Chianti Wine Dinner by Sara and Alberto Rini from Cinciano, Italy

Under The Tuscan Sun 

 

 The vine, sign of spiritual fruitfulness, surrounds the entire hill.
Nearly 30 hectares of Sangiovese partially under renovation and minor experimentations with other grapes. These are the vineyards of Cinciano.

 

I am traveling to Italy in March. In its central region, Tuscany is the most famous, an ancient, mellow and harmonious landscape characterized by a graceful way of life. Tuscany's beauty is matched by only a few places on earth.

 Tuscany is well known for the best bread and the purest extra virgin olive oil, as well as the classic Chianti wine.

It was a perfect timing that I met Chefs Alberto and Sara Rini from Cinciano, when they prepared a menu for a a very exclusive Chianti Wine Tasting Dinner in a private club in Toronto. I experienced for myself why Tuscan cuisine is considered excellent. This is my introduction to Tuscan cuisine.

" light, lean,tasty and full of character and fragrance, created for people of lively intellect who do not wish to sit around and grow fat...and has kept the fatty foods at a distance, one that has retained spit and grill"

-Giussepe Prezzolini, who wrote about Tuscan cuisine in early twentieth century.

Tuscan cuisine is often praised for its rural simplicity and the use of the finest, freshest ingredients.

Chef Alberto is keeping this tradition in his own creative way. He did not use butter nor cream in any of his dishes. There was no camouflages, just the essential ingredients.

 Husband and wife: Chefs Alberto and Sara  run Osteria 1126.

DINNER MENU’

4 February 2014

Starter

Cod fish sphere with black bread and mais polenta

Cinciano Rosso igt

.

First dish

Cruncy cannelloni with vegetables, crispy bacon, olives and goat cheese fondue

Chianti Classico

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Second dish

Pork chop in ‘Porchetta style’ ,  fennel puree and spinach

Chianti Classico Riserva

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Dessert

Dark choccolate soup,  pink peppercorn pannacotta and almond crumble

Vin Santo

The name Cinciano is mentioned in 1126, when Bishop Gottifredo of Florence, came into possession of Cinciano, Catignano and Linari. It seems that the site was already settled during Roman times, by the “gens Cincia”. It was contested by the Bishops of Florence and Siena and the villa suffered heavy consequences in the wars between the two Republics. The large building dates back to the Middle Ages, when it was most probably a monastery. It was restored at the beginning of the 20th century by the Baroncelli family who decorated the interior with fine Art Nouveau motifs. The chapel was also renovated and its walls painted with a monochrome fresco containing scenes from the life of Saint Filippo Benizzi, and large figures of the Saints of the order of the Semites. Continuing down the hill, the road passes the village of San Giorgio. The church, of Romanesque origin, which has a simple facade which was probably rebuilt between the 18th and 19th centuries.

Cinciano, on a hill overlooking the valley of the Elsa between Poggibonsi and Barberino, is the last promontory of Chianti Classico with an extraordinary view to the west towards San Gimignano and Colle.

 

“There is no technique, there is just the way to do it.
Now, are we going to measure or are we going to cook?”
― Frances Mayes, Under the Tuscan Sun

 

References:
http://www.cinciano.it
discover-chianti.com
Italy The Beautiful Cookbook , Lorenza De' Medici
KeyGuide Florence and Tuscany, AA World Travel guides