Insalata Reale


One large porcini mushroom
3 Chestnuts
Olive oil
Parmesan cheese

This is a recipe from the Renaissance era

How to make the Insalata Reale:

Please don’t wash the porcini as they fall apart. Instead, clean them with a damp cloth and slice them thinly onto a plate (or how you like) to expose the two colors.

Then cut in slices of the apple, pear and parmesan over the porcini

Roughly chop the chestnuts and walnuts and add to the salad

Add the pine nuts and pomegranate

Pour the olive oil over, enough to coat
Gently toss and leave for an hour or so to let the oil infuse into the ingredients.

Decorate on a plate with walnuts and pomegranate

Serves 4-6

Regional recipe from Tuscany

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at