TASTING TOUR
GUIDED TOUR OF THE FARM AND DAIRY WITH TASTING During the guided tour of the farm you will be able to see for yourself what it means to live a peasant life today here in the Val d’Orcia. We will
BREAD, PIZZA and FRESH PASTA ONLINE CLASS
The pizza & pasta course is designed for all true fans of Italian cuisine. Thanks to this video lesson you will learn about all the stages of preparation and many small tricks that you will need to make the final
Sustainability: the activities of the restaurant
As we have already explained, the concept of sustainability implies synergy and balance between all sectors of the farm. Which translates into a balance between the consumption of resources and their regeneration, but also between the production of pollutants and
Pecorino in Carrozza – Italian Grilled Cheese
Give the Italians a grilled a cheese and in their hands, it will become… even better. Cue this wonderful fried sandwich, which is inspired by the ones Claudia had as a child whenever she visited her grandmother in the south
What does sustainability mean for us
More and more often we hear about sustainability, and sustainability is one of the fundamental principles on which Podere Il Casale and the entire agricultural organism of the farm are based. But have you ever stopped to think what is
FARMERS MARKET TO PODERE IL CASALE
Although the virus has hit our economy hard and changed our lives, nature follows its course and we follow it too. The organic vegetable garden of our farm continues to thrive, the fields, the vineyard and our animals have continue
Claudia’s Carrot Cake
[:en]Claudia’s Carrot Cake[:it]As a boy growing up in Switzerland, Ulisse always requested carrot cake for his birthday. His daughter-in-law Claudia, who is also a cook at the restaurant and responsible for the recipes in the cookbook, somehow got wind of
Capretto al Forno
Podere Il Casale is famous for its goat and sheep cheeses. On most days, they are the main treats for people living and working on the farm – meat is consumed rarely here, certainly not on a daily basis. However,
Pasta class
During our Pasta class, our Chef teaches you how to make three different types of fresh Pasta and the best sauces to accompany them.This activity also includes a guided tour of the farm where you are actually going to pick
Organic durum wheat spaghetti with 4 caci and 4 peppers, with pumpkin drops
Spaghetti with cheese and pepper is a cornerstone of Italian cuisine. There are so many versions of this great dish and as many discussions about which ingredients to use and above all how to make it. We decided to make
The 4 most common (but not-obvious) questions about olive oil
When our guests come to visit us at Podere il Casale to buy our Extra Virgin Olive Oil, they ask us many questions to better understand the production methods. Often their curiosity focuses on the expressions they heard or read
Looking for white truffle
The white truffle is one of the most precious products offered by the earth. It grows in very specific conditions: damp soils, where the water does not stagnate, in symbiosis with oaks, willows, poplars. In Italy it grows in many
Autumn, a season of precious fruits
In an organic farm like Podere Il Casale, every season has its importance and every season contributes to our “agricultural organization”. But there is one season a little different from the others, not so much for the quantity of products,
Let’s talk about Farm to Table
More and more often we hear about Farm To Table, but what does it mean and why is it very popular? The concept is very simple and obviously means from the Farm to the Table, but contains in itself many other small meanings and many important values. The
Tinned gnocchi with pecorino di Pienza fondue, asparagus and crispy ham
The recipe we are proposing today is as simple as it is good. These are very simple potato gnocchi with a pecorino fondue, asparagus and crispy ham. But what makes this dish truly exceptional is the fondue made according to
FarmLife: April, a wonderful period
It’s April, as you know nature in this period is making giant strides and a farm like ours that bases its essence on the rhythms of nature can only keep up. The weather this year was not exactly lenient, the
