The attention to the details and the selection of the ingredients by Chef Andrea was noticable already from the first dish: Parma ham, fig and walnut was a great start and paired very well with the young and fragrant Vernaiolo Chianti DOCG 2016.
The second dish married the tradition of Tuscany in making “fegatini”, the typical Chicken liver croutons, with the modernity in which we live: the final liver pate’ was finger-licking good, especially when matched with the full bodied and wisely oaked Chianti Riserva DOCG 2015.
An even more characteristic dish of Tuscan cuisine was served as third course: the acidity of the famous “Pappa al pomodoro” (Tomato soup) married superbly the refined and international blend of Ser Gioveto Toscana Rosso IGT 2010.
The main pasta dish was probably too particular for many of the guests but it was the perfect link to the night: the history of Rocca delle Macìe is inextricably linked with the history of cinema, (for more info, click here) thanks the success in the film industry that Italo Zingarelli started to achieve from 1964 onwards. In particular the so called “Spaghetti Westerns”, full of horses, punch ups and…Pasta with beans! A strong, traditional dish that called for a more Cabernet Sauvignon based wine as Roccato Toscana Rosso IGT 2009.
Meat and wine lovers where satisfied with the fifth course: Pork ribs with Riserva di Fizzano Chianti Classico Gran Selezione DOCG 2013. And nothing else to say.
Sweet ending with Almond “cantucci” cookies and Vin Santo del Chianti DOC 2011: in Tuscan culture, the hardness of the cookies is softened by soaking them in the sweet wine and eating them before will melt.
Recreating Tuscan folkore in only one night wasn’t so easy, but it was worthing trying.