by Donatella Cinelli Colombini, wine destination, Casato Prime Donne Montalcino

3-time cooked  cauliflower can be served as an appetizer, a main course, or a side dish. In the Marche region, fried cauliflower is eaten without tomatoes and is delicious. The recipe I’m sharing is very tasty and can well enhance even banal dishes like roast beef or chicken breast. It harks back to grandmothers’ cooking, who, with humble ingredients, managed to create extraordinary flavours, warming the heart as well as the mouth.

This recipe also has another advantage: like all cabbage, it’s indigestible, so it fills for a long time and promotes weight loss.

It should be paired with the white wine used in cooking, so I recommend the IGT Toscana Sanchimento from Fattoria del Colle, a traminer with a hint of Grechetto, one-third of which is made following the Orange method.

INGREDIENTS AND DOSES FOR 3-TIME COOKED CAULIFLOWER  (SERVES 4)

For the cauliflower: 1 large cauliflower, 100 g white flour, 1 egg, extra virgin olive oil, dry white wine, salt, and pepper.

For the tomato sauce: 500 g very ripe tomatoes, extra virgin olive oil, 2 garlic cloves, half a red onion, 1 celery stalk, 1 carrot, and a few basil leaves.

3-TIME COOKED CAULIFLOWER, PREPARATION

The preparation is long and takes an hour and a half, but it’s incredibly easy.…

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By Donatella Cinelli Colombini #winedestination

SANCHIMENTO 2024 A SUPERTUSCAN FROM ORGANIC AND TOURISTIC VINEYARDS

Sanchimento is obtained from organic grapes from the small vineyard around the chapel of the Fattoria del Colle dedicated to San Clemente or Chimento as the saint himself was called in medieval times. The wine therefore takes its name from the small sixteenth-century church. Both the chapel and the adjacent vineyard are open to tourists, in fact the vineyard of Traminer grapes used for the Sanchimento wine is the starting point for a trail in the vineyards that leads visitors to discover all the grape varieties grown at the Fattoria del Colle through the use of signs and QR codes.

THE PARTICULAR VINIFICATION FOR SANCHIMENTO

The cellar workers led by the oenologist Barbara Magnani have developed a very particular process for the Sanchimento IGT Toscana white. An unprecedented method that manages to enhance the characteristics of the grape variety, increase the complexity of the wine and its distinctive characteristics.

In the cellar, the Traminer grapes are cooled and divided. Most have a classic vinification process while about a quarter is vinified with the orange system (with the skins and without the addition of yeasts) in terracotta amphorae where the wine remains until bottling. This year, in addition to the two Impruneta jars, a clayver sphere was also used.…

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by Donatella Cinelli Colombini, #winedestination, Fattoria del Colle, Casato Prime Donne

The simplicity of certain preparations brings with it the flavour of old Tuscan farms, of the ancient wisdom of gestures. Perhaps it is precisely the authenticity of what has not changed over the centuries that gives us back the experience of the past. For this reason, I invite you to prepare anchovies with parsley pesto as Nunziatina did, that is, Annunziata Ferretti, matriarch of her family and head housewife in the kitchen of my Colombini grandparents’ house in Montalcino.

FROM CLASSIC PESTO TO PESTO WITH AGLIONE

There are four recommendations: the extra virgin olive oil must be the one pressed a few months ago using organic olives picked early by hand. Just like the one made in Fattoria del Colle.

The unsalted bread, that is, without salt, typically Tuscan, must be made with sourdough and not with chemicals.

It is better if the parsley comes from the garden and is freshly cut. It is better if instead of garlic you use the aglione from Val d’Orcia. The latter is a transgression compared to the domestic tradition of Montalcino but Nunziatina used little garlic and those who love this bulbous plant must opt ​​for the aglione, the kiss-proof garlic, which is much more digestible (but more expensive).…

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The Sanchimento 2023 from Fattoria del Colle is a real treat for lovers of Donatella Cinelli Colombini wines. It is partly produced in amphora as was done in antiquity. This is a very small series of only 1200 bottles. The Rosso di Montalcino by Casato Prime Donne, on the other hand, is a wine already known and appreciated by international wine critics. This offer proposes something new to discover, and a confirmation!!

