NEW MENUS AT THE FATTORIA DEL COLLE RESTAURANT
New and old protagonists, new and old recipes for the Fattoria del Colle restaurant which will now serve its banquets also under a starry sky
vegetarian starter restaurant Fattoria del Colle
The characters are all local to give a touch of identity to a restaurant where everything speaks Tuscan: panorama of the Orcia vineyards and the medieval village of Trequanda, the wines of the two cellars belonging to Donatella Cinelli Colombini, the collection of ancient copper objects, the traditional dishes …
ALFREDO BIAGI, DORIANA MARCHI AND PATRIZIA GUERRI
The AIS Sommelier Alfredo Biagi is the director of the restaurant hall and above all of the wine service, these he presents with great narrative ability. In fact, they are Brunello and Rosso di Montalcino, Orcia, Chianti Supertuscan, classic Spumante …. products from the cellars of Casato Prime Donne and Fattoria del Colle, the absolute protagonists of the restaurant.
Alfredo Biagi is from Chianciano Terme where his family arrived at the end of the 19th century and experienced the golden age of the thermal spa. His grandfather opened the first wine shop in Chianciano and his family managed hotels and restaurants. He himself directed, for many years, Villa Nottola in Montepulciano. Next to him the young Giulia Finetti.
In the kitchen chef Doriana Marchi who was born and lived in Arezzo but descended from a family from Sinalunga. After the catering school she became a sommelier in 2013. In her professional past there are the 1st ONAF course on cheeses and the activity at Villa Petrischio together with the starred chef Valter Passeri. Patrizia Guerri, also from Sinalunga, completes the team with the preparation of cakes and biscuits for the tourists’ breakfasts
THE SPRING MENU AT THE FATTORIA DEL COLLE RESTAURANT
maltagliati with wild boar sauce with panforte crumbs Restaurant Fattoria del Colle
The 2023 menu of the Fattoria del Colle restaurant will vary by adapting to the vegetables of spring, summer and autumn. In the first version, it offers platters of cold cuts and cheeses where those selected by Andrea Magi stand out. Still among the appetizers, the marinated veal rollee of which Doriana Marchi is rightly proud.
Among the first courses, in addition to pinci, ravioli (strictly handmade) and chickpea soup, I like to mention the maltagliati with wild boar sauce with panforte crumbs. A lot of tradition and a pinch of innovation. As well as in the meats where Chianina beef, the white giant of the Val di Chiana, is certainly the outstanding element but there is also the cod alla fratina typical of Trequanda and the pork tenderloin in Brunello with caramelized onion stuffing and lard from Colonnata.
Among the desserts, I mention two that interpret tradition in a modern way: the mantovana with pine nuts in the classic version and in the form of a semifreddo, and finally the pears cooked in Chianti and sprinkled with black pepper.
TRAIL WITH STARRY SKY FOR WEDDING BANQUETS
Finally, the novelties in the exteriors: in the avenue behind the restaurant, luminous chains of small light bulbs have been drawn, resembling those used in ancient peasant festivals. They will allow you to set the table as if under a starry sky with a romantic effect, very suitable for wedding dinners. In this way, the farm will have three highly suggestive areas for nocturnal banquets: the terrace of the restaurant, the trail and the grove where there are the lights arranged by Philip Robinson, the set designer of the film “Four Weddings and a Funeral”.