The vegetarian restaurant "The House Of Olive Trees" opens its doors in 2018.
In the kitchen we find Beatrice, as well as sister of our #FRANTOIANICORAGGIOSI Paolo and Simone di Gaetano.
Despite the completely different background, being in fact Beatrice an archaeologist, the girl decides to finally realize her father Michele's dream of having a family restaurant.


We are in Castagneto Carducci, near Bolgheri, home of wild boar, meat sauce, cold cuts and cheeses.
Beatrice, however, decides to open a totally VEGETARIAN restaurant, to give a different proposal in the area. But she also does it to follow in the footsteps of her brothers, who have been organizing vegetarian tastings at the olive mill since 1999.

Besides-what could be more vegetarian than OIL?
In addition, Beatrice has always had a great passion for fruits, vegetables and the garden in general. She loves being able to be free to choose ingredients with her own hands. "In our kitchen we use only high quality raw materials, fresh vegetables and eggs, products from the garden that are Kilometer Zero and possibly organic. We like to eat well, live better, with the least possible impact on our planet." this Beatrice tells us.

In fact, their suppliers are all local or regional.
Needless to say, in the kitchen oil is one of the main ingredients, used for all kinds of preparations, from starters to desserts.
Pairings are made according to the dish, and Beatrice gives us a few examples:

Reflections, a light fruity, monovarietal 100% olive oil of the Maurino variety is used on the Panzanella, the flagship of the restaurant's menu.
L'IGP Toscano on the other hand, a much stronger and frank oil, is used on cappellacci with ricotta and for the preparation of pici aglio, olio e peperoncino.
The Grand Cru, a wonderful blend of Frantoio, Moraiolo, Maurino, and Picholine varieties, perfectly enhances the flavor of tortelli stuffed with pappa al pomodoro.

 

 

Before leaving us, Beatrice shares one of her simplest and most wholesome recipes, that of Extra Virgin Oil Mayonnaise!
MAIONESE
1 whole egg - 200 ml oil - 1 whole lemon - 1 pinch of salt and pepper (preferably white)
Procedure : put the egg, add the evo oil, lemon, salt and pepper and you blend in blender. Now take a spoonful and TASTE!

 

GRAN CRU
Gran Cru extra virgin olive oil is Fonte di Foiano's finest production. An intense extra virgin, a blend of the Frantoio, Moraiolo, Maurino and Picholine varieties, it is golden yellow with greenish nuances, clear. From filtration. On the nose it is firm and broad, with hints of artichoke and chicory, enriched by notes of mint, rosemary and sage. The palate is full and complex with tones of lettuce, thistle and hints of black pepper, canella and almond. Powerful bitterness and distinct spiciness.
Buy

IN THE KITCHEN.
It is excellent with octopus appetizers, Chianina meat carpaccio with porcini mushrooms, spinach salads, grilled radicchio, bean soups, pasta dishes with meat sauce, blue fish au gratin, stewed red or black meats, and hard aged cheeses. Excellent for seasoning raw cold and hot dishes with a robust structure. For medium/long cooking at high temperature.

 

IGP TOSCANO
Toscano IGP is a bold and forthright oil just like the Tuscans. Created from a blend of the most typical native cultivars Frantoio, Moraiolo and Leccino, it is an enveloping oil, characterized by a distinct spiciness. On the nose, it is broad and enveloping, rich in hints of artichoke and wild thistle, flanked by distinct aromatic notes of mint and rosemary. Full and elegant on the palate, with tones of chicory, lettuce and hints of sage, black pepper and unripe almond. Very pronounced bitterness and sharp, well-harmonized spiciness.
Buy

IN THE KITCHEN.
Ideal on roast poultry, fresh string cheese, excellent on shellfish appetizers, steamed beans, tomato salads, marinated amberjack and farro soups. Excellent in risotto with artichokes, on shrimp in guazzetto, with baked turbot and baked rabbit