{"id":9396,"date":"2025-07-04T16:30:07","date_gmt":"2025-07-04T14:30:07","guid":{"rendered":"https:\/\/www.villadianella.it\/?p=9396"},"modified":"2025-09-04T11:50:11","modified_gmt":"2025-09-04T09:50:11","slug":"recipe-of-the-month-july-chianti-tonnarelli-with-white-game-ragu","status":"publish","type":"post","link":"https:\/\/villadianella.it\/en\/recipe-of-the-month-july-chianti-tonnarelli-with-white-game-ragu","title":{"rendered":"Recipe of the Month \u2013 July: Chianti Tonnarelli with White Game Rag\u00f9"},"content":{"rendered":"
July brings full days, evenings outdoors, and a cuisine that becomes richer in aromas and bolder in flavors. This month chef Alessio Bagnoli<\/strong> presents a dish that combines the strength of Tuscan tradition<\/strong> with a creative touch that makes the difference. The starting point is simple: moving the red wine<\/strong> \u2014 which usually enriches the rag\u00f9 \u2014 into the pasta dough itself<\/strong>. This creates a dark tonnarello, kneaded only with a reduction of our Chianti<\/strong>, giving the sheet a natural violet color and an elegant aromatic depth.<\/div>\n
\n

\"\"Ingredients (for 4 people):<\/strong><\/p>\n

For the Chianti tonnarelli:<\/strong><\/p>\n

    \n
  • 300 g durum wheat flour<\/li>\n
  • 2 whole eggs<\/li>\n
  • 100 ml reduction of Chianti Villa Dianella (obtained by boiling the wine until reduced by 2\/3)<\/li>\n<\/ul>\n

    For the white game rag\u00f9:<\/strong><\/p>\n

      \n
    • 400 g wild boar meat (or mixed game)<\/li>\n
    • 1 carrot<\/li>\n
    • 1 celery stalk<\/li>\n
    • 1 yellow onion<\/li>\n
    • 1 clove of garlic<\/li>\n
    • Rosemary, bay leaf, sage<\/li>\n
    • Dianella extra virgin olive oil<\/li>\n
    • Salt and black pepper to taste<\/li>\n
    • Hot water or light broth as needed<\/li>\n<\/ul>\n

      Method:<\/strong><\/p>\n

      1. Prepare the pasta:<\/strong>
      \nOn a work surface, knead flour, eggs, and the Chianti reduction until you get a smooth, homogeneous dough. Cover with plastic wrap and let rest for at least 30 minutes. Then roll out the dough and cut into tonnarelli.\n<\/div>\n

      2. The white rag\u00f9:<\/strong>
      \nFinely chop onion, celery, and carrot, then saut\u00e9 in EVO oil with a clove of garlic and the herbs. Add the meat, cut with a knife or coarsely ground. Brown over high heat, then continue cooking over low heat, adding hot water or broth for at least 1 hour. No tomato, no wine: the flavor of the meat is the star.<\/div>\n
      3. Cooking and plating:<\/strong>
      \nCook the tonnarelli in salted water for 2\u20133 minutes. Drain and toss them in the rag\u00f9 with a drizzle of EVO oil and, if desired, a sprinkle of semi-aged Tuscan pecorino.<\/p>\n

      Pairing:<\/strong><\/p>\n

      With such an intense yet refined dish, Dianella red wines<\/strong> are the natural choice: from Matto delle Giuncaie<\/strong> to Chianti Riserva<\/strong>, passing through Le Veglie di Neri<\/strong>, every sip enhances the complexity of the game and the aromatic note of the tonnarello.\n<\/div>\n

      <\/div>\n
      A recipe that tells the story of the territory in a new language, where tradition is never static but in continuous dialogue with creativity. Try it at the Bistrot delle Scuderie<\/strong>, or bring a piece of Tuscany home with our products available in the online shop.<\/div>\n","protected":false},"excerpt":{"rendered":"

      July brings full days, evenings outdoors, and a cuisine that becomes richer in aromas and bolder in flavors. This month chef Alessio Bagnoli presents a dish that combines the strength…<\/p>\n","protected":false},"author":1,"featured_media":8636,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","footnotes":"","_fp_seo_title":"","_fp_seo_meta_description":"","_fp_seo_focus_keyword":"","_fp_seo_meta_canonical":"","_fp_seo_meta_robots":"","_fp_seo_geo_claims":"","_fp_seo_geo_expose":"","_fp_seo_geo_no_ai_reuse":""},"categories":[484],"tags":[515,811,812,814,817],"class_list":{"0":"post-9396","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news-en","8":"tag-villa-dianella-en-2","9":"tag-chef-alessio-bagnoli-en-2","10":"tag-cucina-toscana-en","11":"tag-cucina-stagionale-en","12":"tag-ricetta-del-mese-en"},"yoast_head":"\nRecipe of the Month \u2013 July: Chianti Tonnarelli with White Game Rag\u00f9 - Villa Dianella<\/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:\/\/villadianella.it\/en\/recipe-of-the-month-july-chianti-tonnarelli-with-white-game-ragu\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the Month \u2013 July: Chianti Tonnarelli with White Game Rag\u00f9 - Villa Dianella\" \/>\n<meta property=\"og:description\" content=\"July brings full days, evenings outdoors, and a cuisine that becomes richer in aromas and bolder in flavors. This month chef Alessio Bagnoli presents a dish that combines the strength...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/villadianella.it\/en\/recipe-of-the-month-july-chianti-tonnarelli-with-white-game-ragu\" \/>\n<meta property=\"og:site_name\" content=\"Villa Dianella\" \/>\n<meta property=\"article:published_time\" content=\"2025-07-04T14:30:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-09-04T09:50:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/07\/1750867955138.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1232\" \/>\n\t<meta property=\"og:image:height\" content=\"928\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dianel_Admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dianel_Admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-july-chianti-tonnarelli-with-white-game-ragu#article\",\"isPartOf\":{\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-july-chianti-tonnarelli-with-white-game-ragu\"},\"author\":{\"name\":\"Dianel_Admin\",\"@id\":\"https:\/\/villadianella.it\/en\/#\/schema\/person\/0b69d46a75cf1ae81eadd9358ea8320f\"},\"headline\":\"Recipe of the Month \u2013 July: Chianti Tonnarelli with White Game Rag\u00f9\",\"datePublished\":\"2025-07-04T14:30:07+00:00\",\"dateModified\":\"2025-09-04T09:50:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-july-chianti-tonnarelli-with-white-game-ragu\"},\"wordCount\":392,\"image\":{\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-july-chianti-tonnarelli-with-white-game-ragu#primaryimage\"},\"thumbnailUrl\":\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/07\/1750867955138.jpg\",\"keywords\":[\"Villa Dianella\",\"chef Alessio Bagnoli\",\"Cucina Toscana\",\"cucina stagionale\",\"ricetta del mese\"],\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-july-chianti-tonnarelli-with-white-game-ragu\",\"url\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-july-chianti-tonnarelli-with-white-game-ragu\",\"name\":\"Recipe of the Month \u2013 July: Chianti Tonnarelli with White Game Rag\u00f9 - 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