Casali di Casole Blog

Recipe: Il risotto agli asparagi di Lina

Lina Ricetta per 6 persone

Ingredienti:

½ kg di Riso Carnaroli
Un litro di acqua
1 confezione di dado vegetale
4 cucchiai di olio d’oliva o qualche noce di burro
2 mazzi di asparagi (1 kg circa)
100 gr di Parmigiano Reggiano grattugiato
1 bicchiere di vino bianco
Sale
Pepe

Rimuovere la parte finale degli asparagi. Lavarli e tagliarli a tocchetti conservando le punte a parte.

Mettere sul fuoco una pentola con un litro di acqua fino a farla bollire e aggiungere il dado per brodo vegetale e le punte degli asparagi per 4 minuti, poi scolarle con un colino e lasciarle in un piatto coperte per mantenerle tiepide. Fare attenzione che il brodo sia giusto di sale: questo tipo di brodo spesso è troppo dolce, in tal caso andrà aggiunto un po’ di sale al riso mentre cuoce.

In una pentola larga con bordo basso - o in una padella con il bordo un po’ alto - mettere i tocchetti di asparagi con l’olio o il burro. Unire immediatamente il riso considerando una tazzina da caffè per persona. Rigirare il riso con gli asparagi e aggiungere un bicchiere di vino bianco.

Una volta assorbito, iniziare la cottura versando un mestolo (o tazza da te) alla volta di brodo di verdura avendo cura di girare ogni tanto per non farlo attaccare sul fondo della pentola.

Portare il riso a cottura, quasi alla fine aggiungere il parmigiano grattugiato. Adagiare nel piatto di portata. Posizionare sul riso le punte di asparagi conservate.

E per i più audaci, è possibile spolverare con del pepe nero macinato!

Buon appettito!

 

Lina’s risotto with asparagus

Recipe for 6 people

Ingredients:
½ kg of Riso Carnaroli
1 lt of water
1 pack of vegetable bouillon
4 tablespoons of olive oil or some sticks of butter
2 bunches of asparagus (about 1kg)
100 gr of grated Parmigiano Reggiano
1 glass of white wine
Salt
Ground black pepper

Remove the hard end part of the asparagus. Clean and chunk them, while keeping the ends separate.

Put a pot on the stove with one liter of water until it boils. Add the vegetable bouillon and the ends of the asparagus for 4 minutes, then drain then and place them on a dish with a lid to keep them warm. Make sure that there is the right amount of salt: this kind of broth is often too sweet, in that case add some salt to the rice while it’s cooking.

Take a large pot with low edge – or a pan with high edge –and add the chunks of asparagus with the olive oil or the butter. Immediately add the rice considering one coffee cup per person. Stir the rice with the asparagus and add one glass of white wine.

Once dried, start to cook the rice adding one ladleful (or tea cup) of broth at a time, while stirring it to ensure it does not stick to the bottom.

Bring the rice to cooking, nearly at the end add the grated parmesan cheese. Pour the rice in the serving dish or tray. Cover the rice with the ends previously kept a side.

A suggested touch: the bold ones might also want to add some black ground pepper!

Buon appettito!

RECIPE: LA TORTA PASQUALINA BY ORIETTA

Ingredienti per 6 persone - teglia da 20 - 22 cm 2 rotoli di pasta brisé o sfoglia pronti (oppure doppia dose di pasta sfoglia fatta a mano)
1 kg di biete o spinaci puliti
350 gr di ricotta vaccina
4 cucchiai parmigiano
1 cipollotto fresco piccolo
1 cucchiaio di olio
maggiorana fresca in alternativa maggiorana essiccata
4 uova
sale

Preparare l’impasto (se non avete scelto di usare la brisée ponta) e dividere l’impasto in 4 palline da stendere sottili con un mattarello.

In una pentola piuttosto grande adagiare il cipollotto tritato finemente con 1 cucchiaio di olio e far soffriggere pochi secondi. Aggiungere le biete o gli spinaci perfettamente puliti e la maggiorana tritata. Girare e far insaporire pochi secondi. Aggiungere qualche cucchiaio di acqua, abbassare la fiamma e lasciar appassire in pentola. Quando gli ingredienti sono morbidi, togliere il coperchio e far asciugare l’acqua. Questo passaggio è fondamentale per avere un ripieno morbido e non acquoso! Far raffreddare completamente.

