Elena is the marvelously inventive chef at “Fattoria di Corsignano”. She brings her own unique taste to the very traditional cucina Toscana, while her husband Mario, whose balance of the traditional and the experimental creates a host of deliciously pleasing wines…one could say that his Chianti Classico is the perfect accompaniment to her Chianti Cucina!
But I’m talking prunes here, not marriages made in Paradiso (although, I could easily wax on and on about the delightful evenings spent at the hospitable table of this lovely Tuscan couple…). Our antipasto plate arrived with several tastes of Tuscany upon it…and there, among the crostini and panzanella stood an unassuming, wrapped-up h’ors d’oeuvre of some kind with a toothpick sticking out of it. Hmm…
…Mmm! What a lovely surprise was unwrapping in my mouth! (I must have missed Mario’s broken English explanation of this delight!) Indeed, the bread- crumb-encrusted rigatino (an approximate taste for us would be bacon, except this wasn’t smoked) was giving way to the warm tomino cheese and the bold tangy prune it had concealed. This was truly a combination of flavors that will not be soon forgotten, and will in fact be requested with gusto the next time I accompany a group to dinner at Fattoria di Corsignano!
|Prugne con Tomino e Rigatino|
|Michelino aka Bacco!|