Wines and Foods

Of

Tuscany

 

 

Wines Tasting

 

 

Geografico Vernaccia 

Antinori Santa Cristina Sangiovese 
Castello d'Albola Chianti Classico
Felsina Berardengas chianti 
Tenuta di Arceno Prima Voce
Capezzano Carmignano
Val di Suga Brunello Vigna Spuntali

 

 

Dinner Menu

 

Antipasta

Porrata

(Leek Pie)

 

Strangely enough, the word “puree” seems to have derived from the Italian word for leeks, porri. Since the 14th Century, the Florentines have been making a soup of leeks called, purea. When Catherine de Medici married King Henry II of France in 1547, and moved to Paris, she took her Florentine chefs with her. These chefs introduced the chefs of the French Court to this leek soup. Hence, any liquefied vegetables became known as a puree. We will be enjoying our porri in a pie with some pancetta added for an extra treat.

Vino - Moncaro Verdi Verdicchio

 

I Primi

Gnocchi all’ Aretina

 

Arezzo is an ancient Etruscan town west of Florence with its own tradition of cooking. Only Peking and its glorious roasted duck can match this city’s enthusiasm for our web footed friends. Here we have tried to capture the essence of their long standing culinary tradition by offering a gnocchi with a duck sausage sauce.

Vino- Rocca delle Macie Chianti San Alfonso

 

I Secondi

Bistecca alla Fiorentina

 

One does not ordinarily think of a good, grilled steak as an Italian dish. However, centuries before the Alamo and the Kansas City Stock Yards, Bistecca alla Fiorentina was an established specialty of Florence. A real Fiorentina requires a special breed of cattle called, Chianina. The Val di Chiana cattle are now so scarce that the only place you can get a true Bistecca is in Florence. Tonight we are offering our best imitation of the original.

Vino- Carpineto Dogajolo

 

Contorno

Fagioli al fiasco

 (Slow Cooked Beans)

 

To most Italians, Florentines are known as “Bean Eaters”. Traditionally, they cooked their beans slowly with lots of garlic and sage. Who are we to break with tradition? 

Vino- Carpineto Dogajolo

 

Dolce

Ritortelli pieni alla Fiorentina

(Renaissance Egg Crepes)

 

Crespelle or crepes began appearing in Italian cookbooks during the Renaissance. The most common type was an orange sauce, much like the French crepe Suzettes. Whether this recipe was imported to Italy from the 16th century peasants of Brittany through Catherine de Medici’s chefs or taken by them to the French Court, we leave for you to ponder.  

Vino- Geografico vin santo