Ferrari Experience at Volognano

Luxury, power, elegance, are the 3 main characteristics and sensations you will experience at Volognano by driving the latest designed Ferrari cars.

Do you want to make one of your biggest dreams come true and be part of an exclusive world and Italian lifestyle?

Volognano together with Driving the Dream had designed a number of private tours for those willing to drive the luxury Ferrari experience through the amazing roads of the Tuscan landscapes.

Wine and Art

You would drive through the Tuscan vineyards of the Chianti territory and will arrive at one of the most particular wineries in Tuscany, Castello di Ama, where you will experience the perfect match between wine and contemporary art. You will also drive up to the Antica Macelleria Cecchini at Lunch in Panzano in Chianti to have a unique bistecca experience.

Wine and Fashion 

 

You would drive through the Tuscan vineyards of the Chianti territory until arriving at one of the most iconic wineries related to Italian fashion, Il Borro di Ferragamo, where you will have an amazing tour through the cellar and an exquisite lunch at Ferragamo´s restaurant.

Wine and Sustainability – Valdorcia endless views 

 

You would drive up to Pienza, the pleasant City of Pius, located in Val D’Orcia where you will have the opportunity to taste the local products of the city. You will drive later through the amazing views of Montepulciano and will arrive in Salchetothe only sustainable winery in the region. The experience of the wine tour and tasting here is simply amazing.

Vip Luxury Experience in Siena 

 

Driving through the curve hills of Tuscany until you arrive at Siena, one of the most emblematic cities in Tuscany. You will experience this medieval city in a luxury way by having a lunch/dinner in the highest private terrace overlooking Piazza del Campo, the main piazza in Siena.

You can choose between 3 different Ferrari models:

The first one is the Ferrari 488 Spider, presented in 2015 with a rear-central V8 engine. The second is The Ferrari Portofino, which takes its name from the exclusive Ligurian city in Italy and the third Ferrari option that Volognano provides you is the Ferrari California Turbo designed to be the evolution of the 2008 Ferrari California.

 

If you are interesting on driving the experience, please contact us at info@volognano.com.

 

 

TUNA TARTARE WITH GUACAMOLE

March is the spring month, mainly because yes, spring arrives, and all the fresh and colorful dishes comes out to be tasted. For that reason, we want to share with you a very fresh delicious dish for this season.

Country: MEXICO

Prep time: 10 min, 6 servings

INGREDIENTS

For the Tuna:
1. 350 g sushi grade tuna
2. 1 ¾ teaspoons of soy sauce
3. ¾ tablespoon of toasted black sesame seeds
4. 1 scallion, thinly sliced

For the Guacamole:
1. 2 avocados- peeled and mashed
2. 1/2 small onion, finely diced.
3. 2 tomatoes, diced.
4. 3 tbsp, fresh cilantro, chopped.
5. 1 jalapeno pepper, seeds removed and finely diced.
6. 1 lime, juiced.
7. 1/2 tsp salt.

 

INSTRUCTIONS
1. In a bowl, mash together the avocados, onion, tomatoes, lime juice, salt and pepper. Mix all and refrigerate for 1 hour.
2. Cut the tuna into small cubes. Add the soy sauce, black sesame seeds, and scallions. Chill in the refrigerator until ready to serve.
3. Place a ring mold on a plate and fill it with guacamole. Then add on the top a big spoon of tuna tartare.
4. Remove the ring mold and sprinkle a few sesame seeds on top. You can top it too with a cilantro leaf for an additional aesthetic effect.

PAIRING 

This recipe matches perfectly with a chardonnay white wine like Volognano´s PER TE wine. The combination of the tuna and the creamy taste of the avocado, balance with the dryness of the wine.

RECIPE SOURCE

mixed-seafood-paella

PAELLA

For these Easter Holidays, we will share with you a very characteristic Spanish recipe, full of sea products. Paella is the typical rice dish originated in Valencia, usually recommended to be cooked on a big pan. An open fire fueled by orange and pine branches would produce an aromatic smoke on it. Try it with our Baccante red wine.

Country: SPAIN

Prep time: 20 min    

8 servings

INGREDIENTS

  • 2 tablespoons olive oil and dried oregano
  • 1 tablespoon paprika
  • 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  • 3 cloves garlic, crushed
  • 2 cups uncooked short-grain white rice
  • 1 pinch saffron threads
  • 1 teaspoon crushed red pepper flakes
  • 1/2 bunch Italian flat leaf parsley, chopped
  • 1 quart chicken stock
  • 2 lemons, zested
  • 2 tablespoons olive oil
  • 1 Spanish onion, chopped
  • 1 red bell pepper, coarsely chopped
  • 1 pound chorizo sausage, casings removed and crumbled
  • 1 pound shrimp, peeled and deveined
  • salt and black pepper to taste

INSTRUCTIONS

  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

PAIRING

We recommend you to taste this recipe with Volognano´s Baccante red wine. The blend of Sangiovese and Merlot with the spicy notes of this wine will perfectly match the saffron taste of the paella.

