The Cuisine
Rich in traditional dishes, the Tuscan cuisine of the Hotel Restaurant Domenico is generous and has characteristics of realization which have been held the same into the years. The first peculiarity of the Tuscan cuisine is the bread, which is produced with no salt and which is used for the most traditional Tuscan receipts: panzanella, supper of black cabbage, ribollita, fettunta are dishes of simple and genuine taste and they sum up in their essence the sincerity and the fertility of the land they come from.
The Chiana Valley, spreading from North to South between the plain of Arezzo and that of Orvieto, where the Hotel Restaurant Domenico is placed, is the valley which gave origin to the cattle of Chianina breed, whose delicious meat is used from time immemorial for the famous “Florentine steak”.
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The white meats bred outside make the traditional menus of the Tuscan festivals: roasted or barbecued chickens, turkeys, geese, pigeons, rabbits served together with fresh, roasted vegetables or flan join from time immemorial the events of people from Florence, Siena and Arezzo.
A first-class pork, bred in the wild state in areas rich in vegetation, gives origin to the delicious salted ham, to the savoury sausages, to small tempting barbecued steaks and to the great variety of delicious Tuscan salami and sausages, such as finocchiona, sbriciolona, salami, lonza, soprassata, capocollo, gota, rigatino and the real lardo di Colonnata.
Small pieces of toast with liver paste, pappardelle with wild boar or duck sauce, ravioli with ricotta and spinach seasoned with meat sauce, pappa al pomodoro, stracotto, peposo, tripe, roast sucking pig, thinly sliced raw tender beef, parmesan cardoons, zolfino beans, uccelletto beans are fundamental elements composing the picturesque view of the deep Tuscan tradition, whose cuisine is among the most famous in the world.
The care to the ripe cheeses focuses on the Tuscan pecorino: the original pecorino from Pienza and the one from Maremma are true tastinesses. Ricotta and raviggiolo are soft, tasty and savoury cheeses.
Important desserts come from Siena: panforte, ricciarelli, cavallucci, tiramisù or zuppa del duca, torta di cecco, pan pepato and torrone express the most elevated Italian custom.
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The rich wine cellar keeps prestigious Brunello di Montalcino wines (Tenuta di Caparzo reserve 1997, La Casa Tenute di Caparzo 2000) with their unmistakable deep ruby-red colour, that in years becomes orange, with an extraordinarily elegant, dry, strong bouquet and with a harmonic and full taste.
We go on with excellent red wines from Chianti Classico (Tenuta di Nozzole, Riserva Ducale Oro 1997 etc.); of course white wines cannot miss: Cabreo la Pietra and Vernaccia di San Gimignano.
The dessert wines are classic sparkling wines by wine farms, together with the delicious Vin Santo di Caratello that match the famous home-made Cantuccini di Prato.