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Porcini & Wild Mushroom Tortelloni with Thyme Butter & Toasted Hazelnuts (v.)

Chestnuts became a fundamental ingredient in Tuscan cuisine during the years of famine and poverty. The nuts were some of the only produce able to withstand harsh climates on the exposed Tuscan mountainside, on which they flourish. Once collected they are dried over a chestnut-wood fire in a traditional hut called a metato for forty days in the safety of the woods. We have made our tortelloni with beautiful chestnut flour.

Mushrooms have been integral to Italian cuisine for many years. Back in Ancient Rome, mushrooms were considered an expensive luxury. A philosopher of the time, Seneca, vowed to give them up in his attempt to purge anything non-essential even stating they were “unnecessary luxuries”.

Enjoy our mushroom and chestnut tortelloni with burro e timo, a simple thyme butter that evokes the aromas of the Italian forests and complements the wild mushrooms used in our tortelloni. For an added crunch, we finish this dish with toasted hazelnuts from Piemonte, that hail from the zone of “Alta Langa”, in the province of Cuneo.

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, Thyme, Parmesan

Download the menu here

 

Story

Chestnuts became a fundamental ingredient in Tuscan cuisine during the years of famine and poverty. The nuts were some of the only produce able to withstand harsh climates on the exposed Tuscan mountainside, on which they flourish. Once collected they are dried over a chestnut-wood fire in a traditional hut called a metato for forty days in the safety of the woods. We have made our tortelloni with beautiful chestnut flour.

Mushrooms have been integral to Italian cuisine for many years. Back in Ancient Rome, mushrooms were considered an expensive luxury. A philosopher of the time, Seneca, vowed to give them up in his attempt to purge anything non-essential even stating they were “unnecessary luxuries”.

Enjoy our mushroom and chestnut tortelloni with burro e timo, a simple thyme butter that evokes the aromas of the Italian forests and complements the wild mushrooms used in our tortelloni. For an added crunch, we finish this dish with toasted hazelnuts from Piemonte, that hail from the zone of “Alta Langa”, in the province of Cuneo.

Ingredients

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, Thyme, Parmesan

Recipe Card

Download the menu here