Prato mortadella ravioli, Chianti Classico 2014 dinner

Chianti Classico Gran Selezione Anteprima Mondiale dinner

Menu from a dinner in Florence to celebrate the announcement of the new Chianti Classico Gran Selezione appellation during Anteprima di Toscana (rough English translations bold and in brackets):

Ribollita destrutturata con olio DOP Chianti Classico (deconstructed ribollita with Chianti Classico DOP olive oil)


Ravioli di mortadella di Prato con vellutata di peperoni gialli e coriandoli di pistacchi (Prato mortadella ravioli with cream of yellow peppers and pistachio crumbs)


Medaglioni di cinta senese agli aromi del Chianti Classico (cinta senese pork medallions with Chianti Classico jus)

Patate al rosmarino (potatoes with rosemary)

Sformatino di melanzane e scalogno (aubergine and shallot flan)


Buffet dei dolci: (Dessert buffet)

Crostata di cake alla fragola con lemon curd rivisitato (redesigned strawberry and lemon curd tart cake)

Fondo di breton con composta di more di rovo e bavarese di cioccolato al latte e mascarpone (biscuit base with blackberry compote, Bavarian milk chocolate and mascarpone)

Crostata nera con ganache, spuma di cioccolato e lamponi freschi (chocolate tart with ganache, chocolate mousse and fresh raspberries)

Tarte tatin del Galateo (real tarte tatin)

Cialdone gigante con spuma al Vin Santo e scaglie di cantucci di Prato (giant waffle cone with Vin Santo sauce and Prato cantucci biscuit flakes)


Gourmandises (treats)

Caffè (coffee)

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.


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