As part of the Gusto Italioni dinner series, chef Marco Guccio prepares a decadent five-course Tuscan meal featuring dishes like a panzanella salad with poached baby squid, prawn and black mussels; oxtail agnolotti topped with pistachios and celery root puree; and pan-seared duck breast and leg confit with red apple and rosemary essence and vanilla reduction.
This time round, the wine pairing is courtesy of the Folonari winery with bottles of 2011 Chianti Classico and 2008 Brunello di Montalcino.
