Here are some of King Sugo's dishes typical of the Tuscan Maremma:
Tortelli maremmani
We make them by hand like all our workmanship. They are of little shape and much substance, rolled out by hand and folded with sidewalk on three sides like an atypical ravioli. Inside is a filling of cooked spinach, fresh ricotta (we use Fiorino's), egg, Parmesan cheese and nutmeg. Each housewife, grandmother or restaurant, puts her own interpretation of the tortello on the table, changing just the size or the interior mixture, more or less dominant with ricotta or vegetables. The result is a well-rounded, creamy and tasty dish, great with white sauce with butter and sage or with a nice meat sauce. In Maremma, tortello is the true interpreter of the most homemade Tuscan cuisine. Not to be missed.
Faraona's Cappellacci
They have a cut reminiscent of tortellone and are stuffed with guinea fowl.
They are served in season with asparagus or zucchini. The important thing is the processing of the filling, which turns out soft and delicate. Must try.
The quality of bread is most important in a restaurant because it will remain on the table for much of your dinner. It must be fresh, crispy and above all good. At Re Sugo, bread is made in house every day using flours made from ancient grains. Industrial flours cost less because they come from a poor supply chain with little environmental respect. Instead, the result of our bread is superior precisely because of organically grown and healthy Khorasan, Spelt and whole grain flours. Great for its excellent digestibility. Try it to believe.
Fried chicken starts with chicken that must have seen at least one meadow. To raise it well and to buy good ingredients means to process just as well. There is no alternative to eating tastefully and getting up at the end of a meal without digestive problems. Often in the kitchen, in the evaluations given to a dish, the "digestive" aspect of the ingredients used is not considered. Our fried chicken is easy to digest because its batter is very delicate, with flour, yeast and light beer. King Sugo's fried chicken is paired with a sweet and sour sauce.
Ravioli di Ceci con dentro il baccalà: is a version of the classic Tuscan dish of Ceci e Baccalà. A dish that was poor. We turned it into a stuffed pasta with chickpea flour dough. The raviolo is served with a chopped tomato and sprinkled shavings of seasoned pecorino cheese
Spaghettoni with aglione in Parmesan cream: aglione is not easy to find. Do not match it as a flavor with garlic. It is more delicate and polite and pairs beautifully with the Parmesan cream.
Tomatoes: as with industrial flours, we do not like large-scale retail tomatoes. To ensure large productions they are treated with unhealthy products that alter the flavor and are a real attack on the stomach. Our restaurant only enters hydroponic tomatoes that are grown on water and therefore do not need unnecessary dressing. They are metal-free and do not challenge the digestion with annoying heartburn. Plus they taste great, both date and superior.
The pig that eats chestnuts: our pig is different! We prepare ribs (rosticciana) at a low temperature, with ginger, garlic, herbs, and good quality broth. The meat is tender and sweet perhaps precisely because of the effect of the chestnuts. Overpowering the result with a sweet and sour bell pepper and a textured Morellino.
The red meat
You don't have to eat it every day, but meat is really a staple food. We have chosen cuts from the Limousine breed, which are increasingly present on farms in Maremma. Savory and tender we prefer sirloin for the tagliata (which we also serve with wine) and tenderloin, which we serve in rotation in a range of variations. Another noble cut is the veal cheek, which we instead serve as "spoon braised" (that is, so tender that it cuts with a spoon). We really love this laborious recipe that begins by "cleaning" the piece of connective tissue. This is followed by a long cooking with wine and broth, herbs and pepper, to arrive at a dish with a truly poetic result. Great with a Jerusalem artichoke puree or with a classic boiled potato that goes wonderfully with the cooking sauce.
The Arista at low temperature
It is cooked after marinating overnight with herbs and orange. It goes through vacuum and then into a low-temperature steam oven. After 2 hours it is cooked barely pink. It is served cold with giardiniera and a very delicate tuna sauce. A dish that goes well with Spring and Summer and is enhanced when paired with a rosé wine.
Why don't we make veal tonnato? Because pork loin is distinctly better.
But there are many King Sugo dishes.
They all follow our philosophy related to good quality, respect for the land and animals, and non-invasive processing. Since 2005, Re Sugo has been the restaurant of respectful cuisine.