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

S.C. Rosato Toscana IGT

I love vegetables of all types, but if I had to choose my favorite, definitely the artichoke would be up there. Artichokes have an amazing complex flavor, different from any other vegetable. The artichoke is native to North Africa and southern Europe and has been cultivated in Italy since Roman times, and really, one has to wonder who the first person was who decided to try eating the “spring thistle” or artichoke. Carciofi grow in fields all across central and southern Italy in fields called carciofiae, very tender young artichokes are often eaten raw in salads, or preserved in oil, while larger artichokes are most often sauteed, stuffed, fried, or breaded.

4 Jul 2013


12 Morellino Artichokes (fresh and firm)
 3 lemons 1 small bunch of mint 1 small bunch of Parsley 100g Parmigiano Reggiano (shavings) Extra virgin olive oil Salt and pepper

Testo della ricetta

To start this simple fresh dish you will need to clean and prepare your artichoke, if you have never done this before here are a few simple tips.. First you need a large bowl of water with lemon juice inside ( just cut one whole lemon and squeeze the juice in and the pulp) this will stop any oxidization of your artichokes and preventing them to change color) Peel the outer leaves until you feel the soft inner leaves known as the heart. Trim the tips and spikes, peel the base to clean and remove any outer tough skin, cut in half and scoop out the fury inner core. You can leave a part of the stem as it is eatable and tasty.
After each artichoke is cleaned remember to put in the lemon water. You can wear gloves while cleaning as the artichokes can stain your skin a nice brown color.

In a large bowl, cut one lemon and squeeze in the juice, take your artichokes and slice very very fine and mix with the lemon juice (again to stop the oxidization) chop some mint and parsley, drizzle in your Extra virgin olive oil, and season with salt and pepper. With a sharp small knife, make your parmesan shavings nice and fine.
To plate, simply spread your artichokes around and add your shavings on top and finnish with some extra olive oil, herbs and a lemon wedge.

Buon Appetito.

This is a simple dish that is fresh, clean, aromatic and perfect for any dinner as an appetizer or main course.
Both peas and broad beans are classic spring and early summer vegetables that are great with pasta, risotto or even served as side dish with bacon and ham.
The secret of any great dish is the quality of ingredients, seasonal and as fresh as possible; when you have this combination and cook with a little love, you cannot go wrong and your guests will enjoy every dish.

18 Jun 2013


8 medium sized calamari

200g peas

200g broad beans

100g rocket

50g mint

1 clove of garlic

2 lemons

Extra virgin olive oil

Salt and pepper

Testo della ricetta

Clean your calamari, removing the insides, separating the tentacles from the head and taking off the outer skin, then wash. Open the clean calamari body down one side and with a sharp knife score criss cross style and set aside.
Take both the peas and broad beans from the pods, bring a pot of water too the boil add your garlic clove and cook both your peas and broad beans separately until the become tender.
Make sure both your rocket and mint are washed and clean. In a hot pan or on a grill cook your calamari until tender with a nice golden colour (this should take only a minute or two).
In a bowl, mix your calamari, peas, broad beans, rocket and mint, dress with olive oil, season with salt and pepper and a squeeze of lemon juice. Serve with a lemon wedge.

This week we propose a recipe based on the ancestor of the spaghetti: the pici, a typical handmade pasta from the southern provinces of Tuscany, such as Val di Chiana, Siena, Grosetto and Viterbo, although in the latter, they are called Umbrichelli. It is a pasta that exemplifies the perfect union between the abundant wheat and olive oil found in Tuscany.
It is also a perfect example of food created by poor peasants, given that it is one of the pastas that traditionally does not use eggs, instead using products that were easily found and inexpensively made. Done traditionally by hand, it requires an expert touch to create the typical long and full bodied strand, and the irregular width is part of its charm.
Like many Italian products, its history is closely protected and in 2005, it even became an issue of debate amongst the producing provinces when Siena decided to request the IGP recognition for "pici senesi" or pici made in Sienna, and its detractors advocated instead the pursuit of the DOP status for pici as a uniquely Tuscan product.
While many think of "pici all'aglione" or pici with a savory, garlicky tomato sauce when they think of pici recipes, we propose instead a white ragù made with veal and pork meats, spiced with fennel. The rich and substantial flavors of the veal and pork are equally full bodied as the pici, and the special floral and earthy aromas of the fennel give the dish a unique complexity, enhancing its autumnal character.
Why not pair the pici with white ragu with a Santa Cristina Cipresseto Toscana IGT Rosato? A blend of 85% Sangiovese and 15% other grape varieties, it has the floral and fruity aromas typical of the Sangiovese that will pair well with the floral notes provided by the fennel. Most importantly, it retains the fresh acidity of the grape that will help clean your palate from the unctuous flavors given by the veal and pork and it provides just enough tannins to render the white ragù even more scrumptious.

