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Foodie Blogger Competition 2012

  • Foodie Blogger Competition 2012

    THE 2012 WINNER
    Many congratulations to Ally D'Antoni Phillips, who is the winner of To Tuscany 2012 competition.
    We hope Ally enjoys her stay in one of our Tuscany villas
    The To Tuscany Foodie Blogger Competition 2012 - #TTFBC
    Enter our foodie blogger competition 2012 to win a week in a Tuscany villa!

    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 opening line:
    "I want to win a week in one of your Tuscany villas!" (You’ll need to include this link 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 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!

    The emailed entries will be uploaded to this page where the public can vote for their favourite entry. The 3 entries with the most votes on (21st July 2012) extended to 28th July 2012 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 21st July 2012 . Winners of the competition and the prize draws will be notified by 27th July 2012. 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

  • Crostini Rossi alla Chiantigiani

    Crostini Rossi alla Chiantigiani
    by Wayne Barber at

    Many of the worlds most famous and prized ingredients come from the Tuscany region - the white truffles of San Miniato, the extra virgin olive oils of Gaiole and Florance, the magnificent Chianina beef cattle (the essential ingredient of a good Bistecca alla Fiorentina) and who could forget the divine wines of Chianti. One of the great Tuscan favourite's is Crostini Rossi alla Chiantigiani which in it's self is a very simple dish but when you use the freshest local ingredients, as the Tuscans do, it is transformed into a magnificent dish."
    Click here for full details

    30 people have voted for this photo

  • Three Cheese and Tomato Salad

    Three Cheese and Tomato Salad
    by Christine Reid at

    This simple dish uses three cheeses to add flavour and interest to the salad. It is good as a starter or a filling lunch. I use rocket leaves, vine tomatoes and olive oil is the base for the dressing."
    Click here for full details

    5 people have voted for this photo

  • Parmesan polenta and aubergine towers with tomato sauce

    Parmesan polenta and aubergine towers with tomato sauce
    by Sue Hughes at

    "The requirement for this recipe was to create something which included tomato, olive oil and parmesan. Of course, those ingredients lead inevitably to think 'Italian' and one of my favourites is the delicious Melanzane Parmigiana. My dish takes the idea of that classic recipe and turns it into individual portions with the addition of deeply cheesy polenta layers. It's a simple recipe but it does have a few stages. It's worth it, trust me. A perfect light lunch with big green salad."
    Click here for full details

    129 people have voted for this photo

  • Bacon, Tomato & Parmesan Pasta Shells

    Bacon, Tomato & Parmesan Pasta Shells
    by Heidi Roberts at

    "This is a quick supper I made for my husband using my all time favourites, olive oil, tomatoes and parmesan cheese and included smoked back bacon. I make this every couple of weeks. I call it Bacon, Tomato & Parmesan Pasta Shells."
    Click here for full details

    40 people have voted for this photo

  • Summerish Lemonish Pasta Dish

    Summerish Lemonish Pasta Dish
    by Suzanne Dom at

    "It is a lemon lavored, fresh pasta dish I really enjoy for lunch or dinner on hot summer days."
    Click here for full details

    10 people have voted for this photo

  • Italian Rice With Turkey

    Italian Rice With Turkey
    by Claire Toplis at

    "I developed this recipe from family friendly Alfresco dining it really brings the family together prefect for those lazy summer days dreaming of Italy."
    Click here for full details

    6 people have voted for this photo

  • Torta di Ceci

    Torta di Ceci
    by Gill Bland at

    "As street food has gained such popularity recently in the UK I thought I'd see what Tuscany had to offer, and it didn't dissapoint.This crispy edged pancake is normally served in a foccacia bun but I've filled it with balsamic roasted tomatoes, basil and parmesan as a showcase of simple, delicious Tuscan ingredients. What I love about this recipe is that it's adaptable and very accessible, and yet I'm told that perfecting the Torta takes a lifetime, so it's something to strive for and yet still instantly acheivable (oh and it's delicious too!)"
    Click here for full details

