Ribollita Toscana with Chianti Classico DOP Olive Oil
A hearty, twice-cooked vegetable and bread soup to truly honour the robust notes and vibrant finish of DOP Chianti Classico Extra Virgin Olive Oil.
Cannelloni di pappa al pomodoro con besciamella di pane raffermo
A simple yet delicious dish, made with basic ingredients that are readily available to everyone. The taste of authenticity!
Fettunta Toscana with IGP Toscano extra virgin olive oil
The flavour of IGP or DOP Extra Virgin Olive Oil from Tuscany is brought out beautifully by a good slice of toasted Tuscan bread, served with salt and garlic. Try it for yourself!
Ravioli dell’Alfiere
Fresh two-coloured pasta with turmeric and blueberry, stuffed with rabbit meat seasoned with herbs and citrus fruits. A tribute to the feathered cap of the medieval standard-bearer, guardian of banners and honour.
Creamy avocado hummus with DOP Seggiano extra virgin olive oil
Ingredients – 1 can of chickpeas, drained and rinsed – 1 Avocado – 3 tablespoons of DOP Seggiano Extra Virgin Olive Oil – 2 tablespoons of tahini – Freshly squeezed from 1 medium lemon – 1 small garlic – Salt & Cumin – Optional Garnish: fresh cilantro, a sprinkle of paprika, or toasted sesame seeds […]
Ravioli di magro
Contrada di Gracciano Ingredients For the pasta: – 400 g stone-ground type 1 flour – 4 eggs – Extra virgin olive oil of Tuscany and salt to taste For the filling: – 500 g desalted salt cod – 250 g potatoes – Extra virgin olive oil of Tuscany, garlic, parsley and pepper to taste For […]
