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.

by Donatella Cinelli Colombini

In the tradition of the Val d’Orcia, saffron had very particular uses: it was spread on the peel of pecorino cheese to make it look older and increase its price. It was also used to dye fabrics….

Obviously the Montalcino saffron is not fine saffron like the Iranian or the Indian Kashmir ones but it is intense and has an ancient tradition that makes it worth trying.

In gastronomy, Montalcino’s tripe is the triumph of saffron.

In the Quartiere Travaglio, one of the four districts into which Montalcino is divided, the beginning of Lent is celebrated with a meal of tripe with saffron.

INGREDIENTS FOR MONTALCINO’S TRIPE WITH SAFFRON

For 4 people:

500 g of veal tripe, a spoonful of baking soda, an onion, 2 celery ribs, 2-3 cloves, 10 grains of black pepper, a pork trotter, 2 cloves of garlic, 1 chili pepper, extra virgin olive oil, half a litre of meat broth, a pinch of saffron (half a spoonful), 50 g of aged pecorino cheese, salt and pepper.

PREPARATION OF MONTALCINESE TRIPE WITH SAFFRON

Soak the tripe for a day in cold water and baking soda. Change the water several times. Boil it in a pot of water together with the onion, celery, cloves, peppercorns and salt.…

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