• Tomato Panna Cotta with Burrata Mozzarella

    Ingredients for 6 person

    • half a clove of garlic
    • 10 basil leaves
    • 10 tufts of parsley
    • extra virgin olive oil
    • 6 sheets of kitchen gelatine
    • 800 grams of tomato sauce
    • balsamic vinegar
    • 6 tablespoons of extra virgin olive oil
    • 3 fresh burrata mozzarella


    • Chop the basil, parsley and garlic until it is quite thin.
    • In a medium saucepan, put half of the tomato sauce and bring to a boil. As soon as it reaches the boil, turn off the heat and keep aside.
    • Soak the gelatine sheets in cold water for a few minutes, squeeze and add to the hot sauce.
    • Add the rest of the sauce, the chopped basil and parsley, the oil and the salt.
    • Place the sauce obtained in 6 aluminum or plastic molds. We wait for it to cool down to room temperature and then refrigerate it for at least 3 hours. For convenience you can do it the day before for the next day.
    • Remove Panna Cotta from the fridge at least an hour before serving. Place the Panna Cotta in the center of the plate and place the burrata mozzarella on one side. Finally, we decorate with drops of balsamic vinegar and a touch of extravergin olive oil.

    We strongly suggest to pair it with our Rosa di Emma 2017 or our 2017 Cortine Toscana Bianco

    Rosa di Emma 2017

    2017 Cortine Toscana Bianco

  • Pollo alla cacciatora con le olive

    Ingredient 6 persons

    • 1 chicken, skin-on, jointed
    • 1 fresh hot chili
    • 3 garlic cloves, crushed
    • 1 sprig of rosemary
    • 4 ripe fresh tomatoes
    • 270ml of white wine, (1 glass)
    • 6 tablespoon of extra virgin olive oil
    • 20 green and black olives
    • table salt

    To begin, place a stainless steel pan over a medium heat with 6 tablespoon of the olive oil, chili and garlic. Pan-fry the chicken in batches (without overcrowding the pan), browning all over.

    When all of the chicken has been browned, set aside and cover.

    Pour the white wine into the pan and deglaze, scraping any meaty residue from the bottom of the pan. Allow to simmer for 5 minutes, then set the reduction aside.

    Add the chicken pieces to the pan with the chopped fresh tomatoes, the olives and fry for 5 minutes over a medium heat
    Increase the heat and add the white wine reduction. Cook for 5 minutes.
    Place a lid on the pan and gently stew the pollo alla cacciatora over a low heat for 1 hour
    Season with salt.

    We strongly suggest to pair it with our 2013 Chianti Classico Vigna di Bufati Gran Selezione

    Chianti Classico Gran Selezione Bufati 2013

  • Pici all’aglione

    Ingredient for 6 portions
    Pici Pasta
    500 g of plain flour
    1 teaspoon of salt
    extra-virgin olive oil
    250 ml 1 cup of warm water
    Aglione sauce
    5 tablespoons of extra virgin olive oil
    4 cloves of fresh garlic
    1 fresh hot chili
    500 g of tomato sauce

    1. Put the flour on a large wooden working surface, make a well in the centre of the flour and
    add the salt and a tablespoon of extra virgin olive oil. Now add the water little by little,
    stirring with your hands until a dough is formed. The required quantity of water may be
    different each time.
    2. Knead the dough until firm and smooth: you’ll need about 10 minutes.
    3. Flatten the dough just like making pizza, brush it with a generous dash of extra virgin olive
    oil and cover with clingfilm.
    4. Let it stand at room temperature from 2 hours up to a whole night.
    5. Roll out the dough into a thick sheet (at least 5 mm), then use the pici rolling pin or a knife
    to make deep cuts in it, about 5 mm large. Then, take out one noodle after the other,
    stretching and rolling them with your hands to make a kind of thik spaghetti.
    6. Place the pici on a sheet tray dusted with flour and set aside to dry. Boil them in steaming
    salted water for about 10 minutes, then drain them and season as you prefer.

    Aglione Sauce
    1. Pour the extra virgin olive oil in a thick bottomed pan and add the garlic cloves, peeled and
    crushed and the fresh hot chili
    2. Cook on low heat for about 5 minutes, letting the garlic and chili well infuse, until they gets
    lightly golden.
    3. Pour in the tomato sauce and stir. Cook on low heat for about 20 minutes.

    We strongly suggest to pair it with our 2013 Riserva Chianti Classico or 2012 Riserva Fiorella Lepri

    2013 Riserva Chianti Classico

    2012 Riserva Fiorella Lepri