I’m back again to talk to you about the Fattoria del Colle restaurant, introducing you to 2 people and 2 delicious recipes: ravioli stuffed with cheek and pork fillet with Brunello
Those who arrive at Fattoria del Colle know they will find a temple of the more rural Tuscan traditions. The restaurant also reflects this spirit.
The interior room is decorated with a floral motif taken from the villa of Donatella Cinelli Colombini’s uncle and aunt in Chianti Classico. Here there is the fireplace and the breakfast buffet with homemade cakes and biscuits, typical cold cuts and pecorino cheese … the piece of furniture is the farmer’s old desk. The queen of farm breakfasts is Patrizia Guerri who every day prepares unbeatable doughnuts, pies and sponge cakes.
ALFREDO BIAGI, ROBERTA ARCHETTI AND PATRIZIA GUERRI
On the veranda of the restaurant, surrounded by greenery, is the room where guests generally dine by candlelight. Here there is a small collection of copper objects of the farming tradition: jugs, bowls, basins … The decor is more modern with padded chairs and white tablecloths but the dishes are handcrafted in Montelupo Fiorentino inspired by those used in the countryside a century ago.
The dining room service is directed by Alfredo Biagi, AIS Sommelier of the Arezzo delegation since 2016. Alfredo is from Chianciano Terme where his family arrived at the end of the nineteenth century and experienced the golden age of this thermal wellness resort. His grandfather opened the first wine shop in Chianciano and his family managed hotels and restaurants. He himself directed Villa Nottola in Montepulciano for many years
Another important character is Roberta Archetti, who from 2014 to 2018 was the chef of the Fattoria del Colle restaurant. After a period in Lombardy, her homeland, due to family problems, Roberta is back and coordinates the entire team from behind the scenes.
So here we are with the two recipes that I hope you will come and taste with us to delight your palate in an intimate environment in direct contact with the vineyards.
RAVIOLO WITH BRAISED CHEEK FILLING AND CLARIFIED SAGE BUTTER
Ravioli pasta is made by mixing stone-ground flours and organic eggs.
The filling is prepared by cooking the veal cheek at a low temperature for about 9 hours. Long cooking makes the meat tender and flaky, perfect for blending in with the pasta. The filling is flavoured with beetroot leaves from the farm’s vegetable garden. The addition of beetroot is a traditional touch and adds a slightly bitter flavour with a sweet aftertaste.
These ravioli are best served with clarified butter and crunchy sage still from the garden.
Chianti Superiore DOCG, also used among the ingredients, accompanies the ravioli.
WILD PORK FILLET IN BRUNELLO WITH CERTALDO ONIONS AND COLONNATA LARD
The pigs are those raised by the EDI Mencarelli Farm in Montalcino.
This recipe combines the tradition of pork tenderloin with wine, with the precious touch of Brunello di Montalcino and the most innovative introduction of the caramelized red onion from Certaldo filling. To these highly refined ingredients is added the softness of Colonnata lard. The togetherness of flavours is light but decisive. It combines Tuscan tradition with revisited cuisine.
The addition of watercress gives a spicy and sour touch to the dish. Alternatively, the fillet can be accompanied by wild chicory whose intense but bitter flavour has cleans the mouth. Its flowers, used as a garnish, are actually edible like everything that comes from the spontaneous Tuscan herb garden a few steps from the restaurant.
An ideal companion for pork fillet made with Brunello di Montalcino is actually the same wine served in a crystal glass at 18 ° C and sipped slowly to make the moment memorable.