SUMMER

Fiori di Zucca Fritti
with San Angelo Pinot Grigio (or Le Rime Pinot Grigio/Chardonnay)

It is said that the golden trumpets of zucchini blossoms herald the true arrival of summer. Gently seasoned and fried, their delicate flavors are a perfect foil for the zesty, fruity taste of San Angelo Pinot Grigio, served cool and crisp to relieve the summer heat and prepare our palates for the meal to follow.

recipe for Fiori di Zucca Fritti

Insalata di Farro
with Fontanelle Chardonnay (or Centine Rosso di Toscana)

The clean, fresh flavors of this simple preparation lift the spirit and lighten the heart; an elegant accompaniment to the round, fruity texture of Fontanelle Chardonnay.

recipe for Insalata di Farro

Bistecca Fiorentina alla Griglia
with Castello Banfi Rosso di Montalcino (or SummuS)

A simple preparation of a noble cut; a hearty T-bone steak anointed with Castello Banfi Extra Vergine Olive Oil, grilled rare on a high open flame, and served with the simple condiments of salt and Salsa Balsamica Etrusca. The zesty flavors of our "Baby Brunello" from an outstanding vintage are exalted by the pairing.

Fragole alla Salsa Balsamica
with FloruS Moscadello di Montalcino

Fresh strawberries gently bathed in balsamic vinegar offer the quintessential "sweet and sour" sensation, washed down with a chilled glass of our nectar-like late harvest Moscadello di Montalcino; we leave the table satisfied but invigorated!

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SPRING

Crostini agli asparagi
with San Angelo Pinot Grigio

On Spring weekends, Tuscans take to the hills with a sharp eye and a fast hand to capture the delightfully pungent and flavorful fresh asparagus that pop up in the woods and meadows. The taste defines spring itself, and what fresher accompaniment than the recently released San Angelo Pinot Grigio, bursting with its own fresh flavors.

recipe for Crostini agli asparagi

Pappardelle al Ragú di Lepre
with Mandrielle Merlot

Freshly made wide noodles wrap around this zesty tomato meat sauce, calling for the depth and softness of Mandrielle Merlot and the forward, lush fruit characteristic of the 1996 vintage.

Filetto di Maiale al Brunello
with Castello Banfi Brunello di Montalcino

To celebrate the release of the new vintage of Brunello, enjoy this delightful and creative dish with Montalcino's noble wine from a five-star vintage.

recipe for Filetto di Maiale al Brunello

Pizza Dolce
with FloruS Moscadello di Montalcino
This light, sweet bread is the perfect finish to the meal, nearly as irresistible as another sip of Banfi's late harvest Moscadello with its haunting aromas of honeysuckle and musk.

recipe for Pizza Dolce

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WINTER

Bruschetta Al Olio Nuovo
with Serena Sauvignon Blanc

What better comfort to winter's dreary cold than fresh Tuscan bread toasted on an open flame, gently rubbed with garlic and anointed with the new, freshly pressed olive oil, peppery, spicy and richly fruity? Serena Sauvignon Blanc provides the perfect, thirst-quenching foil for this zesty appetizer, standing up to the strong flavors with its own complexity and freshness.

Zuppa di Farro
with Castello Banfi Rosso di Montalcino

This hearty, rich dish, made with a grain known to the Romans and a precursor to modern wheat and spelt, warms the soul. Drizzle some fresh olive oil on top, and enjoy with a glass of "Baby Brunello," especially if you can get a hold of the most recent vintage of Rosso di Montalcino to be released in February. Who says winter doesn't offer news and excitement?

recipe for Zuppa di Farro

Cinghiale in Scottiglia
with Colvecchio Syrah

The shouts of hunting teams fill the woods of Tuscany, and the air is charged with the excitement of pursuit. An overnight marinade softens the gaminess of the boar, but is not necessary for other meats (chicken, rabbit, etc.) that can also be cooked in the flavor-enhancing scottiglia method should the hunt come up short! The earthy, spicy flavors of Colvecchio pair ideally to the spiciness of this dish, a match that seems to have been made in the woods.

recipe for Cinghiale in Scottiglia

Banfi Sorbet Brut
with FloruS Moscadello di Montalcino

A light finish to a rich meal, with a dessert that subtly toasts the sparkle of the new year. The Moscadello follows almost as a dessert on its own, to warm us with its aromas of honeysuckle and deep, complex flavors ideal for "meditazione."

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LATE AUTUMN

Bruschetta al Cavolfiore
with Serena Sauvignon Blanc

As the last of the fresh vegetables come in before the long winter, we relish the simple preparation and bursting flavor of this simply boiled cauliflower on toasted garlic bread, with the tang of olive oil and crushed black pepper. Serena stands up to those flavors, and in fact wraps them in its own textures of grassiness and ripe fruit.

recipe for Bruschetta al Cavolfiore

Risotto alla Santa Costanza
with Santa Costanza Novello

Mushrooms unmistakenly signal the autumn, and risotto warms us from any chill in the air, but Santa Costanza Novello reminds us of the fresh fruit of the harvest, with its simple and clean flavors.

recipe for Risotto alla Santa Costanza

Bisteca Fiorentina
with Tavernelle Cabernet Sauvignon

Roasted over the dried vineyard cuttings and simply anointed with extra vergine olive oil, what else could be at one time so simple and yet so regal as this T-bone steak? Our full-bodied, robust Tavernelle meets the challenge perfectly.

Castagne Arroste
with Santa Costanza Novello

Freshly gathered chestnuts, roasted on the hearth, call us back to the Santa Costanza so that we can celebrate the season's glories and compliments again. Tradition has us with this match of chestnuts and novello on St. Martin's day, November 11, trying to decipher the future in the licks of each flame.

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EARLY AUTUMN

Fichi con Prosciutto
with Fontanelle Chardonnay

As summer ends, the meloncholy transition of the seasons are evident in the sweet richness of fresh figs, their silky texture and soft flavors gently contrasted by the leathery, salty-sweetness of cured prosciutto. Fontanelle Chardonnay, with its own earthy elements of fruit and a smoky hint from wood aging provide the perfect backdrop for this dish.

Zuppa di Pane
with Centine Rosso di Toscana

This medley of classic Tuscan vegetables in a celebration of the harvest in itself, combining toasted Tuscan bread with hearty, late-season vegetables. Early preparation and subsequent, repeated re-heating give the dish added depth and flavor, and at the same time make it a convenience for the family busy gathering the remaining crop and preparing for winter. The Centine, with its fruity flavor and soft tannins, is an equal pairing of lively flavors and depth of character.

recipe for Zuppa di Pane

Arista al Forno
with Castello Banfi Brunello di Montalcino

This roasted loin of pork with herbs is a traditional local favorite, its crisp, flavorful crust and tender center providing a flavorful mirror for the historical wine of Montalcino, with its hearty structure and soft tannins.

recipe for Arista al Forno

Torta di Prugne
with FloruS Moscadello di Montalcino

Another harbinger of summer's end are the sweet, oval plums grown throughout Italy, here prepared in a thick-crusted tart to accompany the floral bouquet and musky flavors of our late harvest Moscadello.

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