The Company, on the slopes of Pratomagno, in an area of the most beautiful in Tuscany, consists of several parcels of land that develop between 300 and 1300 meters above sea level. This physical situation allows us to obtain a wide range of products. So, we cultivate the Mediterranean species (tomatoes, eggplants, peppers, etc …) to add 300 above sea level, near the vineyards and olive trees, on the plateau of Loro Ciuffenna, while in the mountains collect the berries and chestnuts, as well as much of the fruit that we use for our jams.
While devoting to the cultivation of the earth most of our time, they have chosen to pay particular attention to the processing sector because we think that, currently, people who work have less time to cook dishes that require long and careful workmanship. So, taking advantage of years of experience in the field of organic farming and agro-processing, they made a number of specialties that are, are typical of our region and our mountains, but have one exclusive feature recipes, obtained by combination and by the combination of tastes and flavors that are often forgotten. Each product has its own flavor, its own personality, as followed by us in every phase of production. They believe that the simplicity of the manufacturing methods and quality ingredients make it possible to achieve and maintain the trust and respect of clients.
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|Wine Name||Cedro Chianti Rufina|
|Wine district||Pontassieve | Toscana|
|Grapes||90% Sangiovese, 5% Canaiolo nero, 5% Ciliegiolo|
|Alcohol content||13,5% Vol.|
|Serving Temperature||16-18 grades|
Chicken liver (60%), onions (14%), Salina capers (4%), anchovy fillets (2%), Italian extra virgin olive oil (14%), Vin Santo del Chianti doc (2%), salt and pepper.
Essential to complete a good Tuscan antipasto, this pate is to be noted only cooked with chicken livers no other meat. He serves on the croutons wet or dry soup.
The secret to making a good boar sauce is simple: All you need is an excellent raw material and you’re done. Often we find ourselves in front of recipes where it is recommended to marinate for 3-4 days in the wild boar wine and vinegar. We were wrong. Probably the recipe is suitable for wild boars old but still with this procedure can not improve quality, indeed you may have to throw away the meat because it starts rotting. With a good, young wild boar meat is actually just an infusion of a night in wine, herbs and spices. Excellent with noodles, spaghetti, macaroni, penne..su croutons and polenta.
Veal tripe (52%), Tuscan organic tomato (32%), red onions (9%), italian extra virgin olive oil(6%), salt and pepper
Is a typical dish of Tuscan cuisine: the stomach of the calf, more precisely of the rumen, which together with omasum and abomasum (respectively called to Florence centopelli and lampredotto) are used in many recipes Florentine.
As tradition dictates, in central Florence, there are still the “tripe” in the markets or in special carts stationed in the streets and squares, cooking andpreparing daily tripe boiled or even already prepared in different variations, stuffing tasty sandwiches for a meal fast and light (the meat tripe is, in fact, very thin).
“We select the Piemonte hazelnut IGP which once toasted is added whole to the chocolate mixture giving the cantucci an irresistible gianduja fragrance.”
This cantuccio hails from the idea of bringing the scent of gianduia to a biscuit. Gianduia is the most famous form of Italian chocolate, a result of Piedmontese genius, having gone in search of a solution when cocoa supplies stopped after the war. Chocolate makers found the answer in the old hazel groves in the hills. We wanted to use those hazelnuts in our product, as there was no other way to recreate that exciting aroma, which is achieved when hazelnut gives some of its intense scent to the cantuccio during baking, combining with the chocolate, used in small pieces as well as in the dough.