A very old Tuscan recipe, traditionally from the countryside, where mainly easily found products were used, such as all the garden vegetables (cabbage, carrots, celery, onion, potatoes, savoy cabbage, Swiss chard), oil, bread, beans, and tomato.

Fresh egg pasta filled with sheep ricotta and young spinach, béchamel, and Grana Padano PDO, oven au gratin for a perfect balance of flavor and creaminess. The classic Sunday dish of an authentic Tuscan family.

A recipe passed down from the Chef's mother, the béchamel and Tuscan ragù delight the palate in this dish that encapsulates all the goodness of succulent Tuscan tradition.

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