The Rifrullo holds us in its original Tuscan .. and so in collaboration with Mazzanti, celebrity chef recipes to get "poor" in Tuscany, organized a series of evenings dedicated to tasting each area of \u200b\u200bTuscany.
A sort of culinary geo path .. here are the words of the chef: Today more than ever, the kitchen of a territory is part of the culture of a people. And that's where I accepted the bet , in collaboration with the experience of Rifrullo to reimpose a Tuscan kitchen to retrieve the key elements of rural culture, or the cuisine of our territory, our landscape, our climate, our city, of our families.
Gianmarco Mazzanti
and evenings here: PROGRAM Tuscan dinner
September - The Chianti Gallo Nero ground and tuna that does not live at sea
October - The Lunigiana : a land of bread and pilgrims
November - San Miniato and its jewels
JANUARY - The Maremma : home of the strong flavors
February - The Casentino : a land of sausages, beans and stewed
March - The Garfagnana, not just cereals
April - San Rossore : a natural and her jewelry
May - The Etruscan Coast and the poor fish
those who participate may pick up at least six nights at the end cycle, a gift from the Rifrullo!
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