Il Latini

Latini Prize

admin — Fri, 08 Jan 2010 16:13:43 +0000

Tuscan cuisine is also a culture. This convivial tradition is alive and well in the restaurant, where each year the Friends of “Latini prize” ceremony is held. Among the winners: Giovanni Spadolini, Leonardo Sciascia, Eugenio Garin, Indro Montanelli, Carlo Bo, Maria Bellongi to name but a few. Friendships are formed around the tables at Latini, with conversations in foreign languages, animated discussions and traditionally-flavoured cuisine. Il Latini is itself a tradition, a way of getting acquainted with Tuscany, its people and its culture. Take a look at the gallery of the winners since 1982

Contact us

admin — Fri, 08 Jan 2010 13:57:27 +0000

Send us a message to reserve a table, tell us your impressions on the restaurant or your comments on our dishes.

Please note that messages do not count as immediate reservations!
If you want to be sure that your reservation has been received, please call (+39) 055 210916.
We look forward to your visit!

Our memories

admin — Thu, 07 Jan 2010 16:34:01 +0000

our history

21 Immagini

wine cellar and winery

18 Immagini

our products and gadgets

6 Immagini

the farm

16 Immagini

our specialties

19 Immagini

our friends

12 Immagini

Latini prize

35 Immagini

dedications

13 Immagini

Tiramisù

admin — Tue, 24 Nov 2009 16:48:33 +0000

Ingredients: Mascarpone cheese, eggs, sugar
Preparation: Break the eggs.
Divide the glair from the yolk.
Add the sugar to the yolks and whip; when it becomes a white foam, add the mascarpone.
Apart assemble the glairs, and with the other mixing, twirl slowly from bottom to top, mixing all.
Take the “pavesini” biscuits, bathe them into the coffee and prepare the first coat.
Add one coat of mascarpone cream and continue as above for 2 other coats.

Stracotto

admin — Tue, 24 Nov 2009 16:39:45 +0000

Ingredients: Beef, garlic, parsley, browned onion, celery, carrot, fresh tomatoes, red wine, flour
Preparation:
In olive oil brown the floured beef.
In the skillet prepare a stews of oil and herbs.
To this stews add the beef and water with red wine.
When the wine is evaporated add the tomatoes.
Cook it for 3 hours on low fire.

Ribollita

admin — Tue, 24 Nov 2009 16:32:44 +0000

Ingredients: Tuscan kale, savoy cabbage, beet, olive oil, leek, salt and pepper, carrots, celery, red onion, white beans, parsley, basil, whole wheat bread, ripe tomatoes
Preparation:
Fries of olive oil and leek.
Add the ripe tomatoes preserved if possible.
Then add the vegetables, that before you have cut in cubes.
Add the white beans with their water.
When the vegetable soup is ready, cover it with the bread slices; add olive oil and let boil.

Pappa al pomodoro (Tomato and bread soup)

admin — Tue, 24 Nov 2009 16:21:27 +0000

Ingredients: Stale bread, ripe tomatoes, basil, garlic, leek, thyme, olive oil, salt and pepper
Preparation:
Fries of oil and leek.
Add thin slices of bread, and then ripe tomatoes, basil and generous garlic, salt, pepper and thyme.
Boil everything for 1 hour ca.
During the preparation constanlty mix the soup.

Wild Boar in “dolceforte”

admin — Tue, 24 Nov 2009 09:17:17 +0000

Ingredients: Wild boar meat, vinegar, onion, carrots, red wine, tomato soup, pine-nuts, raisins, candied cedar, honey, dark chocolate.
Preparation:
Cut the Wild Boar in small pieces: put it in water, vinegar and herbs. In the morning, drain and wash the wild Boar. Put it into a pan, when begin to boil switch off the fire and throw away the product liquid.
Cooking:
Let bring in a pan the Wild Boar and minced onions and carrots. After 10 minutes add red wine, when the wine vaporise add the tomato soup. When it’s quite cooked, add pine-nuts, wet raisin, candied cedar in small pieces, vinegar, honey, fondant chocolate and let finish to cook.

Arista di maiale (Pork steak)

admin — Tue, 24 Nov 2009 08:57:17 +0000

Ingredients: Rosemary, garlic, salt and pepper, olive oil, white wine
Preparation:
Garnish the Arista with garlic and rosemary, salt and pepper in the external part and move into the oven at high temperature for 1 hour. Water with wine.

Wine cellar

admin — Tue, 20 Oct 2009 11:59:34 +0000

Latini’s cellar preserves the best italian and french wines. The french tradition and the great autochthon wines, make preciuos the cellar zone.

The cellar has been recently renewed, thanks to the passion of Latini’s family and to the cleverness of architect Simonetta Bracciali.

Tuscany wines
Tuscany is a land of rolling hills, aromas and ancient flavours. It is also the land of the Chianti and Brunello regions, known all over the world for the history and quality of their wines.

Even today, Tuscany boasts a stunning capacity for maintaining a fine tradition of famous wines, while at the same time offering wines from non-local vines, and these have also become symbols of Tuscany, land of wine. These are known as the Supertuscans. Sassicaia, Ornellaia and Tignanello are amongst the most famous.

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