CAMPO TARTUFO for 2 £82
A great many regions of Italy are intensely diverse; the food from one city barely even echoing that of its neighbour. Tuscany is a little different, and a common thread certainly runs through the food of its major cities – Florence, Sienna, Lucca & Pisa, amongst others – and through the countryside in between. This is an almost austere cuisine, with a strong focus on dried pulses, earthy vegetables, wild herbs & the finest olive oil in the world. It could be considered a little dull, if it wasn’t that each and every ingredient has an intensity that highlights the land from which it comes; oil from Bolgheri, pine nuts from the Migliorino San Rossore park that straddles the lands of Lucca and Pisa, garlic from Val di Chiana. This is food that sings its origins, each mouthful an echo of the Etruscan landscape, and a reminder that sometimes, the simplest pleasures are the finest.
For your meal you will need:
A bowl for dressing the salad
A pot for the Ribollita
A large pan for boiling, and a frying pan for the sauce
Not strictly necessary, but a pair of tongs are near invaluable when cooking pasta
The detailed recipes for the dishes are here, but in essence:
- Bring a pan of water to the boil for the pici
- Heat the ribollita, then eat
- Cook the butter & sage for the pici
- Cook the pici, and mix the two together, then top with truffle
- Dress the rocket & fennel salad
- Eat both
- Let the pie come up to room temperature, then eat this too
ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.