The Cinta Senese meat and pork sausage, one of the gourmet treasures of Italy, are sautéed with garlic, rosemary and fennel, then ground and wrapped in fresh pasta. The tortelli are then boiled and, with a vegetable brunoise sautéed in the pan with oil and traditional balsamic vinegar from Modena, served finally in a chicken broth enriched with stewed chestnuts and strained through a chinois. This recipe of Valeria Piccini’s, a perfect union of Tuscan tradition and haute cuisine, is one of the restaurant’s signature dishes.
