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GASTRONOMICAL ITINERARIES
The "Antico Frantoio di Ravagni" is directed by Mr. Giacomo Bartolomei who is continuing the oil mill tradition to produce Extra Virgin Olive Oil. The Bartolomei family of Campalla has been running the oil mill since the second half of the eigthteenth century, and the mill itself has been documented existence since 1421.
Five main types of olive are used: Gentile, Morcona, Oriola, Frantoia and Leccina. The avarage annual production being 65.000 kilos
The technique: harvesting is by hand, following by traditional cold pressing using grindstones, after which the oil is decanted.
The characteristics of the oil: it is greenish gold in colour, and smells fragrant with strong olive overtones, quite intense in nature. When freshly made there is a sligthly bitter flavour, but as the oil matures this mellows.
The oil mill is situated in the upper Tiber Valley. The ancient Ravagni oil mill is just off the road from Anghiari to Caprese Michelangelo (2.2 Kms. from Anghiari). It is open throughout the year, and offers its customers genuine Extra Virgin Olive Oil, the product of cold pressing. The Antico Frantoio, as it is called, sells both directly to personal shoppers, and by mail order, as long as each year's stocks last.
Since 1421 the name Ravagni can be found in the Record Offices in both Anghiari and Florence. It is possible that oil mill itself predates this, and its position may indicate links with the nearby paleochristian church of Micciano.
CASENTINO PECORINO
Seasoned Pecorino is made in pieces of 2.5 kilos, with a pale yellow color with small speckles. After it has been seasoned, normally after 120 days, the cheese achieves an intense and slightly spicy taste.
Fresh Pecorino comes in 1 kilo size pieces and is compact with a white color.
It takes a minimum of 20 days to be seasoned but generally is consumed after 30 to 45 days.
Both the fresh and seasoned Pecorino is packaged using the same method. Milk is put into a machine for processing while condensing and coagulating in about 20 to 25 minutes thanks to the addition of lamb's cheese. The curding, whose breaking up occurs in basins, is poured in the forms and then pressed (pressing phase), while it drips the serum at a constant temperature of 40 to 45° centigrade (warming phase).
During this phase the curd is turned over and over repeatedly to accelerate the dripping and to obtain a uniform shape of the cheese.
Containers with the pressed curds are left to purge on dripping blocks for 24 hours, in order to eliminate the serum and after, the cheese is either sprinkled with sea salt externally or pickled.
After the fresh cheese is salted, it is ready to eat, while the seasoned cheese is conserved in a refrigerator or any other cool place like a canteen, for 120 days, during which the forms are occasionally turned over by hand.
The tradition of this cheese, which distinguishes it from others, is tied above all to the quality of milk, produced by sheep raised in particular lower hill climatic conditions.
There are about 15 Pecorino producers in Casentino spread throughout different places that include: Pratovecchio, Subbiano, Ortignano Raggiolo, Chiusi della Verna, Capolona, Castiglion Fiorentino, Talla, Montemercole, Laterina, and Poppi.
There is an annual production of 3,600 quintals; the majority coming from a cooperative that is found in Talla. The product is mostly destined to be sold directly or to local stores, but a part is also destined to reach markets all over Italy.
"The kitchen was, at one time, the heart of the home where the whole family gathered.
There, the mixture of savory smells and flavors seasoned the ups and downs of life.
The mother prepared simple and tasty dishes that she learned to make as a child, she kneaded, with energy, eggs and flour, and with elegance, quickness and not without hard work… magically... appeared… the golden pastry!
It was a celebration!
Donna Eleonora creates, still today, that same magical celebration with her pastas and sauces prepared according to old house recipes with genuine ingredients and the same loving commitment.
The once welcoming kitchen has been replaced by modern laboratories where the work process is scrupulously controlled and certified with the stamp of CEE and ISO 9002 for consumer safety. It is a tradition that has been preserved in modern day and brings a guarantee of quality to your kitchens."
RISTORANTE IL CASTELLO DEI SORCI
The Castle of the Sorci Restaurant was once the dwelling of great and powerful families between 1200 and 1530; the TARLATI'S of Pietramala (1234-1388), the BALDACCIO'S (1388-1441) and the PICHI'S (1443-1650).
The Castle of the Sorci, created as a symbol of domain, was contested and resistance was brought during the early Medieval and the period of the Lords; destroyed more than once and then rebuilt again, lives the history of Captain of Venture, like the famous Baldaccio, who aspired to live his last years of life in peace. In the meantime, while other little castles in the area declined, he found, along with the family Pichi, a more pacific arrangement, nonetheless, with pride.
It was with them that the features of an agricultural activity were defined, continued on by others with different grades of success, up until the last glimpse of the 20th century. In fact, in 1970, Primetto Barelli took over after two years of bureaucratic red tape. He came from the Marche region and was married in the town of Città di Castello to a young local woman, Gabriella.
Barelli wanted to be an agriculturist, but became something more; he brought the Castle Sorci back to life with his ingenious intuition and expansive vitality. He welcomed the heredity of the agricultural activity at a time in which traditional agriculture was losing some connotations and in search of new types of business.
But he knew how to give his vocation an original turn, proposing to the masses disturbed and disillusioned with fast-food, the taste of natural products and clean air.
It is not only a market ploy but a cultural question, and culture remains active if it is fed with sentiment and commitment.
The cuisine of the Locanda Castello di Sorci could be compared only to the cuisine of the houses of great master's of a time when frozen food did not exist but only dispensaries full of daily fresh and genuine ingredients.
All dishes are prepared using fresh and genuine ingredients where everyday our "cooks" prepare rigorously handmade FRESH PASTA.
The genuineness of the ingredients, united by the experts hands of our cooks, give the dishes prepared at the Locanda a unique and unforgettable flavor.
LA NENA RESTAURANT
The restaurant proudly conserves the name of a very well-liked Anghiarese who was praised by illustrious men and passionate gastronomes of fine dining.
Palmira Alberti, Paolo Severi e Sergio Cappetti - A winning threesome, that conquered the fondness of a vast clientele. Their constant commitment and continued search for quality is the most gratifying message of how fundamental it is to conserve traditions and to express the value of the territory where their profession is performed.
It is a determined reference point with the prediligent search of flavors of the territory that the three owners love to propose to those who, in a growing number, suggest.
Palmira, in collaboration with Paolo and Sergio, prepare daily seasonal dishes, never lacking mushrooms or truffles.
The ravioli at the Nena and the "zuppa di pane" (bread soup), together with meat sautéed with mushrooms and olives and pastry flans, are only some of the different dishes of a kitchen, that along with flans made from game and excellent Chiana steak, are the Nena's trademark of assurance.
Finally, with pride, they love serving "crostate" (pies) prepared with their own home-made marmalades.
RESTAURANT DA ALIGHIERO
Multi-awarded and found in the MICHELIN GUIDE, the restaurant proposes a cuisine, or rather a typical gastronomy seen, above all, in the care of combinations of raw materials and in the presentation of the dish.
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