Updates from the hills of Tuscany, a restored farmhouse in Chianti, midway between Florence and Siena. We write about local history and culture, life in Tuscany, the seasonal changes, pleasures of the garden and country kitchen, local stories and encounters with wildlife.
Friday, August 16, 2013
Our pride and joy - and pleasure - this morning's harvest of cuore di bue (beefsteak-type), fiorentini (local, grooved tomatoes) and cherry-type picadilly tomatoes. Some we leave to ripen on the sill, others we store in the fridge, most we eat as soon as possible, see below.
nice simple recipe for quick summer lunch
make toast with your favourite bread;
fatly slice beefsteak tomatoes;
generously drizzle good olive oil on toast;
add tomatoes, salt and lots of freshly-ground pepper.