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Sauces for first courses, starters, ...
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The great attention for the "good cuisine", typical of our region, led us to take care especially of first courses and starters, thus creating a new pattern of sauces which can be tasted both on toasted bread and as flavouring.
In particular we selected a special farm for its importance on bringing new glory to an autochthonous fruit of the central Tuscany: the sanminiatese tomato.
The Grinzoso sanminiatese tomato variety has long been cultivated in the San Miniato area. It belongs to the family of ribbed heirloom tomatoes (hence the name grinzoso - in english: wrinkled or furrowed). It is large family with notable differences in characteristics; even when visual differences are slight, the genetic and sensory characteristics can vary considerably.
As a long-time inhabitant of hilly areas, it has characteristics that set it apart from other varieties. In contrast to its cousins, it displays, when ripe, a rich carmine hue, and its ribs (16-17 per tomato) can be so pronounced that they are quite deep creases; its tough skin, rich in pigments, makes for good storing properties. The interior reveals many lobes, with a fair number of seeds. The flesh is dense, full-flavoured, and with good acidity, characteristics which make it excellent for salads and well as for preserving.
In the kitchen, it is ideal for tomato sauces, either all by itself or combined with winter tomatoes or San Marzanos. It really shines, however, when enjoyed together with bread, which is precisely the favourite snack of San Miniato children.
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The San Miniato Grinzoso Tomato sauce is nice and spicy, and is perfect on our local "fagiolboni" beans, or, as they are also called, fagioli "coll'occhio" or "dall'occhio", in english: "with an eye". Just add a bit of extravirgin olive oil, heat, and place on the table in small servers, so it can be poured right on the beans.
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