Comfortable accommodation Toscana
Benvenuti a
Residence
VILLA ELENA ***
Toscana - Riviera degli Etruschi
I - 56040 Guardistallo (Pisa)
tel +39.0586.655035 +39.0586.680153 - fax +39.0586.655114
info@villa-elena.com
Comfortable accommodation Toscana Villa Elena: welcome
The principals are the Tevere, that however it interests only the region with a line of its superior course; the Arno, that crosses the Casentino and the Valdarno; the Sieve (Mugello), the Bisenzio, the Heavy one, Weighs her/it, the hilt and the era, his/her tributaries; the Thin one and the Serchio, that the Lunigiana and the Garfagnana respectively cross; the Cecina, the Ombrone and the Albegna, that open the course among the reliefs of the Antiappennino.
Human geography
In the last decade the population has gone decreasing, to cause above all of the strong decrease of the birth-rate. The demografic density (154 abs./km2) it is inferior to that national average; the population is distributed a great deal in unequal way. The areas where great it is the demografic concentration I am the Valdarno Inferiore, the basin in Florence, the band pedemontana of the Lucchesia and the Pistoiese, the Versilia with the external slope of the Alps Apuane; average's zones densities are some basins intermontani, what the Garfagnana, the Mugello, the Casentino and the Val of Chiana; poorly inhabited they are the more elevated mountainous zones of the Appennino
The Tuscan cuisine is first of all a rustic kitchen, of country, made of maintained genuine tastes the more possible unchanged, and it is a sober kitchen. Few elements but select I am the base of it: a bread from the compact crumb and from the hard crust, insipid, that enters everywhere, fresh, toasted, stale; a cooked meat on the fire without seasoning, the vegetables and the vegetables, the tastiest odors, the all accompanied by an a little refined oil of olive by the intense aroma. In the traditional feeding minestrones and base soups of beans and vegetables predominate, generally supported on the slices of stale (acquacotta, reboiled, bordatino, eats up with the tomato) bread; bread that can become also the fundamental element of dishes as the panzanella, the croutons with the fegatinis etc. Dry specialties are the potato dumplings of the Casentino (of spinaches and ricotta), the pappardelles to the juice of hare or duck of the Aretino, the picis of the Senese. How meat they dominate the appreciated parts, from the gigantic beefsteak to the Florentine to the arista of pig, you roast on the grid or to the spit. They also consumes in discreet quantity the poultry (chicken to the diavola, to the brick), the lamb and the game (hare in dolceforte, truffled pheasant, rincartato, wild boar etc.), the duck to the orange, been born really here and course in France from the cooks of Caterina de' Physicians. In the whole region it is very practiced the breeding of the swines, that furnishes excellent meats; among the most typical the finocchiona, the brawn, the biroldo or mallegato, the sausages to the ginger, the ham of wild boar. Main point is I introduce him some fresh vegetables, asparaguses, artichokes, zucchine, flowers of pumpkin, often in the mixed fries, and of the vegetables, of which the Tuscans are great consumers: peas, fave (said pods, and often fresh hearty meal with the pecorino) and above all beans (to the uccelletto, to the straw-covered bottle etc.). Sea specialties are above all contribution of Livorno: the cacciucco, the mullets, the stoccafisso, the tellines and the tuna etc. Spread in the various provinces (Arezzo, Grosseto, Pisa) the eels (in zimino, vanished etc.) also in the form of blind or "cee" (newborns). The cheese Tuscan founds above all him on the ovine milk, producing sweeter types of pecorino to consume fresh or seasoned, the ravviggiolo, the clays senesi or aretine (formaggelle produced with the milk of the sheep that you/they pasture in terrestrial cretosi); there am besides the gropes of bovine milk and the latticinis of bufala of the Maremma.
The principals are the Tevere, that however it interests only the region with a line of its superior course; the Arno, that crosses the Casentino and the Valdarno; the Sieve (Mugello), the Bisenzio, the Heavy one, Weighs her/it, the hilt and the era, his/her tributaries; the Thin one and the Serchio, that the Lunigiana and the Garfagnana respectively cross; the Cecina, the Ombrone and the Albegna, that open the course among the reliefs of the Antiappennino.
Human geography
In the last decade the population has gone decreasing, to cause above all of the strong decrease of the birth-rate. The demografic density (154 abs./km2) it is inferior to that national average; the population is distributed a great deal in unequal way. The areas where great it is the demografic concentration I am the Valdarno Inferiore, the basin in Florence, the band pedemontana of the Lucchesia and the Pistoiese, the Versilia with the external slope of the Alps Apuane; average's zones densities are some basins intermontani, what the Garfagnana, the Mugello, the Casentino and the Val of Chiana; poorly inhabited they are the more elevated mountainous zones of the Appennino
The Tuscan cuisine is first of all a rustic kitchen, of country, made of maintained genuine tastes the more possible unchanged, and it is a sober kitchen. Few elements but select I am the base of it: a bread from the compact crumb and from the hard crust, insipid, that enters everywhere, fresh, toasted, stale; a cooked meat on the fire without seasoning, the vegetables and the vegetables, the tastiest odors, the all accompanied by an a little refined oil of olive by the intense aroma. In the traditional feeding minestrones and base soups of beans and vegetables predominate, generally supported on the slices of stale (acquacotta, reboiled, bordatino, eats up with the tomato) bread; bread that can become also the fundamental element of dishes as the panzanella, the croutons with the fegatinis etc. Dry specialties are the potato dumplings of the Casentino (of spinaches and ricotta), the pappardelles to the juice of hare or duck of the Aretino, the picis of the Senese. How meat they dominate the appreciated parts, from the gigantic beefsteak to the Florentine to the arista of pig, you roast on the grid or to the spit. They also consumes in discreet quantity the poultry (chicken to the diavola, to the brick), the lamb and the game (hare in dolceforte, truffled pheasant, rincartato, wild boar etc.), the duck to the orange, been born really here and course in France from the cooks of Caterina de' Physicians. In the whole region it is very practiced the breeding of the swines, that furnishes excellent meats; among the most typical the finocchiona, the brawn, the biroldo or mallegato, the sausages to the ginger, the ham of wild boar. Main point is I introduce him some fresh vegetables, asparaguses, artichokes, zucchine, flowers of pumpkin, often in the mixed fries, and of the vegetables, of which the Tuscans are great consumers: peas, fave (said pods, and often fresh hearty meal with the pecorino) and above all beans (to the uccelletto, to the straw-covered bottle etc.). Sea specialties are above all contribution of Livorno: the cacciucco, the mullets, the stoccafisso, the tellines and the tuna etc. Spread in the various provinces (Arezzo, Grosseto, Pisa) the eels (in zimino, vanished etc.) also in the form of blind or "cee" (newborns). The cheese Tuscan founds above all him on the ovine milk, producing sweeter types of pecorino to consume fresh or seasoned, the ravviggiolo, the clays senesi or aretine (formaggelle produced with the milk of the sheep that you/they pasture in terrestrial cretosi); there am besides the gropes of bovine milk and the latticinis of bufala of the Maremma.