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

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

zuppa di cavolo nero

Winter stay at Volognano

When we talk about Florence and its surroundings we usually think of spring or summer walks and do some shopping in the Tuscan capital, visits to museums or a day lunch in the Chianti countryside. All true, and all beautiful, but there are also a huge number of other activities and places that this territory has to offer during the cold season.

If you have in mind a weekend off during this winter, trying to get away from the daily activities and have the opportunity to refresh yourself with hot food, meditate with a good glass of red wine and – why not – give yourself some luxury and relaxation, a stay at Volognano is the perfect choice.

Private dinners. Once arrived and welcomed in our castle on Friday evening, you will have the option to enjoy a dinner, Italian style prepared by our personal chef. From traditional Tuscan dishes up to vegetarian options such as the black cabbage soup, cooked with dried beans, celery, carrots, onions, potatoes, tomato paste and of course extra virgin olive oil made in Volognano, the taste experience will be simply amazing.

zuppa di cavolo nero

The wine. Among the wines produced in Volognano the NOI – Chianti Colli Fiorentini DOCG with its ruby red, its intensity and soft and balanced persistence is what we suggest you to combine with this type of recipe. Served around 18 degrees, it is also ideal to rest for a long talk after dinner.

Activities. After a good rest in Volognano´s suites and rooms, Saturday can be a good day for a nice excursion. About 30 minutes’ drive from Volognano you can find the Abbey of Vallombrosa, at the same time a hermitage and a monastery that embellishes one of the most beautiful and representative woodland areas of Tuscany. In its Latin cross plan you can appreciate its Baroque references and live a moment of spirituality, immersed in the silence of the surrounding.
Abbazia di VallombrosaOn your way back to Volognano the idea of stopping for a meal or snack at the Bottega di Rosano is certainly to be considered. Among the many regional specialties that you will find, the harsh climate allows you to dare a delicious Tuscan sopressata.

Shopping. An afternoon of shopping is always a good idea. Our suggestion is to spend some time at the Sartoria Rossi boutique in Florence to choose the clothes and accessories you prefer, or opt for a tailor-made dress characterized by a style that encompasses the exclusiveness of the long tradition of Italian high fashion. It is definitely s triumph of refinement and comfort.

Sartoria Rossi FirenzeThe food. For a Saturday night dinner we recommend the Tripperia Osteria Il Magazzino by Luca Cai, in Piazza della Passera, Friday’s vegetarian option will be a distant memory. Together with the many typical Tuscan dishes you can choose from the menu reserves a treasure that in recent years has been rediscovered and repeated overwhelmingly by Italian cuisine, also revisited: the lampredotto, a strong and decisive flavor, excellent for the winter, to which – in case you want to opt for a softer solution – you may prefer the excellent Florentine tripe, also amazingly cooked.
Sunday is the day of greetings. Before leaving to go back to your daily life, however, in Volognano, after a short walk in the bitter cold of the surrounding countryside, a rich Sunday lunch at the Castle awaits you, with a dessert accompanied by a sip of Aetius, our sweet Tuscan wine excellent to taste with blue cheeses. But we will talk about this better on other occasions…


Your winter stay in Volognano

Period of the year: Week-end in winter (request our availability)
Recipe not to be missed: Black cabbage soup cooked by the personal chef of Volognano
Wine pairing: Noi – Chianti Colli Fiorentini DOCG
Recommended local product: Tuscan Bottega a Rosano Soprassata
Shops in and around Florence: Sartoria Rossi, via Porta Rossa, 33 / red, 50123 Florence.
Landscapes and itineraries in the Volognano area: A naturalistic itinerary among the 14 available in the area of the Hermitage of Vallombrosa
Food & Restaurants: Osteria Tripperia Il Magazzino by Luca Cai

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.

Volognano NOI DOCG

What does DOCG mean?

Italian wine, is worldwide known not only for its amazing flavor and characteristics, but also for its certifications that guarantee quality and uniqueness

“Wine lovers” know that a Chianti DOCG label means “wine excellence”, and it stands for the Territory where the grape was grew, in this specific case, the growth mainly of Sangiovese grape in the Chianti area of Tuscany, Italy.
The geographical area of Chianti has a specific certification with a distinctive band around the neck of the bottle and the DOCG initials, which in Italian means “Denominazione di origine controllata e garantita”, or “Denomination of Controlled and Guaranteed Origin”, the highest certification for wine.

 

Consorzio Chianti Colli FiorentiniThe Chianti Consorzio, is one of the principal nonprofit organizations in Italy that is allow to grant the DOCG certification. The Consorzio of the Chianti Colli Fiorentini territory was founded in 1994 by a small number of winegrowers with 2 main purposes: to enhance quality and promote the denomination. Its symbol is the “Marzocco”, the rampant lion on the Tower of Palazzo Vecchio in Florence.

