TRUFFLE
AND HONEY
COOKING WITH TRUFFLES AND HONEY
THE GENUINE TASTES OF OUR LAND
BRING THE GIFTS OF NATURE TO YOUR TABLE WITH SPECIAL RECIPES
THAT ARE PREPARED WITH PASSION AND CREATIVITY
A LIFE FOR AND WITH TRUFFLES
Maurizio Dani and Jacopo Nardi are truffle hunters, and together with Ristoro L’Antica Scuderia they organize “truffle hunts” in the woods adjacent to the restaurant.
HUNTING FOR TREASURE
Maurizio and Jacopo, how is your work with the Ristoro organized?
“We planned the experience to offer a complete format to introduce participants to the marvelous world of this precious fruit of the earth. The format hinges on three main points, beginning and ending at Ristoro l’Antica Scuderia .”
“During the first part, we explain the most important characteristics of the truffle, where it grows, how the different varieties are classified, the symbiotic relationship of the truffle with the land.” “The second part is the ‘hunt’ as such, with our dogs – who are the true protagonists. The dogs guide the group, moving among the trees and sniffing until they begin to paw at the ground and wag their tails to tell us ‘there are truffles here!
“And finding a truffle is a joy to share with everyone!”
What do you mean when you say that the dogs are the “true protagonists” of the truffle hunt?
JACOPO: “I don’t think most people realize how much dedication and patience is needed to train a truffle dog from a puppy.
We can’t expect immediate results; the dog must learn to see the hunt as a game and not as work. At the end of the training period, the dog’s apprenticeship starts.
This is another stage which must be handled with great care: creating a good working relationship with the dog requires knowledge of canine psychology if we are to teach the dog self-control.”
What do you mean when you say that the dogs are the “true protagonists” of the truffle hunt?
MAURIZIO: “I always bring two dogs when I go truffle hunting: a puppy and an ‘expert’ if you will. I train my dogs personally, almost from
birth, by associating the scent of truffle with their dam’s milk – their only nourishment at that point in their lives. As Jacopo said, the relationship that comes to be created between man and dog is fundamental. In my family, we have been truffle hunters for three generations and we have bred wonderful truffle dogs from the English Setter, chosen for its nose, with the Springer Spaniel, chosen for its physical attributes, and the agile and intelligent Border Collie.”
A true multisensory experience at Ristoro l’Antica Scuderia; first the woodland scents and colors; then, at the table, dishes to delight guests’ palates.
Jacopo, who is this experience for?
“For anyone who wants to learn more about the complex world of the truffle. Our aim is to involve participants in a stimulating day and to help them discover the secrets of this fascinating activity: for instance, many of our guests are dog lovers - and love to watch them at work.
Another of my goals it to transmit awareness of ‘responsible’ use of the truffle. In short, to offer our guests a ‘different’ experience.” “Our foreign guests are those most interested in the activity.
They come from other European countries but above all from outside the EU, from the U.S., from Canada, from Russia, and even from India, looking for an alternative experience to round out their stay in Tuscany. “We normally work in English – but only naturally, a hunt can be booked in Italian on request.”
Maurizio, what is the best season for truffle hunting?
“We set our dates with Stefano, since the event is held in collaboration with Ristoro l’Antica Scuderia, but a hunt can be booked for any time of the year. Depending in the season, guests will be looking for different types of truffle. For example, from October through December we hunt for the ‘king’ of the tubers, the white truffle; the Bianchetto variety can be found from January through April; March
is the month for the Marzolino; the ‘summer black’ or Scorzone truffle is found from May through September.” A true multisensory experience at Ristoro l’Antica Scuderia; first the woodland scents and colors; then, at the table, dishes to delight guests’ palates.
And to conclude, a question for Stefano: Stefano, what advice can you give us about wines and truffles?
“The aroma and flavor of the truffle are amazing and immediate, with overtones that range from woodland undergrowth to hazelnut.
Wines also have strong notes and the match must be made carefully if truffle and wine are not to battle to the death. Then,
logically, it depends on the type of truffle, black or white. I would like to remind you that the truffle is not a food in itself but is used to flavor other ingredients – our tagliolini egg noodles, for instance. Generally speaking, I recommend young, ‘simple’ reds for hors d’oeuvres and more highly-structured, full-bodied wines as accompaniments to first and second courses.
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The Ristoro organizes truffle hunts all year round, by reservation.
For information: 055 8071623
ONLY FRESH PASTA TOSSED WITH A DROP OF OIL TO CAPTURE EVERY NUANCE OF THE PERFUME OF THE TRUFFLE, IN THINLY-SHAVED SLIVERS.
Since the start, Ristoro L’Antica Scuderia has counted on the territory and its excellences.
And it is for this reason that it has always looked for suppliers who share a passion for quality with whom to establish collaborative relationships based on trust. On this quest, Stefano and Maria met Jacopo Nardi, professional beekeeper.
And with him, they devised an event made to measure for guests who want to learn about the multifaceted world of bees and at the same time treat themselves to “a taste of honey” – and cheese.
WE ASKED JACOPO ABOUT THE EVENT.:
How is the visit organized, Jacopo?
“My apiary is easy to reach from Ristoro l’Antica Scuderia; the hives are just few kilometers from the restaurant. The visit begins with an introduction; then, once everyone is suitably outfitted, we go to the hives to observe life inside them.” “Participants will easily recognize the queen, the drones (that is, the males), and the worker bees; then I show them the products of the hive – honey, wax, pollen, propolis, poison, and royal jelly – and how each is used inside the hive.”
How long is the visit?
“The visit to the hives takes about an hour and a half. It is conducted in English. The best time of year is from April through June, when honey production is in full swing.
Italy is the only country in the world where the bees produce so many different varieties of honey; only naturally, the type depends on the season and the flowers from which the bees can gather nectar.”
Why is this experience unique?
“Because it involves all the senses: not just smell or sight or taste alone. The scent of the poison, for example, is inebriating.
Stefano and I immediately agreed that the experience should include tasting at the Ristoro.
Honey is a fine complement to cheeses as well as other foods; bee pollen can be served with fruit salads. And Maria and her kitchen brigade know how to put all these ingredients together to tickle guests’ palates.”
Maria, how do you match honeys and cheeses?
“It is a match dating far back in time, just as cheese goes well with jams and fruit mostarde. We propose cheese with the honey harvested by Jacopo because his is a very high quality product.
The general rule for the best match is to never silence the flavor of the cheese but to assist it, to create harmonious, balanced taste combinations. With fresh cheeses we recommend fresh notes, like those of fennel or lemon honey; with stronger-flavored cheeses, honeys with more intense, persistent notes.”
“We recommend this and our other events for anyone who wants to live the Chianti experience to the full, to truly ‘taste’ the territory. And our guests agree: these are events we have been holding for several years, and quite successfully.”
Are you ready to “say cheese” and honey?
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“In the hive, the individual is nothing, her existence conditional only, and herself, for one indifferent moment, a winged organ of the race. Her whole life is an entire sacrifice to the manifold, everlasting
being whereof she forms part.“
Maurice Maeterlinck, The life of the bee.
AS SWEET AS HONEY, AS FLAVORFUL AS CHEESE
Ristoro L'Antica Scuderia
via di Passignano 17
50028 - Tavarnelle Val di Pesa (FI)
Open every day
from 12.30 to 14.30 and from 19.30 to 22.30
Closed on Tuesday
La Scuderia di Passignano srl - C.F/P.IVA: 05834840489 - REA: Fi- 578889 - Cap. soc: euro 40.000 i.v.
