|Some ripe sangiovese grapes on the vine waiting to be harvested|
|Freshly made crostini with mushrooms that was delicious|
She chopped up a carrot, celery, half an onion, half a garlic clove, and then sauteed them in a pan with salt and pepper. Of course olive oil was used -- and she used a lot. We all gasped when she didn't stop pouring...
|Playing with our dough to make all kinds of pasta|
Put the pan back on the heat and let the alcohol evaporate which will take another 10 minutes before adding tomatoes. Of course fresh, ripe tomatoes are preferred but canned ones are fine (depending on what kind of texture you want, it can be diced or pureed).
At this point add herbs and spices and then let it simmer for two hours. Intermittently add water, but best to add as little as possible to retain the flavour.
|The real pasta of pappardelle with bolognese sauce|
In any event, she also showed us how to make crostini out of leftover bread. Slice up some mushrooms and garlic and then saute them with olive oil, sage or parsley and then add salt and pepper. Then spoon it onto the bread.
Another is to chop up fresh tomatoes and mix them together with basil, oregano, garlic, salt and pepper and olive oil and then spoon this concoction on top of bread slices. Yum.
|A pretty good red wine...|
We were told to break the egg and then mix it into the flour with a fork. Once it was mixed well, we could start kneading it on the table, adding more and more flour to it. And then we were instructed to roll it out as thinly as possible. Some of ours came out great, others had to be rescued by the chef, who quickly added more flour and water to fix the dough.
Once it was rolled out, we could create pasta, by cutting thick lines to make pappardelle, or cut a rectangular shape, stuff something in the middle, fold it in half and then use the ridged cutter to make ravioli. The same concept could be used to make half moon dumplings too called agnolotti. Also using the ridge cut to make farfalle or bow-tie pasta, and tortellini, similar to wontons.
|The best white of the evening...|
Fattoria il Poggio then sells this left over crushed olives to olive oil producers, will further extract oil from it using chemicals and so it may still be called virgin olive oil but not extra virgin, nor cold pressed.
A word of advice -- never eat olives straight from the tree -- apparently it's a taste you will never forget. The olives have to be put in brine before they are edible!
The farm also makes wine from sangiovese and trebbiano toscano grapes. We tried some of the latter straight from the vine, and they were very sweet, hence they were busy harvesting the grapes when we were there.
|Martha the dog gets a lot of attention from visitors|
Also, the farm's relatively new mascot, a six-month old shepherd dog named Martha was too cute to pass up for a pat on the head. Everyone had a good time!
Fattoria il Poggio
|Dancing the night (and calories) away!|
Via S. Piero, 39
+39 0583 22088
+39 0583 22088