Pumpkin Cream

Serving 4 people:
– 1/2 cup chopped leek (or onion)
– 2 cups chopped pumpkin
– 1 cup chopped potatoes
– 3 tbsp. Extra virgin olive oil
– 1 tsp. salt
– 1/2 tsp. nutmeg
– 1/4 tsp. ground pepper
– 3 cups chicken broth
– Traditional Balsamic Vinegar DOP extra old
– 4 slices of toasted homemade Tuscan bread (as a side)

Put pumpkin with leek and potatoes in pan. Add the salt, nutmeg and pepper. Slowly add chicken broth and let boil for 25 minutes. Place everything in a blender and carefully puree until completely smooth Serve in warm bowls, and garnish with one slice of toasted homemade Tuscan bread , some Parmigiano-Reggiano cheese and few drops of Traditional Balsamic Vinegar over 25 years DOP.


Serving 4 people:
– 35-40 good pumpkin or SPINACH CHEESE RAVIOLI
– butter
– sage
– Parmesan Cheese
– Traditional Balsamic Vinegar DOP

Cook the ravioli in the boiling water until the pasta is translucent and the filing is firm and white, about 2 to 3 minutes. Drain the ravioli in a colander While raviolis are cooking, melt butter in small skillet with sage. Toss with drained raviolis and sprinkle with Parmesan cheese. Arrange on plates and serve with few drops of Traditional Balsamic Vinegar DOP Extra old.

Black Rice with Aceto Balsamico

Serving 4 people:
– 100 gr. butter
– half onion
– 300 gr. rice
– 1 laurel leaf
– rosemary
– a bottle of Cabernet or Barolo
– Aceto Balsamico Tradizionale di Modena D.O.P.

Brown half onion in a casserole with 50 gr butter, a leaf of laurel and rosemary.
Add 300 gr. rice and let it brown and when it boils, pour half a liter Cabernet and Barolo, making it evaporate.
After 15 minutes add grated Parmigiano-Reggiano, another 50 gr butter stir and cook for some minutes.
Right before turning the gas off , add 2 spoons of ABTM of Acetaia di Giorgio.