Aggie in Tuscany
Every time Italy was mentioned I thought about their food- especially pizzas and pastas. So when opportunity came up to go for a wee trip to Florence the first thing that came to my mind was booking an Italian cuisine course. I spent a week so the time was tight but used it to the full - I admired Florence, visited other beautiful Tuscan cities, like Piza and Siena, and cooked and ate ridiculous amounts of food. Italian cuisine is nothing like I expected it to be after dining in ''Italian'' restaurants in UK. The main characteristic of Tuscan cooking that struck me would be it's simplicity - I was surprised how uncomplicated and rustic all the recipes were. I think the secret of this cuisine being so delicious lies in fresh and local ingredients. It almost made me cry when I found out that amazing Bistecca alla Fiorentina (the most delicios T-bone steak I've ever had) comes only from cows reared locally. Luckily other meals- like gnocci, pastas, stews and fantastic, rustic soups can be easily recreated right here in Scotland.