New Olive Oil Night

Before the evening: visiting producers

Over these weeks we’re visiting many local producers to taste the new oil and choose the ones we’ll bring to the table, and then to our menu.

Among the first visits: Reto di Montisoni and La Gramigna. More will follow in the coming days, and we’ll tell you about them here, one at a time.

The menu

1. AppetizerFettunta with zolfino beans and black kale

   Tuscan bread toasted and rubbed with garlic, buttery, delicate zolfino beans and lightly wilted black kale. The oldest ritual of the olive harvest, with the new oil as the star.

2. First coursePici all’aglione with olive oil and chili peppers

   Hand-rolled pici, sweet, gentle aglione garlic and a mix of different chili peppers, each with its own character. A humble, generous dish that leaves the last word to the oil: green, grassy, with a peppery finish.

3. Main courseEgg, potato mousse and a nest of leeks

   A soft-yolk egg on a smoked potato mousse whipped with new olive oil, topped with a nest of crispy leeks. A few ingredients, playing on texture and the scent of smoke.

4. DessertÉclair with olive oil pastry cream

   Thin, crisp choux pastry filled with a pastry cream made with new extra virgin olive oil, fruity and citrusy: soft, fragrant, with a fresh, bright finish.

Each course is built around a different oil, with a wine chosen from our cellar: we’re selecting the oils and wines over these very weeks.