Aroma in Chianti - Aroma Italia

In the woods near the restaurant, Maurizio Dani and Jacopo Nardi have set up an activity devoted entirely to truffles.
Divided into three stages which end at Ristoro L’Antica Scuderia, the “hunt” comprises a first formative stage where all the most important characteristics of the truffle and its symbiotic relationship with the natural environment will be explained. The participants will then walk around the woods with truffle dogs, and observe them sniffing until they find the truffles. At the end of the hunting session, everybody will return to L’Antica Scuderia, where the cooking session will conclude the truffle hunt experience.
Guided by one of Aroma Italia chefs, the participants will enjoy a convivial moment of truffle tasting where they will also learn about the best, though not always easy, wines to pair with truffle-based dishes.

Truffled ricotta sformatini
Truffle and horseradish tajarìn
Carpaccio with a parmesan and truffle-based sauce

When we talk about honey, we should think of the complex and fascinating system behind it, which is not always easy to learn about and approach. Since they have set up their own beehive, Maria, Stefano and Jacopo have opened it to their guests in order to let them experience the incredible world of bees.
Equipped with the appropriate bee suits, the participants will be able to approach the beehive and observe what goes on inside. They will learn how to recognize the queen bee, the drone bee and the female worker bees, and understand the whole honey production chain – honey, wax, pollen, propolis, poison, royal jelly.
After the beehive observation, the participants will return to L’Antica Scuderia where they will be able to complete the session with honey tastings. Guided by one of Aroma Italia team experts, the participants will taste the honey paired with local cheeses.
 

Vegetables glazed with Sulla honey
Ravioli, prawns and linden honey
Scamorza and chestnut honey served in a cartouche
Rosemary honey ice cream with pears in wine

The Chianti territory is full of wild food resources, which have always been part of traditional Tuscan gastronomy - borage, nettle, dandelion, teasel, wild asparagus, wild garlic – but beware of those wild plants that could be potentially poisonous, and which are not easily distinguished.
The foraging experience is divided into three moments: an initial introductory session on the different seasonal edible plant species that can be found on the territory. During the session the participants will be given a handout, which will be useful in the second stage of the session where they will be able to locate and identify the wild plant species. In the final part everyone will return to L’Antica Scuderia, check the wild plants and learn how to use them in cooking, guided by one of Aroma Italia chefs. During the dish tasting session the students will understand how humble, and often ignored, wild plants can turn into a chromatic-gustatory unique experience.

The proposed lessons have different monthly menus in order to teach how to prepare dishes with wild spontaneous herbs, flowers, fruits, buds and berries, available in different times of the year.
 

March and its spontaneous herbs
May, aromas and flowers
July and the sun’s intensity on aromatic herbs
September and its autumn fruits
November: cooking with berries and resins

In the green landscape of Badia a Passignano it is absolutely natural to cook and eat in total awe of the natural environment. The dishes and menus are rigorously seasonal, the vegetables are used entirely without any wastage, and total awareness in the choice of ingredients to buy.

The participants will be guided through the preparation and cooking always aware of food sustainability.
A philosophy, a life style indispensible for our future.

4 four- courses seasonal menus:

Spring
Summer
Autumn
Winter