Chestnuts became a fundamental ingredient in Tuscan cuisine during the years of famine and poverty in that region, as chestnuts are able to withstand harsh climates. Chestnuts are grown in the Tuscan mountains, where they are then collected and dried over a chestnut-wood fire for forty days in a little hut in the woods called a metato. Chestnuts are harvested in the autumn, making now the perfect time to enjoy them, since the forty days of drying is just about up.
Like chestnuts, mushrooms have been integral to Italian cuisine for many years. Back in Ancient Roman times, mushrooms were considered so luxurious, that the politician and philosopher Seneca decided to give them up completely in his attempt to purge anything non-essential, and even named them “unnecessary luxuries”. Enjoy our mushroom and chestnut tortelloni topped with burro e salvia (sage butter) and hazelnuts and feel like you are living in the lap of luxury. Lounging while eating is highly encouraged.
Ingredients: Fresh pasta (Wheat flour, Egg, Chestnut flour, Water, Salt), Mushrooms, Ricotta, Italian grated cheese, Egg, Parsley, Salt, Garlic, White Wine, Black Pepper
Garnish Ingredients: Hazelnuts, Butter, Sage, Parmesan