The Cheese Fair in Pienza is a traditional event celebrating the most famous local product: the Pecorino cheese. The cheese fair in Pienza is one of the most important events by tourists and citizens, not only for the opportunity to
Pienza is a gem nestled in Val d’Orcia, a small paradise in the Tuscan hills, famous for its history, art and beauty of the landscape but also for its renowned Pecorino cheese. Are you planning your trip to Pienza or
The Glamping is the new way of camping! A trend that was born a few years ago that is becoming reality even here in Tuscany. The Glamping is a new philosophy of travel for those who want an experience very
THRESHING OF ANCIENT WHEAT We want to thank everyone who participated in the first event “Discovering tastes of Val d’Orcia – Merenda della Trebbiatura”. For us it was really an enormous pleasure to welcome so many people interested in our
Raw milk cheese: what is it? How it’s made and what are its characteristics? What are the benefits of cheese made from raw milk? Let’s start with one fundamental concept, to make cheese we only need 3 ingredients: milk, rennet
How to match honey jams and cheese? At Podere il Casale we know something about cheese, so let’s explain how to match honey jam and cheese. I bet it’s happened to all of you to be in front of a
In the Val d’Orcia people love onions, and sage is also often used in country recipes. Both grow abundantly in every farm garden. Even the ancient writers praised their beneficial qualities: they said that onion was good for fighting off
Fagioli beans have always been present in peasant cuisine, especially in Tuscany. The soil in this area is perfect for growing them, they last a long time after they are dried, they are nutritious, and they can be used in
Malfatti (or Gnudi) are delicious and always a success. Here in Val d’Orcia people enjoy them for Sunday lunch. Children love to help make them, rolling them in irregular shapes. This is where the name comes from: mal-fatti means mis-shapen.
This dish has long been considered one of the simplest and best ways of enjoying spring vegetables from the garden. We suggest serving it with a good glass of young Sangiovese, such as our organic IL FANTE. 2 kg of
Recently Casale Il Podere had the honour of welcoming to its restaurant Farm Aid’s Executive Director, who cooperates with Neil Young and Willie Nelson. It was one of those meetings that open new horizons and bring about the feeling of
Nine tons of durum wheat were collected this year. That’s a good harvest!
Farmers and peasants never threw anything away. This is how crostini and bruschetta came into existence, which are now served in restaurants all around the world. Here are several different variations on the theme. FOR THE BASE: Slices of homemade
This is another typical cucina povera delight. This dish is both tasty and refreshing, especially after spending a day in the vineyards checking on the ripening grapes. 800 gr. Watermelon 150 gr. Casale organic feta (or Casale organic primosale, if
On Tuscan farms, desserts were generally only prepared on important occasions, either in conjunction with the agricultural calendar (such as harvest) or for family celebrations. Ricotta is considered a “poor” cheese because it is made with whey (the liquid that
Via Podere il Casale 64
53026 Pienza (Siena) Italy
Phone: +39 0578755109
Email: info@podereilcasale.it
CIN CODE: IT052021B57VDG9LP2
Location:
Lat. 43.080901 – Long. 11.711618
N 43° 4′ 51″, E 11° 42′ 42″
Google Maps: Podere Il Casale Ristorante
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