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A peek into our spring menu – Tuscany eats

We decided that this week needed to be dedicated to our new spring menu using fresh ingredients from our Tuscany farm in the Mugello valley, which our chef Andrea has been tirelessly working on to the delight of our guests {and our family}.

From freshly baked Tuscany bread to that perfect homemade pasta and of course, we didn’t forget about dessert.

So what’s on the menu? First see the philosphy inside our kitchen..

Over a period of 20 years, the L’Olivaia restaurant at Villa Campestri has perfected their identity of the belief that olive oil is the ‘center of gravity’ of the culinary arts and the science of nutrition. We created two different menu’s aimed at helping you try both innovative and traditional takes on Tuscan cuisine.

Some of our proposals include {some of which you can see in the photo slideshow} include:

Sliced seasonal fresh veggies served with vinaigrette and 3 oils #tagliverdurefresche

“Naked” raw filet, julienne sliced ‘ iceberg ‘ lettuce and Cosimo’s fresh olive oil #nudoecrudo

Oil, cheese and bread : Study of the combination of oils, soft cheeses and bread with herbs #olioformaggiopane

Gnudi made with fresh nettle, served with Cosimo’s olive oil over a fondue of grain

Ravioli made with whole wheat flour stuffed with artichoke and seasoned, fresh rabiola cheese

Spaghetti Martelli with Picual olive-oil served with a bread and parmesan cheese sauce

Filet of Salt Cod cooked in olive-oil served with a puree of ‘coco nano’ Beans

Sliced steak (beef) served with rocket sprinkled with parmesan cheese

Duck breast served in a fan-shape playfully cooked with three different olive oils

and wait, there’s more! To see what else our menu has in store, visit us at Villa Campestri olive oil resort for a journey through the art of eating welll’arte di mangiare bene. We will be waiting for you! 

 

 

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