Aggiungere la ricotta sgocciolata perfettamente, il parmigiano, sale e un uovo. Mescolare con la forchetta fino ad ottenere una farcia cremosa.

Utilizzando l’impasto a mano adagiate la prima sfoglia in teglia direttamente con una carta da forno, poi adagiare anche la seconda sfoglia. Con la pasta brisè già pronta basterà adagiarla con tutta la sua carta.

Inserire la farcia di spinaci e ricotta. Fare dei piccoli fossi di circa 5 cm e dentro i fossi rompere le uova e farle cadere dentro. Richiudere la torta pasqualina con l’altra sfoglia pronta oppure con 2 sfoglie fatte a mano sovrapposte. Bucherellare la superficie. Riporre in frigo per 30 minuti. Pennellare con albume o uovo intero.

Cuocere la torta a 200° in forno statico ben caldo per circa 25 minuti nella parte medio bassa del forno, poi abbassare 180° e ultimare la cottura per ancora 15 – 20 minuti fino a doratura del rustico. La torta deve colorarsi, gonfiarsi e risultare croccante fuori, quindi valutare il tempo in base al forno! Sfornare e lasciar raffreddare 15 minuti in teglia. Poi sformare e lasciare intiepidire a temperatura ambiente almeno 5 – 6 h. Meglio se viene gustata il giorno dopo!

Buon Appetito!

Easter Pie slice

LA TORTA PASQUALINA BY ORIETTA

 

Ingredients for 6 people - 20 - 22 cm baking tray
2 ready-made short crust or puff pastry rolls (or double dose of handmade puff pastry)
1 kg of clean beets or spinach
350 gr of cow's milk ricotta
4 tablespoons parmesan
1 small fresh onion
1 tablespoon of oil
fresh marjoram alternatively dried marjoram
4 eggs
Salt

Prepare the dough (if you have not chosen to use ready-made short crust or pastry) and divide the dough into 4 thin balls to be rolled out with a rolling pin.

In a rather large pot, place the finely chopped onion with 1 tablespoon of oil and fry for a few seconds. Add the perfectly cleaned beets or spinach and the chopped marjoram. Turn and cook for a few seconds. Add a few tablespoons of water, lower the heat and let it dry in the pot. When the ingredients are soft, remove the lid and let the water dry. This step is essential to have a soft and non-watery filling! Allow to cool completely.

Add the perfectly drained ricotta, Parmesan, salt and an egg. Mix with a fork until you get a creamy filling.

Using the dough made by hand, place the first sheet on the pan directly with parchment paper, then lay the second sheet on top as well. With the ready-made short crust pastry, just lay it down with its own paper.

Insert the spinach and ricotta filling. Make small ditches of about 5 cm and inside the ditches break the eggs and drop them inside.

Close the cake with the other ready-made pastry roll or with 2 overlapping hand-made sheets. Prick the surface. Refrigerate for 30 minutes. Brush with egg white or whole egg.

Bake the cake at 200 ° in a very hot static oven for about 25 minutes in the medium-low part of the oven, then lower it to 180 ° and finish cooking for another 15 - 20 minutes until the rustic is golden. The cake should brown, swell and be crunchy on the outside, so evaluate the time based on the oven! Remove from the oven and leave to cool for 15 minutes in the pan. Then unmold and allow to cool at room temperature for at least 5 - 6 hours. Better to enjoy the cake the next day!

Buon Appetito!

Recipe: Torta Mimosa di Mamma Antonella

Mimosa is a seasonal flower that is popular on Women’s Day. Our concierge Barbara’s mother is a master in creating the famous mimosa cake, which is a delicious work of art! Make it for yourself with the recipe below:

La torta mimosa di Mamma Antonella

Ingredienti

Per il Pan di Spagna:

6 uova

200 gr zucchero

80 gr farina

80 gr fecola di patate

1 bustina di vanillina

3 cucchiai d’acqua

1 bustina di lievito

Per la farcitura: 

Mezzo litro di latte

4 uova

150 gr zucchero

50 gr farina

1 bustina di vanillina

1 confezione di panna zuccherata da montare

1 barattolo di ananas o pesche sciroppate

Preparazione del pan di spagna

Frullare i tuorli con lo zucchero e la vanillina finché siano spumosi, aggiungere acqua e lievito, poi lentamente la farina e la fecola. Infine, unire le chiare d’uovo montate a neve usando un cucchiaio di legno.

