• 1 Truffle honey, 40 gr
  • 2 Organic Tagliatelle, 2×250 gr
  • 1 Red wine Chianti DOCG, 750 ml
  • 1 Risotto with black truffle, 400 gr
  • 1 Pork ragù sauce, 310 gr
  • 1 Bell pepper compote, 210 gr

Scroll down to discover Chef Francesca’s holiday guide on how to use the products in each of our packs!

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Francesca – Chef Agriturismo Diacceroni

Ciao everyone – Chef Francesca here! I selected some products for you to make you feel like you’re back in Tuscany… and I will explain how to use them in perfect Italian style.


When I say Italy, you say…..CARBS (lots of carbs). That’s why I put our risotto with black truffle in this pack so you can make arancini (fried balls of leftover risotto) out of it and serve them with a few drops of our truffle honey… and your appetizer is served!


And now…pasta: Italy’s favorite carb! There is nothing like our organic tagliatelle pasta served with our delicious pork ragu. We came up with this dish for our restaurant “La Cantina” because we never thought we could manage to close up so many flavors, from sun dried tomatoes to pistachios, but alas – we have!

The best wine to bring this first course together is our Chianti DOCG red wine. With its flavors of red fruits and tannins, it marries beautifully with the sweetness of the plums in the ragu and the smooth fattiness of the pork.


Ending a meal with cheese is always a good idea, so I propose to pair creamy gorgonzola cheese with our bell pepper chutney: sweet like only summer peppers can be.

It’s been a pleasure to be at the table with you!
-Chef Francesca

Additional information

Weight 3.617 kg