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Le Terme
Few rivers and many thermal baths for a territory, the Val of Orcia, tied up to the waters.
It could be told that this is the earth with tallest concentration of thermal places.
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The gastronomy
In this corner of the south senese, the tradition of the "eat well and healthy" is still intact: it's possible to find restaurants and inns that cook still in the manner of the old housewifes...
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| This page offers a small overview on the typical tuscan products of our territory. We purpose horse d'oeuvre, first and second courses but also our wine which is the famous "Vino di Montepulciano"; our territory offers genuine products but above all a rich wine that, thanks to its characteristics, has become well known all over the world.
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 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.
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 Bruschetta:
Slices of tuscan bread with garlic and pepper, seasoned with few salt and oil virgin of olive. |
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 Panzanella
It's a typical tuscan dish, dilicious and easy to prepare. Soak some bread in water, crumble it and season with a little winegar, olive oil, salt and pepper and it is enriched with tomatoes, onion and basil..
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 Ribollita
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. |
 Pappardelle with hare
The hare, chopped, after a long "marinatura" with the odors in Chianti wine is cooked in salmė, 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.
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 Pienza sheep-cheese
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.
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 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.
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 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.
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 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".
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 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.
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Agriturismo Poggio Sarna e Casa Panata
S.P. 53 della Val d'Orcia -
Coordinate GPS: 42° 57.734 Nord 11° 47.263 Est
53047 Sarteano - Val d'Orcia - Toscana
Phone +39 057274586, Fax +39 0572429550, Mobile +39 3488589847 - +39 3491235966
info@poggiosarnaecasapanata.it |
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