It follows very strict regulations and consider the entire wine production chain, focusing on different factors such as the percentage of the Sangiovese grape (at least 80%), specific measures of vineyard’s elevation, aging process, minimum alcohol level, chemical tests and more other requirements that a Chianti wine producer has to accomplish in order to obtain the certification.
This procedure, means a brand certification of quality not only for the consumer but also for the producer.

 

Volognano NOI DOCGVolognano is an important and strong supporter of the denomination of its territory and produces a DOCG Chianti Colli Fiorentini red wine named NOI, which in English means US. This wine was made in specific as a present to celebrate the wedding of Volognano’s owners’ daughter and it has a very important meaning for the family. It also refers to the team work of all the producers that belong geographically in the denomination. Working on team, adds value not only to the wine but also to the image of the territory and tradition.

NOI wine is a blend between 3 autochthonous varietals Italian grapes, typically from Tuscany territory, those are the Sangiovese (80%), Canaiolo (10%) and Colorino (10%). The wine is aged during 12 months in big barrels made of oak called BOTTI and its lightness and smoothness allows this wine to be perfectly paired with red meat or a homemade fresh pasta and tomato based sauces with meat like ragú sauce.
Do not miss its amazing flavor and taste it!

Chianti Colli Fiorentini

Chianti Colli Fiorentini – The heart of the Chianti territory

Chianti is the oldest Italian wine region, located “under the Tuscan sun” between Florence and Siena, and is considered worldwide as one of the best Italian territories for wine production.

Chianti is divided into seven different regions, one of them is the Chianti Colli Fiorentini, which literally means “the Chianti Hills of Florence”, located in the heart of the Chianti territory and just half an hour by car from Florence center.

Chianti Colli Fiorentini

The geographical area of the Chianti Colli Fiorentini region combined with its beautiful hills and amazing weather, allows vineyards to provide high-quality grapes such as Sangiovese, to produce a very unique type of wine.

The territory has optimum characteristics that enable us to have different kind of productions besides wine. A great example of it is the olive groves produced for the extra virgin olive oil.

Volognano is part of this wonderful territory and its historical residence with stunning vineyards and astonish Castle, provides you the opportunity to experience not only the territory and its richness but also its incredible landscapes and marvelous views that can be enjoyed from all the village and the highest point of the castle´s tower. Vineyards plus Castle from the 11th century equals an exclusive Tuscan dreamed experience.

The Chianti Colli Fiorentini region should be part of your next Tuscany visit, including the staying at Volognano, where you will LIVE the experience of the wine tradition, TASTE our high-quality products and LEARN about our fascinating story and territory. It is definitely the best way to discover the uniqueness of Chianti.

Volognano • table red wine

“Per me” and “Per te”

Volognano takes up and updates its wine tradition by launching the new labels Per me and Per te, respectively an IGT red blend aged in wood, decisive and persistent designed for the guests of the structure and a white IGT designed for those who want to take and taste at home a fresh and spicy bouquet, with a tropical mood briefly aged in wood.

• Per me (red – IGT 2016) 

Origin: produced by the historic vineyards of the Volognano farm, owned by Pecchioli family since 1957, located close to Florence.

Vines: Cabernet Sauvignon

Alcohol content: variable between 13% and 14% by vol.

Vinification: The best grapes selected manually are fermented in steel containers at a controlled temperature of 22° C for about 10 days. The malolactic fermentation occurs naturally in the winemaking cellar; after that the wines obtained from Cabernet grapes, are brought to the aging cellar. Then they begin the aging process of at least 12 months in 17 hL oak barrels for Sangiovese and 225L barrels for Cabernet. At the end of the aging process the wines are assembled after a careful evaluation of the organoleptic characteristics of the product, and refined in the bottle for at least 6 months before the marketing.

• Per te (bianco IGT 2017)

Origin: produced by the historic vineyards of the farm, owned by the Pecchioli family since 1957, located close to Florence.

Vines: Chardonnay and Malvasia Toscana (in small percentages)

Alcohol content: 13% by vol.

Vinification: The grapes are gently pressed, the must is clarified and after 24 hours the alcoholic fermentation starts at a controlled temperature.
After that, the malolactic fermentation is completed, the wine is left to rest for about 2 months in small steel containers and then transferred to 225L oak barrels where it will remain for a time of about 3/4 months. Bottled at the end of the spring, the wine is marketed after a short refinement in the bottle.

Tasting notes: Intense yellow color. Strong aromatic notes of tropical fruit and spices deriving from both the grapes of origin and the short maturation in wood. The taste of the wine is persistent but characterized by an excellent freshness, deriving from the typical acid notes of a white wine. We recommend to pair with dishes based on fish sauces, medium-aged cheeses and white meats.

