A “Viallino” recipe, with an added Tuscan touch.

Mix the freshly squeezed tomato juice with the lemon juice and the water; add a pinch of salt, a pinch of ground chilli pepper and a few ice cubes, then drizzle a couple of teaspoons of extra virgin olive oil on top.

At the Fattoria this aperitif is served decorated with a “double” sprig of rosemary.