Santa Cristina è stata fondata a Cortona, in Toscana, vicino ad Arezzo, nel 1946. Tutti i prodotti (vini rossi, bianchi e rosati) sono il frutto del legame indissolubile tra vigna, terroir e lavoro dell’uomo, una filosofia che ha dato vita ad uno stile unico, con proposte classiche, selezioni e specialità (vini liquorosi, grappa, olio). Santa Cristina rappresenta, per questo, un nuovo passo in una lunga tradizione vinicola.

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Aperta da Lunedì a Venerdì

Donato vino liquoroso

8 Nov 2013


Short crust pastry:

500g flour

300g sugar

300g butter

5 eggs



Chocolate cream:

250g of dark chocolate

250g of boiling cream

100g glucose Stir

Fig compote:

5 ripe figs

1 small glass of Vin Santo

50g of sugar

1 vanilla bean

Testo della ricetta

Short crust pastry: mix butter and sugar, add eggs one at a time, then add the spices and finally the flour.
Chocolate cream: stir chocolate and boiling cream glucose and then butter. Allow to cool.
Fig compote: divide the figs in 4-6 cloves, put them in a pan with the sugar and vanilla. Heat until the sugar is not loose, then deglaze with Vin Santo. Bake for about 10 minutes, then turn off and let stand until cool.

Italy has a long tradition with breads and baking, professional bakeries began appearing in Italy around the 2nd century BC. Schools were put in place to teach technique to aspiring bakers. While Italian desserts today feature many unique ingredients, desserts in earlier times were very plain. Sugar wasn't introduced until the Middle Ages and chocolate came to Italy in the 16th century.
Many of these recipes have been passed down through families for generations. Great care is taken to preserve their traditional characteristics. Across Italy, regional variations to desserts can be found. From biscotti and amaretti, to the elaborate creations such as tiramisù, pandoro, and panettone, the Italians are in no shortage for confectionary creativity. Italian desserts, candy and chocolate are in a class of their own.
With fruit being of such importance to the end of any meal, Italians have mastered the craft of fruit tarts... there is a tart for all seasons and any time.

30 Jan 2013


Sweet short pastry:

250g plain flour

125g butter (chilled and cubed)

80g sugar

1 egg yolk

10ml chilled water

5g vanilla extract


4 golden apples

25g walnuts (crushed)

100g sugar

200g goats cheese

15ml honey

1 bunch of thyme

20g butter

2 eggs

Testo della ricetta

For your pastry combine, flour, butter and sugar and with the tips of your fingers mix until you make a crumble, then add your egg yolk, vanilla and water and gently but quickly mix your dough until it comes together, wrap in plastic film and leave to rest in the refrigerator for 30 minutes.
Dice your apples into small cubes (you can leave the skin on if you like). In a pan on medium heat, melt your butter and then add your diced apples and cook for a few minutes. After a the apple starts to become slightly soft add your sugar and cook for a further 2 minutes until all the sugar has dissolved. Transfer the apples to a bowl and mix in the goats cheese, walnuts, honey and thyme. Mix all ingredients well then add your eggs.
Preheat your oven to 180°C and grease 4 tart molds with non stick spray. oll your pastry 2mm thick and line your molds, trimming the edges. Cover with baking paper, and using some dried beans or small stones as weights, blind bake your pastry for 10 minutes, then remove the weights and cook again for 5 minutes to get a light golden color. Let you pastry base cool.
Fill in your apple and goat cheese mix, then back for 15 minutes or until the tart is set and has a nice golden top. Allow to cool and serve with vanilla gelato or powdered sugar and of course a glass of Vinsanto.

13 Dec 2012


Pan di Spagna:

175g egg yolks

450g eggs

450g granulated sugar

275g egg whites

50g granulated sugar

275g flour type "0"

Chocolate fudge cream:

500g cream for desserts

500g fresh semi-skimmed milk

200g egg yolks

180g caster sugar

70g cornstarch

250g dark chocolate

Butter cream:

400g butter at room temperature (not liquid)

500g powdered sugar

400g milk chocolate

Testo della ricetta

Pan di Spagna: whip egg yolks, eggs and 450 grams of sugar. Meanwhile, whip egg whites and 100g of sugar. Combine the flour with the egg mixture, and lighten with the whipped whites. Spread on baking paper and bake at 240°C for 5 minutes.
Chocolate fudge cream: boil the cream, milk, then add the egg yolks with sugar and cornstarch, cook as a custard, then remove from heat. Change container, then add the chocolate chopped into small pieces.
Butter cream: whip the butter with the sugar for 5 minutes, then add milk chocolate slowly until the cream is completly formed.
To assemble the log: spread the chocolate cream on the sponge cake. Use parchment paper to roll the sponge cake into a spiral to form the log. Freeze for 1 hour. Cut off the ends and cut the log into two parts, one shorter and one longer. Use the longer part as a base and place the shorter part on top. Decorate the entire surface with the butter cream, using a pastry bag with a star point. Dust with powdered sugar.

