{"id":9401,"date":"2025-08-01T09:00:01","date_gmt":"2025-08-01T07:00:01","guid":{"rendered":"https:\/\/www.villadianella.it\/?p=9401"},"modified":"2025-09-04T12:17:13","modified_gmt":"2025-09-04T10:17:13","slug":"tomato-pasta-from-the-garden-the-summer-dish-with-a-taste-of-tuscany","status":"publish","type":"post","link":"https:\/\/villadianella.it\/en\/tomato-pasta-from-the-garden-the-summer-dish-with-a-taste-of-tuscany","title":{"rendered":"Tomato Pasta from the Garden: the summer dish with a taste of Tuscany"},"content":{"rendered":"<div dir=\"auto\">In the kitchen, it\u2019s not always necessary to complicate things. Sometimes all you need is a simple dish, made properly, with <strong data-start=\"361\" data-end=\"380\">real, seasonal ingredients<\/strong>, to tell the story of a territory and make those at the table happy.  <\/p>\n<p>For this reason, in July, the <strong data-start=\"425\" data-end=\"447\">dish of the month at the Villa Dianella Bistrot<\/strong> is a great classic revisited with care and respect: <strong data-start=\"536\" data-end=\"550\">pasta with tomato and basil from our garden<\/strong>.  <\/p>\n<p>A recipe that may seem ordinary, but it\u2019s not at all. Because in a good plate of pasta al pomodoro you can taste everything: <strong data-start=\"589\" data-end=\"624\">the sun of the countryside, the hand of those who cultivate, the balance of those who cook.<\/strong><\/div>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-9187\" src=\"https:\/\/www.villadianella.it\/wp-content\/uploads\/2025\/08\/VillaDianella_lug_027-683x1024.jpg\" alt=\"\" width=\"683\" height=\"1024\" srcset=\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/08\/VillaDianella_lug_027-683x1024.jpg 683w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/08\/VillaDianella_lug_027-200x300.jpg 200w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/08\/VillaDianella_lug_027-768x1151.jpg 768w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/08\/VillaDianella_lug_027-1024x1536.jpg 1024w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/08\/VillaDianella_lug_027-1366x2048.jpg 1366w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/08\/VillaDianella_lug_027-scaled.jpg 1707w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/>The Dianella garden: the real star<\/strong>  <\/p>\n<p>Every day, behind the Bistrot kitchen, there\u2019s also work happening in the fields. The <strong>Villa Dianella garden<\/strong> provides much of the vegetables and aromatic herbs used in the menu: not as a trend, but as a matter of necessity and coherence.<br \/>\nIn summer, the garden gives us <strong>ripe tomatoes, fragrant basil, red onions, zucchini, eggplants, and edible flowers<\/strong>. All hand-picked at the right moment.  <\/p>\n<p>For this dish, chef <strong>Alessio Bagnoli<\/strong> chose two main tomato varieties:  <\/p>\n<ul>\n<li><strong>San Marzano<\/strong>, for its rich pulp<\/li>\n<li><strong>Round salad tomato<\/strong>, picked ripe, for the balance between sweetness and acidity<\/li>\n<\/ul>\n<p>The <strong>basil<\/strong> is the classic Genoese type, grown without treatments, harvested fresh every morning. The olive oil is extra virgin, produced by our estate, and the pasta is carefully selected, bronze-drawn to better hold the sauce.  <\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-9183\" src=\"https:\/\/www.villadianella.it\/wp-content\/uploads\/2025\/08\/688bb7c2a9695ff43e0ca394-1024x811.jpg\" alt=\"\" width=\"1024\" height=\"811\" srcset=\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/08\/688bb7c2a9695ff43e0ca394-1024x811.jpg 1024w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/08\/688bb7c2a9695ff43e0ca394-300x238.jpg 300w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/08\/688bb7c2a9695ff43e0ca394-768x608.jpg 768w, https:\/\/villadianella.it\/wp-content\/uploads\/2025\/08\/688bb7c2a9695ff43e0ca394.jpg 1080w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/strong>  <\/p>\n<p><strong>The recipe: few steps, great attention<\/strong>  <\/p>\n<p>For those who love cooking at home, here\u2019s the recipe for Dianella\u2019s summer dish:  <\/p>\n<p><strong>Ingredients (for 4 people):<\/strong>  <\/p>\n<ul>\n<li>320 g pasta (spaghetti or mezze maniche)<\/li>\n<li>600 g garden tomatoes (mixed: San Marzano + round ripe tomatoes)<\/li>\n<li>2 cloves of garlic<\/li>\n<li>Dianella extra virgin olive oil<\/li>\n<li>Salt to taste<\/li>\n<li>Fresh basil<\/li>\n<li>Optional: a sprinkle of aged pecorino<\/li>\n<\/ul>\n<p><strong>Method:<\/strong>  <\/p>\n<ol>\n<li>Blanch the tomatoes for 30 seconds in boiling water, peel them, and cut them into pieces.