Santa Cristina

This week we propose a recipe based on the ancestor of the spaghetti: the pici, a typical handmade pasta from the southern provinces of Tuscany, such as Val di Chiana, Siena, Grosetto and Viterbo, although in the latter, they are called Umbrichelli. It is a pasta that exemplifies the perfect union between the abundant wheat and olive oil found in Tuscany. It is also a perfect example of food created by poor peasants, given that it is one of the pastas that traditionally does not use eggs, instead using products that were easily found and inexpensively made. Done traditionally by hand, it requires an expert touch to create the typical long and full bodied strand, and the irregular width is part of its charm. Like many Italian products, its history is closely protected and in 2005, it even became an issue of debate amongst the producing provinces when Siena decided to request the IGP recognition for "pici senesi" or pici made in Sienna, and its detractors advocated instead the pursuit of the DOP status for pici as a uniquely Tuscan product.  

While many think of "pici all'aglione" or pici with a savory, garlicky tomato sauce when they think of pici recipes, we propose instead a white ragu made with veal and pork meats, spiced with fennel. The rich and substantial flavors of the veal and pork are equally full bodied as the pici, and the special floral and earthy aromas of the fennel give the dish a unique complexity, enhancing its autumnal character. Why not pair the pici with white ragu with a Santa Cristina Cipresseto Toscana IGT Rosato? A blend of 85% Sangiovese and 15% other grape varieties, it has the floral and fruity aromas typical of the Sangiovese that will pair well with the floral notes provided by the fennel. Most importantly, it retains the fresh acidity of the grape that will help clean your palate from the unctuous flavors given by the veal and pork and it provides just enough tannins to render the white ragu even more scrumptious.

Airsta tonnata is a play on the original dish of vitello tonnato from Piemont in the Italy's north. In the 19th century, when Vitello Tonnato first began appearing in cook books, Piedmont was allied with coastal Liguria, where
tuna was canned. Along with the tuna trade, oil, lemons and capers, all the other elements of the tonnato sauce, also made their way into Piedmont. Originally the tonnato sauce did not have mayonnaise, that has certainly been and 20th century addition, before the tuna would likely have been pounded with the capers, and herbs, olive oil and lemon juice to give it a creaminess. Mayonaise in a way, is in a way cheating, but cheating with delicious results.

The lightness and delicate meat of the roasted veal is paired with a light sauce of capers, anchovies, mayonnaise, lemon and tuna. It is a cold dish, perfect towards the end of summer or start of fall, it is served as a main course, or as an exceedingly elegant antipasto for and elaborate dinner. This dish works however perfect with Arista (roasted pork) and brings in a Tuscan favorite with a sauce from the north and gives it a new life in central Italy.

Its summer and the simple pleasure of fresh tomato, little sea salt and a drizzle of extra virgin olive oil and you are pure bliss. It is fair to say when you see, smell, touch and eat a tomato you think of Italy, its hard not too when it is the main ingredient highlighted in so many dishes in all regions.
Every tomato has its own consistency of flavors, its own textures; the varieties of tomatoes are seemingly endless.

The first written account of a tomato in Italy dates to 1548 and it was in Tuscany. In that account, the fruit, incorrectly aligned with the eggplant, was given the name “pomidoro,” or, if we break the word into its natural components, “pomi d’oro,” golden fruits. That has since shifted into the singular in Italian, “pomodoro (pl. pomodori)." The pomodoro’s rise in Italy was not a quick one. In fact, many of the Italian dishes we consider "staples" that use tomatoes are actually quite young, born in the late nineteenth century when the tomato saw its greatest expansion throughout Italy.
Many varieties of tomatoes can be found in Italy, yet the best known for sauces and pastes are those grown in the San Marzano region, located just outside Naples. This is not to say San Marzano tomatoes are the undisputed best tomatoes. Moreover, San Marzano tomatoes enjoy protected status by the European Union.

A play on the classic capresse salad this dish is a simple, refreshing starter that will a welcome to any summer dinner party.

Light and refreshing Carpaccio is a raw beef dish invented in Italy in the 50's after a customer complained they couldn't digest an enzyme in cooked meat.

Beef Carpaccio was said to be invented by Giuseppe Cipriani in 1950 at his landmark restaurant “Harry's Bar” in Venice, Italy. Named after the Renaissance painter Vittore Carpaccio who use of red in his paintings was his personal signature. Thin sliced impeccable fresh raw beef served with a cold vinaigrette made of olive oil or Aioli and fresh arugula are the main components of the dish. Also thinly shaved or grated Parmigiano can add extra glutamates which really amp up the beefy flavor.
Harry’s Bar opened in 1931, and Cipriani's philosophy was to serve customers as you would want to be served yourself. When a female customer requested a raw meat preparation, they determined it was not very ladylike to ask for raw meat on her visits and came up with the code word "Carpaccio" when she ordered the dish.
This is a seasonal Carpaccio combining the inner heart of the celery, raw thinly sliced beetroot, both to give texture and a strong aged tuscan pecorino and a drizzle of Santa Cristina Extra Virgin Olive Oil to finish, can be both an antipasto or main course.

