Family estates in tuscany

» Mese 04-2006

Special meals prepared just for our guests

Once you arrive at the Castello of Marsiliana, a charming house keeper will be willing to prepare savory dinners in the typical tuscan tradition.

The deliciuos smell of our tuscan recipies will inspire your dreams and awaken your taste buds! Wine from the property will also be served specially for our guests.
Book a dinner before you arrive, you won’t be let down

Buon Appetito!

# 28/04/2006 in what's on in Maremma - 0 comments)

Sightseeing in Chianti

While staying at Gugliaie, Sperone Tafania or Palazzetto these are just some sites we like to point out to our guests: The romanic church of sant’Appiano, Greve’s market on Saturdays, the important basilica of Impruneta, the town of Colle Val d’Elsa, the fortified village of Monteriggioni, the Romanesque abbey of San Galgano, Badia a Passignano ….and more Florence, Siena and San Giminiano can be reached in half an hour. Volterra, Pisa, Arezzo and Lucca will take about one hour.

# 28/04/2006 in what's on in Chianti - 0 comments)

Spring vegetable soup at Marsiliana

While staying at Castello di Marsiliana you will be able to buy directly from local farmers all you need for this deliciuos preparation. So typical of the Maremma coast line and so tasty, yet healty and organic.

Spring vegetable soup

200ml extra-virgin olive oil
2 red onions, chopped
4 carrots, diced
4 celery ribs, chopped
3 garlic cloves, minced
6 San Marzano tomatoes, peeled, deseeded and chopped
200g peas
1 zucchini, cubed
700g beans (borlotti or cannellini), cooked or canned, half pureed
4 large cabbage leaves, roughly chopped
10 beet leaves, roughly chopped
5 basil leaves or the leaves from a sprig of marjoram
salt and pepper
500g stale Tuscan bread, cut into thin slices
extra-virgin olive oil for serving
Sauté the onion, carrots, celery and garlic in the olive oil until soft, then add the
tomatoes and cook for 30 minutes. Add the peas and zucchini and cook until soft. Add the whole beans and bean puree, then cover with water. Bring to the boil, then add the cabbage and beet leaves. Cook for another 5-10 minutes, then stir in the basil or marjoram and season to taste with salt and pepper. Take off the heat.
Place the bread in the bottom of a soup tureen. Pour over the soup, cover, and let sit for 15 minutes before serving.
Serve with olive oil to drizzle on top.

have a good meal!

# 27/04/2006 in my recipies, what's on in Maremma - 0 comments)

About Chianti

Famous for its wine, the celebrated Chianti Classico, this area of Tuscany has far more than just wine to offer the visitors staying in any of our Family Estates. Florence is only a short drive away, as are Siena Lucca and Arezzo. Indeed by just driving around you will come across many delightful villages, each one with its own history.
You will discover how Tuscany is the result of a perfect liaison between natural beauty, culture and tradition.

# 26/04/2006 in what's on in Chianti - 0 comments)

Gherardo Silvani

….The Italian garden that was laid out at that time remains unchanged to this day. The garden is divided into two parts by a central avenue, lined with statues on plinths that decrease in size to create an impression of greater depth…..

read more at  Italian garden

# 25/04/2006 in some history - 0 comments)

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