beef carpaccio with pomegranate

chocolate eggplant

colazione del contadino

cous cous alla panzanella

fried sage with anchovies

fried zucchini flowers

gamberi al cioccolato

grana padano ice cream

involtini di bresaola

mozzarella in carrozza

pane, burro e zuccheri

pizza fritta with tomato sauce or honey

seppie con sedano e noci

spiedini di santino

tender artichoke hearts

tuscan fettunta

zia franca's roasted peppers

ZUPPA DI CASTAGNE

25 chestnuts, roasted and peeled
2 garlic cloves, finely chopped
1 shallot, chopped
1/2 cup canned puríed peeled tomatoes (120ml)
8 cups vegetable stock (1.8l)
1 cup toasted croutons
4 tablespoons extra virgin olive oil (60ml)
fresh parsley, finely chopped
Salt and fresh ground pepper to season

To start your Zuppa di Castagne:

	Place olive oil, garlic and shallot in a deep pot. Cook for a few minutes or until garlic turns golden in colour.
	Add tomato puríe and chestnuts and cook for a minute.
	Add the vegetable stock and bring soup to a boil. Season with salt and pepper.
	Reduce heat and let simmer for about 40 minutes.
	Sprinkle parsley before serving in individual bowls. Add croutons to each bowl.

Per 4 persone

DAVID ROCCO | DAVID ROCCO’S DOLCE VITA | AVVENTURA WITH DAVID ROCCO