Summer dinner in the vineyards

An unforgettable evening exploring the world of Tuscan wine and cuisine by candlelight in a vineyard in the heart of Tuscany and Chianti Classico – the oldest and considered the most genuine wine-producing area in the Chianti region – right between the Sienese towns of Castellina and Radda in Chianti.

The experience begins with a glass of wine on the terrace overlooking the vineyards with a selection of small bites, followed by a 3-course dinner served with a tasting flight of 3 red wines in the vineyard.

You can reach the resort by car and is about 40 minutes drive  from Florence downtown, in the area of Castellina

August 15th 2020

Aperitivo/Cocktail Hour 

• Donzella e prosciutto di cinta senese (fried dough with prosciutto Cinta Senese)
• Spuma di formaggio caprino e peperoni cruschi (goat cheese foam with Cruschi peppers) 
• Cocomero e bresaola di cinghiale (watermelon with wild boar bresaola)  

First Courses

• Ricordo di una besciamella: ravioli di zucchine, burro e noce moscata delle isole Banda (zucchini ravioli with butter and nutmeg) 
• Risotto all'uso toscano e pecorino (Tuscan-style risotto with pecorino cheese) 

Main Course: Petto d’anatra in salsa d’uva, insalata di peperoni al forno (duck breast served with a grape salsa and roasted pepper salad) 

Dessert: Magnum alla vaniglia e mirtilli, cioccolato fondente 80% (ice cream pop with vanilla, blueberries and dark chocolate) 

September 5th 2020

Aperitivo/Cocktail Hour 

• Donzella e prosciutto di cinta senese (fried dough with prosciutto Cinta Senese)
• Spuma di formaggio caprino e peperoni cruschi (goat cheese foam with Cruschi peppers) 
• Cocomero e bresaola di cinghiale (watermelon with wild boar bresaola)

First Courses 

• Risotto al pecorino di fossa, limone candito, soppressata e spezie del Pan Pepato (risotto with pecorino di fossa cheese, candied lemons, sopressata & Pan Pepato spices)  
• Gnocchi di patate al sugo di fagiano, ginepro e fichi (potato gnocchi with pheasant ragu, juniper and figs) 

Main Course: Pancetta di Vitellone Chianina IGP al vin santo con cipolla cotta sotto cenere (veal with Vin Santo and onions cooked under ash) 

Dessert: Zuccotto Toscano & Zabaione

Tables and chairs for our wine tastings and dinners spaced accordingly to ensure social distancing