The Tenuta Bossi, with a terroir that is as well suited to wine as to olives, has always produced an oil of great value. This is why we were among the founders of the Laudemio Consortium, which brings together some of Tuscany's finest olive oil producers.
The Villa Bossi estate, at an altitude of between 300 and 400 metres above sea level, with 11 hectares of specialised olive groves.discover the estate
Pour about a glass of Volmiano oil into a saucepan and brown two finely chopped leeks. Add one and a half bottles of tomato conserve (800 g of passata) or 1.200 kg of chopped tomatoes. Add salt, chilli pepper, 4 leaves of chopped basil or some dried basil: cook on a normal heat. You have to taste, because the last autumn tomatoes can be sour: if necessary add a teaspoon of sugar. When the tomato has thickened, add 1 litre and a half of broth and bring to the boil again: add 500 g of stale bread, broken into pieces, add a tablespoon of tomato paste, stir and turn off the heat under the soup, leaving it covered. When it is time to serve, heat up the soup while stirring and add 4 more chopped basil leaves. Distribute in the bowls and lastly drizzle with Marchesi Gondi Laudemio oil.
The recipe is taken from "La Natura in Tavola Fattoria di Volmiano: ricette e segreti" by Vittoria Gondi Citernesi, Polistampa edition.