Prato mortadella ravioli, Chianti Classico 2014 dinner
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Chianti Classico Gran Selezione Anteprima Mondiale dinner

ByQin Xie

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)

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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)

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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)

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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)

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Gourmandises (treats)

Caffè (coffee)

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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