Tuscany is truly a magical place to rent a car and just drive around, and for some to hire a driver. The rolling hills, the hairpin turns, the slamming on of the breaks, the weaving in and out of traffic.
“…lightly, softly, go yourself, to Tuscany…” – Guido Cavalcanti
It took me over a week to fall asleep without earplugs when I moved into my apartment in Sant’Angelo in Colle, a tiny hamlet close to Montalcino in Tuscany (Siena province) where I lived for nearly 3 months. My beautiful top floor (just a 3 floor walk up) apartment was directly across from the church whose bells would chime on the hour all night long.
“This does NOT look like the postcards,” I said to myself looking out across the vineyards during my very first trip to Chianti in Tuscany.
The scenery of Tuscany is glorious, but for me, the very most enchanting part of Tuscany is the food and wine.
A delicious, traditional Ragu Toscano recipe from our dear friends at Il Leccio Ristorante/Enoteca in Sant’Angelo in Colle
This recipe is a twist on the classic recipe which is usually served cold with lemon and capers. I’ve made some changes to better accompany the rich flavors of our Brunnello di Montalcino, adding rich Marscapone to give it body and omitting the lemon.