Zingerman’s Roadhouse and Zingerman’s Food Tours has teamed up with Peggy Markel, long-time fellow culinary adventurer and food guide extraordinaire, whose vision of culinary travel is a perfect match with our own. Peggy has two decades of first-hand experience in some of the world’s richest culinary traditions, with especially deep roots in Tuscany, where she teaches Tuscan cooking in the kitchen she designed and had built in a villa in the Arno valley.
To the Tuscans, food and wine reflect their celebration of life, and they believe that celebration should be enjoyed with others. Warm your spirit with a wonderful meal of traditional Tuscan specialties – dishes that are simple yet sophisticated, in classic Florentine style. Chef Alex and Peggy have created a menu true to Tuscan traditions and we invite all of you to join them for a meal of great food and wine to be shared with others.
THE MENU:
Antipasto:
Crostino di fegato ~ Chicken liver paté on crispy toastino of Tuscan bread
Finocchiona salume ~ Tuscan fennel seed salame
Pecorino di pienza ~ 100% sheeps milk cheese from Pienza
Fresh fennel dipped in olive oil with salt and pepper
Primo Piatto:
Ribollita ~ A bread and vegetable ‘minestre di pane’ (minestrone soup) with cavolo nero (black / dinosaur kale)
Secondo Piatto:
Arrosto di Maiale con sale aromatico ~ Roasted Pork Loin with aromatic salt
Contorni (side dishes):
Spinaci saltati con aglio e olio e pepperoncino ~ spinach sauteed in olive oil and garlic and a bit of red pepper
Cippole rosse caramellate al forno con aceto balsamico ~ slow cooked baby red onions baked with aged balsamic vinegar
Patate arrosto con rosmarino – roasted potatoes with rosemary
Dolce:
Vin Santo di Cappezzana – a dessert wine made in the traditional Tuscan style, from an estate that has been making wine since the year 804
Pecorino staginato con miele di castagno ~ aged pecorino with chestnut honey
Biscottini di Prato