Casali di Casole Blog

A Day Trip to San Gimignano, Tuscany's Timeless Medieval Gem

Embarking on a day trip to San Gimignano is akin to stepping into a time machine, where cobblestone streets lead to centuries-old towers, and every winding path reveals a story.

Authentic Tuscany comes to life in this made-from-scratch Italian pasta recipe, courtesy of Executive Chef Daniele Sera at Castello di Casole.

It is Carnival! A time for disguises, jokes, parties, and of course, delightful food. Among the traditional delicacies are frittelle, or fritters, made all over Italy for these festivities.

During the cold of January, let a bit of traditional Italian cooking warm your day. Chef Rachele Meucci, at Il Porrina in Casole d’Elsa, shared her pasta recipe of Pici with black cabbage pesto, dried onion, and roasted chickpeas. Originating in the province of Siena and dear to our traditions, Pici is a thick, but easy-to-make pasta. Find the recipe at the link below/in our bio. Buon appeitot!

With the festive season here, Denise Schininà, Chef at Caffè Casolani, is sharing her Zuppa Inglese recipe. This colorful, flavorful pudding dates back to the 18th century—a traditional dessert dish in several regions of Italy including Tuscany.

Now that Tuscany is on the slow descent into the winter months, a decadent soup is most comforting. Local cook, Giovanna Franceshi, is sharing a recipe with us from Maremma, the coastal Italian area extending from the south of Tuscany into the region of Lazio.

Millefoglie is a name that rolls off the tongue with a certain lyrical elegance. Its Italian origin, meaning "a thousand leaves," perfectly encapsulates the delicate and flaky layers that make this dish an irresistible masterpiece. But there's more to this culinary gem than meets the eye.

Discover the essence of Tuscany's culinary legacy through local cook Arianna Paolini's fall recipe, Cream of Cannellini Beans & Porcini Mushrooms. This authentic dish, rooted in tradition and history, promises to become a beloved addition to your seasonal dining repertoire.

Looking for a delicious new recipe? Try Chef Alessio Sedran's Pappa al Pomodoro. This aromatic simple delicacy is a pillar of Tuscan countryside cuisine and it is prepared using fresh tomatoes, bread, olive oil, and basil. This dish can be served warm or cold and is also wonderful when paired with fresh buffalo mozzarella or burrata.

Enjoy an amazing fresh recipe perfect for the July heat provided by Antonio Lombardi, chef at Magazzino del Gusto, the first food and wine shop of the Chianti Fiorentino area. This delicious dish is all made with raw ingredients; hence their quality is extremely important. Chef Antonio sources all the ingredients from Magazzino del Gusto’s bioactive vegetable garden, find your garden too!

This is a recipe by our own General Manager, Silvia! This pesto sauce is perfect atop freshly cooked pasta - it creates an aromatic, flavorful, and colorful dish.

La Frittata di Primavera, or Spring Frittata, is a recipe by Orietta and is filled with delicious vegetables and fresh herbs, perfect for spring brunch!

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