We all enjoyed a delicious dinner at i Ricchi in a beautiful setting really like a Tuscan ristorante.
The antipasto arrived quickly and include bruschetta with local ricotta and lemon mosto oil paired with a Chardonnay, Nozzole Le Bruniche 2013 DOC.
This is a Toscan Chardonnay, very different from the traditional Chardonnay. Semi-dry, perfumed and mellow.
A perfect match for the cheese and bruschetta and the bitter of the lemon mosto.
Following the Bruschetta we had a course of Prosciutto e Formaggio (Cheese and Ham) paired with a Chianti, Frescobaldi 2013 DOCG.
The Prosciutto and Formaggio dish was very large and included Prosciutto Crudo, Salame and Finocchiona, a typical fennel salame form Toscany, together with cheeses as Sottocenere, a special cheese that is put “under ashes” and so it has a very unique smoky-like taste and Taleggio. The dish included also a large quantity of grilled vegetables and different sauces. The most interesting ones were a red onion sauce and a cotognata (quince jam).
The Chianti was superlative, intense but not too acidic, a perfect match with the cheese and prosciutto. Everybody agreed that this was one of the best Chianti we ever had.
Then the Pici alla Senese arrived. Pici is the name of hand- made spaghetti-like pasta typical of Siena. The sauce had tomato, basil, herbs and a little bit of cream.
The wine was a SuiperTuscan Aia Vecchia, Lagone 2009.
SuperTuscan wines have an interesting story. They were created in Tuscany against the rules for DOC and DOCG wines, to show that it is possible to make great wine outside DOC and DOCG laws.
The wine was strong, and a bit acidic and matched very well Pici.
It was interesting for the class comparing the DOCG Chianti with the SuperTuscan.
Christianne came to the table at the end, greeting everybody, and we took some pictures together.
Then we left with a brisk walk to the metro. A nice exercise after so much delicious food.
We’re looking forward to the next class that could have an ending at I Ricchi !!!