Speaking of salsicce from Oliviero, this dish is the perfect accompaniment to our Chianti Classico, making a wonderful weekend lunch. Serves 4 160g Chestnut Flour 250g ‘00’ Flour 70ml water 2 eggs 250g Italian pork sausages 2 leeks 10 sage leaves 200ml dry white wine 1 lemon zest 50g grated parmesan Sea salt, black pepper Montecalvi Extra Virgin Olive Oil…
At the heart of almost every menu in Tuscany is a classic ragu. Recipes are passed down the family line from generation to generation and alter significantly from table to table. As with everything, however, the quality of the ingredients makes the difference and particularly when it comes to the meat. We are fortunate to have an array of legendary…
With their glorious glossy violet skins, the elegant aubergine has served us well this summer and is just nearing the end of its season. This dish is perfect as the cooler evenings set in. Each Italian home has its own variation of this classic dish but this is ours at Montecalvi. Melanzane alla Parmigiana Serves 6 3 medium sized aubergines,…
Wild asparagus are a late spring treat for the forager in Tuscany. With their more delicate flavour, they can be used in many dishes at this time of the year – from a simple frittata to an uplifting weekend brunch. They are a great companion to fresh eggs and so this recipe is a perfect way to combine the two.…
As we head into spring, we are craving fresh greens having had our fill of the roots over the winter months – and yet, with a crisp start to the day and cool evenings still the daily theme, we still need an element of comfort in our diet. This dish ticks all of those boxes. Gnocchi Verdi con Erbette Nettle…
Here is a recipe that will pair very well with our Montecalvi Extra Virgin Olive Oil. This recipe is really quick to prepare and perfect for a mid-week supper. Tuscan sausage is packed full of flavour but this dish works equally well without if you prefer to keep it plant-based. (By the way, we buy all of our meat from…
As the tomato season comes to a close, the flavour and goodness are at their most intense and this is the moment to capture that and preserve it for the long winter ahead. Sugo is, of course, an Italian staple and when you make it yourself it is a world apart from the shop-bought equivalent. The recipe is extremely straight-forward,…
Like any vegetable that is only at its best for a few weeks a year, agretti (also known as Salsola Soda or Friar’s Beard) feels like a rare treat. This happens to coincide with the moment that the weather is warm enough to permit outdoor dining, further feeding the soul. Agretti is light and full of grassy flavour as well…
