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

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

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 what's on in Maremma, my recipies

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

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

Liquid Gold

…The Corsini family has been in the oil business for about 500 years, and the tradition is tangible. Paul Ferrari harvested olives alongside Dino and Mario, the adult children of contadini (tenant farmers) who themselves have a child who lives and works on the estate. The property’s 15,000 olive trees are still picked by hand, and the fruits of the harvest are crushed on site in an authentic stone mill. Most of Corsini’s employees at harvest time take their payment in oil rather than cash, giving credence to this oil’s reputation as “liquid gold.”… read more

at Paul Ferrari

# 23/04/2006 in uncategorized

The Mind of Leonardo

The Mind of Leonardo, the universal genius at work
Florence the Uffizi Gallery
from March 28th to January 7th 2007
read more at The Mind of Leonardo

# 22/04/2006 in what's on in florence

Accademy of Arts

A new Renaissance in fine art requires more than just great paintings. It also needs artwork exhibited in a captivating way, competing for people’s attention against easier visual entertainments like movies, TV and glossy magazines. It requires developing new patrons of the arts, by attracting them to enjoy, then inspiring them to collect fine paintings. A show like the Florence Academy’s Corsini Stables Alumni Exhibit is a strong move in the right direction ……….

at Florence Academy

# 22/04/2006 in events

White Wine

Prince Corsini of the prestigious Tuscan Corsini family, is proud to display to the visitors of Vinitaly his wines from his two wineries: Fattoria Le Corti in Chianti Classico and Tenuta Marsiliana located near Grosseto in Maremma. The two estates differ not only in geographical location; Fattoria Le Corti has been apart of the Corsini family since 1427 and covers 250 hectares of Chianti soil in San Casciano in Val di Pesa, on the splendid hills surrounding Florence where stands the Renaissance Villa in which the family lives; Tenuta Marsiliana, acquired in 1759 covers 2600 hectares in the district of Manciano, just 12km from the sea. With innovative spirits, Tenuta Marsiliana were the first to plant vines in this area in 1996. In both cases the Corsini team have utilised the competent and experienced enologist Carlo Ferrini, which they have been working with since 1992, the year in which Duccio Corsini turned around the production of Le Corti through major quality improvements.

In this occasion of the 40th edition of the Vinitaly we are proud to introuduce a new product in our line-up: Birillo Bianco 2005, the first white wine to be released by Prince Corsini. The grape varieties behind the wine are Vermentino of Tuscany (63%) and Sauvignon Blanc (37%).

at Vinitaly

Duccio Corsini

# 21/04/2006 in uncategorized

The Corsini Family in Encyclopædia Britannica

… a Florentine princely family, whose first recorded ancestors rose to wealth as wool merchants in the 13th century. As typical members of the popolo grasso (rich merchants) that ruled Florence during the later European Middle Ages, they regularly served as priors and ambassadors of the commune.

Filippo Corsini (1334–1421) was created count palatine by the emperor Charles IV in…
at Encyclopædia Britannica

# 20/04/2006 in some history

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