Our Chef Renzo Santarelli is proud to provide you with some traditional Tuscan recipes, so that you reproduce the rich flavours of the territory at home.

Crostino toscano (Tuscan toast)

Ingredients for 4: 100 gr Maremman beef heart, 100 gr beef spleen and 50gr beef meat- 15 capers- 4 salted anchovies- extra virgin olive oil – a white onion – sprig of sage – salt pepper to taste – a glass of white wine- bread

Vegetable stock: onion, celery, carrots and seasonal vegetables: boil without salt for about half an hour in a pot of water until everything is reduce by about a ¼.

Preparation: cut the heart, spleen and lean beef into small pieces – fry them well with the sliced onions – when they’re cooked add a glass of white wine, as well as the anchovies and capers – when the liquid has evaporated mince the mixture- put it back on the fire and add the vegetable broth with salt to taste – finish cooking for about 20 minutes until the desired density in obtained.

To Serve: toast 4-5 pieces of bread and place the mixture on top, serve warm.

Zuppa di ricotta e spinaci (spinach and ricotta soup)

Ingredients for 4: ½ kg fresh spinach – a small onion and a rib of celery with leaves – extra virgin olive oil – vegetable broth – ½ kg fresh sheep’s ricotta – stale bread- salt pepper to taste

Preparation: Finely chop onion and celery – saute in a little oil and add the spinach leaves chopped into large chunks-cook for about 3 minutes-add a pinch of salt – add ½ lt of vegetable broth and boil for 10 minutes -add salt if needed- when it boils add the ricotta and whisk till mixed- turn the heat to low and simmer for 15 minutes.

To Serve: Cut toasted bread into slices or cubes, place in a bowl and add soup with a little drizzle of oil

Tagliatelle con Scottiglia di carni miste (Tagliatelle pasta with Mixed meat ragu)

Ingredients for 8: 100gr of chicken – 100gr of lamb – 100gr of beef – 100gr of rabbit – 100gr of lean pork – extra virgin olive oil – onion – a carrot – a rib of celery- mixed fresh herbs such as laurel, sage, rosemary – 4 cloves of garlic – a can of peeled and drained tomatoes – white wine – salt and pepper to taste – beef stock – 1 kg of fresh egg pasta

Preparation: saute extra virgin olive oil and garlic – after 2 mins remove garlic and add the chopped onion, celery and carrots – in the meantime cut meat into small pieces – add herbs, salt and pepper – cook well – add the white wine- when evaporated add crushed tomatoes and about lt of hot stock- reduce by half and adjust seasoning.

To Serve: Boil tagliatelle pasta in salted water- Drain- add the hot sauce – mix. Serve warm

Buglione Agnello (Lamb Buglione)

Ingredients: 1kg stewing lamb- ¼ cup white vinegar – ½ cup of white wine – garlic- rosemary- extra virgin olive oil- canned tomatoes- red chili- salt and pepper to taste – Tuscan bread

Preparation: In a deep pan brown the lamb together with the garlic- add rosemary and chili – when the meat is browned add a little vinegar and white wine and evaporate liquids – add the canned tomatoes to colour the meat – add some stock- adjust seasonings – and cook slowly for about ½ hour until everything is well cooked.

To Serve: toast 3 slices of bread per person – place in a dish – add the lamb stew – serve with a touch of fresh rosemary.

Crostata di ricotta (Ricotta Tart)

Ingredients: For the short crust pastry: 2 eggs – 250 gr of flour – 100g butter – 100g sugar – a teaspoon of baking powder- grated peel from ½ a lemon.

For the ricotta filling: 600 gr of ricotta- a tablespoon of raisins soaked in warm water – a glass of Alchermes or any other Italian liquor- 150 gr sugar

Preparation: Mix together all the ingredient for the short pastry in an electric mixer and leave to rest in refrigerator for about 30 minutes- roll the pastry to fit a buttered pastry tin- put tin back in the fridge for about 15 minutes. In the meantime, make the ricotta filling by mixing all the ingredients together- pour into tart shell- Bake in an 180°C oven for about 25 min or until the filling is set.

To Serve: Leave the tart to cool, cut into pieces and serve with a dusting of icing sugar.