Chestnuts and pumpkin are two Autumn iconic produce and both can be the protagonists of seriously mouthwatering dishes. After much debate and study we finally selected our menu from a number of recipes carefully handed down through generations in Lucia's family. To start with a festive glass of Pignoletto, the local sparkling wine, we'll nibble on crispy pumpkin dumplings with a heart of melted local sheep or goat cheese. After that a thin chestnut flour crepe served with soft fresh ricotta cheese and some slices of cured ham from Calabria, which has the perfect hot personality to complement the sweetness of chestnuts. As a main course potato and chestnut flour gnocchi with a mushroom sauce enlivened with a sprinkle of toasted pine nuts and thin sun-dried tomato stripes. A full bodied Chianti Classico seemed to us here like the perfect pairing. We divert from our chestnut and pumpkin course only for dessert, for which we plan a scrumptious dark chocolate fondant with homemade mixed citrus jam.
rolled in corn flour and oven baked they are crispy outside and hide a heart of melted cheese
Chestnut " Necci" with fresh ricotta and cured ham
Tuscany typical crepes
Chestnut flour and potato 'gnocchi' with cepes mushroom sauce
Dark chocolate fondant with homemade mixed citrus jam