THE  FATTORIA DEL COLLE RESTAURANT PRESENTS ITS SUMMER MENU WITH LOTS OF TUSCANY AND A LITTLE IMAGINATION. THE NEW DISH BY CHEF DORIANA MARCHI

By Donatella Cinelli Colombini #winedestination

Doriana Marchi, chef of the Fattoria del Colle restaurant is like a Tuscan DOCG for being born and raised in the area and has also been an AIS Sommelier since 2013. She shares my passion for local gastronomic traditions but adds great creativity and an aesthetic sense to these which makes her dishes colourful.

Her 2023 novelty is the “Ricotta and spinach ravioli on a new potato cream with Val d’Orcia saffron and Topinambur (sunchoke) concassè from our vegetable garden”

RAVIOLO WITH SAFFRON POTATO CREAM AND SUNCHOKES

It has a “post-modern” look also thanks to the colour of the saffron and , enhances a superfood such as sunchoke which has an important expansion in the Fattoria del Colle vegetable garden. In fact, Helianthus tuberosus arrived in Europe from North America in the 1600s and is often called the “Canada artichoke” in reference to its origin and flavour. Today it is widespread in France, Belgium and Tuscany.

Its health virtues concern the gastrointestinal system, the richness of mineral salts, the ability to contrast  cholesterol and diabetes. For this reason it is considered a super food particularly useful for well-being and suitable for children, the elderly, sportsmen and

even convalescents.…

L'articolo AT THE TABLE UNDER THE TUSCAN STARS sembra essere il primo su Cinelli Colombini.