This recipe combines two Italian trademark deserts and makes one special sweet dish. Tiramisu as you know means "pick me up"; the classic combinations of coffee and liqueur, cream and biscuits will do the job of picking anyone up at the end of a meal and is a trade classic found in every italian restaurant around Italy and the world.
Panettone is to Italians on christmas what hot cross buns are for the English on Easter. Meaning "large bread" in italian, this light fluffy sweet bread is filled with dried fruits, raisins, lemon, orange and spices... can you really ask for anything more? This wonderful dolce originates from Milan and has now spread all over Italy to be a favorite dessert during Christmas holidays.

12 Jan 2012


1/2 Panettone

500g Mascarpone cheese

5 egg yolks

150g sugar

5 Espresso coffee shots

50ml Baileys

50ml Kahlua

50ml water

100g dark chocolate

Testo della ricetta

Start first by making the cream for your Tiramisu. Using a hand mixer, whip together the egg yolks and sugar, over double boil. You will need to keep mixing until the eggs and sugar are a pale yellow color and 3 times bigger in volume. At this stage, fold through and mix in the Mascarpone. Keep your cream refrigerated until needed.
Trim and slice your Panettone into 2cm square slices then, using a rolling pin, gently roll your panettone into shape. Toast your Panettone until lightly golden(180°C in the oven) and set aside to cool. Mix together your coffee, Baileys, Kahlua and water to create your coffee liquor mixture.
With a brush, lightly coat your toasted panettone with your coffee mixture and line the bottom of a medium deep
baking dish. Build layers like a lasagna, add a layer of cream, and keep building layers. Refrigerate for 2 hours until set. Chop your dark chocolate into small shavings portion and serve your Tiramisu then finish with a sprinkle of chocolate shavings.

In the 15th century, this delectable Viennese dessert was born from the Ottoman Baklava pastry. Although there are many variations of strudel today, the original Apple Strudel is near and dear to the hearts of many, especially around the holiday season.
With its hints of spice and the tart of the apples combined with the sweetness of the sugar and the flakiness of the pastry, Apple Strudel plays a tantalizing game of flavor and texture across the palate. Strudel is derived from the German word meaning "whirlpool" because not only does the center of this flaky pastry mimic the spiraling of this liquid phenomenon, it spirals through your soul (literally!), giving you a feeling of warmth and comfort to aid in spreading the holiday spirit.

23 Dec 2011


50g butter (small cubes)

100g sugar

2 tbsp ground cinnamon

1 tbsp nutmeg

80gr blueberries

4 large granny smith apples, peeled, cored, thinly sliced

100 gr raisins

1 puff pastry dough (frozen store bought is good)

Flour to dust

2 eggs

Icing sugar, to dust

Testo della ricetta

Preheat oven to 180°C. Combine sugar, butter, cinnamon and nutmeg in a bowl. Add apples,blueberrues and raisins. Toss and combine well.
Line a baking tray with non-stick baking paper. Dust the pastry lightly with flour. Roll you puff pastry lightly in one direction to form a 30cm x 40cm rectangle. With one short side facing you, spoon the apple mixture (remove any excess liquid otherwise your strudel will come out soft and soggy on the bottom) lengthways down one side of your pastry leaving a 2cm edge on one side, then roll your mixture over to cover and form your strudel. Press down on ends and trim away any excess dough. Place and transfer your roll seam side down on the baking tray.
Combine the eggs and whisk. Brush with the egg mixture over your strudel. Cut several 2cm-long slits, 2cm apart, into the top of the strudel and sprinkle some sugar over the top. Bake for 35 minutes or until golden. Transfer to a wire rack lined with baking paper for 30 minutes to cool. Cut into portions and dust with icing sugar then serve (served with a little vanilla ice-cream or whipped cream recommended).

