Pesca Tabacchiera Cotta con Sciroppo di Sambo, Prosecco, Verbena e Favatonca

Pesca Tabacchiera Cotta con Sciroppo di Sambo, Prosecco, Verbena e Favatonca is a contemporary Tuscan dessert created by the culinary personality Sentieri Golosi at Osteria di Villa San Michele in Lucolena, Italia. The dish takes its name from the Tabacchiera peach, a fragrant white-fleshed variety historically grown in the region, which is gently poached or roasted to concentrate its sweetness. Key ingredients include sciroppo di sambo (elderflower syrup), whose floral notes echo the peach’s perfume; Prosecco, added for acidity and a subtle effervescence; lemon verbena, lending a bright citrus undertone; and Favatonca, a soft, tangy local cheese that provides a creamy counterpoint to the fruit and syrup.

What distinguishes a great version is the harmony between the ripe, tender peach—never mushy—and the balanced sweetness of the elderflower syrup, cut by the crisp Prosecco and the fresh, herbaceous verbena. The Favatonca should be just firm enough to crumble, adding a savory richness without overwhelming the delicate fruit. Variations across Tuscany might substitute other local peaches or replace Prosecco with Vin Santo, while some interpretations swap the cheese for a lighter ricotta. However, Sentieri Golosi’s original combination of poached peach, elderflower, prosecco, verbena, and Favatonca remains the definitive expression of this modern Lucolena classic.