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Foodie Blogger Competition 2011

  • Foodie Blogger Competition

    The To Tuscany Foodie Blogger Competition - #TTFBC

    Enter our foodie blogger competition to win a week in a Tuscany villa!

    How to enter:
    1. Create your own Tuscan inspired recipe which includes these 3 key ingredients:
    (Olive oil, tomatoes & parmesan cheese)

    2. Post a picture/video/written paragraph and the recipe on your blog with the opening line:
    "I want to win a week in a Tuscany villa!" (You’ll need to include this link http://www.to-tuscany.com as a hyper-link within the words 'Tuscany villa' as we have done above. We'll be using this link to track entries!)

    3. Email competition@to-tuscany.com and include:
    - A link to your blog post with your entry
    - A picture of your entry no bigger than 1MB - (an image is optional but will help showcase how yummy your dish is!)
    - A short paragraph about your entry and the name of the dish
    - Your contact details: (full name, address and phone number)

    Top Prize:
    The winner of the competition will receive a week's stay in a villa in Tuscany, which sleeps up to 3 people, plus £150 towards flights.

    Prize Draw:
    Each entrant will also be entered in a random prize draw with the chance to win a bottle of Tuscan olive oil and a Tuscan cookery book. There will be 10 prizes up for grabs and each entrant has a chance to win a prize!

    Judging
    The emailed entries will be uploaded to this page where the public can vote for their favourite entry. The 3 entries with the most votes on Monday 15th August 2011 will go into the final round which will be judged by Nico Atrigna, the chef of Siena's finest restaurant, Osteria Le Logge in Siena, Tuscany.

    The final entries will be marked on 4 categories:

    - Presentation
    - Tuscan authenticity
    - Creativity and innovation
    - Cooking expertise

    The competition is open to anyone with a blog and closes at midnight  on Monday 15th August 2011. Winners of the competition and the prize draws will be notified by Friday 19th August 2011. Late, incomplete or non-linking entries will not be accepted.

    The full terms and conditions can be read here. For any other enquiries, please contact competition@to-tuscany.com
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  • Baked Fish with a Tuscan Twist!

    Baked Fish with a Tuscan Twist
    By Patricia Owen at Carsington.blogspot.com

    "The dish never turns out exactly the same each time as I change the type of fish and the amount and type of grilled cheese to suit who I am cooking for. One thing that stays constant though - everyone appreciates it and many ask for the recipe!"



      44 votes

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  • Nude noodle

    Nude noodle
    aleksandra seghi aleksandraseghi.blogspot.com


    The dish is based on the traditional "Gnudi alla fiorentina", circular dumplings floating in tomato sauce and pesto sauce spotted. Gnudi are naked, because they are only done with stuffing for ravioli, there is no pasta in the recipe. My recipe is called then the "nude noodle."

    Click here for full details

      134 votes
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  • The Parmesan Basket

    The Parmesan Basket

    by Fiona Maclean at www.london-unattached.com/author/eclecticgal/

    The parmesan basket was a bit of an experiment. I wanted to make a 'lighter' antipasti than bruschetta, but didn't just want to arrange things on a plate. I'm really pleased with the baskets and will try using different fillings (I suspect mozzerella and tomatoes would be nice for example. Whilst I know this isn't classic Italian cooking, the modifications are to suit an English climate (our tomatoes never have the sweetness and depth of flavour you get in sunnier parts of Europe) and a modern palate.

    Click here for full details 81 votes

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  • My Favourite Tuscan Chicken

    My Favourite Tuscan Chicken

    by Victoria Ah Har Ashley at http://vickyleong-ahashley.blogspot.com/

    This is my family's favourite Tuscan chicken too. The recipe was given to me by an Italian friend whom I met while I was on holiday in Tuscany. I often cook this dish at home to remind me of the happy time I had. The chicken is cooked slowly in a rich tomato, herb and wine sauce. It aso has the add aroma of the melted parmesan cheese.

