Dievole is an enchanted valley not far from Siena. The name is synonymous with the vineyard that was established here over 1,000 years ago and has since been lovingly cultivated by generations of the families who have made this valley their home.
Today, Dievole is still an enchanted place. I spent ten wonderful days here sampling the wine, relishing great local food and fresh produce, enjoying warm Italian hospitality, and above all, marvelling at the fantastic and beautiful scenery; the lush valleys, the rolling hillsides covered in vines that were adopting their autumn colours of gold and red, the deep green oak forests that are home to wild boar, and the quaint stone-built villages clinging to the hillsides.
What bought me to Dievole was my interest in photography. I came to learn and refine my skills with a fantastic teacher – Chris Corradino from New York. It was a great experience to see Italy with fresh eyes and a different perspective through the camera lens.
Our week flew by with excursions to interesting and different vistas; an urban shoot in Firenze, exploring small villages, nosing around old buildings, capturing open spaces and dawn shoots to get that special light. We were faced with all sorts of technical and artistic challenges along the way which were quickly resolved with Chris’ encouragement. A sample of my photos accompanies this blog.
Dievole has a wonderful gastronomic history. I enjoyed many memorable meals and the opportunity to talk to the chef and waiters who are passionate about serving great food as they are about eating it. A couple of culinary highlights demonstrate the essence of Italian cooking to me – the use of fresh, local produce and letting the flavours of the food speak for themselves. In typical Italian fashion, dishes are not complicated by conflicting tastes, textures and are not swimming in sauces. Plates are simply and beautifully presented where the ingredients are king and not necessarily dominated by the person in the kitchen that put it altogether.
Pasta is a dish that illustrates the Italian food ideal of simplicity. Every locality and region in Italy has its own signature pasta and here in this corner of Tuscany, it is pici, also known as pinci. This is a hand-rolled, eggless thick spaghetti and a good example of “cucina povera” (poor man’s cuisine) — utilizing only flour, water, green Tuscan olive oil. Originating from the Val d’Orcia region (the area between Montalcino and Montepulciano). This pasta is best served with sauces such as: briciole – breadcrumbs, aglione – spicy garlic tomato sauce, boscaiola – porcini mushrooms, and ragù – a meat based sauce, game meat such as – cinghiale – wild boar, leper – hare and anatra – duck.
Cooking Tip – What is the correct pasta serving size?
Firstly, how much pasta you need to cook depends on a number of factors – whether you are cooking a first course of a main course, the type of pasta you are cooking, and how hungry your guests are.
The general rule is that the amount of pasta to cook per person should be roughly:
•75g-115g/3oz-4oz dried pasta;
•115g-150g/4oz-5oz fresh pasta;
•175g-200g/6oz-7oz filled pasta, such as ravioli ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I have two recipes for you – one a quick and easy dish for a light lunch, and the other, is a heartier meal with complex rich flavours. You won’t be disappointed…
Pici con Pomodoro e Porcini (serves 4)
• Pici pasta – fresh or dry (amount per the above guide)
• 2 tablespoons cold pressed extra virgin – a must
• 1 punnet ripe! cherry tomatoes
• 2 cloves finely chopped fresh garlic
• 250 mls dry white wine (and a glass for yourself)
• Thinly sliced porcini mushrooms (or others if you can’t find porcini)
• Salt and pepper
• Parmesan cheese
1. Prepare the pasta according to the packet instructions and for the number of serves required
2. When the pasta is just al dente drain and coat with olive oil and keep warm
3. In a frying pan heat the olive oil and toss in chopped garlic and stir for a minute
4. Splash in some white wine and cook off for a minute
5. Toss in washed cherry tomatoes and heat through
6. Toss in the cooked pasta and heat through
7. Season to taste
8. Place on a flat serving plate and arrange the sliced fresh mushrooms on top
9. Offer parmesan cheese and a crusty bread roll.
10. Perfect with a dry white wine – pinot grigio or similar
Ragu di Anatra (Duck Breast Ragu (serves 4)
• 20g butter
• 2 tbsp. extra virgin olive oil
• 2 duck breasts (3 if small) trimmed of skin and excess fat, thinly sliced into strips
• 6 slices chopped pancetta
• 1 finely chopped onion
• 2 garlic cloves finely chopped
• 1 finely chopped carrot
• 1 finely chopped celery stalk
• 2 bay leaves
• 2 tbsp. tomato paste
• 250ml dry red wine such as Chianti (and of course a glass for you)
• 600g good-quality tomato pasta sauce
• 1 cup (250ml) chicken stock
• Grated parmesan, to serve
1. Heat the butter and oil in a frypan over medium-high heat.
2. Cook the duck, in batches, until browned.
3. Remove duck with a slotted spoon and place in a bowl.
4. Drain all but 1 tablespoon oil from the pan and heat over medium heat.
5. Add pancetta, onion, garlic, carrot, celery and bay leaves to the pan and cook, stirring, for 2-3 minutes until they start to colour.
6. Return the duck to the pan with any resting juices,
7. Add the tomato paste and cook, stirring, for 1 minute.
8. Add the red wine and cook for 2-3 minutes until the liquid has reduced slightly.
9. Add the tomato sauce and chicken stock, bring to a simmer, then reduce heat to low, cover and gently simmer for 45 minutes or until the duck is tender and the sauce has thickened slightly.
10. Season the sauce to taste and serve the ragu with the cooked pici
Do you know any foodies? Please forward my blog to them and ask them to sign up – more fab recipes to come!
In my next blog I visit the olive oil press for an amazing treat.