Tenuta di Artimino presents Adriano 731943

Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer presents one of his favorite restaurants, which in return offers a recipe paired with one of his wines.

Adriano Restaurant opened in 1959 and was named after the then owner. In 1979 it is taken over by the Nencini family, passing from father Fabio to his son Leonardo. The mission remains the same in philosophy, but updating over time. Traditional Tuscan cuisine of excellence takes center stage, combining with an important wine list carefully paired with each course.

Then Leonardo's energy meets Filippo Scuffi's flair, the restaurant is completely renovated with elegant modernity. The welcome of the room is warm; the wood possesses an incredible aesthetic potential that matches the natural colors of the walls. The only concession to color is in the fabrics of the soundproof panels.

The kitchen is a tribute to simplicity, solid and conscious of its quality without narcissism.

Based on Tuscan tradition, it allows the New to enter only in small steps. There is respect in working with only high quality raw materials. At the base a great gastronomic honesty, always a concrete cuisine, of substance, that brings back to the territory and seasonality.

The proposed recipe by Chef Davide Bettarini:

Risotto with Chestnuts and Castelmagno cheese

Ingredients for 4 people: 

320 grams of rice, 200 grams of shelled chestnuts, 80 grams of Castelmagno cheese, 60 grams of butter, 120 grams of Parmesan, vegetable broth, salt and pepper, half a glass of wine.

Directions: 

Boil the chestnuts for about 30 minutes, once cooled, remove the peel and chop coarsely with a knife.

Stew the rice in a saucepan, then deglaze with the wine. Once it has evaporated, add the chestnuts and Castelmagno cheese and, little by little, the vegetable broth until you find the desired consistency.

When cooked, stir in the cold butter and Parmigiano Reggiano.

Let it rest for 2 minutes and use salt and pepper to taste.

Serve decorating with Castelmagno cheese and chestnuts flakes.

Wine to pair:

Carmignano Riserva Grumarello 2016

Vivid ruby red color with garnet hints due to the maturation process. Intense, harmonic, sophisticated, it has a wide and complex range of aromas: red berry fruits, blackberry, tobacco, leather, cloves. Perfectly harmonic, full bodied and persistent flavor, with an appropriate range of acidity.

Production area: Carmignano (PO), from vineyards located at an altitude of 110 meters above sea level with silty-sandy soil with a good percentage of clay.

Grape varieties: Sangiovese 70%, Cabernet Sauvignon 20%, Merlot and Syrah 10%. The training system is Guyot in the older vineyards, spurred cordon in the others; the yield is 7 tons /Ha.

Wine making: Grapes are harvested at their full phenolic maturation and are carefully selected by hand. Fermentation is in stainless steel tanks at a temperature of 25°C-26°C. The total maceration time on the skins is at least 21 days with daily punching down and delestage. Maturation takes place in Slavonian oak barrels of 30 and 50 Hl for 24 months followed by a further 12 months of bottle aging.

Alcoholic content: 13.5% vol

Serving temperature: 18°C. Uncork the bottle about an hour before consumption or otherwise decant it.

Suggested food pairings: to be combined with great red meat dishes, game and feathered game. 

ADRIANO 731943
via Vittorio Veneto, 102 
50050 Cerreto Guidi (FI)
+39 0571 55023
+39 351 0030989
info@ristoranteadriano.net
https://www.ristoranteadriano.it
Open for lunch and dinner. Closed on tuesday evening and Wednesday

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