To enhance our Souper Gourmand Chez Soi, our master of ceremonies Guénaël Revel, or “Monsieur Bulles”, author of several books on wine, will transport you through the viticultural history of Tuscany through the discovery of 2 wines from the region : Castello di Volpaia Chianti Classico 2017 DOCG et Brancaia Chianti Classico DOCG.

We will also have the honour to hear a few words from Valentino Tesi, renowned sommelier and an expert in Chianti Classico wines for which he has the title of the First Master of Chianti Classico 2019.
Valentino Tesi is a professor sommelier at the Italian Sommeliers Association. He is the recipient of numerous awards: Winner of the Best Sommelier trophy at Vermentino 2017, Best Sommelier in Tuscany 2019, First Master of Chianti Classico 2019 and Best Sommelier in Italy in office.

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Recipe and Ingredients.

Tonnarelli Cacio e Pepe

• 650 g whole flour
• 350 g semolina
• 60 g of grated Pecorino Toscano DOP
• Black peppercorns

Mix the flour and semolina, pour them on a work surface and add 160 ml of water. Knead the dough for 5 minutes, make a small ball, wrap it in plastic wrap and let it rest in the fridge for 20 minutes. Then spread the dough before inserting it into the pasta machine.

Grill the black peppercorns in a pan and then grind them by hand in a mortar. Put water to boil in a saucepan and salt. In a bowl, mix the grated Pecorino with a little cooking water be sure to mix well to remove all the lumps.

Drain the pasta al dente and finish cooking in the pan, adding the Pecorino sauce and a little more cooking water if necessary. Add the ground pepper and serve on a plate with a little grated Pecorino and pepper.

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Saltimbocca

• 1150 g of veal
• 30 g Prosciutto Toscano crudo DOP (2 slices)
• 4 sage leaves
• 50 ml white wine
• 25 g butter
• 20 g flour
• Extra virgin olive oil
• Black pepper

Lightly pound the veal slices until thin, then place the sage on top followed by Prosciutto and keep everything together with a toothpick. Put the flour in a plate and use it to coat the slices of veal. In a frying pan with oil, fry the slices starting from the side with the Prosciutto until both sides are golden. Finally, glaze with the white wine, and add the knob of butter, reduce and serve.

Focaccia di Finocchiona

• 400g pizza dough
• 70g Finocchiona Toscana IGP (6 slices)
• Pecorino Toscano DOP flakes
• Mozzarella
• Arugula
• Balsamic vinegar reduction

Make the pizza dough and let stand for 2 hours, then spread on an oiled baking sheet and let rise for 30 minutes. Bake at 400 ° F for 8 minutes. Take out and add the chopped mozzarella and the Pecorino flakes and return to the oven until cooked. Take out and add the Finocchiona Toscana IGP along with the arugula leaves, the flaked Pecorino and a few drops of balsamic vinegar reduction.

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