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Our kitchen:

Our kitchen is at the disposal of the members of the “Associazione Le Pici” and is a lab of ideas where the products of our  organic garden are combined with  home-made pasta, country soups or delicious local cheese.

 

 

SOME TYPICAL TUSCAN RECIPES:

 

THE RIBOLLITA

At first clean and wash all the vegetables very well; once they are ready cut them in small pieces. Now put the beans in a pot with water and cook them for about 30 minutes (after cooking do not through the water away); half of the beans must be puréed and half kept on one side. Cook in a quiet big pot all the vegetables together with the beans you kept on one side adding a quantity of water sufficient to cover all the ingredients and add the water where you cooked the beans. Leave everything cook slowly for 30 minutes and then add the puréed beans, the bread cut in small cubes, salt and pepper. Mix everything together for about 10 minutes and once the cooking is completed leave your Ribollita for about 10 minutes. Add a bit oil before serving.

 

 

THE PANZANELLA

Ingredients for 4 persons: kg ½ stale home-made bread soaked in water. – gr. 400 ripe tomatoes – gr.100 fresh basil – one onion – gr.25 minced almonds - extra virgin olive oil – vinegar – salt and pepper. Preparation: cut the bread in slices and put them in cold water. Prepare a mix of tomatoes in small pieces, finely chop the basil leaves, oil vinegar, salt and pepper. Once the breadcrumb is soft, squeeze it out and put the slices on the course drizzling them also with the mixed oil. If you like you can add a fine cut onion.

 

 

THE PAN CO’SANTI

Ingredients: 2 spoonfuls of liquid honey, gr. 60 roasted and minced nuts, gr.60 minced dried figs, 1 spoonful minced rosemary, gr.60 pine nuts, a handful of raisin, 3 spoonfuls of olive oil, one egg. When homogeneous, give the dough the typical oval shape and leave it for about 30-40 minutes. Spread a beaten egg on it and cook in oven (220°).

 

 

THE CASTAGNACCIO

Ingredients for 4 persons: gr.200 chestnut flour – about 5 spoonfuls olive oil – dl 3 (about 30 spoonfuls) cold water – a pinch of salt – small leaves of rosemary – a handful of pine nuts and a handful of softened sultana. Preparation: put the chestnut flour in a terrine, add the salt and 2 spoonfuls of olive oil, mix and add the water little by little; go on mixing with a wooden spoon till when you have a soft dough without lumps Baste a squat baking tin (26 cm at least if possible in ponded copper) and put the dough in. Spread the surface with the rosemary, the pine nuts and the dry raisin: drizzle with the remaining oil. Put the castagnaccio in oven (220°) till when it becomes brown-coloured and the pastry shell will be cracked.

OUR  ACTIVITIES:

 

groups, workshops and meetings, previously held and planned: enter.

 

PHOTO GALLERY:

 

a collection of photographs of the organic farm "Le Pici": photogallery.

 

SERVICES:

Internet wi-fi, swimming pool (June to October), independent heating, massages, Reiki treatments.
Animals welcome.

 

OUR MEALS:

Our superb organic meals are available to all those who take part in events organised by "Associazione Le Pici".

 

 

 

 

OUR PARTNERS:

the organic Fattoria is just a few minutes away from beautiful apartments available for your holiday (swimming pool included): www.lepicine.it

also close by you will find the beautiful medieval hamlet “Cetamura” (also with swimmingpool): www.cetamura.it

 

 

Special thanks to Alberto Ruzzene who took all the photographs of our Fattoria.