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Italian
CSCA - Tuscany
| Term | Definition |
|---|---|
| MEZZADRIA | A system of a profit-sharing arrangement between landowner and cultivator that had roots in the Middle Ages. |
| BISTECCA ALLA FIORENTINA | Famous T-bone steak from Tuscan (usually Chianina breed) cows. Grilled rare, salted and brushed with olive oil. |
| CHIANINA COW | Breed of cattle with IGP denomination from the Val di Chiana. |
| ARISTA | Roast pork with rosemary and garlic. |
| PROSCIUTTO TOSCANA | DOP Common salumi used in Tuscan antipasti but not in the same category as Prosciutto di Parma or Daniella. Pale to bright red in color with minimal fat. |
| EXTRA-VIRGIN OLIVE OIL | CHIANTI CLASSICO - DOP Tuscany produces some of best olive oil in all Italy: green, piquant, almost peppery at back of palate. |
| COLD PRESSING | No heat has been added to extract the oil from the olive pulp. |
| FAGIOLI DI SORANO - IGP | There are two varieties. A white or red bean found in Pistoia. It has a characteristic elongated, tubular shape and soft pulp, that is easy to cook and very digestible. |
| PECORINO TOSCANO (DOP) | A cylindrical soft or semi-hard 100% sheep’s milk cheese with a distinctive flavor, produced throughout the region and enjoyed as both a table and a grating cheese |
| PASTA MATTA | “Crazy Pasta” (the joker or wild card in a deck) is a pasta made by hand with soft wheat flour and water and no eggs. |
| PICI | North of Umbria, near Florence, and Città di Castello, Tuscans refer to Pasta Matta as Pinci and even Pici, supposedly because they pinch the dough out into little cylinders before rolling it with the palms and finger. |
| BISCOTTI DI PRATO – CANTUCCI DI PRATO - CANTUCCI | Signature cookie of Tuscany made of flour, eggs, sugar and almonds. |
| RIBOLLITA | (means “re-boiled”), Tuscan soup chockfull of vegetables including black cabbage and beans, usually leftovers - hence the name of the soup. |
| PANFORTE DI SIENA | “strong bread.” More like a sweet and spicy candied fruit and nut cake that has the texture of nougat. Covered with powdered sugar. |
| SCHIACCIATA | Means "squashed”. A flatbread, originally cooked in the ashes of the hearth, usually about an inch thick. |
| FETTUNTA | Means "greased slice" or “oiled slice”. Grilled bread, rubbed with a garlic clove, drizzled with extra virgin olive oil, and sprinkled with coarse sea salt. |
| CHIANTI DOCG AND CHIANTI CLASSICO DOCG | Classic red wines made largely from Sangiovese grapes along with a blend of other red grapes. |
| BRUNELLO DI MONTALCINO DOCG | Aged red wine made from the Sangiovese clone, Sangiovese Grosso. |
| CARMIGNANO DOCG | Red wine made from Sangiovese grapes and a blend of others. |
| VINO NOBILE DI MONTEPULCIANO DOCG | Aged red wine made from a variety of Sangiovese known as Prugnolo Gentile as well as a blend of other grapes. Not to be confused with Montepulciano d’Abbruzzo. |
| SUPER TUSCANS | New wave of wines that incorporates foreign grapes such as Cabernet; often aged in oak casks. |
| TIGNAGNELLO | One of the Super Tuscan Wines. Crafted by the House of Antinori, it is a combination of Sangiovese and Cabernet Sauvignon grapes. |
| VERNACCIA DI SAN GIMIGNANO, DOCG | White wine made largely from Vernaccia di San Gimignano grapes. First DOC white wine of Italy; later upgraded to DOCG. |
| VIN SANTO | DOC Amber-colored dessert wine, made from Malvasia, Trebbiano and occasionally Sangiovese grapes. |
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