Account Navigation

Account Navigation

Currency - All prices are in AUD

Currency - All prices are in AUD
 Loading... Please wait...
Call: (314) 727-6464
M - F:  11:00am - 4:00pm
Sat: 11:00am - 4:00pm
Sun: 12:00pm - 4:00pm
8829 Ladue Rd.  Map/Directions

We're Open!

$10 Flat Rate Shipping*

  • Sign up for recipes, events, ... monthly email.
  • Extra Virgin an Olive Ovation on Twitter
  • Extra Virgin an Olive Ovation on facebook

Life without olives
          is the pits!

A Culinary Traveller in Tuscany: Exploring and Eating Off the Beaten Track by Beth Elon


A Culinary Traveller in Tuscany: Exploring and Eating Off the Beaten Track by Beth Elon

Gift Wrapping: available in cart.

Product Description

This travel guide and cookbook charts a fresh path. Elon has little interest in the well--documented, popular sites of Tuscany. Florence and Siena attract her not at all. Out-of-the-way villages nestled in valleys or atop hilly crags summon her, and the unusual culinary specialties of these places really make her prose flow. Elon's taste buds lead her from one small-town restaurant to another. There she finds traditional dishes, whose recipes she records. Exploded Beans, garlic and herbs flavoring beans whose skins have burst open in the oven, offers an unusual side dish. Farro, an ancient grain undergoing a modern revival, appears in risotti and soups and in combination with other ingredients. Hot-pepper marmalade pairs with local sheep's-milk cheeses. Rabbit and simple poultry dishes abound. Onions and polenta bake together to form a large tart for a first course. Many dishes will appeal to vegetarians looking for new tastes. Elon's meticulous documentation of restaurant hours and locations makes this an especially practical guide for anyone driving through Tuscany.
Each of the ten itineraries in this cookbook/guidebook takes readers through parts of Tuscany that still remain largely undiscovered and into the kitchens of more than 50 superb but little-known restaurants specializing in regional cuisine–those that are for the most part overlooked by tourists and known only to the locals. Each regional section begins with illuminating and absorbing explanations of what makes Tuscan cooking so unique: location, location, location. You’ll read about a bean so beloved by a village that it’s been elevated to cult status–but unknown a few kilometers down the road; an aboriginal baby lamb that is almost unknown outside of the Zeri valley; the endless array of vegetable tarts found nowhere in Tuscany but Lunigiana and Garfagnana. With this guide in hand, you’ll not only know where to dine but what to order when you get there. In addition to 100 recipes, also included are nearby points of interest, descriptions and contact information for restaurants, trattorie, gourmet shops, wineries, olive oil producers, local markets, and regional food festivals, and how to find the monasteries, workshops, and artisans’ studios that offer local items ranging from herbal beauty products to traditional ceramics and handwoven linens.

Product Reviews

Find Similar Products by Category