bed before dawn). Determined not to let this fortuitous turn of events go to waste, I headed outside on a chilly fall morning to catch the sunrise.

The quality of this photo is not the best since it was taken with a point-and-shoot camera, but I like the imagery of peering over the potted plant at the Tuscan countryside under the early morning sky.

Tuscan sunrise

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Pasta e fagioli (pasta with beans)

Munich minutes

If you grew up in an Italian household, you will definitely have been faced with eating pasta fagioli at least once (if not more)! I have to admit, pasta e fagioli (pasta with beans) hasn’t really been a dish that has been present in my marriage meals with Steven. But, it does feature in March, so it was time I made it… And after the scrumptious dinner, I began to wonder why I hadn’t experimented with it previously? It is so yummy and such a great winter warmer! And not too hard either!

Pasta e fagioli (page 76)

Of course, I used dried beans soaked in water overnight. I cooked the beans the day before I actually made the pasta e fagioli. Reason being, was that I needed to work the next day. To anyone who wants to be organised – you can cook a whole heap of dried beans…

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