Trout and Tuscan extra virgin olive oil, the perfect couple

Ristorante Frescobaldi

The Arno and the Tagliamento rivers are not so distant after all. FuoriDiTaste has them flowing into one another at an event that releases strong yet sophisticated flavours from Friuli and Tuscany. Playing host we find a name, a company, a family that are part of the very fabric of Florence: Frescobaldi. In the restaurant of the same name, lunch becomes an event: Frescobaldi meets a niche in Friuli: Friultrota.

A menu based on fish products from Friultrota, a company set up on the very banks of the Tagliamento, enhanced by the noblest of Tuscan extra-virgin olive oils, the Laudemio Frescobaldi. Following one after the other, we will find an appetiser of creamed cod, agretti and focaccia with rosemary and a first course of creamed spelt in Laudemio oil with smoked trout cheeks and artichokes. All paired with a glass of Alìe Rosé from the Tenuta Ammiraglia estate, owned by the Frescobaldi family in Magliano, Tuscany.