Collemassari presents Tenuta di Paganico

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.

The Paganico Estate, in the heart of Maremma, Tuscany, a few kilometers far from Grosseto, covers an area of ​​1,500 hectares divided into woods, pastures, olive groves and vineyards surrounded by nature.

The heart of the estate is the extensive organic breeding of Maremmana cattle and Cinta Senese pigs. To be considered as a Farm with a short supply chain, food for animals is grown and ground here independently.

Thanks to the vision of Maria Novella Uzielli, the Estate offers a cuisine that links nature, breeding and knowledge: from the land to the table. All the ingredients are sourced from the garden or directly from the breeding of the farm. For anything else needed in our kitchen they have selected local companies and producers with the same philosophy.

The restaurant gives the owners the chance to tell their story through the dishes, Maria Novella's philosophy results in sharing the experience of seasonal food and production cycles, with the typical Italian conviviality.

The proposed recipe:

Hand-made Maltagliati pasta with ragu of Maremmana meat

Ingredients for 4 people:

3,2 lbs Tail from Maremmana cow, 1 Onion, 2 cups of Tomato sauce , 2 Carrots , 2 Celery sticks, Salt to taste, 1 glass of Red wine, ½ cup of Extra virgin olive oil. 

For the maltagliati pasta: 4 Eggs, 1 lb of Ancient Grains Wheat. Salt to taste.

Directions:

For the ragu sauce: In a large casserole, brown a mix of onion, celery, carrots in extra virgin olive oil.  Add the tail, previously minced with the addition of wine. When the wine evaporates, add the tomato sauce. 

Cook over low heat for at least four hours, until the meat will be frayed. Cool down, then remove the bones and put the frayed and soft pulp back into the casserole to amalgamate into the sauce. The long and slow cooking allows the extraction of the meat juices, giving the meat sauce a softness and a unique taste.

For “maltagliati” pasta: Antique grain maltagliati pasta must be hand-made. Pour the flour on a floured surface creating a "donut" shape, add the eggs one at a time in the center and stir gradually.

Knead the dough until you get a smooth and homogeneous mixture and let it rest for about half an hour.

Sprinkle the top again with a little bit of flour, take the dough and roll it out with a rolling pin to create a sheet of dough, then cut strips of about 4 cm and then make some oblique cuts to create irregular rhombuses (precisely maltagliati, that means badly cut).

Place the floured maltagliati on a cloth and let them dry a little bit.

Put the handmade maltagliati in salted boiling water, when ready (approx. 4 minutes) add them to the tail ragout in a large pan to allow the homogeneous distribution of the sauce. Serve them in a large dish and garnish with rosemary and freshly ground pepper.

Wine to pair:

Montecucco Sangiovese Riserva Poggio Lombrone 2016 Collemassari

Lively and bright ruby garnet color. Intense and multi-layered nose of spices and eucalyptus followed by notes of blood orange, cherry, flint and undergrowth. Supple palate, elegant and tense, with subtle and well-integrated tannins, agile and with delicious drinkability. Wonderful vintage.

Production area: in the denomination Montecucco (GR), the old vineyard (average age 50 years) of "Poggio Lombrone" located at 300 m. above sea level on sandstone and calcareous-marly clay soils.

Grape variety: 100% Sangiovese. The vineyard is cultivated according to the natural dictates of organic farming with very low production of 4 tons per hectare.

The 2016 vintage: a mild and dry summer climate refreshed by the rains of mid-August was optimal condition to accompany the ripening of the grapes. After the rains of September 20th, there was a strong temperature range and strong luminosity that accompanied the harvest of Sangiovese in the old vineyards until October 5th. The vintage yielded very generous grapes, with a remarkable structure and a wide range of aromas.

Vinification: the harvest is manual and the spontaneous fermentation takes place in small conical trunk wooden vats with frequent and gentle manual fulling, which allows long maceration and the release of only the completely ripe tannins. The malolactic fermentation took place in 40 hectoliters Slavonian oak barrels where the aging continued for 30 months. Bottling of the wine was on September 10, 2019.

Alcohol content: 14.5% vol. 

Serving temperature: 16-17°C. To taste it at its best, decant the wine at least 1-2 hours before serving.

Recommended food pairings: wild game and venison; it goes perfectly with local recipes based on wild boar, braised and moist red meat, excellent with hard cheeses.

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