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Recipes

Quark and Pear Pie

Here is the recipe for quark cheese and pear cake. The Quark is a fresh soft cheese, typical of Central ...
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Rabbit with honey and rosemary

This dish requires marinating. The meat needs at least 4-5 hours in the marinade. We suggest putting the rabbit in ...
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Organic chestnut linguini with cabbage and pecorino sauce

In autumn, women from the farms in the Val d’Orcia would fill their pantries with goods that would last throughout ...
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Spelt linguini with asparagus sauce

The most ancient grain grown by man is spelt, and it’s a quintessential Tuscan grain. In fact, archaeologists have found ...
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Fried sage and onions

In the Val d’Orcia people love onions, and sage is also often used in country recipes. Both grow abundantly in ...
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Beans cooked in terracotta

Fagioli beans have always been present in peasant cuisine, especially in Tuscany. The soil in this area is perfect for ...
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Sunday malfatti

Malfatti (or Gnudi) are delicious and always a success. Here in Val d’Orcia people enjoy them for Sunday lunch. Children ...
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Fresh fava beans and cacio cheese

This dish has long been considered one of the simplest and best ways of enjoying spring vegetables from the garden ...
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The second life of bread

Farmers and peasants never threw anything away. This is how crostini and bruschetta came into existence, which are now served ...
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Watermelon and melon Tagliata

This is another typical cucina povera delight. This dish is both tasty and refreshing, especially after spending a day in ...
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