Tradition and innovation: these are the key words with which Susy Fantei describes her cuisine. Raised among the scents of the Tuscan countryside, Villa Maya’s Chef learned to know raw ingredients directly in the fields and markets. Today her style is a fusion of family memories and experimentation: dishes that speak of home, but with a contemporary touch, always respecting the seasons and local products.
An interview in the kitchen
We ask her where her inspiration comes from.
“For me the starting point is always the ingredient,” she says. “I pick vegetables from the villa’s garden in the morning, taste oil from a nearby mill, visit a Cinta Senese breeder I’ve known for twenty years. Every dish I bring to the table must tell a story and at the same time surprise those who taste it.”
Susy loves to propose unusual pairings: the sweetness of a pumpkin is balanced with the sapidity of pecorino, a white ragù is perfumed with wild herbs picked in the park. The result is a cuisine in which nothing is left to chance, but everything invites conviviality.
The signature recipe: pappardelle with Cinta Senese white ragù and truffle
For Villa Maya’s magazine, Chef Susy shares one of her most requested creations.
Ingredients for 4 people
- 320 g fresh pappardelle (preferably homemade)
- 300 g Cinta Senese ground meat
- 1 carrot, 1 celery stalk, 1 golden onion
- 1 glass of dry white wine
- Vegetable broth as needed
- Extra virgin olive oil from the Pisan hills
- Salt, black pepper, rosemary and bay leaf
- White truffle shavings (in season)
Preparation
- Finely chop carrot, celery and onion and sauté them in a pan with extra virgin olive oil.
- Add the Cinta Senese meat and brown over high heat for a few minutes. Deglaze with white wine and let evaporate.
- Add a sprig of rosemary and a bay leaf, then moisten with a ladle of broth and cook gently for about an hour, adding more broth if necessary. The meat should be soft and succulent.
- Meanwhile cook the pappardelle in plenty of salted water. Drain them al dente and toss them in the pan with the ragù, mixing with a drizzle of raw oil.
- Serve the pappardelle on warm plates and finish with freshly sliced white truffle shavings and a grinding of black pepper.
Wine pairing Chef Susy recommends a medium-bodied Chianti from the Pisan Hills: the soft tannins and fruity notes pair with the richness of the ragù and the fragrance of the truffle. Alternatively, for those who prefer whites, a sapid and mineral Tuscan Vermentino will enhance the aromatic nuances of the dish.
An invitation to the table
Susy’s cuisine is not just technique: it’s emotion. Each season brings new ideas and the menu is constantly renewed with proposals that showcase local excellence. If you wish to savor these recipes surrounded by the beauty of the Pisan countryside, Villa Maya welcomes you with attentive and discreet service. Book a table to experience a culinary journey where luxury and authenticity meet.