area of production
Fiorano, Città di Castello
blend
Pure Gentile di Anghiari
average altitude
400 mt
average age of olive trees
50 years
type of pruning
Open pot
harvest type
By hand
crushing method
Continuous cycle
extraction
Cold 27°
available sizes
0,10 – 0,25 – 0,50 litre
Cook the rice with an artichoke broth, made from the boiled artichoke leaves.
For the artichoke cream make a base with scallions, leek, extra virgin olive oil and thyme.
Add the cleaned artichokes that have been cut into points.
Lightly fry and simmer with white wine. Once they are cooked, purée them adding extra virgin olive oil and salt to taste. Sieve the cream.
The sweetbreads should be cooked in a vegetable broth, then roasted and glazed.
Place the rice and artichokes on the plate, with the sweetbreads and white truffle shavings on top. Serve in a soup plate. Finish with a drizzle of ‘Gentile di Anghiari’.
They are five splendid oils with different characteristics; perfect ingredients for a cuisine of both meat and fish “earth and sea” capable of exacting the raw materials.
This is the reason way I chose the olive oils of Azienda Dante Sambuchi, devoted lover of quality and wellness.
