Typical Products
- Extra olive oil “Casa Dondolini”
A classic olive oil with a pleasant taste. An olive oil obtained from different varieties of olives harvested at optimum ripeness. Ideal for those who love a tasty product which enriches, without cover, the taste of food
Region: Tuscany.
Production area: Selva of Santa Fiora in the upper valley of the Fiora river at 550 meters above sea level.
Olive harvest: November.
Olive harvested to made this olive oil: “Frantoio”, “Leccino”, “Correggiolo”, “Pendolino”, “Moraiolo” and “Seggianese olives”.
Processing: oil with granite mills extraction plant with continuous integral cold.
Color: Green leaves with golden hues.
Bouquet: fruity.
Taste: persistent appeal to the artichoke, decisive and balanced grain tangy spicy
For more information contact us:
info@agriturismocasadondolini.it
For more information visit the Agriturismo “Casa Dondolini” web site: www.agriturismocasadondolini.it
- Mushrooms: delicious mushrooms are much appreciated. They are exported to markets of many Italian towns.
- Sheep’s milk cheese: such cheese is made from milk of sheep wichh graze in the sienese hills fields, rich in wormwood: so the “cacio”, as it is commonly called, takes a unique taste and aroma.
- Chestnuts: Monte Amiata is the most important producer of “marroni”, special delicious chestnuts sought all over Italy.
- Wines: Many great worldwide-known wines(registered first class “d.o.c.g.”) are produced and sold in the area. Suffice it to quote “Brunello di Montalcino”, “Morellino di Scansano”, “Chianti” and “Nobile di Montepulciano”. More appreciated is the “Vino di Montecucco”.
“Brunello di Montalcino”
- Meat: You can find the renowned “Chianina” and “Maremmana” meat (special breeds) in most butcher’s shops.
- Cakes: Almond cakes and cheese cakes (made with “ricotta”) as well as other special bicuits can be found everywhere.
Some suggested dishes
“PAPPARDELLE AL SUGO DI CINGHIALE”
“PAPPARDELLE” WITH A SAUCE OF WILD BOAR MEAT
INGREDIENTS For 8 people
800 gr. of “pappardelle”
500 gr. of tomato paste
500 gr. of wild boar meat
Red wine
1 onion
2 carrots
2 bay leaves
Salt and pepper
3 coasts of celery.
PREPARATION AND ADVICE:
1. Cut the wild boar meat in small pieces, put it in a large pot with the smells. Cover with the red wine and let marinade for 9-10 hours.
2. After the time required, use those smells (after rinsed) to prepare a lightly. Then join the meat of wild boar.
3. Make cook for about 10 minutes, add salt and pepper and a half glass of red wine, let the wine evaporate.
4. Pour tomato paste, cover and let boil for about 3 hours.
5. Prepare, in plenty of salted water, “pappardelle”, drip and add the sauce of wild boar.
“Pappardelle al sugo di cinghiale”
“RIBOLLITA”
INGREDIENTS For 4 People
700g of Black Cabbage
150g of Fresh White Beans
50g of Olive Oil
2 Potatoes
3 Ripe Tomatoes (or Peeled Tomatoes)
1 Coast Celery
1 Onion
1 Carrots
1 Little branch of Thyme
4 Slices of Tuscan Bread
Pepper and Salt
A SHORT HISTORY OF THIS DISH:
This soup is called “Ribollita” because, originally, the remains of a thin soup after any day were heated in a pan of earthenware, sprinkled on the surface with slim slices of onion, black pepper and olive oil. It withdrew from the fire when the onion had become golden and served hot, without cheese. However, today, one of the most popular “Ribollite” is that we referred the recipe.
PREPARATION AND ADVICE:
1. In a large pot heat the olive oil and add carrot, onion and celery chopped.
2. Add tomatoes, thyme and potatoes peeled and cut in large pieces.
3. Cook, then add the black cabbage, beans (those must be kept dry bath by night before) and cover with two quarts of cold water. Salt and cook covered for about 2 hours.
4. Spread on bottom of a large earthenware pot the slices of bread, pour over the soup, place in oven at 180 degrees and cook it au gratin.
5. Before serving, sprinkle it with black pepper ground at the moment, season with two rounds of oil.
“Ribollita”
Where eating
Restaurants
- “IL FUNGO”
Via dei Minatori, 10 – Bagnolo
tel. 0564/953025 – 0564/953379
- “IL CAMINETTO”
Via F. Di Giulio, 94/96 – Marroneto
tel. 0564/977233 – 0564/978396
- “IL BARILOTTO”
Via Carolina, 24
tel. 0564/977089
- Pizzeria/Ristorante “IL PONTE”
Via Roma, 16/18
tel. 0564/977295 – 0564/978341
- “LA FAGGIA”
Via Abbadia, 20 – Bagnolo
tel. 0564/953006
- “IL FIORA”
Via Roma, 6
tel. 0564/977043 – 0564/977292
- “EDEN-I GHIOTTONI”
Via cesarini Sforza, 2
tel. 0564/977033
- “PRATUCCIO”
VIA F.lli Rosselli, 70 – Bagnolo
tel. 0564/953005 – 0564/953379
Bar
- “BAR QUATTRINI DANIELE”
Via F.lli Cervi, 172
- “BAR AMIATA”
Via F.Porta, 2
- “BAR MARCOCCI ANNA”
Via F.lli Cervi, 59 – Bagnore
- “BAR SCALA D’ORO”
P.zza Garibaldi, 15
- “BAR GIGI”
P.zza Garibaldi, 33
- “BAR BIANCHI”
Via F.lli Rosselli, 157 – Bagnolo
- “BAR D’ALESSIO MAURIZIO”
Via F.lli Rosselli, 63 – Bagnolo
- Bar Pizzeria “MOVIDA”
Via M. della Niccioleta, 13
Tel. 0564/979012
- Piano Bar Ristorante “LA PESCHIERA”
Via Peschiera (Seasonal)
Tel. 0564/953134
- Bar Pasticceria “CORSINI”
Via Roma, 2
Tel. 0564/979029
- Disco Bar “LA SERENELLA” (seasonal)
Pub
- Pub/Pizzeria “PUB GREEN FEELING”
Via della Peschiera, 80
tel. 0564/977505
This page has the following sub pages.
