Continental, English or Tuscan breakfast?

Breakfast at Fattoria del Colle is an unforgettable experience: ciambellone, tarts, cakes all freshly baked … and then country omelettes and pears and cheese

Which is the best breakfast?

There are two schools of thought regarding breakfast: there are those who say that a visitor is satisfied only if he finds that to which he is used to, so scrambled eggs and bacon, toast and the all the rest. Then there are those expert in tourism marketing who state the exact opposite, or rather that a tourist is looking for an experience and diversity, so an “international breakfast” in a Tuscan country inn disappoints him.

I’m in agreement with the latter.

However I do feel that in our traditions there can be something for breakfast to satisfy everyone. In fact the old farmers did not have sweet breakfasts but savoury ones and it is from these rich mid morning snacks that we must begin offering <<The Tuscan-international breakfast>> .

So now the farmers omelette, fresh pecorino cheese with pears, pork cold cuts like salame and finocchiata , vegetables with dip of extra virgin olive oil from Fattoria del Colle and other garden produce are an alternative to scrambled egg with bacon. Obviously one must also have on hand yoghurt, fruit juice and cornflakes … and other things that must be bought and that are more or less the same all over the world. But the highlight of our breakfast, that beats all opponents, is Patrizia, the pastry chef in the Osteria di Donatella 

Our cakes at Fattoria del Colle

She is the one who every day prepares the breakfast buffet, and with her own hands, crostata, mantovana, ciambellone, fuit tarts, .. all fragrant, soft and tasting like home. Patrizia loves her job and the smiles she gets from guests after they have had breakfast. She is the one who gives the last Tuscan touch in the mornings transforming breakfast into an unforgettable cultural experience.

by Donatella Cinelli Colombini