ITALIANO
DEUTSCHWineshop
Sale, Wine tasting and Le Corti Refreshment
For info and reservations:
Tel. +39 055 829301
Cell. +39 348 7215125
info@principecorsini.com
Open from Monday to Sunday from 10.00 to 18.00
Wineshop
At the wine shop, located at the premises of the Vecchia Tinaia you can purchase all our products, also available in special sizes and older vintages.
Guided tours and wine tasting
Throughout the year, we offer guided tours of the cellars, the frantoio and the orciaia with illustrations of the winemaking techniques and olive pressing. The tours conclude with a tasting of the products of Principe Corsini.
Le Corti Restaurant
In the newly opened restaurant built inside the wine shop, you can match the Principe Corsini wines with dishes made using produce from the Le Corti garden and game hunted on the Estate Marsiliana.
Open for lunch from Monday to Sunday. The evening is by reservation.
ZUCCHINI FLOWER FRITTATA by Rachel Priestley, Wine and Food Consultant
With little thought other than savouring the season's flavours brought to me in the kitchens in an old wire basket by the contadino's wife, I decided with the bounty of the garden to make a frittata. An abundance of zucchini and zucchini flowers, fresh mint, basil, and the first two or three tomatoes of the season would be simply bound together with fresh farm eggs and finished with capers picked fresh from the gardens surrounding the Villa Le Corti and preserved directly in salt.
INGREDIENTS
5 - 6 zucchini
12 zucchini flowers
1 red onion
2 cloves garlic
Small handful of cherry tomatoes
Fresh mint and basil
Capers
Chilli flakes
Sea salt
Extra virgin olive oil
5 eggs
Aged pecorino cheese
METHOD
Wash the zucchini, cut off the ends and discard, slice into rounds. Remove the stamen and the stalks from the flowers and discard, slice up.
Sauté the sliced red onion in a hot pan with extra virgin olive oil, add first the zucchini with a clove or two of garlic, and lastly add the flowers to wilt.
Rinse out the salt from the capers and chop finely with the basil and mint, add to the pan to heat and release the flavours.
Season with sea salt and chilli pepper, and add the cherry tomatoes cut into four.
Crack the five fresh farm eggs in a bowl and whisk with sea salt and throw into the pan of zucchini, scramble with a fork until half cooked, throw a little grated pecorino cheese on the top and finish to set lightly in the oven.
Turn out of the pan and leave to rest.
Cut into delicious wedges and serve with salad.
Enjoy! I am serving this with Le Corti Chianti Classico DOCG:
95% Sangiovese, 5% Canaiolo and Colorino
a small part of this wine gets aged in large oak barrels
