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Ciancifricola – many names for this Tuscan recipe with tomato

A delicious tomato and egg soup, in the Siena‘s countryside it is also called picchio pacchio. Here you find it in the Fattoria del Colle, farmhouse in Tuscany



Rewritten from the housewives by Donatella Cinelli Colombini

This is a main course for those who get home half an hour before dinner and still are able to put something delicious on the table. In a more refined meal the ciancifricola becomes finger food to be served in small bowls.

It definitely originates from a long time ago even though not quite Medieval. Surely though in the 19th century the ciancifricola used to be served halfway through the morning, so as to give the farmers some energy, during the heavy summer jobs. In the villages in the Sienese countryside it changes name and becomes pomodorata or picchio pacchio although with some minute variations, the recipe remains the same. Read more…

Not only rice for a wedding in a farmhouse in Tuscany

At Fattoria del Colle – country inn in Tuscany – wedding couples from al lover the world and of different religions often choose

Wedding_ fattoria_del_Colle_horn_of_plenty_with_rice

Wedding_ fattoria_del_Colle_horn_of_plenty_with_rice

small hearts or bubbles as a wedding wish

At Fattoria del Colle every wedding is different. The location changes as does that of the banquet, the entrees and the cutting of the cake are also different…in other words every couple has a unique experience planned carefully in every detail. Wedding couples of every nationality and religion have different habits and traditions, so the usual throwing of rice after the ceremony becomes something else.

First of all, on the contrary to what happens inItaly, foreign wedding couples come



out before everyone else form where the marriage has taken place and then they stop to greet relatives.

The moment the couple exits is solemn and usually underlined just like and maybe more than their entrance. For the photographs this is perfect!

It is consequently necessary to organize a space where to stop with a doorway or a staircase for the bouquet throwing. Read more…

Peposo, in a recipe the story of the heart of Tuscany

This is one of the tastiest and easiest meat dishes in Tuscany, but it is also one with a beautiful story. This is the recipe belonging to the  “cocciari” in Petroio



Delicious advice from Donatella Cinelli Colombini

Petroio (Siena), a special little hamlet  10 km from Fattoria del Colle, and is well known for its production of terracotta objects from Renaissance times. Vases, jars. flower boxes, ….artistic objects but also construction materials like roof and flooring tiles just like Impruneta nearFirenzewhich, though, is more famous.

Two territories which make the most of the great amount of clay in their underground to create red terracotta objects in Impruneta and amber coloured in Petroio. Two territories who have the Peposo recipe in common,  this is a very tasty stew that used to be cooked in the terracotta furnaces and



gave the furnace masters the energy for their very tiring job. It seems that the invention of the Peposo dish is somehow bound to the construction of the dome of the Duomo di Firenze and to the enormous physical effort required by the architect Filippo Brunelleschi of the furnaces in  Impruneta. History or legend, it doesn’t matter Peposo is now bound to the most beautiful dome ever built in the world and to the red bricks used to build it.

Superfluous to say the red wine is the base of the preparation, and the serving at the table. I advise Cenerentola DOC Orcia made at Fattoria del Colle with autochthonous grapes –Sangiovese and Foglia Tonda-.

Ingredients for 4 people:

800 gof beef muscle, 8 garlic cloves, a large glass of wine, a spoon of tomato conserve, salt and pepper, some sage and bay leaves.




Cut the meat as if for a stew. Put it in a casserole dish with the whole cloves, the conserve diluted with hot water, a spoon full of black pepper grains, a whole glass of wine and some salt and pepper. Add water until the meat is covered then cover the dish and put in the oven. Cook the Peposo for  2-3 hours on a moderate setting if necessary add more arm water. At the end the meat must be very tender.

Serve very hot on slices of toasted bread. It is possible to prepare the Peposo in a pan on the stove but however it is necessary to cook it for a very long time.

A villa in Tuscany for your holidays in the countryside

To experience Cinderella’s dream, Fattoria del Colle – country inn in Tuscany – presents its villa

Fattoria del Colle - San Clemente - living room

Fattoria del Colle - San Clemente - living room

Cenerentola (Cinderella) is the name of an old stone farmhouse on a hill surrounded by vineyards and looking over the spectacular panoramas of the Crete Senesi and of the Val d’ Orcia. The lodging is on the first floor and is divided into two apartments united by a small lodge: San Clemente and Sanchimento can be used divided or together if require by a large group. In total there are five bedrooms, four bathrooms, two sitting rooms with cooking area and a large fireplace. Read more…

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