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The Recipes

Ricette


Quest'area del sud senese presenta una notevole ricchezza dal punto di vista enogastronomico a partire dai suoi vini di pregio, giustamente considerati tra i migliori al mondo, per finire con i dolci della tipica tradizione.
Dall'olio ai formaggi , da tartufo agli affettati, attraverso una vasta gamma di piatti e pietanze di straordinaria appetitosità ricche di sapori genuini e inconfondibili.
Una terra il cui fascino non si limita, quindi, ai monumenti, ai paesaggi e ai pur eccezionali tesori artistici, ma che è capace di soddisfare, oltre agli occhi, anche i più raffinati ed esigenti palati.

Fautrice della tradizione culinaria nel nostro agriturismo è Marcella Falegnami che lavora con noi dal 2004 e nel nostro ristorante ha messo tutta la sua Passione oltre che l’ esperienza di cuoca.
I suoi piatti forti sono tipici della cucina tradizionale toscana quali crostini con la milza, pici all’aglione, tagliatelle al ragù e degli ottimi stufati di cacciagione che suo marito Oriano caccia con abilità, abbiamo per questo pensato di condividere con gli ospiti del nostro sito la sua esperienza, pubblicando alcune sue ricette.


CROSTINI WITH SPLEEN OR BLACK CROSTINI

Appetizer prepared with bovine spleen, onion, white wine,
anchovies, capers, salt and pepper, smeared on slices of
home toasted bread.

Appetizer prepared with bovine spleen, onion, white wine, anchovies, capers, salt and pepper, smeared on slices of home toasted bread.


BRUSCHETTA

Slices of tuscan bread with garlic and pepper, seasoned with
few salt and oil virgin of olive.

Slices of tuscan bread with garlic and pepper, seasoned with few salt and oil virgin of olive.


PANZANELLA

Soup prepared with broth of boiling chicken and eggs beaten mixed with parmigiano cheese, few walnut-tree, salt, pepper.

Soup prepared with broth of boiling chicken and eggs beaten mixed with parmigiano cheese, few walnut-tree, salt, pepper.


RIBOLLITA

It is a cooked soup in oven, then seasoned with other raw oil, enriched with fresh onions cut thin and other pepper.

It is a cooked soup in oven, then seasoned with other raw oil, enriched with fresh onions cut thin and other pepper.


PICI

Pasta prepared simply with water, flour and few salt, mixed rather hard and pulled by hand up to form rough twines.

Pasta prepared simply with water, flour and few salt, mixed rather hard and pulled by hand up to form rough twines.


PAPPARDELLE WITH HARE

The hare, chopped, after a long \"marinatura\" with the odors in Chianti wine is cooked in salmì, using like base the \"coratella\" minced thiny. We create so a dense juice, enriched by the pulp of the hare, with which the pappardelle are seasoned, rather wide and well pulled.

The hare, chopped, after a long "marinatura" with the odors in Chianti wine is cooked in salmì, using like base the "coratella" minced thiny. We create so a dense juice, enriched by the pulp of the hare, with which the pappardelle are seasoned, rather wide and well pulled.


PIENZA SHEEP-CHEESE

Obtained from milk produced by particular pastures like those of the Crete di Siena and Val d\

Obtained from milk produced by particular pastures like those of the Crete di Siena and Val d'Orcia where lots of aromatic grasses grow which give to the cheese a strong identity. It is proposed in various versions: fresh, half-seasoned, seasoned and spiced.


STEACKS OF PIG

They are also cooked to the fire, in \"rosticciana\" but the common senese recipe is that to present them in a fried mixture of garlic, completed with sauce of tomato and red and flavored wine with many seeds of fennel.

They are also cooked to the fire, in "rosticciana" but the common senese recipe is that to present them in a fried mixture of garlic, completed with sauce of tomato and red and flavored wine with many seeds of fennel.


FEGATELLI

Liver of pig, possibly young, cut asunder, turned in the \"ratta\" and perfumed with seeds of fennel. We salt and pepper, therefore we cook in the saucepan like the steacks of pig or in turned roast.

Liver of pig, possibly young, cut asunder, turned in the "ratta" and perfumed with seeds of fennel. We salt and pepper, therefore we cook in the saucepan like the steacks of pig or in turned roast.


TAGLIATA AI FERRI

Beefsteak marinated in a fried mixture of garlic and oil of olive, cooked to the irons slightly \"to the blood,\" cut to small slices, finished up with lemon juice and leaves of salad \"rucola\".

Beefsteak marinated in a fried mixture of garlic and oil of olive, cooked to the irons slightly "to the blood," cut to small slices, finished up with lemon juice and leaves of salad "rucola".


FAGIOLI ALL'UCCELLETTO.

Beans cooked with sage, garlic, oil and tomato. Typical contour, enriched often with sausages so that it can be considered unique dish.

Beans cooked with sage, garlic, oil and tomato. Typical contour, enriched often with sausages so that it can be considered unique dish.


FAGIOLI ALL'UCCELLETTO.

Beans cooked with sage, garlic, oil and tomato. Typical contour, enriched often with sausages so that it can be considered unique dish.

Beans cooked with sage, garlic, oil and tomato. Typical contour, enriched often with sausages so that it can be considered unique dish.





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info@ilgreppo.it

On the road of the Nobile wine, between Montepulciano and Siena, you can spend healthy vacation at Il Greppo farm holidays.
You will be able to taste typical foods, to taste good wines, in the apartments with swimming pool.

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