Tenuta Bossi's terroir adapts to vines as well as to the olive groves and gives us great Tuscan olive oil.
Villa Bossi estate, at an altitude between 200 and 300 meters above the sea level. From an area of 21.5 hectares of specialized olive grove.discover the estate
The recipe was taken from "La Natura in Tavola Fattoria di Volmiano: ricette e segreti" by Vittoria Gondi Citernesi, Polistampa edition.
Put 350gr dried cannellini beans in plenty of water and let them overnight. The next morning, cook the beans with 2 cherry tomatoes, 2 cloves of garlic and a tuft of sage. Add salt at the end. Sauté the beans with garlic, sage and a piece of whole bacon, which you can then remove. Add a bottle of tomato (our bottles are 750 ml, but they are raw sauce, correspond to about 450gr of puree) and make a sauce, salt, add pepper and if sour, put a bit of sugar. Take half the beans and pass them together. Mix together the sauce, the puree and the whole beans with their water, maybe not all of them, the soup must be thick not liquid. Roast thin slices of bread, press some garlic and add them on the top of our minestra. Finally, add a spoon of the 'new' extra virgin olive oil.