    25 people have voted for this photo

  • Walnut-Stuffed Ravioli with a Creamed Spinach Sauce & Vegan Parmesan

    Walnut-Stuffed Ravioli with a Creamed Spinach Sauce & Vegan Parmesan
    by Andrea Wren at

    "I created this recipe to show that Tuscan-styled cooking can appeal to everyone. Using parmesan excludes vegetarians and vegans, but with this recipe, I made a vegan parmesan using almonds, which everyone can eat - whether they eat meat and animal produce, or not! I have also combined the delicous flavours of walnut, tarragon and thyme in the home-made ravioli (no egg needed to make the pasta), and it worked beautifully with the other tastes. I used large, ripe and very red vine tomatoes in the creamed spinach sauce - and plenty of garlic, of course! The whole dish came together perfectly, and I'm sure non-vegans would enjoy it very much too."
    Click here for full details

    262 people have voted for this photo

  • Deep Fried Zucchini Fritti with Parmesan Shavings and a Tomato Dipping Sauce.

    Deep Fried Zucchini Fritti with Parmesan Shavings and a Tomato Dipping Sauce.
    by Sue Willshee at

    "I serve this as a starter because I love the combination of the parmesan and zucchini and find that getting everyone to help themselves to the sauce kick-starts the conversation and gets everyone laughing. I’m not a trained cook (as you will clearly see from my entry) and I do realise that this dish is ridiculously simple, but I love the fact that the parts of the dish can be used separately, for example the sauce can be used for pasta or bulked up to make a gorgeous tomato based soup. The zucchini can also be served without the sauce, with a little feta or goats cheese. I sometimes use the flowers from the zucchini instead and again these are always a great talking point at the start of a meal. "
    Click here for full details

    6 people have voted for this photo

  • Tomato Consommé with Parmesan Croutons

    Tomato Consommé with Parmesan Croutons
    by Celina Mann at

    "I love fine dining, so I wanted a pretty classic looking dish that reflected my love of this style of food, but I also wanted to keep the brief simple, so that the Trinity of flavours could shine through. Its an understated and elegant dish - hopefully like it's creator! "
    Click here for full details

    59 people have voted for this photo

  • Garden Vegetable Vodka Cream Pasta Sauce

    Garden Vegetable Vodka Cream Pasta Sauce
    by Alice (Ally) D'Antoni Phillips at

    "Fresh vegetables, farm to table...the eternal youth elixir! You'll think you're in Tuscany, eating at a worn peasant table with beautiful linens, heirloom dishes, and wine flowing, as you dine on this luscious meal! One thing I know about myself is that when I'm shopping, especially at a summer farmer's market, I sometimes get carried away! And, this past Saturday (it's now Wednesday as I write this recipe/post), I loaded up on veggies while shopping with Ben--he was my 'pack horse' carrying everything as I flitted from stand to stand--bless his heart, he's just so patient with me! So, now it's Wednesday, and my veggies haven't all been used. They're starting to get a little puny looking, kind of wrinkling, which comes with aging and when you don't have any preservatives in them, and drying out. So as not to have these die on the vine, I decided to create an Italian garden vegetable sauce, simple, albeit elegant, that has so many uses that the only thing hindering you is your imagination! Cooking for me means being adventurous, being global and journeying beyond the obvious and typical to the unknown culinary land of new ideas! With this recipe I've let my mind take me to Tuscany in delicious Italy. My table is set with heirloom linens...the farm table is graced with a huge bowl of pasta and this glorious sauce, crusty warm bread, fresh salad, wine and good friends and family. "
    Click here for full details

