Tuscan soil has nurtured the Italian heritage since time immemorial; the birthplace of Dante, our language and the Renaissance, its capital even served as Italy’s capital for a time. In its landscape as in the kitchen and cellar, fundamentals and terroir shine through: unfussy, pristine ingredients from the gently rolling countryside traversed by vineyards and olive groves, golden wheat fields and luxuriant pine forests; dotted with cypress trees, bordered by a stark, rocky coastline and studded with superb DOCGs like Chianti, Vino Nobile, Brunello. Flavors are assertive and intense, authentic and timeless – the unmissable ritual of crostini with a pâté of chicken hearts and liver and pork lard from Colonnata, artisanal fusilli pasta with Chianina veal ragù, the classic cantuccini from Prato… Explore our Tuscan Experience Boxes for a journey through this unique territory and tradition.
Hand-crafted in sustainable wood, our Experience Box accommodates the finest ingredients for your very own, authentic Tuscan aperitif. Each product is the genuine expression of its terroir, hailing from certified or organic crops and family-run, boutique estates
The Tuscan Aperitif Experience Box has been designed for 4 persons and centers on the local crostini ritual: first and foremost, the traditional “crostino di Castelfiorentino”, fragrant liver pâté over a slice of crunchy bread; or pheasant pâté with Vernaccia di San Gimignano; not forgetting the artisanal cantuccini, savory hazelnut, oregano and Parmisan cookies that are a match made in heaven with the cream of black San Miniato truffles and Lardo di Colonnata IGP (lard, cured for months in vats of Carrara marble by the descendants of “Nonna Mafalda”, who founded Colonnata’s oldest larderia in 1930). Pairing these extraordinary tidbits is an elegant, complex and floral-nosed Vernaccia di San Gimignano Riserva.
Hand-crafted in sustainable wood, our Experience Box accommodates the finest ingredients for your very own, authentic Tuscan dinner. Each product is the genuine expression of its terroir, hailing from certified or organic crops and family-run, boutique estates
How best to enjoy your Tuscan lunch or dinner
Preparation time: 30 minutes
Bring a large pot of abundant water to boil; this should take some five minutes. Salt the boiling water (c. 10 grams per liter of water) and cook the fusilli (approximately 80 grams per person) in the boiling, salted water for around 7 minutes, taking care they do not overcook. In the meantime, place the contents of one of the jars of Chianina veal ragù (one jar per packet of fusilli) into a saucepan; drizzle it with extra virgin olive oil and slowly heat it on a low flame.
Drain the fusilli when al dente, i.e. firm to the touch; amalgamate with the sauce and heat over a low flame for 2 minutes.
We suggest you serve the fusilli in soup plates of white porcelain as these will enhance the color and texture of the Chianina veal ragù, looking both simple and elegant. Pair with a glass of Sòdole Sangiovese at 18 to 20° C, and with some of the pickled vegetables, ideal as tidbits and appetizers.
Hand-crafted in sustainable wood, our Experience Box accommodates the finest ingredients for your very own, authentic Tuscan dessert. Each product is the genuine expression of its terroir, hailing from certified or organic crops and family-run, boutique estates
The Tuscan Dessert Experience Box has been designed for 4 persons and comprises the region’s great classics: cantucci, the traditional cookie from Prato whose fragrance of almonds, wildflower honey and orange is ideal dipped in Vin Santo; almond wafers from Montecatini, golden discs fragrant with vanilla and almonds; panforte, the famous Sienese cake crunchy with nuts, almonds, honey and candied fruit, exquisitely packaged in a black and white box with a red wax seal… As well as deliciously innovative artisanal delicacies: scrumptious “Fringes”, dark chocolate chunks with toasted millet and chili pepper; and the amazing “Soft-boiled egg under glass” that is as fun to look at as to crack open and enjoy, since the shell is made of dark chocolate and the filling is pure gianduia hazelnut chocolate. As worthy of its glass jar as a piece of art in its glass case