    Click here for full details 22 votes

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  • Ravioli Nudi

    Ravioli Nudi

    by Selina Chooramun at http://yummychooeats.wordpress.com/2011/08/04/naked-ravioli-tuscan-style/

    I have created this fresh and summery take on a Ravioli Nudi or ‘Gnudi’ as they would call it which comes from the tuscan dialect gnudo.This dish makes for a flavoursome supper, you can choose to have it vegetarian or add some chopped cooked pancetta on the top, this would add some extra saltiness to cut through the soft cheese. These little dumpling textured balls have such a gooey creamy inside and the vibrant sweet tang of fresh tomato sauce really compliments them. Its best eaten as soon as its out of the oven and can be served with a fresh seasonal green salad!

    67 votes

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  • Rosemary's Layered Tuscan Polenta

    Rosemary's Layered Tuscan Polenta

    by Rosemary Rolls at http://veggie-4-life.blogspot.com/

    The dish looks impressive but in reality is simple to prepare and has a great robust flavour. Both the mushroom and tomato/pepper based layers have an intense taste which compliments perfectly the creamy polenta and the crisp ciabatta slices. As a variation of the dish we sometimes add chopped olives or use more exotic mushrooms. A little parmesan can also be added to the polenta or try adding a different combination of herbs.

    Click here for full details 55 votes

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  • Spezzatino di Maiale

    Spezzatino di Maiale

    by Regula Ysewijn at http://www.foodwise.be/2011/08/slow-cooked-tuscan-pork-stew-with-broad.html

    What I wanted to do for this recipe was to create a dish that was traditionally Tuscan. I did some research, went to the farm shop, bought what was in season and came up with this recipe. I really wanted my ingredients to decide where I was going with this dish because Tuscan cooking is all about using in season, local produce. I got some lovely free range pork from a farm nearby and made up my mind to make a slow cooked pork stew with broad beans. By adding the ingredients at different stages, like the tomatoes, you slowly cook what needs to be slowly cooked and keep the tomato still sweet and tang. Slowly cooking the pork gives you a gooey, succulent stew with intense flavors. The broad beans with parmesan give the dish a lovely fresh and salty touch. I served the dish with rustic home made bread drizzled with my best Olive oil, it doesn't need anything else.

    31 votes

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  • Sausage, Fennel Seed and Tomato Crostini

    Sausage, Fennel Seed and Tomato Crostini

    by Ren Behan at http://www.renbehan.com/2011/08/please-vote-for-my-tuscan-inspired.html

    My entry was inspired by a visit to my favourite local Italian delicatessen and memories of a visit to Florence with my sister. Italians often use sausage meat, for example, in a ragù or meat-based sauce and using fennel seeds is also typically Tuscan. I love eating crostini and expeimenting with different toppings. In this case, the sausage flavoured with fennel is boosted with onions and fresh garlic and cooked in the finest Tuscan olive oil. It is then further flavoured with Italian plum tomatoes, fresh Parmesan and basil at the end. This is the perfect summer's afternoon snack, served, of course, with a fine bottle of Tuscan wine.

    Click here for full details 24 votes

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  • Creamy Seafood Potato Bake

    Creamy Seafood Potato Bake

    by Dr Christopher Ashley at http://james-happyday.blogspot.com/

    I like this recipe very much because it is healthy, tasty and very easy to make. Eating healthy food is always mynumber one priority I often make this for friends and family. They love my cooking.

    Click here for full details 6 votes

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  • Polpette Piccanti

    Polpette Piccanti

    by Elisabeth Edvardsen at http://nordicainlondon.wordpress.com/2011/08/12/polpette-piccanti-spicy-italian-meatballs-recipe/

    One of my favourite things to eat when growing up were homemade meatballs - a common dish in my native Norway. So when it came to making something Italian inspired, I opted for one of the first things I made when living in Italy almost ten years ago: meatballs with an Italian twist. A simple yet tasty dish, this is what I consider Tuscan cuisine to be: good, fresh ingredients that blend well to create a delicious culinary experience. And the polpette taste even better the next day!

