Tradition with innovation to experience the magic of the holidays

Rather than calling it Christmas atmosphere, we would call it magic. Everything is colored with cheerfulness, kindness, warmth, expectation and positivity. With nostalgia and even a little joy we are ready to say goodbye to the year that is leaving and welcome what is to come, full of new plans and hopes. But now let us enjoy the poetry of this magical fragment, and how can we not talk about the table. We love traditional cuisine, towards which our passion is strongly rooted, but we would like to propose some innovative touches.

To start, crostini cannot be missed. The crostini with pheasant pate with a sweetly spicy touch such as spicy pear mustard or bitter orange marmalade processed with added gentle chili from fruits such as Banana Pepper.

The crostino with wild boar ragout combined with truffle, two intense flavors in the best Tuscan tradition. Just warm it up with an extra virgin olive oil with white truffle.

To finish with The legendary Lardo di Colonnata IGP that you can use in two versions. The first classic with sliced lard, perhaps adding spicy crushed black olives. The second with the lard cream already prepared with expertly chosen and processed spices. If you want to stay on the truffle theme, add a little white truffle oil directly on the slice of toasted bread, creating a nice contrast of flavors.

Let’s move on to the first courses. Pici with truffle and porcini mushroom go well with the wild boar ragout, always warmed with a dash of white truffle oil. If you like a spicy note, add some Habanero Chocolate, a chili pepper with notes of toast and olive paste, but be careful of high spiciness.

Kale Farzotto. We offer it in a ready-to-use version. A great dressing is with butter and aged cheese or with extra virgin olive oil and chopped rosemary. For variety, enrich it with a soft blue cheese that melts well, such as gorgonzola or our Blu, and in this case, a final sprinkling of chopped walnut goes very well with it.

To continue another suggestion is wild boar meat that can be served as an appetizer or as a cold main course. Cut it into very thin slices and lay them out on a plate. In a bowl finely slice fennel and season it with a little oil, salt and pepper. Sprinkle the wild boar octopus slices with salad greens and pomegranate seeds. As an alternative to pomegranate you can use orange slices.

Another dish that should not be missing from traditional Tuscan cuisine is Fagioli all’uccelletto. We propose a fine and original version using zolfino bean (350gr), also called butter bean because of its particularly delicate and digestible skin. We recommend 4 hours of soaking and 40 minutes of cooking (starting with cold water) before adding the tomato. In a large frying pan pour a drizzle ofoil, add two peeled garlic cloves, a couple of sage leaves and let it brown briefly. Next add the Freschissima tomato puree (200gr) and let it recede for a few minutes, still on low heat. At this point add the beans and season with salt. Cover with a lid and cook for about 20 minutes over medium heat. Your fagioli all’uccelletto are ready to be served piping hot. Of course, you can add a drizzle of raw white truffle oil and, if you wish, chili or some finely chopped sun-dried tomatoes.

As a pre-dessert, Panforte, also called Torta di Siena, is perfect. It represents true Tuscan tradition at the table, but by pairing it with blue cheeses it becomes an excellent and original transition from savory to sweet.

Finally, the most sought-after dessert in the world. We revisit the much-loved tiramisu and use Bria Tonchetto al Rum for our version. Prepare the mascarpone cream for which you need 500gr mascarpone, 6 eggs, 80gr sugar (or 60gr fructose). Separate the whites from the yolks. Whip the whites together with the sugar, while mixing the yolks by hand with a whisk together with the mascarpone. Combine everything always gently using the whisk. Cut your Bria Tronchetto al Rum into 1/2-inch slices. Arrange the slice on a plate, cover it with cream, sprinkle with bitter cocoa, adding a few dark chocolate chips and a few raspberries. Your TIRUMISU’ is ready to surprise you.

In addition to the version with Rum and Chocolate we have other wonderful Bria: Bria Peach & Wine, Bria Limoncello with PGI Sorrento lemons, and the classic that gave birth to the others, the famous Panbriacone.

To finish cantucci, ricciarelli, amaretti, and Tuscan baci can make up your final pastry in the unmistakable sign of the best Tuscan cuisine.