Two wines to drink now, without having to wait. Two fresh wines with an extraordinary aromatic richness.

THE NEW SANCHIMENTO 2023 BIO IN ORANGE VERSION

Sanchimento comes from organic Traminer grapes and, in the cellar, is produced according to organic protocols. The particular production process of this wine is the result of the creativity of Donatella Cinelli Colombini’s three oenologists, who in three years of experimentation have developed a method capable of enhancing the characteristics of the vine, increasing the complexity of the wine and giving it distinctive characteristics.

Upon their arrival in the cellar, the grapes are cooled in small baskets then a quarter of them are fermented in terracotta amphorae from Impruneta with the orange system, i.e. with the skins and without the addition of yeasts. The wine remains closed in the jar almost until bottling when it is combined with Sanchimento produced with the traditional method.…

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by Donatella Cinelli Colombini

Wine experts snub them by branding them as thirst quenchers without real quality but actually they exist all over the world. The French call them vins de soif that is wines for thirst, in English they take the name of poolwine which corresponds to the swimming pool wines proposed by the Lucanian sommelier Vincenzo Donatiello.

VINCENZO DONATIELLO AND POOLWINES

It was this thirty-year-old professional who proposed them for the first time in Italy in 2018. Vincenzo was the maître of the Piazza Duomo restaurant in Alba until February 2022, with the starred chef Enrico Crippa.He is therefore not a fanatic of “first price” bottles but he is also creative enough to understand that there is a difference between a gourmet lunch and a glass to drink without focusing on the appreciation of the organoleptic characteristics. Donatiello’s innovative vision is also expressed by the “Dictionary for waiters” of which he is the author, and in his articles in Intravino and in the wine section of the Lifestylie newspaper il Gattopardo.

POOL WINES NOT AS DRINKS BUT AS A DISCOVERY OF DIFFERENT, INTRIGUING AND NON-TROVIAL PLEASURES

From the same fertile mind, in 2018, the idea of ​​POOL WINES came out, that is, light, immediate, simple and obviously thirst-quenching.

How to recognize them?…

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Today and tomorrow, I will present to you the protagonists and the new recipes of the Fattoria del Colle Restaurant in Trequanda, in the most intact and panoramic Tuscan countryside. The restaurant is actually made up of two restaurants: the recently restored barn as a hall for banquets, conferences and parties, and the gourmet restaurant, which has existed since 1998. The latter is inside the hamlet where the farmers used to live and where today there are rooms and apartments for tourists. The restaurant is housed in the old ox stables and pigsty, although now, with the floral decorations on the walls and refined furnishings, it seems difficult to believe.

In summer, the internal rooms extend outwards into the terrace and romantic grove illuminated with small suspended light bulbs as in ancient peasant feasts. The grove and terrace above the cellar are in great demand for weddings and allow each couple to create a very personalized wedding party unlike any other. Every detail is thought out with care, even the lighting of the grove is designed by Philip Robinson – the English set designer of famous films such as “Four weddings and a funeral”.

In the menu of the Fattoria del Colle Restaurant we find the same mix of tradition, accuracy and creativity.…

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by Donatella Cinelli Colombini
This is a poor dish that has become rich and has acquired dignity thanks to the new hath trends, and attention towards waste in the cuisine of the new millennium. In fact Soppressata (sausage made of lean meat and cut lard cured with salt, pepper and spices) is the poorest cold cut. It comes from cooking the left over pork pieces such as the head, rinds and tail together with spices and citrus rinds. On its own it is not a diet food, because it is very fatty, but it becomes apt for a healthy meal if you add oranges, fennel and extra virgin olive oil.
The result is a very tasty antipasto that is typically wintery. Soppressata in fact is made only in cold months and does not have the ability to be preserved for long periods of time.

INGREDIENTS FOR THE SOPPRESSATA SALAD

For 4 people. Very easy, just 15 minutes to prepare.

200 g of Soppressata, 2/3 oranges, 3 fennels, a few pomegranate seeds, extra virgin olive oil, salt and black pepper.

PREPARATION OF THE SOPPRESSATA SALAD

Wash and cut the fennel into strips.
Peel the oranges and cut them into slices and then into halves so that they are not too large.…

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