14 Jan 2013


500g Pici pasta(or the largest spaghetti as possible)

80g Pecorino or Parmigiano cheese

Pork Sauce (Ragù):

6 tbsp olive oil

1 small onion, finely chopped

1 celery stalk, finely diced

1 carrot, finely diced

1 small fennel, finely chopped

500g pork mince (not too fatty)

100ml Santa Cristina Bianco

300ml milk

50ml cream

5-6 bay leaves

Small bunch of parsley (chopped)

Salt and pepper

Testo della ricetta

To make the ragù, heat the olive oil in a pan, add the onion, celery, fennel and carrot, and fry gently until soft. Add the meat and stir to brown a little,(If you are using a small pot, then brown your pork in small batches) then add the bay leaves, milk and cream, season with salt and pepper. Cook very slowly for two hours. Finish with fresh chopped parsley.
Cook the pasta in plenty of boiling salted water until al dente, about 15-17 minutes. Toss with the sauce and serve with grated cheese.

Airsta tonnata is a play on the original dish of vitello tonnato from Piedmont. In the 19th century, when Vitello Tonnato first began appearing in cook books, Piedmont was allied with coastal Liguria, where tuna was canned. Along with the tuna trade, oil, lemons and capers, all the other elements of the tonnato sauce, also made their way into Piedmont. Originally the tonnato sauce did not have mayonnaise, that has certainly been and 20th century addition, before the tuna would likely have been pounded with the capers, and herbs, olive oil and lemon juice to give it a creaminess. Mayonaise in a way, is in a way cheating, but cheating with delicious results.
The lightness and delicate meat of the roasted veal is paired with a light sauce of capers, anchovies, mayonnaise, lemon and tuna. It is a cold dish, perfect towards the end of summer or start of fall, it is served as a main course, or as an exceedingly elegant antipasto for and elaborate dinner. This dish works however perfect with Arista (roasted pork) and brings in a Tuscan favourite with a sauce from the north and gives it a new life in central Italy.

12 Oct 2012


1kg pork loin

1 carrot

1 onion

1 celery stalk

2 garlic cloves

1 fennel

Salt and pepper

Extra virgin olive oil

Tonnato Sauce:

2 egg yolks

4 anchovy fillets

150ml light olive oil

125g can tuna slices in oil, drained

1 tbsp capers

60ml (1/4 cup) lemon juice

Testo della ricetta

Trim and clean your pork loin, removing any excess fat, using kitchen string truss your meat so it will hold shape when cooking.
Preheat your oven to 150c, in a large cooking tray add chopped carrot, onion, celery, fennel and garlic to create a bed for your loin. Season your loin with salt, pepper and olive oil and in a large pan on high heat, brown your meat on all sides, until you have a nice golden colour all over.
Transfer the pork loin to your roasting tray and place in the preheated oven with a thermometer set at 65°C. Every 15-20 mins increase the temperature of your oven by 10°C until the meat is cooked, you should finish on around 190°C for the last 5-10mins.Take out your meat, rest and cool, this can all be done the day before.
To make tonnato sauce, first prepare mayonnaise. Process egg yolks and anchovies in a food processor until smooth. With the motor running, gradually add oil, drop by drop at first, until the mixture begins to thicken, then in a thin, steady stream until thick and emulsified (you can do this by hand using a metal bowl and whisk). Add tuna, capers and lemon juice to mayonnaise. Season with salt and pepper, and process until smooth.
Slice your roasted pork loin thinly and arrange around a plate, then spread your tonnato sauce over the top, arrange some capers and lemon slices, and finish with extra virgin olive oil.

It is fair to say when you see, smell, touch and eat a tomato you think of Italy, its hard not to when it is the main ingredient highlighted in so many dishes in all regions.
Every tomato has its own consistency of flavours, its own textures; the varieties of tomatoes are seemingly endless.
The first written account of a tomato in Italy dates to 1548 and it was in Tuscany. In that account, the fruit, incorrectly aligned with the eggplant, was given the name “pomidoro,” or, if we break the word into its natural components, “pomi d’oro,” golden fruits. That has since shifted into the singular in Italian, “pomodoro (pl. pomodori)." The pomodoro’s rise in Italy was not a quick one. In fact, many of the Italian dishes we consider "staples" that use tomatoes are actually quite young, born in the late nineteenth century when the tomato saw its greatest expansion throughout Italy.
Many varieties of tomatoes can be found in Italy, yet the best known for sauces and pastes are those grown in the San Marzano region, located just outside Naples. This is not to say San Marzano tomatoes are the undisputed best tomatoes. Moreover, San Marzano tomatoes enjoy protected status by the European Union.
A play on the classic Caprese salad this dish is a simple, refreshing starter that will a welcome to any summer dinner party.

