A 'Tribute to Tuscany' Exclusive Menu

Carlo Cracco, Roland Trettl and Anatoly Komm shared the stoves in occasion of the Tuscan Days culinary event

Here’s the complete menu that was served at the special dinner at Villa Panna to celebrate the traditional Tuscan ingredients and its culinary tradition.
 

PRE MENU

Panzanella, tuna fish and rocket salad
Beans cream, olives and “pecorino” Tuscan cheese
Skin’s Duck, fennels, livers and rosemary
Roland Trettl

Marinated quail eggs and “all’uccelletto” beans
Sesame sponge and Lard
Warm “ribollita”
Carlo Cracco

Toasted bread with tomato jelly
And Tuscan olive oil sphere
Sea-buckthorn roll with Tuscan cheese and anchovy
Caciucco di Ceci
Anatoly Komm

Bellavista Franciacorta Cuveè Brut
Acqua Panna & S. Pellegrino
 

MENU

Cod’s tripe, almonds, chanterelles,
Tomatoes and parsley “gnocchi”
Roland Trettl

Bellavista Franciacorta Gran Cuvée Brut 2006
S. Pellegrino

Sweet and sour “cinta senese” pork fillet
Carlo Cracco

Petra Quercegobbe Merlot 2007 Toscana IGT
S. Pellegrino

Strawberry Dessert
With deconstructed Biscotti di Prato
Anatoly Komm

Petra Angelo di San Lorenzo
Acqua Panna

Petite Patisserie
Creamy and Crunchy “panforte”
Vin Santo, cherries and hazelnuts
Roland Trettl

Cocoa and corn biscuit
“Zuccotto” mignon
Carlo Cracco

Mini – dessert “Kartoshka Cake” with Truffle Cream
Sunflowers seeds homemade delight
Anatoly Komm

Bellavista and Petra wine estates
Nespresso