Tradition with innovation to experience the magic of Christmas
More than calling it Christmas atmosphere, we would call it magic. Everything is colored with joy, kindness, warmth, expectations, and positivity. With nostalgia and even a little joy, we are ready to greet the year that is about to end and welcome what is to come, full of new projects and hopes. But now let's enjoy the poetry of this charming fragment and how we can not talk about the cuisine. We love our Tuscan traditional cuisine, to which our passion is strongly rooted, but we would like to offer some innovative touches.
To start, can not miss the croutons. The croutons with pheasant paté with a sweetly spicy touch like that of spicy pear mustard or bitter orange jam with the addition of fruited chili like Banana Pepper.
The croutons with wild boar sauce combined with truffle, two intense flavors typical of our cuisine. Just heat it with white truffle-flavored extra virgin olive oil.
To finish with the mythical Lardo di Colonnata IGP, seasoned with herbs in the marble casks, that you may use in two versions. The first one is classic with finely sliced lard, perhaps adding spicy crushed black olives. The second one is with the lard cream already prepared with selected local spices. If you want to remain on the theme of truffle, add a little white truffle oil directly on the toasted slice of bread, creating a nice contrast of flavors.
Let's move on to the first courses. Pici pasta with truffle and porcini mushrooms goes well with wild boar ragù, always heated with a drop of white truffle oil. If you like the spicy note, add some Habanero Chocolate, chili pepper with toasted and olive paste notes, but be careful with a high level of spiciness.
Farzotto (barley & spelled) with typical Tuscan black cabbage. We offer it to you in the ready-to-use version. An excellent seasoning is with butter and seasoned cheese or with extra virgin olive oil and chopped rosemary. To vary, enrich it with a soft blue cheese that melts well like gorgonzola or our Blu and, in this case, a final sprinkling of chopped walnut completes this dish.
To continue another proposal is the wild boar pulp that can be served as a starter or as a cold main course. Cut it into very thin slices and spread them on a plate. Slice fennel finely and season it with a little olive oil, salt, and pepper. Cover the boar slices with fennel and pomegranate grains. As an alternative to pomegranate, you may use orange slices.
Another dish that should not be missed in traditional Tuscan cuisine is the “Fagioli all'uccelletto”, beans cooked with tomatoes. We propose you a precious and original version with the use of the precious Zolfino Bean (350gr), also called “butter bean” for its particularly delicate and digestible peel. We recommend 4 hours of soaking and 40 minutes of cooking (starting with cold water) before adding the tomato puree. In a large pan pour a little olive oil, add two peeled garlic cloves, a couple of sage leaves and let it briefly brown. Then add the Freschissima tomato sauce (200gr) and let it withdraw for a few minutes over low heat. At this point add cooked beans and salt. Cover with a lid and cook for about 20 minutes over medium heat. Your beans are ready to be served hot. Obviously, you can add a drizzle of white truffle-flavored olive oil and, if desired, chili or some finely chopped dried tomatoes.
As a pre-dessert Panforte, called also “Torta di Siena” is perfect. It represents the true Tuscan tradition at the table, is made with honey, spices, dried and candied fruits, but combining it with blue cheeses becomes an excellent and original passage from salty to sweet.
Finally the most popular dessert in the world. Let's revisit so much loved tiramisu. First, you need Rum & Chocolate Bria Tronchetto to create your TIRAMISÙ. Prepare the mascarpone cream for which we need 500g of mascarpone cheese, 6 eggs, 80g of sugar (or 60g of fructose). Separate the whites from yolks. Whip the whites together with the sugar until stiff, while mixing the yolks by hand with the whisk together with the mascarpone cheese. Then combine everything gently using a whisk. Cut your Rum & Chocolate Bria Tronchetto into slices of 1.5 cm. Place the slice on a plate, cover it with mascarpone cream, sprinkle with bitter cocoa powder, add a few flakes of dark chocolate, and some raspberries. Your TIRAMISU' is ready to surprise you.
