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Foodie Blogger Competition 2013
The To Tuscany Foodie Blogger Competition 2013 - #TTFBC

Enter our foodie blogger competition 2013 to win a week in a Tuscany villa!


If you would like us to let you know when we launch the 2014 Bloggers competition, please email lisa@to-tuscany.com





THE 2013 WINNER

Many congratulations to Antonia Snearly, who is the winner of To Tuscany 2013 competition.
We hope Antonia enjoys her stay in one of our Tuscany villas







How to enter:
1. Create your own Tuscan inspired recipe which includes these 3 key ingredients:
(Olive oil, tomatoes & parmesan cheese)

2. Post a picture/video/written paragraph and the recipe on your blog with the following line included with the blog:
"I want to win a week in one of your Tuscany villas!" (You’ll need to include this link http://www.to-tuscany.com as a hyper-link within the words 'Tuscany villa' as we have done above. We'll be using this link to track entries!)

3. Email competition@to-tuscany.com and include:
- A link to your blog post with your entry
- A picture of your entry no bigger than 1MB - (an image is optional but will help showcase how yummy your dish is!)
- A short paragraph about your entry and the name of the dish
- Your contact details: (full name, address and phone number)

Top Prize:
The winner of the competition will receive a week's stay in a villa in Tuscany, which sleeps up to 3 people, plus £200 towards flights.

Prize Draw:
Each entrant will also be entered in a random prize draw with the chance to win a bottle of Tuscan olive oil and a Tuscan cookery book. There will be 10 prizes up for grabs and each entrant has a chance to win a prize!

Judging
The emailed entries will be uploaded to this page where the public can vote for their favourite entry, voting will open once 5 entries have been received. On 31st July 3013 all votes will be verified and totals adjusted where necessary. The 3 entries with the most votes on Thursday 1st August 2013 will go into the final round which will be judged by Nico Atrigna, the chef of Siena's finest restaurant, Osteria Le Logge in Siena, Tuscany.

The final entries will be marked on 4 categories:

- Presentation
- Tuscan authenticity
- Creativity and innovation
- Cooking expertise

The competition is open to anyone with a blog and closes at midnight  on Sunday 28th July 2013 . Winners of the competition and the prize draws will be notified by Monday 5th August 2013. Late, incomplete or non-linking entries will not be accepted.

The full terms and conditions can be read here. For any other enquiries, please contact competition@to-tuscany.com

Authentic Tuscan Ragu
by Nicole Waterman at http://missfridaysfeast.blogspot.co.uk/


Made with the freshest ingredients and slow cooked to perfection, there is no doubt that a huge pot of rich, mahogany ragú bubbling away on the stove will set your taste buds tingling. The red wine and mix of different meats, beef and lamb mice and chicken livers really set this recipe apart from the rest and creates the most wonderful depth of flavour. The versatility of this ragú is what I love the most; enjoy it with freshly made pasta or in a lasagne. But, for me its best served on toasted ciabatta bread, topped and vine tomatoes, freshly chopped basil and a few shavings of parmesan, all washed down with a delicious Italian red wine.
Click here for full details
 

26 people have voted for this entry


Tuscan Tomato and Parmesan Bread Salad
Tatiana Porembova @ http://www.tatianaporembova.co.uk/


Tuscany is a destination that is perfect for the most romantic honeymoon. The beautiful landscape, marvellous beaches, romantic architecture and the warm Italian sun will captivate you and leave you and your groom with unforgettable memories.
Click here for full details
 

10 people have voted for this entry


Lemon Chicken Panzanella with Herbed Ricotta & Balsamic Reduction
byAntonia Snearly @ http://www.foodjustsayin.com/


Today, amaci miei, pack up your tastebuds; we are going to Italy. Tuscany, to be exact. You may now stamp your culinary passport: Lemon Chicken Panzanella with Herbed Ricotta & Balsamic Reduction. Hold on, this is going to be one mouth-watering trip. Citrusy marinated chicken atop an olive oiled mixture of parmesan baguette croutons, slow roasted thyme lemon tomatoes and fresh mozzarella cheese. We'll only use the freshest of garden herbs mixed with creamy, home made ricotta cheese, just as the Tuscan people would use what is local and in season. Bon Appetito!
Click here for full details
 

195 people have voted for this entry


Melanzane Alla Parmigiana...with a twist!
byEmily Knight @ http://www.bristolbites.co.uk


Every Tuscan will have a different way of preparing this dish - some choosing to blanch the aubergines instead of frying them, some flouring the aubergines before frying...basically, as there's no "correct" way of doing it, I've come up with my own version, featuring a crunchy topping and using finocchiona as an extra layer in the dish for a bit of variety.
Click here for full details
 

33 people have voted for this entry


Grilled Steak with Balsamic Madeira Reduction with a Baked Ricotta Parmigiana Mousse over Grilled Eggplant and Tomato Sorbet
byCaroline Brody @ http://lacucinaprimadona.blogspot.com


