The Tuscany Collection

The Tuscany Collection - Gastronomy

The year of "Mouth -Watering" Initiatives At San Filippo

Gennaio.....La Cioccolata.......Il Caffè.......I Distillati
January - Chocolate - Coffee - Liquors.
Febbraio....Il Maiale ed i suoi Salumi
February - Pork and cured pork products.
Marzo........I Formaggi e le Paste fresche fatte in casa
March - Cheeses - Fresh home made Pasta.
Aprile........Le Carni rosse e le carni bianche della tradizione
April - White and Red meats cooked in traditional ways
Maggio......Il Pesce nella cucina toscana
May - Fish in the Tuscan Cuisine.
Giugno.......I Vini bianchi dell'ultima vendemmia
June - White wines- last year's vintage.
Luglio.........Le Verdure e le conserve sott'olio e sott'aceto
July - Vegetables and conserved vegetables in oil and pickle.
Agosto........La Frutta e le sue confetture
August - Fruit and home made Jam.
Settembre...La vendemmia ed i vini rossi dell'ultima vendemmia
September - The "Vendemmia"- wine picking and red wine tasting (last years vintage)
Ottobre.......I Porcini...Le Castagne...I Vini Novelli di quest'anno
October - Porcini mushrooms -chestnuts - "Vini Novelli", this year's new wine.
Novembre....L'Olio nuovo ed il Pane fatto in casa
November - Newly pressed Olive Oil and home made bread.
Dicembre.....I Dolci della antica tradizione ed il Vin Santo
December -Old Traditional Cakes and Holy Wine.

Every week of every month the following initiatives will be organized for the products of the month
1) Guided wine tasting.
2) Visits to places of production and harvest.
3) Practical and theory lessons on the various themes proposed.

Pier Angelo Barontini

chef, owner of two restaurants in Montecatini Terme and Pistoia both of which obtained up till 2002:

-2 Michelin stars
-The "Sun" symbol of the Veronelli Guidebook for 12 consecutive years
-18/20ths rating from the European guidebook Gault & Millau.
-17/20ths rating from the guidebook Espresso.
-84/100ths rating from the guidebook Gambero rosso.
-First of the 8 Italian restaurants in the European Encyclopaedia of
The Academy of International Cooking.

Currently

-Teacher and consultant for Slow- Food Italia for the Masters in Culinary Techniques and creator of combinations of Food and Chocolate, also organiser of Traditional and Modern Culinary Events.

-Teacher for the Gambero Rosso channel for cookery (R.A.I television Rome).

-Consultant and Creative Advisor for JolandadeColò, leader in Italy and among leading firms worldwide for the production of Fois-gras and all products used by restaurants of quality.

-Consultant of Italian Cuisine for the Government of Cuba and partner since 1999 in the best Italian Restaurant in Cuba "Prado y Neptuno".

-Consultant for Italian cooking in various restaurants in Italy, France, Germany, Slovenia, U.S.A, Bulgaria and Russia.

-Teacher of courses in Italian cuisine for professionals and amateur food lovers in his own Laboratory /Culinary school in Agliana (Pistoia).

-Writer of articles and critiques in the gastronomic and enological scene.

-Consultant of "Taste" for the Municipality of Pistoia, Agliana and Vaiano and organiser of initiatives connected with local high quality products.