There's something comforting about a bowl of warm soup during cold winter days. A lovely couple came in for dinner the other night and asked about a dish they had enjoyed at the restaurant last winter, hoping I'd give them the recipe, which of course I did. They'd been raving about it for a year and, with the wintry weather setting in, wanted to recreate it at home.  It's a Tuscan favorite: chestnut soup, flavored with bits of Italian pancetta, fennel, leeks and rosemary; it's warming, rich and fulfilling.

Soups are so easy to make, and so satisfying to eat.  Together with a little bread and cheese or salad, it's a complete and light meal.  Or you can start with a soup and move on to something for a heavier meal.  All you need are some fresh vegetables, herbs and water, a little fire and an hour or two to simmer.  Add wine as needed to keep the winter chills away!

Here's the recipe for you to try - or to make again...

Zuppa di Castagna (Chestnut Soup)

6 oz pancetta, diced

1 small onion, chopped

1 leek, chopped

½ bulb fresh fennel, chopped

1 garlic clove, minced

2 tbsp extra virgin olive oil

3 tbsp butter

1 sprig rosemary, chopped

4 cups chestnuts, or two cups meat, chopped

water

salt

2 bay leaves

1 cup cream

Boil the fresh chestnuts in enough water to cover for 20 minutes. Peel the chestnuts, taking them from the pot of water one at a time. If they are at all difficult to peel, put them back in the water or reheat the water. Chestnuts peel easiest when very hot. If using dried chestnuts, place them in boiling water, turn the fire off and leave them to soak until softened. Or get packs of them already shelled, soft and ready to go!

 

Sauté the pancetta in a soup pot with half the olive oil until warmed, add the butter and rest of the olive oil to the pan and sauté the onion, leek, garlic and fennel until soft and translucent. Add the rosemary and saute for a minute, then the chestnut meat. Stir to coat with the oil and warm through, add enough water to the pan to cover, add the bay leaves, salt to taste and simmer for 45 minutes. Just before serving add the cream. Serve with croutons. For a vegetarian option, you can omit the pancetta. 

In Italy, cheap people are said to have " short arms." Here, we say "they have alligator arms" - if you can imagine an alligator trying to reach into it's pockets for it's wallet. This is one of the only sayings that is similar in English as in Italian!

Well, if a culinary focused tour is on your list consider joining Gina and Mary to explore thewonderful regions of Italy. Dates are on our website for 2018/2019! (click here)

 

Beginning next year we're going to Puglia! We've always loved this region of Italy since the very first time we visited many years ago. 

This region in the heel of the boot of Italy is famous for it's beautiful beaches, blue water and truilli yes - but more importantly, the agriculture (think olives and ancient 300++ year old olive trees!), along with delicious wines (Primitivo and wines of the Salento region), the freshest seafood, just made burrata (our mouths are watering), sun dried tomatoes and so much more!   

   

We will return to Piedmont and Tuscany next year as well. Find out more details on our website:

Our full immersion food and wine tours of Tuscany, Piedmont, Campania and Emila Romagna are all inclusive: accommodations in the lovely villas or quaint hotels, winery tours, classes, all meals,excursions and transportation to these excursions are included and we're there every step of the way to show you the best each region has to offer. We lead small groups of 8-14 people and our excursions are carefully thought out to entertain and educate, introducing you to local people who love to share their vineyard or city or farm with you.