October at Villa Dianella is the month of the harvest, when vineyards turn warm shades and dishes tell the story of the countryside through bold, enveloping flavors.
For the recipe of the month, chef Alessio Bagnoli presents a dish that brings together tradition, creativity, and territory: Tonnarelli with Dianella Chianti and game ragù.
A first course that surprises at first glance: the fresh pasta, dark and violet-toned, carries in both color and aroma the full character of our Chianti. Completing it is a white game ragù, slow-cooked without tomato, leaving space for the meat and the aromas of herbs.
The idea behind the dish
The distinctive element of this recipe lies in moving the wine from the sauce to the dough.
Traditionally, in wild boar or game ragù, red wine is used to deglaze the meat. In this case, instead, Dianella Chianti is reduced and used to knead the tonnarelli, giving the pasta an intense color and a distinctive aroma.
The sauce remains “white,” cooked without tomato, with game meat (wild boar or mixed game) flavored only with vegetables, aromatic herbs, and good olive oil.
The result is a dish that captures Tuscany: robust yet refined, able to combine rustic character and finesse.
The recipe
Ingredients (serves 4):
For the Chianti tonnarelli:
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300 g durum wheat flour
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2 whole eggs
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100 ml Dianella Chianti reduction (obtained by simmering the wine until reduced by about two thirds)
For the game ragù:
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500 g wild boar or mixed game meat (serbacina sausage, hare, pheasant)
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1 carrot
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1 celery stalk
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1 golden onion
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1 garlic clove
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Rosemary, sage, bay leaf
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Dianella extra virgin olive oil
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Salt and pepper to taste
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Vegetable stock, as needed
Method:
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Prepare the pasta
Knead flour, eggs, and Chianti reduction until smooth and even. Cover and let rest for at least 30 minutes. Roll out and cut the tonnarelli. -
Prepare the ragù
Finely chop onion, carrot, and celery and sauté in extra virgin olive oil with garlic and aromatic herbs.
Add the meat, finely chopped or coarsely ground, brown well, then continue cooking over low heat for about 2 hours, adding stock as needed. -
Cook the pasta
Boil the tonnarelli in plenty of salted water, drain al dente, and toss with the ragù and a drizzle of raw olive oil. -
Serve
Plate the tonnarelli with generous ragù and finish with a sprig of rosemary.
The pairing
This dish naturally calls for Dianella red wines:
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Chianti Riserva for those who want a classic and harmonious pairing,
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Matto delle Giuncaie for those seeking structure and intensity,
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or Le Veglie di Neri, elegant and smooth, perfect for enhancing the complexity of the ragù.
Why it’s the dish of the month
The Tonnarelli with Dianella Chianti and game ragù represent the deep connection between vineyard and kitchen. Pasta kneaded with wine is a symbol of our philosophy: bringing land and plate, glass and table into a single experience.
October is the ideal month to enjoy it: red wines enter their perfect season, game returns to the menu, and the cooler air invites comforting, substantial dishes.
Where to taste it: Bistrot delle Scuderie – Villa Dianella, Vinci (FI)
Reservations: +39 0571 508166
