Tuscan people really love the sharp taste of chicken livers: it’s a smooth cream spread as an appetizer on toasted bread slices; or as an essential ingredient for the local version of our tasty meat ragout. In fact, our grandmas used to add somebitter liver tasteto the traditional beef and pork coarsely ground. We just decided to recover this ancient recipe by using certified organic ingredients only. We buy organic beef from small local farms, where we directly witness the enforcement of traditional methods definitely unfit for mass market farming. As you can easily guess “small means quality” is our favourite motto.
Ingredients: Beef 33%*, Chopped Tomato*, Chicken Liver 8%*, Pork Meat 7%*, Extra-Virgin Olive Oil*, Onions*,
Carrots*, Tomato Paste*, Celery*, Red Wine*, Salt, Parsley*, Black Pepper*, Basil*
The Ribollita is perhaps the most famous soup of our tuscan tradition. The italian name of the recipe explains that this soup is cooked two times: stale bread is added to cooked vegetables, and all the ingredients are cooked again. It’s made with very poor ingredients such as black cabbage, beans, potatoes and bread. In the past these ingredients were the only source of livelihood available for tuscan peasants. That’s why, with the creativity that characterizes tuscan people, over generations has been developed a so gentle recipe with these poor ingredients. Moreover, this soup is perfect to be served the day after, cooking it again. In our version we use only organic ingredients. We suggest to add raw extra virgin olive oil and a bit of fresh onion.
Ingredients: Water, Chopped Tomato*, Cabbage*, Onions*, Beans*, Potatoes*, Extra-Virgin Olive Oil*, Bread (contains
wheat)*, Carrots*, Celery*, Zucchinis*, Tomato Paste*, Salt, Black Pepper*.
TUSCAN ORGANIC SOUP
The Tuscan Soup is a Ribollita without bread and it’s a kind of vegetable soup. It’s prepared with poor ingredients such as cabbage, beans and potatoes. In the past these ingredients were the only source of livelihood available for tuscan peasants , and that’s why, with the creativity that characterizes tuscan people, over generations has been developed a gentle recipe with so poor ingredients. Moreover, this soup is perfect to be served the day after, adding rice or bread and cooking it again (making the Ribollita). In our version we use only organic ingredients. We suggest to add raw extra virgin olive oil and a bit of fresh onion.
Ingredients: Water, Chopped Tomato*, Cabbage*, Onions*, Beans*, Potatoes*, Extra-Virgin Olive Oil*, Carrots*,
Celery*, Zucchinis*, Tomato Paste*, Salt, Black Pepper*
ORGANIC SOUP BEANS
The Bean Soup or Pasta and Bean Soup is truly a national classic. Of course, the way to prepare it also changes visibly from region to region. Usually in Tuscany, it is prepared with white beans; they are boiled, passed and then poured in a tomato sauce made with garlic sauce, extra virgin olive oil and sage.
Then, by adding water, you cook this sauce right in a short pasta, perhaps the one which is called “bottles”, so that it is best blended. We have thought to bring this past ready to be served; you just add water, boil in the pasta and serve; it can also use it as pastry cream on which to sow the burned octopus, for example; or, simply, it’s great too, to eat at the spoon!
Tomato over bread is one of the traditional Mediterranean snacks. In Tuscany it takes the name of Bruschetta and can be prepared with fresh tomatoes as well as with dense and delicious sauces with tomato, olive oil and odors. Adding another typical taste of Tuscan cuisine, the Truffle, you get the “Bruschetta which is as good as appetizer or aperitif, rather than to dress pasta.
PATE’ WILDE BOAR
Boar meat has always been the absolute protagonist of Tuscan cuisine. To the sauerkraut, to the salami and to the typical stews, add the recipes to prepare tasty appetizers based on this meat with unmistakable characteristics. With which you can prepare exquisite croutons.
Great as an appetizer or aperitif accompanied by full-bodied red wines
ORGANIC VEGETABLE SOUP WITH BARLEY
The Vegetable Soup ” Minestrone” is a dish that varies depending on the region and the season and declines in many variations making it impossible to uniquely define the recipe. According to what we chose for our affectionate friends, the classic fantasy of vegetables and vegetables adds a touch of Tuscanity through barley, old and tasty cereal, and the special and intense perfume of thyme. The product is great as it is, just warmed up; Alternatively, we recommend adding water and boiling in the pasta or rice. As a final touch we suggest a crude oil and maybe a dusting of Parmesan cheese.