28 Sep 2012


2kg San Marzano tomatoes (vine ripened)

1 bunch basil (washed)

500g fresh buffalo Mozzarella

12 prawns

Salt and pepper

Extra virgin olive oil

Testo della ricetta

Wash and clean your San Marzano tomatoes, dice into medium chunks then purée in a food processor or use a hand blender. Pass through a fine sieve to obtain a smooth fresh tomato purée. Season with salt and pepper.
Clean and peel your prawns removing the head but leaving the tail end on, then in a non-stick pan on medium heat, drizzle a little oil into the pan and sauté for 1 min each side and season.
Slice your mozzarella into even round portions. In a medium sized bowl pour in your tomato cream, then layer in the middle your mozzarella then place on top the prawn. Tear up small pieces of basil and sprinkle on top and again check seasoning of salt and pepper, finish with a nice extra virgin olive oil.

Light and refreshing Carpaccio is a raw beef dish invented in Italy in the 50's after a customer complained they couldn't digest an enzyme in cooked meat.
Beef Carpaccio was said to be invented by Giuseppe Cipriani in 1950 at his landmark restaurant "Harry's Bar" in Venice, Italy. Named after the Renaissance painter Vittore Carpaccio who use of red in his paintings was his personal signature. Thin sliced impeccable fresh raw beef served with a cold vinaigrette made of olive oil or Aioli and fresh arugula are the main components of the dish. Also thinly shaved or grated Parmigiano can add extra glutamates which really amp up the beefy flavor.
Harry's Bar opened in 1931, and Cipriani's philosophy was to serve customers as you would want to be served yourself. When a female customer requested a raw meat preparation, they determined it was not very ladylike to ask for raw meat on her visits and came up with the code word "Carpaccio" when she ordered the dish.
This is a seasonal Carpaccio combining the inner heart of the celery, raw thinly sliced beetroot, both to give texture and a strong aged tuscan pecorino and a drizzle of Santa Cristina Extra Virgin Olive Oil to finish, can be both an antipasto or main course.

24 May 2012


300g beef tenderloin

1 celery heart

1 medium beetroot (raw)

1 bunch of rocket

100g aged Pecorino cheese

Extra virgin olive oil

Salt and pepper

Testo della ricetta

Clean and trim your beef, then place in the freezer; this will make it easier to slice very fine. Once frozen slice about 10 per person and let it too thaw out.
Clean and trim both your celery heart and beetroot slicing very fine just like your beef. Make sure your rocket is washed and dry.
Plate your dish, by layering your beef on a plate, then in the middle add your rocket and top with your celery hearts, raw beetroot and pecorino, finish with Extra Virgin Olive Oil, season with salt and pepper.

Zucchini blossoms mark the start of spring, and this dish is a fresh way to use the flower. Traditionally, the flowers are stuffed or fried, but this dish is a health and light alternative with just as much flavor. The delicate flavor of the zucchini flower combines well with the zucchini meat when pureed, to create an elegant and smooth sauce to coat the large Paccheri pasta.
Legend says that the pasta is so large, because it was once used to smuggle garlic cloves to and from Italy when Prussian (now Austria) government banned trade with Italy hundreds of years ago. When cooked, the pasta flattens and mixes well with the smooth zucchini sauce. This dish helps you you welcome the onset Spring with fresh ingredients, and to discover the versatility of the zucchini and its flowers.
The best wine pairing is Rosato Santa Cristina I.G.T., thanks to his freshness and elegant aromas. The Rosato will exalt the light but intense flavors of this spring recipe.

4 May 2012


500g Paccheri pasta (or any short pasta)

6 zucchini (medium)

20 zucchini flowers

200ml vegetable stock

Extra virgin olive oil

Salt and pepper

Testo della ricetta

This is a simple healthy spring pasta dish, take your zucchini flowers, remove the inside, trying not to damage or bruise the flower and dived into 4 parts.
Clean and wash your zucchini, cut in half moon shapes, on medium heat, with a dash of extra virgin olive oil, cook your zucchini until it is cooked but still slightly firm.
Bring a pot of salted water too the boil and cook your Paccheri pasta until al'dente, this should take around 10min or so. During that time, mix 3 quarters of your zucchini flower with the zucchini and cook a further minute, add some vegetable stock then transfer into a container and blend with an emulsion blender to create a smooth sauce, season with salt and pepper.
Once your pasta is cooked, in a bowl mixed your pasta with the zucchini flower sauce until the pasta and sauce are well combined, add any more seasoning if needed. Dress your pasta with extra zucchini flowers and olive oil, then serve.

