Cacciucco Day 2026

Welcome

Platters of local cured meats, cheeses and extra virgin olive oil (Caseificio Nuovo, Frantoio Pruneti and Terra di Siena)

Paired with: Diade Spumante Extra Brut Rosato Chigi Saracini and Cretum Bianco Toscana Igt Poggio Bonelli

Starters to share

Seared scallop on potato cream with crispy porcini (Alcide)

Tempura-battered prawn tail in panko with red beetroot mayonnaise (Alcide)

Octopus panzerotto alla pignata: slow-cooked octopus, tomato and a reduction of its cooking juices (Radici)

Salento-style focaccia: potatoes, mussels, roasted tomato and pecorino (Radici)

Paired with: Diade Spumante Extra Brut white Chigi Saracini and Cretum Bianco Toscana Igt Poggio Bonelli

First course

A bit of Cacciucco, a bit of Quataru (Chef Simone De Siato, Radici restaurant at Masseria Donna Menga in Nardò)

Raw seafood palette: scampi, prawns and oysters. Oyster mayonnaise, reef-fish crudité in demi-sel, parsley sauce, garlic and oil, lemon confit

Triddhri in cacciucco broth: traditional Salento pasta wrapped in a concentrated cacciucco reduction and served at the table

Paired with: Chianti Docg Villa Chigi 2024, Tenute Chigi Saracini

Second course (Chef Loris Parigi)

Alcide's Cacciucco (historic recipe by Maria Ancillotti from the 1920s)

Paired with: Chianti Classico Docg Poggio Bonelli 2023 (3 Gambero Rosso glasses)

Pre-dessert

Fresh ripe persimmon sorbet from Gelateria Dondoli

Dessert

Artisan cassata from Pasticceria Barone

Toledo panettone with rum babà and bitter coffee mousse by Opera Waiting 100% Nature

Paired with: Vin Santo Doc del Chianti Occhio di Pernice 2010 Chigi Saracini