    Click here for full details 31 votes

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  • Gluten Free & Good For You Bruschetta

    Gluten Free & Good For You Bruschetta

    by Sue Willshee at http://piperanddaisy.blogspot.com/2011/08/tuscany-villa-competition-and-yummy.html

    A yummy gluten free bruschetta. The recipe doesn't follow the traditional bruschetta recipes because I'm coeliac and can't have anything containing gluten, but it has little adaptations that make it my own. I hope you like it :-)

    Click here for full details 2 votes

Expérimentez une véritable visite de la Toscane avec

Cours de cuisine et déjeuner dans une ferme toscane avec un tour au marché local au départ de Florence

Laissez libre cours à votre amour de la cuisine italienne en Toscane, et profitez d'une visite d'une journée complète qui associe la visite d'un marché, un cours de cuisine et un repas de 4 plats avec du vin ! Après avoir déniché des ingrédients frais locaux sur le marché historique de Florence, rendez-vous dans une ferme rustique en Toscane, où vous serez entouré d'une superbe campagne. Ensuite, préparez votre festin à base de pâtes, de bruschetta et de rôti de porc à la toscane et finissez par des desserts tels que le tiramisu avant de les savourer, accompagnés de vin toscan. Jusqu'à quatre verres de vin sont inclus tout au long de la journée, ainsi qu'un diplôme de cuisine et un livre de recettes.

dès 98 Euro

Cours de cuisine toscane et dîner à Florence

Cuisinez comme un véritable chef toscan durant ce cours du soir de 4 heures et demi 4,5 cours dans un palais (palazzo) historique de Florence. Travaillez dans une cuisine moderne dans l'ancien bâtiment, apprenez comment pour créer un dîner de 4 plats traditionnels toscans tels que le poulet chasseur (ragoût de poulet), les pâtes fraîches et le tiramisu (pudding de cacao, expresso et mascarpone). Recevez des conseils d'un chef expert local, puis dégustez vos plats avec du vin toscan au cours d'un dîner convivial.


Bénéficiez d'une attention personnalisée lors d'un cours en petit groupe limitée à un maximum de 12 personnes.

dès 68 Euro

Cours de cuisine italienne en petit groupe avec visite du marché de Florence

Apprenez l'art de la cuisine toscane lors de cette visite d'un marché et de ce cours de cuisine de 5,5 heures à Florence. Sous la direction de chefs locaux, vous visiterez le marché central de Florence pour choisir des ingrédients frais et ensuite préparer un traditionnel déjeuner toscan dans la cuisine de l'école. Créez des plats tels qu'une « bruschetta » (tartine de pain grillé garnie de tomates) et des pâtes faites maison et un dessert sous la supervision de vos chefs, et savourez votre repas servi avec deux verres de Chianti en compagnie des autres cuisiniers avant de recevoir un diplôme et un carnet de recettes.

Le nombre de participants de ce cours en petit groupe est limité à 25 personnes afin de garantir une expérience plus personnalisée.

dès 79 Euro

Cours de cuisine à Florence : apprenez à faire des gelati et des pizzas

Combinez votre amour de la pizza et des gelati (la version italienne de la glace) avec un cours de cuisine unique à Florence. Apprenez à faire des gelati et à préparer une pizza italienne authentique avec un chef professionnel qui vous guidera tout au long du cours. Découvrez et goûtez de nombreux parfums de glace fabariqués en Italie, et goûtez une variété de pizzas italiennes. Vos nouvelles compétences en matière de cuisine seront pour vous le meilleur souvenir à ramener de votre voyage en Italie.

Pour vous permettre de bénéficier de l'attention personnalisée de votre guide, cette balade est limitée aux groupes de 25 personnes maximum.

dès 49 Euro
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