A good Chianti!

Chianti Vepri

Siro e Clio Cicogni

The winery is located at Ambra, in the Chianti area of Valdichiana.
Its name come from the quaint village of Vepri that borders one side of the property. This country has ancient pre-Roman roots and a special vocation for wine.
C conducted by Clio Cicogni who in 2010 bought an old vineyard of 15 hectares, abandoned from several years and immediately decided its conversion to organic farming.
The family Cicogni has a tradition in the field of milling wheat for bread (5 generations). Since 1976 developed the sector of cereals and in the past 14 years begun the production of organic feeds, and more recently converted the mill to exclusive organic production. (see website).

Clafoutis

The Clafoutis is a typical dessert of the Limousin, a region of south-central France whose territory is situated around the Massif Central and that includes 3 departments: Corrèze, Creuse and Haute-Vienne

 The original Clafoutis is only made with cherries, although today quite often the same name is used also for other desserts which in fact should be called Flaugnarde and that are prepared with the same method but  with different fruits such as apricots or plums, apples, pears, blackberries, peaches, plums, etc..

The term Clafoutis derives from the occitan dialect verb claufir, that means to fill and come from Latin clavum ficere = to fill of points similar to nails ( that are in this case the sweet cherries).

image from Wikipedia

The Clafoutis or Clafouti is a cake made with cherries and pancakes batter.
It is a very popular dessert in France but it's not rare to find others similar to it, as the cake called millard in Auvergne.

Tuscan Panzanella

Tuscan Panzanella is a salad made with stale unsalted bread from Tuscany, onion and tomatoes.
Its name could be a familiar short of the word panzana, a term used to indicate the usual meal: a way to say pap.

image from www.theblackfig.com

Further south in Italy, in Cilento, this salad of dried bread and vegetables is usually called Caponata or Caponatina and as bread are used the Friselle, those slices of toasted bread well known and available all over the eastern Mediterranean.

This type of preparation is now popular in most of the italian peninsula and, they told me also in the Sicilian province of Enna: each place has got time to create some local legend about its source.

In Lebanon and Palestine is very much liked a veggie salad, the Fatousha, made with Arab or pita bread, dried and broken.