Let me tell you the Easter traditions at Fattoria del Colle in Trequanda
On Easter Sunday the ”Eco Trail di Pasqua” runs through our countryside, it is a race organized by the Comune and the Pro loco in San Giovanni d’Asso. The race passes in front of our crape and is 22 km long. On Saturday the racers arrived covered in mud and breathless after having run along dirt tracks full of ups and downs. On Easter Monday the race is repeated along a circuit dedicated to truffles which is 19 Km longs and starts in and finishes in San Giovanni d’Asso.
Another tradition is the “schiacciata di Pasqua”: the savoury ones in the Val di Chiana, where they are enriched with cheese and bacon, sweet ones in Montalcino and in Siena with a delicious aroma of aniseed. Despite the name “schiacciata” pressed. The Easter ones are very tall. On the outside the are chocolate coloured while on the inside they are golden yellow. Here in Trequanda is used to interrupt the vigil, so it is served in the morning for breakfast or at the beginning of a meal and it is the first food containing meat after the abstinence of the preceding days.
In Brunello land the schiacciata concludes the meal together with the “ ossi di morto”, the “ corolli” and the Vin Santo.
We eat them both, savoury and sweet. Another typical dish is the zuppa di Pasqua, which once was exclusive to the woodcutters and today has become widespread tradition. It is a bread soup with spinach and during the festivities is enriched with egg and lamb. The typical Montalcino menu for Easter includes capon broth with tagliolini and roasted lamb.
As you can see these are simple traditions tank to which the family reunites either in the parents or grandparents homes, a search for ones roots and for intimacy which every year is renewed and livens relationships.
Seen for you by Donatella Cinelli Colombini