Articolo disponibile anche in: Italian

WeChianti goes on a fascinating journey into the kitchen of Giovanni Luca Di Pirro, chef in the Michelin-starred restaurant “La Torre”, inside the Castello del Nero in Tavarnelle Val di Pesa.

Their cuisine is masterfully described by the chef and the journalist Claudio Mollo in the book, launched a few months ago, “La Cucina del Castello Del Nero”.

The book, illustrated with spectacular photographs, captures all the essence of this special kitchen. Here we discover mouthwatering dishes, beautifully designed from the first ingredient to the last.

In a journey that combines fresh products, creativity and craftsmanship for excellent results. Allowing us to dream a little.


Ingredients for 4 people

For the filling: 300g duck, 140g veal, 60g Cinta Senese ham, 3 tbsp grated Parmesan, 70g semi-matured pecorino di Seggiano. Flavouring: thyme, sage, garlic, rosemary Oil, salt, a little Sarawack pepper, lemon zest.

For the pasta dough: 300g 00 extra fine plain flour, 3 whole eggs and 1 yolk, Salt and oil.

For the broth: 1 chicken, 1 beef bone, 1 small piece of short rib, White wine Flavourings: celery, carrot, onion, apple, chard, parsley stalks, 200g blueberries, 50g blackberries, 50g raspberries, 50g sugar, salt, pepper 150g Parmesan, 300g cream, 30g butter, salt, pepper

Method For the filling

Cut the meat into large pieces, sear it in the pan with all the flavourings, season lightly with salt. Once the meat is nicely browned, leave it to cool on a tray.

When the meat has cooled and rested, pass it through a mincer and mix it with all the other ingredients (Parmesan, pecorino, lemon zest, salt and pepper). Leave the filling to rest in the fridge.

Meanwhile, made the egg pasta dough with the flour, eggs, salt and oil. Make the cappelletti, using the egg pasta and filling, until both dough and filling have been used up.

For the broth

Brown the vegetables in a pan along with the meat, deglaze with the white wine, pour into a saucepan, cover with ice and cold water, bring to the boil and then lower the heat. Cook slowly for 4-5 hours, skimming regularly so as to be left with a very clear broth.

For the fondue

Bring the cream to the boil in a saucepan, then add the Parmesan, salt, pepper and butter, blend with a stick blender and keep warm.

For the blueberry sauce

Pour 200g of water into a small saucepan with the sugar. When it starts to boil, pour in the mixed berries, add salt and pepper, then blend.

Cook the cappelletti in plenty of salted water, drain whilst still al dente and tip into a pan with a knob of butter and the mixed berry sauce. Plate up and finally serve with the Parmesan fondue and a tarragon garnish.