Italian cooking and organic products

In our certified organic farmhouse every product we use is homegrown or purchased from nearby certified organic farms.

The jams, bread, yogurt and the cakes for our breakfasts are home made. For groups larger than 4 people we organize lunches and dinners with a typical Tuscan menu using mainly the products of our organic vegetable garden or seasonal ones. Also the meats as well as the wines and cheeses that we serve, are often purchased from organically certified farms or come from the area.

Sadio’s Recipes

Sadio’s recipes are prepared with genuine ingredients, such as the organic vegetables.
A careful ‘chef’ who knows how to create a great taste by using little fats in this genuine food.

Spaghetti with garlic and chili peppers

– 400gm spaghetti No. 5

– 2 handfuls of parsley

– 2 cloves of garlic

– chili peppers

– olive oil

Chop the parsley and garlic.  Put in a large pan (not too large about two fingers high), with olive oil and heat the chopped parsley and garlic adding in the chili peppers, but be careful not to burn them.
Cook the spaghetti with a large quantity of salted water.  Drain when it is ‘al dente’- just cooked.   Add it to the fried mixture.  Mix well and serve without adding parmesan cheese.
Simple but tasty.

Farfalla pasta with zucchinis and potatoes

– 400gm of farfalle pasta

– 4/5 zucchinis

– 4 vegetable garden potatoes

– a handful of salvia

– olive oil

– black pepper

– grated pecorino cheese

Boil the farfalle in plenty of salted water with a little added olive oil. Cut into small cubes the zucchinis and potatoes and throw them into the water with the pasta which has just come to the boil.
Lightly fry the sage and pepper in  a large frying pan.  Drain the pasta together with the zucchinis and potatoes when still ‘al dente’ – just cooked and then sautè with the sage and pepper.  Add the pecorino cheese to taste and serve.

Drunk Pork

– 6 slices of neck pork

– 2 glasses of red wine

– 1 spoonful of fennel seeds

– 2 garlic cloves

– black pepper

– salt

Chop the fennel, garlic and rosemary  together adding the  pepper and salt,  then sprinkle on the slices of the neck pork.
Heat a  Teflon frying pan to piping hot  without adding oil or anything else.
As soon as it is really hot add the neck pork and brown on both sides.
Now add the two glasses of wine to the pork when cooked,  cover until the wine has evaporated.