Tag Archives: Zibibbo Restaurant


  • by Filippo Bartolotta 22.12.2011 featured in Italian here: http://www.gazzettagastronomica.it/2011/il-cappone-in-galantina-la-ricetta/

After assisting Benedetta Vitali of the famous Florentine restaurant Lo Zibibbo  with a long and intense day of pre-Christmas cooking, I was left with this traditional recipe to share. Its worth mentioning that the preparation time is fairly lengthy,  but in saying that – the level of expertise required is actually not so high.The hardest part of the preparation is the deboning, which you might prefer to delegate to your butcher! Preparation of the broth, including the filling, tying and cooking processes requires around three hours. On top of  this is the 12 hours fridge time required to compact the cappone and give it the right form. The result however,makes an afternoon’s work well worth it!

PS: If you do a quick online search for chicken or cappone in aspic you will pull up some shocking atrocities, with recipes that instead of tying the cappone will recommend that you put it in a tube of oil! I’m curious to see the result if anyone has tried this technique … without the can of course!

Cappone Benedetta Vitali

The Broth

In a large saucepan filled with cold water add all the herbs: celery, carrots, tomatoes and parsley. Cook the onions on high heat, burning them slightly. Add cloves and cinnamon. Add the Veal leg, the beef bones and those of the cappone. Add salt and peppercorns that have been crushed with a meat pounder.
The Filling
With a sharp knife cut the flesh from the inside of the cappone breasts, which are in general quite big. Of this, a part will be ground  up along with other meat for the stuffing and some will be used to make cappelleti (in cappone broth, of course.)

Grind the breast meat together with sirloins of beef, pork fillets and sausage meat.
Meanwhile, mix the ground meat with a slice of mortadella cut into small cubes and add the bread crumbs soaked well in milk. Mix everything with a whole egg, parmesan reggiano cheese, a pinch of nutmeg, some pistachio nuts and slices of black truffle. Don’t forget the salt in the dough!

With toothpicks close the side of the tail. Stuff the cavity of the bird with the mixture from the side of the neck and shut the cavity, either by sewing it shut or using a skewer to bring the sides of the cut together.

Il Cappone

Place the ready cappone filled, tied wrapped on a napkin, and closed with string into the already boiling broth so that the temperature closes the cappone on the outside and it does not lose moisture. Let it cook for 35 minutes. Remove from the broth and allow to drain for about 1 / 2 hour. When the liquid is completely drained place the cappone on a baking sheet and put a weight on top that will compact it nicely. Leave overnight in the refrigerator with the weight on top.

The Jelly

Strain the broth, put it back in a steel pot and when it boils, pour in the  white of  a beaten egg constantly whisking it. The egg will thicken capturing all the impurities and residues of the broth, making it transparent and clear. Now remove the white with a skimmer. Wait for it to cool and keep it in refrigerator in small molds or containers that will allow you to cut it into cubes or slices as you like. The foot should ensure a good jelly which is necessary to serve the ‘Aspic of Cappone’, but if you want a more aesthetically appealing result in extremis add 3 sheets of gelatin soaked in cold water and squeeze for every liter of broth still hot.

When the Cappone is cold and compact, slice finely and garnish with  gelatin cubes. Before serving let the Cappone come down to room temperature. Decorate with some grated black truffle!


  • 1 Whole Capon 3kg
  • 200g minced beef
  • 200g minced pork
  • 1 slice mortadella
  • 200ml Milk
  • 1 Italian Sausage Skinned
  • 8 slices Bread
  • 100g Grated Parmesan Reggiano
  • 1 Egg
  • 1/8 teaspoon Grated Nutmeg
  • 50 g toasted pistachio nuts
  • Salt and pepper
  • black truffle

For the Broth

1 Veal foot( broken in half)
Beef bones
1 kg meat cuts for soup
4 red onions
3 carrots, 3 sticks of celery, 3 cloves

Cinnamon stick

5/6 tomatoes



Christmas comes but once a year…with "Italy at Your Table"!


Christmas comes but once a year…with “Italy at Your Table”

by Filippo Bartolotta

Christmas comes but once a year and since the arrival of the two monkeys in the old mill, we have decided to make it a big children moment.

Every year we build a green Christmas tree picking branches from the woods around the house and decorating them with various wild berries and leaves and then adding up the most beautiful Christmas balls made by Catia Massai in Barberino.

I buy one a year  to pull them out every Christmas. Artisan products last longer then us, they are all unique pieces and they give a special touch to our home.

And so when opening that refreshing and invigorating liquid that we all love during this time of the year one fills even more pampered and loved.

Usually now is when I manage to take a break, relax and enjoy a slower working peace. But this year is different.

Last summer Vanessa and I decided to organize a long winter break  to the US.

