{"id":28214,"date":"2019-09-05T20:08:28","date_gmt":"2019-09-05T20:08:28","guid":{"rendered":"https:\/\/flavorsandsenses.com\/?p=28214"},"modified":"2019-09-05T20:08:28","modified_gmt":"2019-09-05T20:08:28","slug":"il-falconiere-3","status":"publish","type":"post","link":"https:\/\/flavorsandsenses.com\/en\/il-falconiere-3\/","title":{"rendered":"Il Falconiere"},"content":{"rendered":"

\"\"<\/a><\/p>\n

There\u2019s not much more I can say about Il Falconiere, after two memorable stays that C\u00edntia talked about here<\/a> and here<\/a>. So I\u2019ll talk again about the starred restaurant, the reason we heard about this wonderful refuge in the first place.<\/p>\n

Silvia<\/em>\u00a0was born in the kitchen, in a family of restauranteurs. Her husband, Ricardo, was born oenologist in a farming property, in particular, wine and olive oil. The motto was set for them together to rebuild the former family house and create a restaurant, which future they couldn\u2019t begin to imagine.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

We were living the blazing years of Frances in her \u201cUnder the Tuscan Sun\u201d \u2013 actually it\u2019s easy to find the author around there \u2013\u00a0 and everybody had the dream to travel to Tuscany, and Silvia\u2019s restaurant was a mandatory stop in the distant area of Cortona.<\/p>\n

By Silvia\u2019s side is Richard Titi, executive chef, who\u2019s been heading the stoves and kitchen of\u00a0Il Falconiere<\/em>\u00a0since the winning of the Michelin star in 2002.<\/p>\n

\"\"<\/a><\/p>\n

The\u00a0Baracchi\u2019s <\/em>idea is to bet in Tuscan tradition, mostly from the Abruzzo region, and create a cuisine that lives all the atmosphere we feel when entering their property. Classic, with the comfort and knowledge of traditional cuisine, with contemporary aesthetics and technique.<\/p>\n

Arriving at the restaurant we quickly realize where we are and what we\u2019re here for while appreciating the historic arcades and paintings assuring us we\u2019re in Tuscany.<\/p>\n

Comfortably seated we are quickly welcomed with the Baracchi\u2019s classic sparkling wine, and a large selection of bread, even gluten-free options (that villain!).<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Among the several menu and tasting options, we chose a menu dedicated to game dishes, that caught our eye on our previous visit, us being in a region with a strong hunting tradition.<\/p>\n

\"Amuse<\/a>
Amuse Bouche<\/figcaption><\/figure>\n

To start, an interesting\u00a0amuse bouche<\/em>, that combined a ricotta souffle with eggplant, courgette, and pepper, contrasting with the quinoa and a cuttlefish ink tile, elevating the textures and contrasts.<\/p>\n

\"\"<\/a>Game terrine<\/strong>, juniper\u00a0crumble, cocoa and visciolino sauce<\/em>
\nA much more complex dish than I remembered from our last visit. Nice combination of flavors around the forest with the complexity of the terrine. Highscore to the visciolino<\/em> sauce \u2013 a sweet wine with a slightly bitter ending \u2013 homemade there, that elevated all the harmonization.<\/p>\n

\"\"<\/a>Fried boar meatball<\/strong>\u00a0with quince puree and hazelnut cream\u00a0<\/em>
\nIt would never be my first thought when thinking of eating boar (one of my favorite meats). However, the good frying, the moist and juicy meat, turned into a tasting above the expectations.<\/p>\n

\"\"<\/a>Pheasant Tortellini<\/strong>, its broth and marsala wine
\nAt a much superior level, this perfect tortellini \u2013 perfectly cooked pasta, good pheasant filling and a broth that warmed our souls. A great way of improving traditional cuisine!<\/p>\n

\"\"<\/a>Venison filled pasta<\/strong>, chestnut, and chickpea soup\u00a0<\/em>
\nAnother excellent dish, full of flavor cream, great venison ragu and an aromatic fennel seed olive oil refreshing the aroma of the combo. Another authentic dish, purely Italian, presented at a very high standard.<\/p>\n

\"\"<\/a>Quail with dried figs and\u00a0finocchiona<\/em><\/strong>, chicory leaves and potato\u00a0<\/em>
\nMuch more interesting in flavor than in looks, with a surprising filling of dry fruits with\u00a0finocchiona<\/em>\u00a0(a typical Tuscan salami). Classic and tasty!<\/p>\n

\"petit<\/a>
petit fours<\/figcaption><\/figure>\n

Followed the petit fours, the Italian way, arriving as a pre-dessert. A combination of classic flavors, with the presence of the great\u00a0cantucci.<\/em><\/p>\n

\"\"<\/a><\/p>\n

Dark chocolate biscuit<\/strong>,\u00a0nutmeg caramel, chestnuts,\u00a0and coffee ice cream
\nYou can\u2019t fail with chocolate! Here presented as biscuit crumble, nicely combined with the flavors of the season and the nutmeg notes, the chestnuts and a good coffee ice cream. A simple and nicely accomplished ending!<\/p>\n

Harmonizing was a Baracchi family wine, as expected, this time the\u00a0Ardito 2012<\/em>, produced with\u00a0Syrah <\/em>and Cabernet Sauvignon<\/em>. Top notch, as the previous harvest, complex and concentrated, full of dark and ripe fruit, balanced by the black pepper notes. A wine of strong personality, a good company for the meats of our menu.<\/p>\n

Heading the service is still\u00a0Luigi Pipparelli,<\/em> and just by that, you can expect an efficient service, without any rush or complications, but also with no detail left to chance.<\/p>\n

Final Remarks<\/strong>
\nAs C\u00edntia so nicely wrote in her last article about Il Falconiere (see<\/a>), it is always nice to return to where you were happy. But even more so when you realize things are not still, nor stuck in the past. The cuisine of Silvia Baracchi and Richard Titi shows precisely that, a technical evolution, bigger aesthetic care, and attention to small details, but also the same tradition of rich and comforting flavors that always transport us to a soul and authentic cuisine.<\/p>\n

A space you can always trust to come back and enjoy the purity of Tuscany!<\/p>\n","protected":false},"excerpt":{"rendered":"

There\u2019s not much more I can say about Il Falconiere, after two memorable stays that C\u00edntia talked about here and here. So I\u2019ll talk again about the starred restaurant, the reason we heard about this wonderful refuge in the first place. Silvia\u00a0was born in the kitchen, in a family of restauranteurs. Her husband, Ricardo, was…<\/p>\n","protected":false},"author":3,"featured_media":28210,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2099,1988,2120],"tags":[2317,2320,2321,2316,1994,2324,2325],"class_list":["post-28214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cortona","category-michelin","category-tuscany","tag-cortona-en","tag-cortona-en-2","tag-il-falconiere-en-2","tag-il-falconiere-en","tag-michelin-en","tag-onde-comer-en","tag-toscana-en"],"yoast_head":"\nIl Falconiere - Flavors and Senses<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flavorsandsenses.com\/en\/il-falconiere-3\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il Falconiere - Flavors and Senses\" \/>\n<meta property=\"og:description\" content=\"There\u2019s not much more I can say about Il Falconiere, after two memorable stays that C\u00edntia talked about here and here. So I\u2019ll talk again about the starred restaurant, the reason we heard about this wonderful refuge in the first place. Silvia\u00a0was born in the kitchen, in a family of restauranteurs. 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