special night that scheduled for Friday 'December 19, 2014 the Prison of Volterra in the project Dinners galliots, with a Christmas menu designed to celebrate the imminent festivities that will be realized with the support of prisoners by Alessandro Zanieri, chef of Restaurant & Wine Bar "Dei Frescobaldi" Florence. All proceeds from the dinner to benefit the NGO "Movement Shalom", operating for decades in international adoptions in Burkina Faso. To accompany the creations made by the chef Zanieri this evening "designer" Frescobaldi will own labels offered by the famous Tuscan company, an authentic piece of wine history of the national scene with its over 700 years of activity. The extra virgin olive oils will be as always those of Agricola Montalbano Lamporecchio. The entire proceeds of the evening will be donated as usual to support viable projects identified by the Heart Foundation is Dissolves Onlus (www.cambiala.it/fondazione), which since 2000 sees engaged Unicoop Florence together with the world of secular and Catholic voluntary. Dinner will be the beneficiary of Galeotta Onlus Movement Shalom (www.movimento-shalom.org), from operating for decades in international adoptions in Burkina Faso. The galliots Dinners are possible thanks to Unicoop Firenze, which in addition to providing the necessary raw materials to the realization of the dishes takes the detainees regularly paying them. The project is implemented with the collaboration of the Ministry of Justice, the leadership of the House of Imprisonment of Volterra, the artistic supervision of journalist Leonardo Romanelli, who shall determine the chefs involved nell'evento.Un key role is also played by the Fisar-Delegation Volterra historic that the project partners and deals with both the selection of the wines of the wineries and the table service, both the training of prisoners as a sommelier, of which 10 have already been successfully carried out the basic course approach to wine and will follow the training to achieve the status of a professional sommelier. Fiorentino pure blood with a strong culture of traditional Tuscan cuisine Alessandro Zanieri, despite having a young age, has experience in renowned kitchens such as the St. George Lion Hotel and the Four Seasons in Milan. Restaurant & Wine Bar "Dei Frescobaldi" is located in the heart of Florence. Overlooking the corner of Piazza Signoria offers a full selection of wines produced by the Frescobaldi family, with some licensed from other regions. For reservations: Agencies Tuscany Tourism, ARGONAUTA TRAVEL, Tel. 055.2345040 THE MENU OF THE EVENING AperitivoTartare veal grain mustard and pomegranate on toasted bread crouton with beef cheek braised yellow pumpkin cream filangè crispy bacon and rosemary In combination: Frescobaldi Pomino white Doc AntipastoCuore braised lentils stuffed with artichoke and cotechinoservito with warm soft cheese fondue combined: Frescobaldi "La Torre" Morellino di Scansano DOCG PrimiRiso Carnaroli creamed cabbage and cod cooked in milk Quadrelli stuffed capon in its broth and chicken liver pate of chicken in combination: Frescobaldi "La Torre" Morellino di Scansano DOCG SecondoFaraona boneless stuffed with chestnuts and prunes lacquered to mieleservita with onions and sour Borrettane combined: Frescobaldi "Nipozzano" Chianti Rufina Riserva DOCG DessertClafoutis cinnamon and pears cooked in rumservito with sauce English and fresh raspberries combined: Frescobaldi "Holy Spirit 11" Fortified Wine