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4 cookery courses in the Brunello and Chianti vineyards

Donatella Cinelli Colombini proposes tours in the winery with cookery courses and stays on the from a with high level cookery lessons with Helle Poulsen Tesio

cookery course at Fattoria del Colle

cookery course at Fattoria del Colle

At the end of the courses we hold a brief ceremony and the awarding of a certificate to take home, practically a passport to guarantee your Tuscan spirit Brief experiences in the Montalcino and Chianti wineries together with some real courses in the school at Fattoria del Colle, but always something really authentic and regenerating. Historic places, breathtaking landscape, great wines tasted after having seen the vineyards and the wineries, food culture learned methodically from excellent teachers and through a direct experience in preparing the food.
A full-immersion experience of Tuscan civilisation, and full of small surprises. Here are the 4 proposals.
Antipasti Toscani and guided tour of Casato Prime Donne winery with a tasting of Brunello a light lunch to finish with. A day to spend in contact with the Montalcino countryside suggestions: landscape, great wines and traditional flavours framed by an area that has four hundred years of history and a worldwide reputation for high quality wines.
At Fattoria del Colle the daily visit with cookery school has an aristocratic style: guided tour of the 16th century villa including the bedroom created for the Grand Duke of Tuscany, experience with Chianti and Orcia Doc wines in the winery and cookery lesson regarding fresh pasta- the traditional local dish “pinci”- and some famous Sienese biscuits among which the Ricciarelli. Read more…

The restaurant Osteria di Donatella at Fattoria del Colle

From the Trequanda housewives recipes to the “Pinci” lessons a brief history of Donatella Cinelli Colombini’s restaurant at Fattoria del Colle

Osteria di Donatella's restaurant_fireplace

Osteria di Donatella's restaurant_fireplace

When Donatella’s father, Fausto Cinelli, gave her Fattoria del Colle, where today one finds the dining room adorned with floral decor inspired by the fin-de-siècle period long ago was a dark area, used for playing table tennis, the kitchen was empty and where the veranda is today was a grassy area which reached as far as the old vineyards. Creating the Osteria was for Donatella one of the first steps to transform the Fattoria del Colle into a refined place, which would be able to speak of an area in an unforgettable way. The brick archways were once again opened up in the hall and the walls were decorated with art nouveau designs copied form a villa in the Chianti Classico area that once belonged to Donatella’s grandparents.

The restaurant was equipped with a kitchen and most of all Donatella took note of the local recipes interviewing the housewives. In the summer evenings, in the villages nearby – Trequanda, Petroio, Castelmuzio, Chiusure – the villagers sit out of doors to chat with their neighbours. That was the time chosen by Donatella present herself with her laptop and asked for recipes. In the end she noted about 40 that were then published in a booklet called Ricettario di Monte Oliveto e Trequanda nelle Crete Senesi.

These recipes formed the first menu of the Osteria at Fattoria del Colle. Through the years other recipes arrived from Sinalunga and from the local hunters…. With some additions from the chef Antonio Corsano and the patisseur Patrizia Cenni so as to create a very typical selection of dishes from the area: zuppa di Trequanda, pappa col pomodoro, ciancifricola, acqua cotta dei logaioli, Pinci al sugo di nana, pappardelle con zafferano e pancetta di cinta senese ……. Many old recipes which are very suggestive.

Fattoria-del-Colle-restaurant veranda

Fattoria-del-Colle-restaurant veranda

A few years after the launching of the restaurant the veranda was built, here it is possible to eat while being immersed in the green, with the panorama of Trequanda in front of you. The lawn in front has been transformed into a terrace and in the summer it is possible to eat out of doors jus as if it were the courtyard where the farmers ate long ago!

The cookery school, born within the restaurant directed by Helle Poulsen Italo-Danish gastronomist – who has written with her husband Alfredo Tesio14 books regarding tourism and food in Italy, now has a base in one of the farmhouses at Fattoria del Colle. In the meantime the parks have increased in number: the “ boschetto dei Giochi antichi” where often the Osteria puts up buffets , then the “ parco del vecchio frantoio” where upon request, one can organize true folk

Fattoria-del-Colle-Osteria signboard

Fattoria-del-Colle-Osteria signboard

parties…..there are many other things to tell you about, but it is only fair for everybody to come here and discover for themselves the beauty of our tradition.

We are waiting for you!

Advise for gluttons by Donatella Cinelli Colombini


Montalcino puts out its flags for the Sagra del tordo event

  • Published in Forum

The last Sunday in October, so this year on the 28th, Montalcino always relives the era of when it was a rich medieval centre with dames, knights and archers

Montalcino-Festival of the Thush-historic-cortège

Montalcino-Festival of the Thush-historic-cortège

The Sagra del tordo (Festival of the Thrush) is for the inhabitants of Montalcino a festivity to be spent with the family. The 4 Quartieri (quarters) into which the village is divided – Borghetto, Pianello, Ruga and Travaglio- are active all year round with dinners, event for the elderly and children, exhibitions, trips and other activities for the members.

With two fixed dates, in October and in August, they recall the grandeur of the past: an historic procession through the village streets the Trescone folk dance with the dress ware of old-time farmers and the archery contest. There will also be food stalls where the housewives will be serving wonderful dishes such as Pinci (large spaghetti made with fresh pasta) which are handmade, Donzelline (fried bread dough) scottiglia di cinghiale (wild boar in a stew), roasted meet on a turnspit, Pan coi Santi and other delicacies. The quality of these dishes prepared at home is so high that it definitely is worth the trip, also because to accompany the food there are bottles of Brunello wine and Rosso di Montalcino.

So do come, you will have a wonderful time!

Events between Crete Senesi and Val d’ Orcia by Donatella Cinelli Colombini

 

Italian pasta: recipe of pinci

Pinci_all'Oro della_Val_ d'Orcia_Fattoria_del_Colle_Agriturismo_in_Toscana

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

pinci_al_sugo_di_nana_Fattoria_del_colle

pinci_al_sugo_di_nana_Fattoria_del_colle


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