If you love the idea to try other wonderful Bria versions we propose: Bria Peach & Wine, Bria Limoncello with Sorrento IGP lemons, Bria Pear & Chocolate, and the classic that gave life to the others, the famous Panbriacone made with typical Tuscan sweet wine.
Finally cantucci, ricciarelli, amaretti, Tuscan kisses to compose your final tiny pastry in the unmistakable sign of the best Tuscan cuisine.
The croutons with wild boar sauce combined with truffle, two intense flavors typical of our cuisine. Just heat it with white truffle-flavored extra virgin olive oil.
To finish with the mythical Lardo di Colonnata IGP, seasoned with herbs in the marble casks, that you may use in two versions. The first one is classic with finely sliced lard, perhaps adding spicy crushed black olives. The second one is with the lard cream already prepared with selected local spices. If you want to remain on the theme of truffle, add a little white truffle oil directly on the toasted slice of bread, creating a nice contrast of flavors.
Let's move on to the first courses. Pici pasta with truffle and porcini mushrooms goes well with wild boar ragù, always heated with a drop of white truffle oil. If you like the spicy note, add some Habanero Chocolate, chili pepper with toasted and olive paste notes, but be careful with a high level of spiciness.
Farzotto (barley & spelled) with typical Tuscan black cabbage. We offer it to you in the ready-to-use version. An excellent seasoning is with butter and seasoned cheese or with extra virgin olive oil and chopped rosemary. To vary, enrich it with a soft blue cheese that melts well like gorgonzola or our Blu and, in this case, a final sprinkling of chopped walnut completes this dish.
To continue another proposal is the wild boar pulp that can be served as a starter or as a cold main course. Cut it into very thin slices and spread them on a plate. Slice fennel finely and season it with a little olive oil, salt, and pepper. Cover the boar slices with fennel and pomegranate grains. As an alternative to pomegranate, you may use orange slices.
Another dish that should not be missed in traditional Tuscan cuisine is the “Fagioli all'uccelletto”, beans cooked with tomatoes. We propose you a precious and original version with the use of the precious Zolfino Bean (350gr), also called “butter bean” for its particularly delicate and digestible peel. We recommend 4 hours of soaking and 40 minutes of cooking (starting with cold water) before adding the tomato puree. In a large pan pour a little olive oil, add two peeled garlic cloves, a couple of sage leaves and let it briefly brown. Then add the Freschissima tomato sauce (200gr) and let it withdraw for a few minutes over low heat. At this point add cooked beans and salt. Cover with a lid and cook for about 20 minutes over medium heat. Your beans are ready to be served hot. Obviously, you can add a drizzle of white truffle-flavored olive oil and, if desired, chili or some finely chopped dried tomatoes.
As a pre-dessert Panforte, called also “Torta di Siena” is perfect. It represents the true Tuscan tradition at the table, is made with honey, spices, dried and candied fruits, but combining it with blue cheeses becomes an excellent and original passage from salty to sweet.
Finally the most popular dessert in the world. Let's revisit so much loved tiramisu. First, you need Rum & Chocolate Bria Tronchetto to create your TIRAMISÙ. Prepare the mascarpone cream for which we need 500g of mascarpone cheese, 6 eggs, 80g of sugar (or 60g of fructose). Separate the whites from yolks. Whip the whites together with the sugar until stiff, while mixing the yolks by hand with the whisk together with the mascarpone cheese. Then combine everything gently using a whisk. Cut your Rum & Chocolate Bria Tronchetto into slices of 1.5 cm. Place the slice on a plate, cover it with mascarpone cream, sprinkle with bitter cocoa powder, add a few flakes of dark chocolate, and some raspberries. Your TIRAMISU' is ready to surprise you.
If you love the idea to try other wonderful Bria versions we propose: Bria Peach & Wine, Bria Limoncello with Sorrento IGP lemons, Bria Pear & Chocolate, and the classic that gave life to the others, the famous Panbriacone made with typical Tuscan sweet wine.
Finally cantucci, ricciarelli, amaretti, Tuscan kisses to compose your final tiny pastry in the unmistakable sign of the best Tuscan cuisine.
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