Dievole's blog

Tastes like wild chicory: a tribute by Dievole to a majestic oil that meets an unforgettable dessert

Food in Tuscany

Food in Tuscany is so good, it’s one of the main reasons to visit this Italian region! Tuscany is renowned for its gastronomic heritage, both due to the excellence of the raw materials and for the way that these are prepared. Here at Dievole, we’re proudly Tuscan. The Novecento restaurant at our wine resort serves classic dishes of Tuscan cuisine with local ingredients. On our blog, we like to share recipes from the Tuscan tradition, so you’ll read about how to make your own delicious pappa al pomodoro, ribollita, wild boar sauce, fresh pasta, or typical Tuscan Christmas sweets at home. You’ll also discover fun facts and stories about food in Tuscany.

Food in Tuscany
Tastes like wild chicory: a tribute by Dievole to a majestic oil that meets an unforgettable dessert

Tastes like wild chicory: a tribute by Dievole to a majestic oil that meets an unforgettable dessert

We’ve reached the end of our journey into the flavors of oil. But like every true exploration of this kind, the end is just a break between the first taste and the next. So, don’t worry: our recipes, oil and our talented chef Monika Filipinska won’t stop bringing new flavors … Read More

Food in Tuscany
Tastes like hazelnuts: the flavour of a new dish, the flavour of Chianti Classico

Tastes like hazelnuts: the flavour of a new dish, the flavour of Chianti Classico

There are simple oils and there are oils that deserve to be savoured to taste all their flavours, tradition and soul. That’s the way with Chianti Classico DOP, an oil that epitomizes this land that is especially loved by our chef Monika Filipinska. Try to conjure up the aromas of the Chianti hills, the olives …Read More
July 21, 2020
Food in Tuscany
Tastes like walnuts, the flavour of a new recipe

Tastes like walnuts, the flavour of a new recipe

Dandelion and pimpernel salad, roast guinea fowl, beetroot, lentils and potatoes with pumpkin seeds paired with IGP Toscano Olive oils are like that. As soon as you’ve got to know one, another one immediately comes along, ready to delight your taste buds. Our Chef Monika Filipinska is used to it, so she’s back, after Nocellara, …Read More
July 14, 2020
Food in Tuscany
The excellence of oil, the wonder of a new recipe: Dievole’s 100% Italian EVO

The excellence of oil, the wonder of a new recipe: Dievole’s 100% Italian EVO

There are certain oils that you never stop talking about. Like 100% Extra-Virgin by Dievole: its almond aroma, robust and bold piquant flavours, and fruity essence. 100% An oil you’ll never forget. An oil you’ll never forget that’s a favourite for our chef Monika Filipinska. That’s why she’s teaching us all the perfect recipe to …Read More
July 9, 2020
Food in Tuscany
A new dish for a new sensation: beef tartare and walnut truffles, clams and parsley salsa with Nocellara olive oil

A new dish for a new sensation: beef tartare and walnut truffles, clams and parsley salsa with Nocellara olive oil

If the colour is a bright green, and the nostrils detect some green tomato leaves with a few floral notes, and the tongue gets a slightly bitter and spicy taste, there’s no mistaking it: you’ve got a Nocellara di Dievole on the table. A delicate, persistent oil, which our chef Monika Filipinska helps us discover …Read More
June 30, 2020
Food in Tuscany
Smooth as oil: how to choose olive oils

Smooth as oil: how to choose olive oils

As much as the great wines, olive oil is a deeply mysterious thing. You just have to try one, maybe soaking a slice of bread with it, to discover that its taste resembles no other oil that you have tried until then. Just try accompanying the same dish with two differently-flavoured oils, and you get …Read More
June 12, 2020
Food in Tuscany
Baccalà confit

Baccalà confit

Today’s recipe is simple enough, but it has two big secret ingredients: Chianti Classico DOP extra-virgin olive oil, which will infuse itself with the aromas, and the red Bolgheri DOC Tenuta Le Colonne, which will bring out the taste. Let’s start, though, by preparing the other ingredients. 400 grams of desalted cod, 200 grams of …Read More
June 3, 2020
Food in Tuscany
Titbits – Wine in dreams

Titbits – Wine in dreams

Wine, drunkenness, libations and interpretations The great writer Mario Soldato was fond of saying that “wine makes you dream”, and that the emotions that it excites are therefore the best way of judging its quality. But like all dreams, dreams involving wine have particular meanings. Here at Dievole, we’re decided to take a bit of …Read More
May 30, 2020
Food in Tuscany
Wild boar alla cacciatora with Brunello Poggio Landi

Wild boar alla cacciatora with Brunello Poggio Landi

It’s Thursday, and the sun is high over the earth and our homes. The wind tickles the vines, and our chef Monika Filipinska is with us to shed new light on our cooking once more.  She does it with a special pairing, one that smells of the horizon and tastes of the hills. Wild boar …Read More
May 14, 2020
Food in Tuscany
Braised beef in Dievole Chianti Classico

Braised beef in Dievole Chianti Classico

In a land like this you don’t just savour the magical smell of the vines at sunrise, the paths from hill to hill, the grapes, the glass of wine in the evening. You also savour the flavour. So let’s continue our journey through the tastebuds with Dievole’s chef extraordinaire Monika Filipinska, who this week shows …Read More
April 7, 2020