Slow down and smell the sausage

Jan 10th, Stephanie Peachey

Not every day starts with a sausage sampling and demonstration, but thankfully this one did.  I didn’t know what to expect from the session but I was highly impressed with the work and detail involved with curing meats.  I’ve always been a fan of charcuterie but now my appreciation is even greater.

The slow foods movement seems to be all the rage and not just in US.  What is particularly interesting and unique to Italy is how “slow foods” is more of a tradition than a fad. As we learned from Linda, regionality plays a significant role in dining and while I love our American approach of all-access to cuisine, it is nice to eat specialties that are not only created using local ingredients but that have also been made for centuries.

As if we hadn’t eaten enough, the evening started with cocktails at the St. Regis, where standard service includes, fresh Parmesan cheese, prosciutto ham, oysters and more.  Drinks where followed by another knock-your-socks-off meal, complete with outstanding wine.  Dinning at home will never be the same.  And what evening in Florence isn’t complete without a nightcap at the very authentic Finnegan’s pub.



About SSU Tuscany Tour

This blog is maintained by the participants of the SSU Tuscany Wine Tour
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