Twist of flavours

Boar with chocolate, pine nuts and raisins

“I was born in the Renaissance period, when it was typical to combine game and chocolate. In this recipe I am accompanied by the chocolate, by the sweetness of the raisins and by the elegance of the pine nuts. The mixed vegetables are the reason for my creaminess.”

Tips of rabbit, capers and oregano

“They are a recipe made especially to savor the quality of my meat, rabbit meat. It is while dreaming of Sicily, its island of Pantelleria, that capers and oregano have also been added to the pot, precious ingredients that make me whole.”

Slightly spicy scottiglia cockerel (traditional recipe)

“I am a scottiglia cockerel and I embody the Tuscan tradition. The cooking method is slow, a fire of words; the aromatic herbs give me fragrance and the chilli pepper a pleasant touch of spiciness. The tomato facilitates cooking, but in the past it was seen as an ingredient that allowed you to consume more bread at the table and feed yourself.”

Veal cheek braised in Sangiovese

“My meat is succulent and lends itself well to the use of Sangiovese and vegetables. I am so irresistible and so tender that you will only need a fork to taste me…”

Pizzaiola meatballs

“We are gourmet and cooked pizza style, with tomato, oregano, garlic, Pantelleria capers and Silene pitted extra virgin olive oil. Our strength is practicality and versatility, we are the perfect solution at any time of the day: for a quick meal, a hearty second course or for an aperitif. We are also the best allies for children!”

Scottiglia lamb with Mediterranean aromas

“I am a festive, Sunday dish. The cooking method is slow, a fire of words; the aromatic herbs give me fragrance, the chilli pepper a pleasant touch of spiciness. The tomato facilitates cooking, but in the past it was seen as an ingredient which made it possible to consume more bread at the table and feed oneself.”

Trippa alla fiorentina

“They are Florentine-style tripe, browned with pancetta and fragrant Mediterranean herbs. They are good hot and with ‘un’incaciatina’, i.e. with grated Parmesan cheese to add directly to the dish.”

Ancient peposo

“I was born in Impruneta, on the outskirts of Florence, but I am renowned throughout Tuscany. I am tender beef, enhanced by red wine and scented with toasted black pepper from ancient plants.”