Stories of Taste: the new column in collaboration with chef Enrico Bellino

A new column is being created, a new position at Tenuta Campo al Signore.

Our products combine with the creativity of chef Enrico Bellino to create original recipes that you absolutely must try.

A regularly held event, designed especially for you: ideas, suggestions and plenty of culinary inspiration to showcase our wines to their best advantage.

Who is Enrico Bellino?

Enrico Bellino , the Michelin Green Star -awarded chef, has decided to take away rather than add.

His career in top kitchens led him to a profound reflection on the meaning of cooking and gave shape to a gastronomic vision that is essential, ethical and deeply rooted in nature.

From this vision was born LAND , a country restaurant nestled in the Castagneto Carducci countryside. Five hectares of land, cultivated with vegetables and grapevines, form the main pantry of the kitchen, which adapts to the rhythm of the seasons and the soil. LAND is an intimate space with twelve seats, where a rigorous and essential cuisine comes to life, using only one ingredient. Each dish is based on a single vegetable, explored in detail through techniques, textures, and transformations. This project is taking shape and will soon be accessible to all: Enrico is working hard to ensure the restaurant can open its doors as soon as possible.

Alongside the restaurant , the LAND Box was created, a project that brings LAND cuisine directly to people's homes. Each box is dedicated to a single ingredient and contains five different preparations – from dishes and preserves to sophisticated variations – that present the respective ingredient from different perspectives.

For Enrico Bellino, cooking is an act of omission and listening. LAND is not just a restaurant, but a gastronomic project that unites land, cuisine, and ideas, restoring the value of simplicity as a conscious choice.

First episode of Stories About Taste

The first episode of "Stories of Taste" is online. If you missed it, you can find it on our social media channels. We also write a blog post for each recipe, so you can find the recipes there as well.

Deer in the wild and dandelions in three consistencies with Campo al Signore DOC Bolgheri Superiore

A simple, rustic dish where venison meets the gentle bitterness of dandelion, refined with oil, extract, and pesto. A cuisine of reduction, deeply rooted in the forest and the grill.

Ingredients (for 2 people)

Deer

• 160–200 g of game meat (80–100 g per person)

• Raw beeswax to taste

• Natural fine salt to taste

Dandelion oil

• 100 g grapeseed oil

• 100 g fresh dandelion leaves

Dandelion salad

• Young dandelion leaves to taste

• Dandelion oil to taste

• Add salt to taste

Dandelion extract

• 200 g fresh dandelion (leaves and stems)

• 0.2 g xanthan gum

• Extra virgin olive oil to taste

• Add salt to taste

Dandelion pesto (or “Testo”)

• 30 g dandelion leaves

• 20 g extra virgin olive oil

• 10 g dandelion oil

• 15 g roasted hazelnuts

• 1 ice cube

• Add salt to taste

Proceedings

Deer

The deer nut is soaked and roughly mixed in unrefined beeswax, then left to mature for about three weeks.

Once the meat is freed from the wax, it is portioned and briefly grilled over pine embers so that it is still raw inside. It rests briefly and is then sliced thinly.

Dandelion oil

Grape seed oil and dandelion leaves are heated to 55 °C, mixed, and strained. The resulting liquid is allowed to settle; excess water is removed, yielding a green, herbaceous, and slightly bitter oil.

Dandelion extract

The fresh dandelion is juiced. The juice is slightly thickened with xanthan gum, seasoned with salt, and emulsified with a dash of extra virgin olive oil. It is then poured into a squeeze bottle.

Dandelion pesto

Dandelion leaves, oils, roasted hazelnuts, and ice are quickly blended to preserve their color and freshness. The result is an intense, plant-based cream.

Composition of the court

The sliced venison is placed on the hot plate.

First, a few drops of dandelion extract.

On top of the meat was a small dandelion salad, seasoned with dandelion oil and salt.

Next to it, a dollop of dandelion pesto.

pairing

A profound, essential dish where the game flavors remain clearly recognizable and the plant components provide balance. It harmonizes perfectly with our Campo al Signore DOC Bolgheri Superiore, which is characterized by depth and elegance. Furthermore, the subtle bitterness of the dish complements the silky tannins of our Superiore beautifully.

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