As we were telling friends&family, clients&suppliers about it we begun to realize that we were bound to put together some wine tasting events as we were going along.

So one of our older customers calls us to book an evening, then is time for another and in a couple of months a thirty dates road show was set around the US.

All of a sudden the couple of wine tasting to some of our private collectors and clients became a huge project now called “Italy at Your Table”.

The idea is to get a group of 20-30 friends to gather around one of their homes with me presenting some of Italy’s finest wines in the most friendly way possible. Once the first dates were set and the first wineries signed up for it we understood that Benedetta Vitali from the Zibibbo Restaurant would have gone for a cooking road show on the same period: in a blink of an eye, rather then Tasting with Filippo or Cooking with Benedetta, now is both experiences at once.

This has given the whole project a new boost up. And now we are going to be holding evenings not only with our precious and faithful clients but also at famous restaurants, like Rialto in Boston or Quince in San Francisco.

On top of this in Washington, together with the great Chef Alice Waters,  Tom Colocchio, Josè Andrès and the atomic food&wine journalist Joan Nathan, we will be part of a big charity event “SUNDAY NIGHT SUPPER“. Here LeBaccanti and all the Italian Producers with us will try to make the difference! I’ll be up-dating all this with more details as I go ahead, of course.

These the magic wineries and producers which are kindly and proudly part-taking at this great adventure.

LeBaccanti will of course give a more “serious” account of all the events and press release.

Aceto Balsamico Malpighi

Arnaldo Caprai



Bruno Giacosa

Casa Vinicola Luigi Cecchi e Figli


Castello di Monsanto



Col d’Orcia


Consorzio Prosciutto di Parma

Fattoria di Cusona



Fratelli Revello

Gigi Rosso

Giovanni Panizzi


Il Palagione

Il Solatione

Isole e Olena

Latium Amarone


Mauro Molino

Marchesi Gonzaga-Tenuta di San Leonardo


Poderi Boscarelli

Proprietà Sperino


Silvio Nardi

Terra al Sole

Tenuta delle Ripalte-Meletti Cavallari



Our home is going to be the East-Village in NYC next to a lovely kindergarden for Milo and Daphne.

I will though be spending most of my time on the plane or opening bottles of wine:)

This is a very exciting project that was embraced by almost all of the people I have spoken to with the most up-lifting and energetic approach. Another time, in another post, I’ll give a more precise account of everything with the credits to each and everyone who helped making all this happen.

Actually another little great news coming from Italy at Your Table is related to the Techno-Bohemian movement with John Malkovich, Simone Ramilli, Pierpaolo Moroni. I was asked to join in the group as the wine-guru and so more news to come from this new big project.

Very soon the real thing…

Meanwhile these were my Christmas presents which I had with great joy and pleasure.

Merry Christmas and a Happy New Year to everyone!

Tenuta di Fessina-Musumeci 2007 (magnum)

Juicy and peppery wine with a perfumed nose and a perfect cranberries and cherry velvet palate. Very easy to finish even the double size bottle!

This is the first and well executed  attempt of Silvia Maestrelli of the Tuscan Petriolo Estate in Etna. A few years ago she kicked off with the reserved help of Federico Curtaz.

Chianti Classico Il Solatione 2006

This is one of the rare examples of pure, simple Sangiovese fruit at its best. A wine with an amazing alcoholic balance, smooth tannins and plenty of depth for a regular Classico from a small and cute family run Azienda Agricola.

Barbaresco Punset Barbaresco 2004

Awesome vintage for the only organic estate in Barbaresco. Marina Marcarino has been starting this adventure alone with a great energy and motivation which is somehow dripped into her wines: rich and savory this Barbaresco with plenty of complex earthy tones and clean fruit.

Tenuta Friggiali Brunello PIetranera 2003 (double Magnum format)

A massivily black cerry packed Brunello with a lot of leathery and tobacco complexity.

Very rich and quite hot palate with a lengthy licorice and forrest fruit finish.

This is the open friendly South-East vineyard Brunellos of the Centolani family in Montalcino.

Tenuta delle Ripalte Aleatico dell’Elba 2006 and 2007

Here comes the end of the Holiday dinners with one of Italy’s most respected wine makers. Piermario Meletti Cavallari after making his Super Tuscan Grattamacco famous around the block he sold it and begun a new venture in the Island of Elba in Tuscany to make an extremely difficult wine: Aleatico Passito. Its a red dessert wine with plenty of juicy refreshing character of forrest fruit and hezelnuts combined with a touch of crounchy chocolaty mouth-fill. The ’06 has got more vanilla and structure, the ’07 is more on the jucy savory fruit. A delight with the Marron Glacè from the Badiani Pasticceria!