Zucchini blossoms mark the start of spring, and this dish is a fresh way to use the flower. Traditionally, the flowers are stuffed or fried, but this dish is a health and light alternative with just as much flavor. The delicate flavor of the zucchini flower combines well with the zucchini meat when pureed, to create an elegant and smooth sauce to coat the large Paccheri pasta. Legend says that the pasta is so large, because it was once used to smuggle garlic cloves to and from Italy when Prussian (now Austria) government banned trade with Italy hundreds of years ago. When cooked, the pasta flattens and mixes well with the smooth zucchini sauce. This dish helps you you welcome the onset Spring with fresh ingredients, and to discover the versatility of the zucchini and its flowers.
The best wine pairing is Rosato Santa Cristina I.G.T,thanks to his freshness and elegant aromas.The Rosato will exalt the light but intense flavors of this spring recipe.

Truffles weather black or white are marvels of the culinary world.
With the pungent earthy, musty aroma unlike anything else that stimulate your senses, are considered by some to be the most prized ingredient in any dish.
Truffles are found in and around the roots of tree's like chestnut, oak and cherry, once believed to be miracles from lightning strikes too the ground they are are a fungus similar too a mushroom that grow on the roots and spawn after rainfall.
The aphrodisiac properties of truffles were well known as far back as the Roman times. Apicius exalts the amazing effects of truffles in his famous discourse on cooking, "De re Coquinaria," and lists six different ways of using them. Truffles are now days available to any consumer, in many forms, from oils to butters, too creams and pastes, set under oil and brines their popularity as a delicacy is well established around the globe. But the best and only way of cooking with truffles is too keep it simple and in abundance.
Served with eggs, potatoes or just simple sliced over a simple pasta with cheese and olive oil they are something to be treasured and appreciated

This is the season for stylish coats, warm beverages, and hearty soups. Starting as a celebratory meal of Haitian Independence in 1804, pumpkin soup has made its way across the world. Aside from being an autumn delicacy, the pumpkin has been used as a ward against superstitions as well as a symbol for fall harvesting. This recipe is no exception from these seasonal pastimes. With its delightfully roasted flavor and hint of sweetness added by the pumpkin, carrots and leeks, this soup will warm your soul and comfort your heart. In just a few simple steps, you can prepare yourself this hearty yet smooth soup to tantalize your taste buds. Although it is not an ancient Italian tradition, the Fetunta helps to embrace the Tuscan roots along with providing a slight crunch that makes this pumpkin soup appealing to all senses.

Baccala has stood the test of time, this salted Cod Fish has been around for centuries and from a poverish up brining to now being served in some of the finest, top restaurants in Italy and the world.
With a long history the Cod was found in abundance along the Italian coast and using preservation methods of Salting and Drying it men't that Baccala was a versatile and sustainable fish, in the 15th century the cod also came from the North Atlantic and was salted on the fishing ships themselves or on nearby land . The trade then shipped the salted cod directly to the Mediterranean, with its strong flavor of the sea, already seasoned with salt it is a fish for all occasions, as a starter or with pasta, it can be stewed, fried or braised each region or town for that matter will have their own way of using this classic fish.
Livorno is a small Tuscan port city along the coast of the Ligurian Sea, where fishing, industry and trade are a symbol of hard working class people and a dish like Baccala Livornese is a representation of this simplicity and comfort in work and life in Livorno.

Weather it was Marco Polo as stated in his journals coming back from China in the 13th century or the Roman Emperor Nero who in the first century had runners along the Appian way passing snow hand over hand to his banquet hall where it was mixed with wine and honey, and then Catherine de'Medici who famously took it to France in 1533 when she married king Henry II. This sweet, refreshing desert is today popular around the world, served between courses to cleanse one's pallet or at the end of a meal for a light fruity finnish, Sorbet is easy to make and perfect during the hot summer nights. Made from only sugar, water, fruit juices it is low in fat unlike ice-cream and gelato and is perfect for keeping the summer diet in order and looking great at the beach. Everyone has their favorite flavors and favorite gelateria's where it is common to see long lines and wait what can seem hours to get the perfect sorbet, trust me it is worth the wait.

Inspirations are all around us. With cooking and for most chefs inspiration come from the local Market and the amazing
seasonal produce on sale. At all different times of the year you will have an abundance of different fruits and vegetables you only get for one period of the year, a time to indulge in abundance. With memories of winter fading, tender shoots, young sprouts and fresh greens begin pushing their way through the warming soil. Green peas and firm asparagus are at their peak. Plump red strawberries and fragrant pineapples sweeten market shelves.
Inspiration for this Spring Salad dish came from a friend, as the sun and warmth of spring takes place and we all head out doors for al fresco dinning, tending to now steer clear of those heavy winter dishes i was inspired not only by the spring but also my friend Massimo Coppetti who i made this dish for, trying to display his character on a plate. One of color and fragrance, an aromatic balance of sweetness and sour the Coppetti Salad was born.