Wisdom and variety
The restaurant of Castello Sonnino is delighted to welcome you to enjoy brunch, lunch or dinner, at the table or stretched out in the shade of the ancient mulberry tree, known as il Moro, for a verdant picnic in the Castle gardens. Our cuisine features excellent dishes typical of the Tuscan tradition, with a special focus on the use of organic, zero-miles produce linked to the territory. A fine array of both à la carte and daily special proposals.
The perfect choice also for company dinners, ceremonies and any other special occasion.
Contact us for information and bookings or phone +39 0571 609198/657481
Mascarpone, peach ...
2 fresh eggs 200 g mascarpone 2 tablespoons brown sugar 2 tablespoons vinsanto ...
Mascarpone, peach and amaretti semifreddo dessert
2 fresh eggs
200 g mascarpone
2 tablespoons brown sugar
2 tablespoons vinsanto
cinnamon to taste
½ glass red wine
2 ripe yellow peaches
4 original amaretti biscuits
Note: serves 4
Cut the peaches in half and remove the stone. Place an amaretto in the space left by the hole in each of the 4 half peaches, then place them in a pan with the red wine. Pre-heat the oven to 180° and bake for 20 minutes.
Leave to cool, then place the peach halves in individual bowls, sprinkle with cinnamon and cover with the mascarpone cream made as follows:
Beat the eggs well with the sugar and then mix in the mascarpone and the vinsanto. Whip the egg whites until they are stiff, then gently fold them into the cream.
Store in the fridge for at least 4-6 hours.
Summer salad of ...
Slice the cabbage finely. Add a diced apple of the crisp and tart kind. Mix ...
Summer salad of cabbage, crisp apple, raisins and pine kernels
Slice the cabbage finely. Add a diced apple of the crisp and tart kind. Mix in raisins and pine kernels.
The salad can be dressed with extra-virgin olive oil, salt, pepper and a good wine or cider vinegar, or else with home-made mayonnaise and natural yoghurt.