Volognano • Chianti's grappa

Grappa del Chianti

This grappa comes from the pomace of the Chianti vines: it is a distillate with a strong and decisive character, with intense aromas. It brings with itselfs all the warmth of the Chianti area.

  • Product: grappa of grape pomace suitable for the production of Chianti wine
  • Raw material: fermented first pressing pomace coming from the Chianti area
  • Vines: Sangiovese, Canaiolo nero, Trebbiano Toscano and Malvasia del Chianti
  • Distillation method: continuous steam distillation and redistillation of alcohol phlegm with vacuum columns
  • Aging: 6 12 months in stainless steel tanks
  • Appearance: crystalline
  • Aromatic profile: stimulating, persistent
  • Taste: intense, well balanced, with slightly fruity final feelings
  • Alcohol content: 40% vol
  • Serving temperature: 9 12 ° C
  • Recommended glass: tulip.
Volognano • table red wine

Rosso da tavola

Obtained using a Sangiovese grapes base, it is made with the guyot system at an altitude of 400m. The fermentation, that is alcoholic and malolactic, happens in cement containers, and is followed by a refinement in the bottle. It shows a bright ruby red color, it is fresh to the nose, fragrant, with fruity notes and a sweet taste. It is a wine that matches with roasts of red meat, poultry and vegetable soups. The average alcohol content is 12 degrees. We recommend to serve it at a 18° C. temperature.

  • Production area: Rignano sull’Arno (Fi).
  • Grapes: Sangiovese, canaiolo.
  • Altitude: 400m above sea level.
  • Breeding system: guyot.
  • Soil: mostly clayey.
  • Plant density: 8,000 plants / hectare.
  • Yield per hectare: 50 quintals / hectare.
  • Harvest period: End of September.
  • Fermentation: alcoholic and malolactic fermentation in cement containers.
  • Aging:
  • Color: brilliant ruby red.
  • Smell: fresh and fragrant wine, with fruity notes.
  • Taste: lovable.
  • Serving temperature: recommended 16 ° 18 ° C.
  • Alcohol content: 12.3% vol.
  • Recommended pairings: all kinds of meat, poultry, vegetable soups, pizza.

 

You can buy it at Volognano:
Wednesday and Thursday afternoon (14,00 – 18,00)  /  Saturday morning (08,30 – 12,30)
Guided tasting on request

Volognano • Tuscan Red Wine IGT

Baccante – IGT Rosso di Toscana

Obtained by the vinification of Sangiovese and Merlot grapes. This wine is produced in the best vineyard of the farm. The favorable exposure and the clayey the soil lead to a great quality product. The wine is aged in small oak barrels for about 12/14 months, and then it is left to mature in the bottle in order to reach an intense ruby red color, a strong and resistant bouquet. It is fruity with light spicy notes. Well balanced and with good structure, it matches with roasts and red meats. We recommend to serve it at 18° C. temperature.

  • Production area: Rignano sull’Arno (Fi), the grapes for the production of this wine come from the most prestigious vineyard of ​​the farm.
  • Grapes: Sangiovese and Merlot.
  • Microclimate: variable for the different zones, but generally characterized by hot and dry summers with high temperature fluctuations between day and night, that lead to an optimal ripening process of the grapes.
  • Altitude: 400 m above sea level.
  • Age of vineyards: variable. The oldest vines date back to 1975 but most of the production comes from the vineyards that have been replanted and have mechanic systems.
  • Breeding system: guyot.
  • Soil: mostly clayey.
  • Plant density: 8,000 plants / hectare.
  • Yield per hectare: 50 quintals / hectare.
  • Harvest period: end of September. Baccante is produced through the meticulous selection of the best bunches.
  • Alcoholic fermentation: the alcoholic fermentation lasts about 15-18 days and was carried out through the inoculation of selected yeasts, with careful monitoring of the fermentative maceration on the skins, in order to make a perfect extraction of color and fragrance.
  • Malolactic fermentation: conducted in a natural way.
  • Maturation: after completing the malolactic fermentation, the wine is matured in small oak barrels for about 12/14 months.
  • Aging: in bottles before putting it on the market, for 4 months minimum.
  • Color: intense ruby ​​red.
  • Smell: wide and persistent scent, it is fruity with light spicy notes.
  • Taste: full bodied wine, pleasant for balance and harmony of the alcoholic part with of acidity and tannins components wisely distributed.
  • Serving temperature: 18 ° C.
  • Alcohol content: around 13% ​​vol.
  • Recommended pairings: recommended with red, roasted and grilled meats, game, braised meats, aged cheeses.