.Autumn is the the gourmet season in Tuscany. You can notice it by the huge offers of  amazing festivals and sagre celebrating the season of chestnuts, mushrooms, olive oil, potatoes tortelli, truffle. Those who are more curious will see that there are several hidden places that can let discover the essence and the richness of our territory. Imagine a Tuscan farm, where grapes, olive trees, pomegranate grows, where you can stroll in a grove rich of truffles or pick vegetables from the garden, loose yourself in the private forest searching for chestnuts and porcini mushrooms. 

Precious things are shown to few people. That's why our proposals are for intimate, private groups that want to enjoy a foodie day where a knowledgable guide will make them live and learn the secrets behind a typical Tuscan  product of the land, touching with their hands the efforts of the men and the gifts from the land, letting them taste the best that our territory can offer. 

The Archidado  was officially created in 1397 to celebrate the wedding of Francesco Casali, the Lord of Cortona, and Antonia Salimbeni, a noble woman from Siena. The Joust itself takes place on the second Sunday of June and is always anticipated by the Offer of Candles to S. Margherita (that with S. Marco is the patron saints of Cortona) that this year will take place on April 29 and 30. 
It's from June the 2nd until the 12th the Cortona is officially turned into a medieval wonderland, starting with the Medieval Market during wich you can taste delicious  old flavours,  be enchanted watching craftsmen shaping copper or making basketry, satisfy your shopping cravings with medieval jewels  paying with florins of Cortona, which are used as currency of exchange. A time of fun for all ages! 
Things start to be more serious during the Saturday preceeding the joust (that actually is a competion!): during the Tratta delle Verrette infact the moment of deciding the shooting order of the joust come and tension is visible on crossbowmen's eyes!  They are the primary protagonist of the Archidado, on Sunday, when they will show their ability, trying to hit the centre of the target, a slightly imperceptible dot to most of the people, but perfectly visible to them and their arrows.  It's a true emotion, staring at them while a crowded Piazza Signorelli is completely silent.

Courious to know who will win this year and celebrate during the conclusive Medieval Costume Dinner?
Live these emotions in your home right in the heart of Cortona, have a look at our proposals here  and start planning your experience. 

Find the complete calendar here: http://www.giostraarchidado.com/en/the-programm.aspx
Accommodations: http://www.rentintuscany.it/rentals/italy-23424853/checkIn:2016-06-02/checkOut:2016-06-13/sort:relevance 
Informations: click here ​
Organizers: http://www.giostraarchidado.com/en/the-protagonists/consiglio-dei-terzieri.aspx  and  http://www.sbandieratoricortona.com/​
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There are few secrets to Tuscan cooking. Most dishes need no adorment or special seasoning but rely on the quality of the primary ingredients: fresh fruits and vegetables, green olive oil, meat, game, mushrooms, just to name a few. 
Some of these ingredients are prized and expensive but several of the best known and tasties dishes are based on leftovers,  memory of a time when Tuscan housewives couldn't afford to let anything go wasted. 
Consider for example the ingenious use of stale bread:
Bruschetta, for example, is sliced stale bread, toasted, rubbed with garlic and doused with extravirgin olive oil.  Crostini Neri, too, slices of toasted bread with chicken liver patè flavoured with capers. Panzanella, typical poor summer dish that combines stale bread soaked in water and crumbled with fresh red tomatoes, onions, cucumber and basil, dressed with extravifìrgin olive oil. 
Maybe the most famous of all leftovers meal is Ribollita : a vegetable soup with delicious Tuscan black cabbage, carrots, beans, pieces of bread.  It is a typical "poor " dish of peasant origin , whose name comes from the time when Tuscan women  at the beginning of the week cooked  a lot of vegetable soup reinforced with bread and then, the following days, it was "stewed " in the pan, from here it  takes the name of reboiled (ribollita), because the real soup is heated and boiled twice, (otherwise it would be a trivial soup of bread and vegetables !). 
Pappa al pomodoro is based on the same concept except that fresh tomatoes are used in place of the other vegetables. 

​Yummy, isnt't it? 

It's start to feel like Christmas all around Tuscany! 
It's a time of good cheer, streets are full of lights, houses are decorated, kids are writing ( still?) letters to Santa and we, people from Cortona, want all togheter to send our greetings to everybody  that  lives, came or is planning to come in our lovely Cortona.

​May your days be merry and bright
And may all your Christmas be White!