During the long All Saints bank holiday, at Fattoria del Colle, end of harvest party with dancing among the barrels, Halloween and extra virgin olive oil dinners, tastings and tours.
Fattoria del Colle dinner with Russian importers
A very long weekend full of activities, surprises and parties, are what Fattoria del Colle proposes at the end of October. Tastings of the Brunello just born and the new oil, 3 themed dinners with menus full of surprises and great wines, guided tour of two wineries and tastings of important wines.
In the Tuscan countryside still uncontaminated, coloured with the autumn colours, a weekend able to regenerate you in spirit and in the body, it will teach you much about wine and the typical cuisine, but you will also make plenty of new friends. Because other than tours of the wineries, tastings, cookery lessons there will be dinners, dances and games. In other words a countryside atmosphere like long ago which will really make you feel that you are in Tuscany.
€ 52,00 per night, per person, stays in double room with breakfast
All the activities in the program are free excluding the meals which are priced one by one Read more…
Pinci_all'Oro della_Val_ d'Orcia_Fattoria_del_Colle_Agriturismo_in_Toscana
Pinci, pici, lunghetti … call them as you wish but they are delicious. This sienese hand made pasta at Colle is prepared and taught
Every Monday at 6pm Antonio the chef or the housewives at Fattoria del Colle (Country Inn in Tuscany) – teach guests how to prepare pinci. It is quite a long procedure but it is easy, and everyone is able to learn the movement which transforms the fresh pasta dough into a long string ling shape (pincio means string, rope). Then for dinner the Osteria della fattoria del Colle serves a “pinci tasting” which means three servings with 3 different dressings. Often with duck sauce, typical in the Valdichiana area which up until the 17th century was an area full of marshes.
INGREDIENTS X 4 people. For the pinci: 1 egg, two tablespoons of extra virgin olive oil, 800 gr of flour, 800 gr of flour, a hand full of corn flour, salt. For the duck sauce: one onion, one carrot and a stick of celery, 3 tablespoons of extra virgin olive oil, 400 gr of duck and 300 gr of minced beef, a glass of red wine, 500 gr of peeled tomatoes, juniper berries, two bay leaves, one peperoncino, some parsley and salt.
PREPARATION For the pinci: Mix the egg with two small glasses of water, mix with oil and salt. Put the flour on the board in a fountain
And pour the mixture into the flour a little at a time so as to mix it well. Continue mixing with your hands until the dough reaches a smooth and solid constancy. Leave it to rest while covered with a cloth, the roll it out with a rolling pin until it is one cm high. Cut it into strips then roll each strip with the palm of your left hand while the left pulls it in length. Put the pinci onto a layer of corn flour and then cook them in boiling salted water.
Remove the pinci from the boiling water once they have come to float on the surface. Dress and serve.
Advise for gluttons by Donatella Cinelli Colombini