My dish is a Grilled Steak with Balsamic Madeira Reduction with a Baked Ricotta Parmigiana Mousse over Grilled Eggplant and Tomato Sorbet. This dish was inspired by a meal I had during my first trip to Florence. I had an amazing steak with a balsamic reduction with grilled vegetables. The steak has always stayed with me, as it such a Tuscan classic. I added the Baked Ricotta Parmignana Mousse and Grilled to add some different textures and temperatures and the Tomato Sorbet is a wonderful, light palate cleanser.
Click here for full details
 

183 people have voted for this entry


Creamy Trout, Yellow Tomato and Asparagus Risotto
byDr. Chris Ashley @ http://james-happyday.blogspot.co.uk


This delicious healthy and nutritious risotto is made with trout, fresh tomatoes and other vegetables, herbs and a creamy white wine sauce with a sprinkle of Parmesan cheese. It is a traditional Tuscan dish It is my family's favourite dish.
Click here for full details
 

72 people have voted for this entry


Italian Style Chicken Stew
byMandy Rivers @ http://www.southyourmouth.com


This is my take on an Italian style chicken stew! I took the basics of my traditional Southern chicken stew recipe and added Tuscan-inspired ingredients to make this Tuscan Chicken Stew. It's now one of my favorites and one of the most popular recipes on the blog with over 44K views in just 8 months!
Click here for full details
 

113 people have voted for this entry


Tuscan Baked Eggs
byJasline Ng @ http://www.foodiebaker.com


The eggs are gently poached in a bed of tomatoes and sausages with a light Parmesan crust - creating a perfect harmony of tastes and textures. Dipping a toasted bread in the oozy egg yolk is such an ecstatic moment! It is an easy and unpretentious dish that brings out the full flavor of all the ingredients used.
Click here for full details
 

40 people have voted for this entry


Pomodori Ripieni
byCindy Jamieson @ http://hunwhatsfordinner.blogspot.ca/


 
Beautiful vine ripe tomatoes are stuffed with the ultimate flavours of Tuscany. Tender bread crumbs mingle with fresh Parmigianno Reggiano, extra virgin olive oil, fresh basil and parsley. Slow roasted in the oven, the tomatoes become tender and sweet. Paired with the stuffing these tomatoes are very reminiscent of bruschetta, one of my family's favourite appetizers. This beautiful dish would be the perfect start to any romantic meal, which would be even better shared in Tuscany.
Click here for full details
 

122 people have voted for this entry


Chicken Parmigiani with Tomato and Garlic Confit
byJessica Formicola @ http://www.savoryexperiments.com/


The dish I decided to showcase is Chicken Parmigiani, which hails from Southern Italy. Traditionally it is a thin, breaded and lightly fried chicken breast smothered with cheeses, vegetables and sauce. Instead of throwing a slab of mozzarella on the top, I used Parmesan and incorporated it right into the breading. Parmesan fries up to a crunchy crust with a nutty flavor, so a dab of nutmeg helps amplify the flavor. To top, I used a Tomato and Garlic Confit seasoned with basil and olive oil. Slow roasting vegetables brings out a unique smokey flavor that can not be achieved by a mere baking or stewing.
Click here for full details
 

54 people have voted for this entry


Roasted Parmesan Tomato Panini
byKaren Quaretti-Lee @ http://www.kcinthekitchen.com/


Roasted Parmesan Tomatoes are an ideal side dish to accompany beef, chicken and fish. Super easy to prepare and taking only 15 minutes to bake you can have a fresh side dish any time of the year! But one of my favorite Panini uses Baked Parmesan Tomatoes as the main ingredient! Juicy and flavorful, this panini will please even your hungriest teenager!
Click here for full details
 

41 people have voted for this entry


Acquacotta, a Tuscan Soup
byVictoria Higham @ http://www.alifeofgeekery.co.uk/


I could have my pick of soups from the Tuscan region; ribollita, pappa al pomodoro, but what really draws me to Acquacotta is the beautiful poached egg. As your spoon slips in to the yolk, that silky golden goodness spills down in to the soup adding a richness that I couldn’t dream up. Of course you could serve the soup without it, but you’d be missing out terribly.The ciabatta it sits on begins to soak up the deep savoury flavour of the soup, lead by the porcini mushrooms. It breaks apart under the spoon, adding it’s robust texture to the mix.
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198 people have voted for this entry


Stuffed Baked Peppers
byAnn Horne @ http://annhorne.blogspot.it/


I have made a simple dish, baked peppers, stuffed with julienne courgette, topped with chorizo sausage and then with parmesan cheese with red and green chills, baked until the cheese is golden and crispy; served with a tomato and basil salad sprinkled with olive oil.
Click here for full details
 

15 people have voted for this entry


Pesaro-style ravioli
by Wayne Barber at http://passionepercucina.blogspot.co.uk
 

 
One of the great Tuscan favourite's is pasta and when you use the freshest local ingredients, as the Tuscans do, simple things become magnificent. My Pesaro-style ravioli with fresh tomato sauce and parsley and Parmesan uses the simplest flavours of fresh ricotta, spinach, lemon, tomatoes, velvety pasta and salty Parmesan, not forgetting a good drizzle of deep golden Tuscan olive oil, but put them together and you have something spectacular.
Click here for full details
 

126 people have voted for this entry


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