Dragoncello 2-1

Why this name for the most typically used in Tuscan Sienna area herb ? In its leaves seems to see the tongue of a dragon Tarragon probably arrived in Tuscany in 774 in the wake of Charlemagne , and here it was planted and cultivated in the garden of Sant’Antimo Abbey . Since then it has always been used fresh with eggs, most vegetables and in salads .


Tarragon can easily dominate other flavours and care should be taken when using it, but you can’t miss the ancient Sienese preparation of a sauce for beef and chicken or boiled fish : tarragon , chopped garlic and bread soaked in vinegar and squeezed, salt Stir it well, add extra vergin olive oil and serve.


Ingredients for 20 small crostini:

  • 2 tablespoons chopped Italian fresh parsley
  • 1 tablespoon fresh tarragon
  • 1 tablespoon fresh mint
  • 1 tablespoonful of capers
  • 1 hard-boiled egg
  • 2 tomatoes
  • ½ small glass of Extra Virgin Olive Oil
  • Salt and Pepper


  1. Combine parsley , tarragon and mint .
  2. Wash the capers and chop them with the egg .
  3. Mix this with the three chopped herbs in a small bowl.
  4. Add a spoonful of Extra Virgin Olive Oil . salt and pepper .
  5. Chop the tomatoes into small pieces and pour them in another bowl.
  6. Adjust with salt and pepper and Extra Virgin Olive Oil.
  7. Place the two bowls in the fridge for at least half an hour to marinate the ingredients.
  8. Spoon some of the green sauce on a slice of bread and the copped tomato on half of it.
  9. Ready to be served.



This Tuscan recipe was already named in an article by Doug Crichton in Cooking Light,May 1996 after taking a class at our Cooking School.