Tuscany Villas Rental
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
Tuscany Villas Rental Villa Elena: Welcome .
Tuscany is a Region (22.997 km2s; 3.528.563 abs. in 2000) of central Italy, wide on the western slope of the Appennino and understanding the islands of the Tuscan archipelago: it leans out to the sea to W and SW and it confines with the Liguria to NW, the Emilia-Romagna to N, the Brands and Umbria to And, the Lazio to If. Regional chief town is Florence. Administratively it is separated in the provinces of Arezzo, Florence, Grosseto, Livorno, Lucca, Mass-Carrara, Pisa, Pistoia, Lawn and Siena. The region had called Etruria in classical age, Tuscia beginning from the sec. III, Tuscany from the sec. X. Tuscany has triangular form and, also not having geographical unity, it has one particular physiognomy of his, due also to the heterogeneity and the complementarity of his/her constitutive parts. Its confinements are natural solo in the sector nordoccidentale; to they cross in various points Of it the watershed of the Appennino Tosco-Emiliano englobing her tall valleys of the Rhine, of the Santerno and of the Lamone, tributary of the Adriatic Sea; to And they stretch him on the superior valleys of the Marecchia and the Leaf, also tributary of the Adriatic Sea, and on the tall valley of the Tevere; while to If and to S they are conventional entirely, due to a complex of historical-cultural factors.
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 characteristic of the Tuscan confectionery is to be rather dry, with various regional specialties to flour base of chestnuts: the castagnaccio and the neccis of the Lucchesia, the pattona, the baldino of the Cortonese. Many also the fries (bomboloni, rags, tortelli, migliaccio), while famous also out in Tuscany they are the zuccotto, the panforte and the ricciarellis senesi, the brigidinis of Pistoia, the buccellato of Lucca. Wine in Tuscany equivale to chianti, known in Italy and to the foreign countries already at the end of the eight hundred. Other good red are the montecarlo, the brunello of Montalcino, the carmignano, the noble of Montepulciano, and among the whites the ansonica, the white elba, the aleatico, the white montecarlo, the white virgins of the Val of Chiana etc. Appreciated the typical end wines meal: holy vin, vernaccia, malvasia and the liqueurs of ancient conventual production as the Carthusian monk, the gem of fir, the alchermes.
Tuscany is a Region (22.997 km2s; 3.528.563 abs. in 2000) of central Italy, wide on the western slope of the Appennino and understanding the islands of the Tuscan archipelago: it leans out to the sea to W and SW and it confines with the Liguria to NW, the Emilia-Romagna to N, the Brands and Umbria to And, the Lazio to If. Regional chief town is Florence. Administratively it is separated in the provinces of Arezzo, Florence, Grosseto, Livorno, Lucca, Mass-Carrara, Pisa, Pistoia, Lawn and Siena. The region had called Etruria in classical age, Tuscia beginning from the sec. III, Tuscany from the sec. X. Tuscany has triangular form and, also not having geographical unity, it has one particular physiognomy of his, due also to the heterogeneity and the complementarity of his/her constitutive parts. Its confinements are natural solo in the sector nordoccidentale; to they cross in various points Of it the watershed of the Appennino Tosco-Emiliano englobing her tall valleys of the Rhine, of the Santerno and of the Lamone, tributary of the Adriatic Sea; to And they stretch him on the superior valleys of the Marecchia and the Leaf, also tributary of the Adriatic Sea, and on the tall valley of the Tevere; while to If and to S they are conventional entirely, due to a complex of historical-cultural factors.
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 characteristic of the Tuscan confectionery is to be rather dry, with various regional specialties to flour base of chestnuts: the castagnaccio and the neccis of the Lucchesia, the pattona, the baldino of the Cortonese. Many also the fries (bomboloni, rags, tortelli, migliaccio), while famous also out in Tuscany they are the zuccotto, the panforte and the ricciarellis senesi, the brigidinis of Pistoia, the buccellato of Lucca. Wine in Tuscany equivale to chianti, known in Italy and to the foreign countries already at the end of the eight hundred. Other good red are the montecarlo, the brunello of Montalcino, the carmignano, the noble of Montepulciano, and among the whites the ansonica, the white elba, the aleatico, the white montecarlo, the white virgins of the Val of Chiana etc. Appreciated the typical end wines meal: holy vin, vernaccia, malvasia and the liqueurs of ancient conventual production as the Carthusian monk, the gem of fir, the alchermes.