Tiramisu was born in the romantic hills of Tuscany at an unknown time. The first recipe of today's Tiramisu was cultivated in the restaurant "Le Beccherie". According to Anna Maria’s Open Kitchen, this recipe consisted of "ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder".
Today, this is what most people think of when hearing the word Tiramisu. In this rendition, Cantuccini are used in place of the ladyfingers which provides a crispier texture to the dessert. Also, instead of mixing the coffee with the traditional brandy or rum, we use Vinsanto giving this tiramisu a much sweeter taste.
Along with the taste, the best part of Tiramisu is its easy construction. The only thing you need to worry about is over soaking the ladyfingers which can be easily avoided by using a spray bottle to spritz the cookies instead. Other than that, it’s just a matter of layering. Whether you are celebrating something special or just sitting down to indulge in something sweet, the classiness of Tiramisu suits all occasions. Try a wine of equal sweetness, with the option of sparkling, to help cut through the creaminess of the dessert.

4 Nov 2011


250g Mascarpone cheese

4 eggs

150g sugar

15 Cantuccini biscuits

2 shoots of espresso coffee

2 shoots of Vinsanto wine

Coco powder

Testo della ricetta

Separate your egg yolks with the whites and place in separate bowls. Add half of your sugar to the egg yolks and with an electric mixer, mix for 3-5 minutes so that your mixture has become pale yellow and tripled in volume. Cream your mascarpone cheese in another bowl with a plastic spatula until soft and smooth then fold the mascarpone in with your yolks and sugar.
Melt the rest of your sugar with a touch of water to create a sugar syrup, and then mix your egg whites until soft peaks form, slowly adding your sugar syrup to create a kind of meringue. Now fold the meringue with the mascarpone gently until you have a smooth, light and balanced cream and place in the refrigerator.
Mix your vin santo and coffee together to make a dipping liquid for you cantuccini biscuits. Crush your cantuccini into small crumbles and now your ready to build the tiramisu.
In a serving glass, spoon a layer of mascarpone cream, then mix your cantuccini crumbles with the vin santo and coffee (don't let your cantuccini stay in the liquid too long other wise it will go soft and mushy, you want to keep some texture and crunch) spoon a layer of biscuits and then one more layer of cream, finnish on top with a few crumbles and dust with coco powder and serve.

10 Oct 2011


400g flour

200g sugar

200g shelled almonds

3 eggs

1 egg yolk


Baking powder


Testo della ricetta

Make a mound with the flour, sugar, almonds, vanilla and baking powder; add the eggs and the egg yolk and mix with hands. When well combined, make small loaves and place on a cookie sheet.
Bake in a preheated oven at 180°C for 15 minutes. Remove from the oven, cut into the typical diagonal biscotti shape and return to the oven until toasted.

Another long winter as come and gone, the sun is shinning and the smell of spring vegetables and fruits perfume the market air. It is hard to control the excitement for once again to be inundated with the beautiful sweet, spring Strawberry.
For me this is what it means to live and eat seasonally, waiting a whole year just to indulge and gorge for a moment and eat as many strawberries in as many different ways you can. It is with that in mind what better way to celebrate the strawberry than a simple desert highlighting its glory.
Panna Cotta is as traditionally Italian as Tiramisu, literally translating to "Cooked Cream"; it is a dessert originally from the cream loving north of Piemonte, with cream, milk, sugar, gelatin and flavored with vanilla the original style, today variations found are found all over and each region having its own, using local ingredients and seasonal produce.

14 Apr 2011


600ml fresh cream

400ml milk

6 gelatin leaves

400g strawberries

100g powdered sugar

1 vanilla pod

Testo della ricetta

First you have to stop your self from eating all the strawberries before you make your Panna Cotta, so i suggest buying some extra to have on the side to snack on. Wash and clean your strawberries, then slice them all and put into a bowl. Add your powdered sugar and mix until the sugar is dissolved ( the strawberries will release a lot of moisture) this process allows also to extract the natural sweetness of the strawberries and by then tasting them you can decide to add more sugar or not. Let it rest in the fridge for 15 mins.
In cold water soak your gelatin leaves until soft. In a pot, bring your Cream and Milk to a simmer, don't boil your cream (you run the risk of burning it) just bring it to a simmer, where you can see steam forming. Remove the seeds from the vanilla pod and place in your cream, including the pod (this gives more flavor). Take your strawberries and pure them into a sauce and mix with your cooked cream. Add your gelatin leaves and stir until dissolved.
With a fine sieve, strain your strawberry cream to remove the seeds, and any un undissolved gelatin, this will ensure your panna cotta has a delicate smooth texture. Pour your mixture in to aluminum moulds or a ramekin and leave in the fridge for 2-3 hours.
Once set, remove from the mold and serve with fresh strawberries and vanilla ice cream.