    444 people have voted for this photo

  • "Tuscan-esque" Roasted Sausages and Vegetables

    "Tuscan-esque" Roasted Sausages and Vegetables
    by Rebecca Moon at

    "The dish I decided on for the Tuscany competition is a vibrantly colourful simple yet delicious for which Tuscan food is well-known for. It’s a recipe which I have adapted over the past few years, I think to showcases one of the best ways to use roasted vegetables given what I’ve read about Tuscan food I would say this is something that wouldn’t look out-of-place on an Italian family dinner table. The sausages and vegetables are both sweet from roasting but with a hint of a tang from the balsamic vinegar added towards the end of cooking. It has masses of flavour, from local bred meat sausages, vegetables from the market, the best olive oil I can afford to the fresh herbs grown in pots in my back yard and with all the vegetables in it. Each time I eat this, I imagine I am sitting on the porch of an Italian Villa by an olive grove watching to sunset with a bowl of the Roasted Sausages & Vegetables, a chuck of fresh-baked bread and a glass of Chianti. "
    Click here for full details

    39 people have voted for this photo

  • Tuscan Chianti Balsamic Glazed Tuna Steaks

    Tuscan Chianti Balsamic Glazed Tuna Steaks
    by Vicky Ashley at

    "I developed this dish with the help of an Italian friend. I love Italian food because it is so colourful, full of flavours and natural goodness. Apart from pizza and pasta, I love all the fish and meat dishes. This dish is really simple to prepared and it taste absolutely delicious.The combination of fresh tomatoes, olive oil, parmesan cheese and sweet basils make this glazed tuna recipe healthy, delicious and nutritious."
    Click here for full details

    21 people have voted for this photo

  • Spicy Italian Meatballs

    Spicy Italian Meatballs
    by Dr. Chris Ashley at http://vickyleong-

    "Meatballs in tomato sauce serve on a plate of pasta and a sprinkle of Parmesan cheese has to be my favourite Italian food. I love this dish because it reminds me of my lovely holiday in Tascany a few years ago."
    Click here for full details

    8 people have voted for this photo

  • Super Healthy Tuscany Carrot Pasta Dish

    Super Healthy Tuscany Carrot Pasta Dish
    by Ming Chuo Lee at

    "I love cooking and I love healthy food. Being an Asian, I love pasta, rather similar to noodles, which Italy is so famous for. After much thought, I decided to make a super healthy meal in a dish. It will be homemade carrot pasta served with parmesan cheese coated wild Alaskan salmon, parmesan basil omelette and balsamic mushrooms. The dish came out very delicious. When I served my husband his plate of food, he looked at it with a big surprised smile and exclaimed, "WOW!" At the end of his meal, he said, "It's SO good. I'm SO satisfied!" That makes my day. All my effort pays off, a big surprise to myself....*BIG smiles*. I'm so proud of myself to have created such a healthy Tuscany meal on a plate! "
    Click here for full details

    61 people have voted for this photo

  • Tarte Pomodoro

    Tarte Pomodoro
    by Julie Janes at

    " A glorious golden afternoon by the villa’s pool calls for a rustic dish simple and easy to prepare, but cloaked in all the warmth of a Tuscan sun which emanates from the slow cooked thyme infused pomodoro. Intense in flavour from the slow cooking ‘thyme’ , this is Tuscan cooking at its most charming and paired with a robust Chianti Classico, a crisp salato verde, sides dishes of Prosciutto and glistening plump olives, you can sit back and spend more time enjoying the views .. Bellissimo...."
    Click here for full details

    8 people have voted for this photo

  • Spinach & Ricotta Gnudi

    Spinach & Ricotta Gnudi
    by Emily Knight at

    "My recipe is for spinach and ricotta gnudi, served with a tomato, sage and butter sauce; crispy sage and prosciutto and roasted cherry tomatoes. As a classic Tuscan dish, I was keen to submit a gnudi recipe, but wanted to jazz it up and make it into more of a formal meal. Hopefully I've done just that!"
    Click here for full details

    69 people have voted for this photo

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