Twist of flavours

20,0050,00

Wild boar with chocolate, pine nuts and raisins

“I originated in the Renaissance, when it was typical to cook game with chocolate. In this recipe I am accompanied by the chocolate, the sweetness of raisins and the elegance of pine nuts. Mixed vegetables are the reason I’m so creamy.”

 

Chunks of rabbit, bell peppers and capers

“I am flavourful rabbit meat, with capers from Pantelleria and sliced bell peppers, which have been cooked only briefly to keep their texture intact. These two ingredients are a nice twist. They make me colourful and fragrant.”

 

Guinea fowl and chestnuts

“I am pure elegance, and dried chestnuts bring out the very best in me. Chestnuts are a local product of this land, Monte Amiata, where the Etruscans placed the Gods. Chestnut flour is the meeting point between us ingredients. It makes the recipe creamy and even more inviting to your palate…”

 

Cockerel scottiglia (stew) with black olives

“I am a cockerel stew and I embody the Tuscan tradition. The cooking method is slow, a mere suggestion of heat; the aromatic herbs give me the scented flavour, the olives concreteness and the chilli pepper a pleasant touch of spiciness. The tomato allows it all to stew, but in the past it was seen as an ingredient that let you eat more bread during the meal and feel less hungry.”

 

Veal cheek braised with Sangiovese

“My meat is succulent and lends itself well to an accompaniment of Sangiovese wine and vegetables. I am so irresistible and tender that all you will need is a fork to enjoy me.”

 

Meatballs alla pizzaiola

“We are gourmet and cooked ‘alla pizzaiola’, with tomato, oregano, garlic, capers from Pantelleria and Silene pitted extra virgin olive oil. Our strength is our practicality and versatility. We are the perfect solution at any time of the day: a quick meal, a substantial second course or as an appetizer. We are also a child’s best ally!”

 

Lamb scottglia (stew) with Mediterranean aromas

“I am a dish for the holidays, and Sundays. The cooking method is slow, a mere suggestion of heat; the aromatic herbs give me the scented flavour, and the chilli pepper a pleasant touch of spiciness. The tomato allows it all to stew, but in the past it was seen as an ingredient that let you eat more bread during the meal and feel less hungry.”

 

Florentine tripe

“I am Florentine tripe, browned with bacon and fragrant Mediterranean herbs. I’m good eaten hot and with an ‘incaciatina’, that is, with Parmesan cheese grated directly onto the plate.”

 

Antico peposo

“I was born in Impruneta, just outside Florence, but I am famous throughout Tuscany. I am tender beef, enhanced with red wine and scented with toasted black pepper from ancient plants.”

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Description

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Additional information

Weight 0.3 kg
Flavour

Wild boar with chocolate, pine nuts and raisins – 2 servings, Wild boar with chocolate, pine nuts and raisins – 4 servings, Chunks of rabbit, bell peppers and capers – 2 servings, Chunks of rabbit, bell peppers and capers – 4 servings, Guinea fowl and chestnuts… – 2 servings, Guinea fowl and chestnuts… – 4 servings, Cockerel scottiglia (stew) with black olives – 2 servings, Cockerel scottiglia (stew) with black olives – 4 servings, Veal cheek braised with Sangiovese – 2 servings, Veal cheek braised with Sangiovese – 4 servings, Meatballs alla pizzaiola – 2 servings, Meatballs alla pizzaiola – 4 servings, Lamb scottiglia (stew) with Mediterranean aromas – 2 servings, Lamb scottiglia (stew) with Mediterranean aromas – 4 servings, Florentine tripe – 2 servings, Florentine tripe – 4 servings, Antico peposo – 2 servings, Antico peposo – 4 servings