By Rosina Fracassini
The menu of the restaurant “La Castellana” celebrates the unmistakable aroma of truffles, offered in abundance and adapted to the seasonality of the prized mushroom. Each dish is designed to enhance the refinement of truffles and offer them at their best in rich and authentic preparations.
With the arrival of the first autumn mushrooms, the kitchen lights up with special proposals: spaghetti alla chitarra with fresh mushrooms, melted three-milk cheese, the iconic Fiorentina covered with mushroom caps, the fillet, the tagliata are just some of the proposals of the autumn menu of “La Castellana”.
The truffle varieties are offered in combination with dishes designed specifically to enhance their flavor to the maximum: fried eggs and egg tagliatelle, for example, are perfect for enjoying the prized white truffle, while the scorzone and uncinato truffles pair well with richer recipes such as tagliata with Colonnata lard, ravioli filled with ricotta and mushrooms, burrata and tomino.
The restaurant also offers tailor-made tasting menus, perfect for large or small groups, which accompany diners on a unique culinary journey.
The day dedicated to truffles is an unmissable event for those who want to immerse themselves in the local gastronomic culture: the experience begins in the woods, with the truffle harvest together with local truffle experts such as Mauro, Mattia and Samuele, founders of the company “Oressea – Il piacere in tavola” and at the end of the hunt, the fresh truffle becomes the protagonist of a complete menu, served in the welcoming rooms of the restaurant and paired with wines from local wineries.
Among the labels offered, the Cabreo Il Borgo from the Ambrogio and Giovanni Folonari company stands out: this wine produced right from the vineyards that you can admire from the panoramic terrace of the restaurant contains the soul of tradition, in perfect harmony with the gastronomic experience offered by “La Castellana”.
For those who want to discover the wonders of truffles and mushrooms, La Castellana offers dishes that enhance tradition and celebrate the excellence of local ingredients, all in an environment that pays homage to the territory and its extraordinary richness
Asia’s recipe
Ravioli with porcini mushrooms and truffle
Ingredients:
Sheep’s ricotta
Porcini mushrooms
Truffle
Salt
Pepper
Parmigiano Reggiano
For the filling:
work the ricotta with all the ingredients except for the porcini mushrooms, which are first sautéed with extra virgin olive oil and then added to the dough
For the dressing:
take the porcini mushrooms, finely chop the caps and stems and put them in a pan with extra virgin olive oil, calamint and salt, cook them over a high heat until they become crispy, at the end of cooking toss with the ravioli.
Once plated, generously slice the truffle.
Garnish with fresh calamint.
The pairing
We pair this tasty and intense first course with a zero-mile wine, whose vineyards are located right in front of our terrace, on the hills surrounding the Castello di Montefioralle.
“Cabreo- Il borgo” by the Ambrogio and Giovanni Folonari company
A Tuscan red made from Sangiovese and Cabernet Sauvignon aged in French oak barrels for 16 months. A wine with great aromas and that expresses tradition as we hope to do with our cuisine.
Info: Via di Montefioralle, 2 Loc. Montefioralle 50022 Greve in Chianti (Fi)
Prenotazioni: 055 853134, oppure Cellulare: 333 8895614 / Email: castellanaasia@gmail.com