<\/li>\n<li>In a saucepan, saut\u00e9 garlic in extra virgin olive oil, then add the tomatoes. Cook slowly for about 30 minutes, until you get a dense, fragrant sauce.<\/li>\n<li>Cook the pasta al dente, drain it, and toss it in the sauce with some basil leaves torn by hand.<\/li>\n<li>Serve with a drizzle of raw olive oil and, if desired, a grating of pecorino.<\/li>\n<\/ol>\n<p>The secret is not in the technique, but in the <strong>raw materials<\/strong>. Real tomatoes, not preserved. Freshly picked basil. Good oil. The rest comes naturally.  <\/p>\n<p><strong>Why is it the dish of the month?<\/strong>  <\/p>\n<p>We chose this dish because it represents our idea of summer cuisine: <strong>light, seasonal, without frills<\/strong>. Perfect to enjoy in the shade of the terrace, with a fresh glass of <strong>Orpicchio<\/strong> or a ros\u00e9 like <strong>All\u2019Aria Aperta<\/strong>.  <\/p>\n<p>It\u2019s also a tribute to the daily work in the garden, among rows of tomatoes and basil bushes growing with sun and time.  <\/p>\n<p>And finally, it\u2019s a dish <strong>that everyone loves<\/strong>, young and old. No need for explanations or poetic descriptions: it arrives at the table, smells of summer, and makes you want bread for the scarpetta.  <\/p>\n<p><strong>The value of seasonality<\/strong>  <\/p>\n<p>In an age where everything is available year-round, choosing to serve <strong>only seasonal products<\/strong> is a deliberate choice. Not only for ethical or environmental reasons, but because <strong>real flavor is found only at the right time<\/strong>.  <\/p>\n<p>A tomato harvested in July, ripened in the sun, has a taste that no greenhouse can reproduce. The same goes for basil, which in summer smells of resin, lemon, and green. You don\u2019t need expensive or exotic ingredients to cook well: you need <strong>attention and respect for the timing of things<\/strong>.  <\/p>\n<p><strong>A simple dish, a clear philosophy<\/strong>  <\/p>\n<p>Pasta al pomodoro from the garden is much more than a menu dish. It is the manifesto of a <strong>kitchen philosophy that starts from the land<\/strong>.<br \/>\nCultivating a garden requires work, consistency, and knowledge. Cooking what is harvested requires humility and the ability to enhance every ingredient.<br \/>\nAnd serving a simple, well-made dish means <strong>trusting the pure taste of food<\/strong>.  <\/p>\n<p><strong>Where to try it<\/strong>  <\/p>\n<p><strong>Where:<\/strong> Bistrot delle Scuderie, Villa Dianella \u2013 Vinci (FI)<br \/>\n<strong>When:<\/strong> throughout July, for lunch and dinner<br \/>\n<strong>Suggested pairings:<\/strong> Orpicchio 2021 or ros\u00e9 All\u2019Aria Aperta<br \/>\n<strong>Reservations:<\/strong> 0571 508166  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the kitchen, it\u2019s not always necessary to complicate things. Sometimes all you need is a simple dish, made properly, with real, seasonal ingredients, to tell the story of a&#8230;<\/p>\n","protected":false},"author":1,"featured_media":9184,"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],"class_list":{"0":"post-9401","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"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tomato Pasta from the Garden: the summer dish with a taste of Tuscany - 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\/tomato-pasta-from-the-garden-the-summer-dish-with-a-taste-of-tuscany\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tomato Pasta from the Garden: the summer dish with a taste of Tuscany - Villa Dianella\" \/>\n<meta property=\"og:description\" content=\"In the kitchen, it\u2019s not always necessary to complicate things. 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