Bed and Breakfast Chianti Tuscany:B&B Accommodation Chianti Near Florence
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Secret Recipes

Chocolate cake, good at anytime of the day!

  • 200 g fine quality dark chocolate 60-70% cocoa
  • 100 g sugar
  • 100 g butter
  • 3 eggs
  • spring press baking tin 24 cm diameter

Break the chocolate into small pieces. Melt in a bain maria (glass bowl over a pan of boiling water) until soft. Add butter and blend to a smooth texture. Beat the eggs yolks together with the sugar and blend in the melted chocolate stirring from top to bottom. Fold in the egg whites. Pour into a greased baking tin. Cook at 180° for 25 minutes.


Tomato and Onion Chutney - A delicious condiment served with local cheeses... and a much appreciated house gift.

  • 1 kg Tropea Onions
  • 1 kg Ripe round tomatoes
  • 1 kg Sugar

Chop the tomatoes and onions finely. Cook together for approx 1 hour in a thick bottom pan until the onions are soft and translucent. Slowly stir in the sugar making sure that it has all melted and leave to simmer for another hour. However do keep an eye on it from time to time, adding a drop of water if necessary.


Cookies, biscuits call them what you will, they are delicious all the same and a wonderful pick me up for morning coffee, afternoon tea... or dessert

  • 500 g flour
  • 150 g sugar
  • 200g chocolate drops or currants
  • 80 g pine nuts
  • 2 ml vino santo
  • 2 ml olive oil
  • small packet of baking powder

Mix in all the ingredients and knead well. Form into small rounded balls. Place on a greased baking tray. Cook at 180° for circa 15-20 minutes until golden brown... but not burnt!


Ricotta cheese and chocolate cake

Dolce di ricotta + cioccolata

  • 600 grams Ricotta cheese
  • 150 grams dark chocolate chips
  • 150 grams sugar
  • 5 eggs

Whip the eggs with the sugar. Using a wooden spoon, stir the ricotta cheese until smooth. Add the chocolate chips and then fold in the eggs, folding from bottom to top.
Pour the mixture into a round cake pan (26 cm in diameter) and bake in a 180 degree Celsius oven for 50 – 60 minutes, until it is golden on top.


Marmelade pastry turnover

Tasca di pasta frolla con marmellata

  • 200 grams of flour
  • 100 grams of sugar
  • 120 grams of butter
  • 1 egg
  • Pinch of salt
  • 1 lemon peel, grated

Put all the ingredients into the mixer and mix until the dough forms a ball. Place the ball on floured parchment paper and roll it out to a rectangular shape. Spread the marmalade on top and then close one side to the other to form a pocket, or triangle shape.
Bake in 180 degree Celsius oven for 35-40 minutes