Truffles black or white are marvels of the culinary world. With their pungent earthy, musty aroma, they are considered by some to be the most prized ingredient in any dish.
Truffles are found in and around the roots of tree's like chestnut, oak and cherry, once believed to be miracles from lightning strikes too the ground they are are a fungus similar too a mushroom that grow on the roots and spawn after rainfall.
The aphrodisiac properties of truffles were well known as far back as the Roman times. Apicius exalts the amazing effects of truffles in his famous discourse on cooking, "De re Coquinaria," and lists six different ways of using them. Truffles are nowadays available to any consumer, in many forms, from oils to butters, too creams and pastes, set under oil and brines their popularity as a delicacy is well established around the globe. But the best and only way of cooking with truffles is too keep it simple and in abundance.
Served with eggs, potatoes or just simple sliced over a simple pasta with cheese and olive oil they are something to be treasured and appreciated.

22 Feb 2012


4 egg yolks

2 large potatoes

10ml black truffle oil (fresh is better)

50ml fresh cream

Salt and pepper

100g Tuscan bread

Extra virgin olive oil

Chives to garnish

Testo della ricetta

Wrap your potatoes in aluminum paper and bake in the oven until soft at 180°C. Cut your day old bread into cubes, dress with olive oil, salt and pepper and toast in the oven to make croutons. Once your potatoes are soft, peel and mash with a whisk, add the cream and truffle oil, keep warm over low heat.
Bring a pot of water too the boil and add a splash of white vinegar. Separate your egg and poach your egg yolk until the outside is firm but soft in the middle. Place your potato pure on a plate over a few croutons then and the soft egg yolk in the middle, season with black pepper and salt, then garnish with chives and serve.

This is the season for stylish coats, warm beverages, and hearty soups. Starting as a celebratory meal of Haitian Independence in 1804, pumpkin soup has made its way across the world. Aside from being an autumn delicacy, the pumpkin has been used as a ward against superstitions as well as a symbol for fall harvesting.
This recipe is no exception from these seasonal pastimes. With its delightfully roasted flavor and hint of sweetness added by the pumpkin, carrots and leeks, this soup will warm your soul and comfort your heart. In just a few simple steps, you can prepare yourself this hearty yet smooth soup to tantalize your taste buds.
Although it is not an ancient Italian tradition, the Fettunta helps to embrace the Tuscan roots along with providing a slight crunch that makes this pumpkin soup appealing to all senses.

14 Nov 2011


1kg pumpkin

2 carrots

1 large onion

1 large leek

2 cloves of garlic

40cl cream

1 sprig of thyme

Salt and pepper

8 thin slices of tuscan bread

Extra virgin olive oil

Testo della ricetta

Make sure you have a ripe and full flavored pumpkin. Peel and chop your pumpkin in small chunks, (preheat your oven to 180c) then place them in a oven tray, season with salt and pepper, drizzle some olive oil and sprigs of thyme. cover with tin foil (this prevents the pumpkin coloring) and bake until your pumpkin is soft. (this process allows you to obtain a roasted flavor in your dish and maintains maximum flavor).
Clean, wash and peel your carrots, onion,leek and garlic, then dice finely. Once you have done that, sweat and sauté in a large pot with extra virgin olive oil on a low medium heat and cook until your soffritto is translucent and soft. Season.
Pass now you pumpkin and soffritto in a food mill or puree with an immersion blender or a food processor add the cream, check again your seasoning and adjust to taste.
For the Fettunta toast your tuscan bread, and rub with garlic and finnish with a little salt and extra virgin olive oil. Serve with a little sour cream or toasted pumpkin seeds and chives.

29 Jul 2011


600 gr salted cod fish

500 gr canned tomatoes

extra virgin olive oil

1 medium onion

3 garlic cloves

a bunch of fresh parsley

hot chili pepper

a few flour

1 glass wine

Testo della ricetta

Soak the cod fish one day, changing water often. Drain it, take off the bones and cut it in pieces. Flour them.
Prepare a tomato sauce: chop finely the onion, 1 garlic clove and saute' in a pan with olive oil. Then add the tomatoes and season lightly with a pinch of salt and a pinch of sugar. Cook 10-12 minutes, add the chopped parrsley and cook for further 3 minutes. Set aside.
In a large pan brown 2 garlic cloves in olive oil. Fry the pieces of fish on both sides. Sprinkle with wine and let evaporate. Add the previously made tomato sauce, and allow to simmer for 15 minutes. At the end sprinkle extra fresh chopped parsley and a drizzle of extra virgin olive oil. Serve immediately.