To begin this Tuscan taste experience, Roberta opts for legumes, and serves a cream of chickpeas and cannellini beans, accompanied by crostini (toasted breads) with salsiccia senese and little bruschette with “olio novo”.
Next, we have an iconic Tuscan dish, the ‘ribollita’, which is a historical countryside soup made with bread and vegetables. It literally translates as ‘reboiled’, as traditionally it would be prepared in a huge pot to feed a family over several days and would thus be reheated every time. For the second course, we have rabbit ‘in porchetta’, accompanied by potatoes ‘in ghiotta’, which are cooked in the flavoursome roasting juices of the meat. There’s also a fresh salad of fennel, orange, and pink pepper.
For dessert, Roberta serves up a delicious crème caramel.