One of the great joys about cooking is reliving and rediscovering a memory from the past. Weather it is a certain dish, a special restaurant or even a bottle of wine paired with that perfect plate, but for me it is the memories we create as a child and those special dishes we grew up with, once relived again it is magical.
This such recipe is a Carrot Cake I remember my mother would make once every few months, it was the most succulent cake i had ever eaten, moist, rich and deep in flavor, fruity sweetness from dried sultanas and carrot, earthiness from the walnuts and a sweet, tart cream on top, to me the best I had ever eaten. But my favorite memories were the days I had the cake in my lunch box for school, I remember being so excited that I would eat the cake on the bus before I even got there, riding, sitting, watching the traffic pass, savoring each and every bite, but as fast as I could.
This recipe I have changed and adjusted slightly (only the cream cheese topping) to give it a personal touch, but as all good recipes and things in life, somethings are just best left unchanged, that's why the cake is how I remember it.

27 Feb 2011


2 eggs

250g sugar

300g self raising flour (if you don't have self raising use 1 tbsp of baking powder)

1 tbsp bi-carb soda

200g sultana grape

350g grated carrot

2 tbsp honey

190ml canola oil (or any light oil, not olive oil)

1 vanilla pod

Frosting cream:

1 orange


120g cream cheese

100g icing sugar

Testo della ricetta

Place all the ingredients in a bowl once measured out and mix well with a wooden spoon until the mixture is combined and creamy.
Pre heat your oven to 180°C, then coat muffin tins with non stick cooking spray (I use the disposable aluminum ones). Put two table spoons of your cake mixture into each tin, making sure its around 3/4 full, this allows enough room for the cake to rise. Place all your tins on a baking tray and cook for 25 min. Your carrot cake should be dark golden in colour, but check with a cooking needle to make sure it is cooked in the centre.
For the frosting cream, remove your cream cheese 30 min prior form the fridge to soften at room temperature, then mix together the powdered sugar to form a smooth cream. Zest half your orange and a touch of its juice and mix together with the cream, with one sprig of thyme, remove the leave and combine with your cream.
Once your cake is cool, this should take around 2 hours, spread on your orange and thyme cream cheese and serve.
If you like you can add some mixed caramelized nuts or walnuts, also even a short bread biscuit.

When you enter in to any Tuscan Trattoria, the one thing you know will always be on the menu is "Crostini di fegato". Toasted bread with liver pate a classic and favourite Tuscan dish is to be served as "antipasti" (appetiser). Like any classic dish there are many variations and this is one I love the most.  Towards the end of summer you get the last weeks of figs, and they seem to be at their ripest and most flavoursome.  The sweetness of the figs go so wonderfully with this dish, cutting through the fattiness of the pate and the vin Santo gives a little kick and added sweetness.  Vin Santo is a classic Tuscan desert wine, known as “holly wine” hence the name Vin Santo it is made by the drying of the grapes at the end of the harvest, where the sugar develop and the flavour intensifies, like a raisin, giving this wine and strong alcohol level and added sweetness and depth of flavour. Traditional Pate di Fegato can be used with either chicken or veal liver, with onions and anchovies, it is a little grainy and dark grey in colour is a little different than this modern recipe.

28 Oct 2010


80g well-toasted Tuscan bread

80g fresh figs (dried if not in season)

White pepper

300g veal liver

3 salted anchovies

3 shallots

50g Vinsanto

60g fresh cream

4g gelatine sheets

40g butter

6 thyme sprigs


4 fresh figs

150g dry red wine

20g sugar

Testo della ricetta

Peel and chop the shallots fine and sauté in butter until soft and golden also add your anchovies until dissolved.  Slice your liver, add to the pan and brown it lightly but still pink inside.  Drizzle your Vin Santo and let it evaporate. Separately soak the gelatine in cold water until soft. Blend the liver mixture and pass through a fine sive. Dissolve your gelatine in the liver mixture over a very low heat and allow to cool.  Whip the cream and fold into the prepared mixture. Crush the toast and finely chop the figs, combining both and season with white pepper. Line a pan with parchment paper and add the fig mixture, press it down using a rolling pin to a thickness of 4mm.  Pour over the liver mixture and let it rest in the fridge until the pate has set. Scoop out the inside of your figs (the ones left for the sauce) once again you can use dried if you can get fresh.  Place in a small pot with your red wine and sugar and cook until the sugar is dissolved, the figs are soft and the wine has reduced by half and is a sweet sauce that coats your spoon. Remove your pate from the fridge, cut with a ring mould and garnish with fresh thyme your red wine fig sauce and serve.

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