RECIPE SOURCE

 

Honey Mustard Salmon with Mango Quinoa

Honey Mustard Salmon with Mango Quinoa

Salmon, honey mustard, mango and quinoa. Healthy food for a healthy recipe in order to face the new year’s wellness challenges. With a lovely glass of Volognano’s white wine, obiouvsly

January is not just the first month of the year but also the specific month after holidays when everyone starts their New Year´s Eve resolutions. Which were your resolutions for this year? Ours of course diet and exercise among others, but for that reason and in order to motivate ourselves to accomplish them during the whole year, here we share with you a healthy good recipe option to make.

Honey Mustard Salmon with Mango QuinoaIngredients.
• 2 fresh skinless salmon fillet (230 g)
• 2 teaspoons honey
• 2 teaspoons spicy brown mustard
• 1 large clove garlic, minced
• ⅔ cup cooked quinoa
• ½ cup chopped fresh mango
• 1 to 2 tablespoons seeded and finely chopped fresh jalapeño chile.
• 1 tablespoon sliced almonds, toasted
• 1 teaspoon olive oil (Volognano´s extra virgin olive oil)
• Salt & black pepper

Instructions.
1. In a small bowl, stir together honey, mustard and garlic. Brush both sides of salmon with honey mixture.
2. For a gas or charcoal grill, place salmon on grill rack directly over medium heat. Cover and grill for 4 to 6 minutes. You can also cook it on a pan.
3. In a medium bowl, stir together quinoa, mango, jalapeño pepper, toasted almonds, olive oil, salt and black pepper for the quinoa salad.
4. Served the grilled/cooked salmon together with the quinoa mixture salad.
Volognano • Donna Patrizia
Pairing.
This recipe matches perfectly with Volognano´s white wine “Donna Patrizia”. The fruity citric and smooth taste will balance the honey – mustard salmon and quinoa salad.

Although we know they exist thousands of amazing good healthy recipes to make, we liked to share with you this one, for you to know that being healthy could be very easy and preparing some dishes is not always as hard as we think.

For us, healthiness is a lifestyle and eating well is a habit. Food can have a positive impact on us, not only in our bodies but also in our state of mind, for this reason we aim you to adopt for this year a lifestyle full of healthy dishes and healthy habits which will bring to you a lot of benefits. We hope you the best for this year 2019!

RECIPE SOURCE

Panettone Recipe

Homemade Panettone

One of the best difficult things in the gastronomic world is the match between food and wine. The purpose of this union is to get the perfect balance between flavors, providing the taster a remarkable experience.

For this reason, we want to share with you some recipes paired with Volognano’s wines, enhancing your culinarian skills and warm you up this season with some traditional Italian recipes.

Panettone RecipeWe selected one of the most famous Italian recipes for this winter: panettone. Look how to make one of it on the following steps:

Ingredients.
• 4 eggs
• 1/2 cup sugar
• 1 tbsp dry yeast
• 1/2 cup milk
• 6 tbsp melted butter
• zest from 1 orange and from 1 lemon
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 tsp salt
• 3 1/2 cups flour
• 2/3 cup golden raisins
• 1/3 cup chopped candied orange peel
• 2 tsp orange flavored liqueur

Volognano • taste AetiusInstructions.
1. Pour milk in a small bowl and sprinkle the yeast over it. Stir and cover. Let it sit for 7-8 minutes.
2. Pour hot water over the raisins. Let them soak for 15 minutes.
3. In the bowl of a stand mixer, whisk together 3 eggs, sugar, vanilla, lemon juice, orange liqueur, lemon zest and orange zest. Add the milk yeast mixture, the flour and salt. Mix for 4- 5 minutes, then add the melted butter and mix until combined. Add the raisins and candied orange peel. Mix to combine.
4. Spray a large bowl with cooking spray. Set aside.
5. Transfer the dough to a floured surface and shape into a ball. Place in the bowl. Cover with plastic wrap. Let it rise in a warm place for 1 – 1 and 1/2 hours, until it doubles its size.
6. Spray a 7-8 onch panettone mold with cooking spray.
7. After the dough has risen, dump it onto a floured surface and shape into a ball. Transfer to the mold. Cut a cross on top and brush with some melted butter. Cover with plastic wrap and let it rise for one more hour, until it doubles (almost triples) its size.
8. Preheat oven to 175° C. Place the panettone mold on a baking sheet. Brush with egg wash (egg + 1 tbsp water) and bake for 40 -45 minutes, until toothpick inserted comes out clean and the top is golden brown. In the process of baking, if the panettone starts to brown too quickly, you can cover it with foil, to prevent burning.
9. Transfer to a wire rack and let it cool completely. Store tightly wrapped in plastic wrap.

Pairing. This recipe matches perfectly with Volognano´s sweet Tuscan wine Aetius. The sweet taste of the panettone with the sweet notes of fig and prune of Aetius, create the perfect balance for the end of the meal.