Mettere il composto in una teglia rotondo in forno a 180° per 30 minuti circa. Per verificare la cottura provare inserire uno stecchino lungo che deve rimanere asciutto, quindi togliere dal forno.

Quando il pan di spagna è freddo tagliarlo a metà per orizzontale, scavare il centro di una metà fin quasi al bordo e sbriciolarlo o tagliarlo a cubetti e metterlo da parte.

Preparazione della farcitura

Scaldare il latte in una casseruola. In un’altra casseruola mescolare a freddo i tuorli con lo zucchero. Unire la farina, la vanillina e il latte caldo alle uova e mettere sul fuoco per far addensare la crema.

Tagliare a pezzetti la frutta scelta e farli sgocciolare in un colino.

Unire la frutta alla crema pasticcera, mescolare e riempire la base di pan di spagna del dolce.

Frullare la panna fredda finché sia ben montata e versarla sopra alla crema, coprire con le briciole di pan di spagna dapprima tenute da parte e mettere in frigo per almeno due ore.

Curiosità: usando uova fresche del contadino, le briciole sono ancora più gialle ricordando ancora meglio la mimosa!

Buon Appetito!

Mama Antonella’s mimosa cake

Ingredients

For the sponge cake:

6 eggs

200 gr sugar

80 gr flour

80 gr potato starch

1 sachet of vanillin

3 tablespoons of water

1 sachet of yeast

For the filling:

Half liter of milk

4 eggs

150 gr sugar

50 gr flour

1 sachet of vanillin

1 pack of sweetened whipping cream

1 jar of pineapple or peaches in syrup

Preparation of the sponge cake: 

Blend the egg yolks with the sugar and vanilla until foamy, add the water and yeast, then slowly the flour and starch. Finally, add the egg whites whipped until stiff using a wooden spoon.

Put the mixture in a rounded baking tray in the oven at 180 degrees for about 30 minutes. Check the baking with a long toothpick that must remain dry, then remove from the oven.

When the sponge cake is cold, cut it in half horizontally, dig the center of one half almost to the edge and crumble it or cut it into cubes and set it aside.

Preparation of the filling:

Heat the milk in a saucepan. In another saucepan, mix the egg yolks with the sugar. Combine the flour, vanilla and hot milk with the eggs and put on the heat to thicken the cream.

Cut the chosen fruit into small pieces and drain them in a colander.

Add the fruit to the crème, mix and fill the sponge cake base.

Blend the whipping cream until well whipped and pour it over the crème, cover with the crumbs of sponge cake previously kept aside and put in the fridge for at least two hours.

Tip: using farmer’s fresh eggs, the crumbles on the top will look more yellow hence more similar to the mimosa flower!

Buon Appetito!

La Faraona Ripiena Recipe

La Faraona Ripiena Recipe

La Faraona ripiena, or stuffed guinea fowl, is a common meal that is served around the holiday season in Italy. Below is a recipe from a local chef named Luana on her Farona ripiena. 

La Faraona ripiena della Cuoca Luana

Ingredienti per 6 persone

1 faraona disossata

500 gr spinaci 

300 gr pecorino fresco a pasta molle

6 fette di pancetta tagliate sottili

1 bicchiere di Vinsanto

3 cucchiai di olio extravergine d’oliva

1 cucchiaio scarso di farina

1 cucchiaio di aceto balsamico

Sale e pepe qb

Acqua qb

 

Cuocere gli spinaci in pochissima acqua salata, scolarli e strizzarli bene in modo da far uscire tutta l’acqua.

Tagliare il pecorino a fette togliendo la buccia.

Stendere la faraona disossata, salare e pepare.  Sopra la faraona stendere gli spinaci, poi le fette di pecorino.

Chiudere la faraona (per il senso verticale) cucendola con lo spago o più semplicemente con degli spiedini di legno. Salare e pepare. Bardare la faraona con le fette di pancetta.

Preriscaldare il forno a 180°. 

Mettere la faraona in una teglia da forno con l’olio olio extravergine d’oliva ed infornare.

Cuocere per 20 minuti circa, una volta dorata bagnare la faraona con il Vinsanto. 

Continuare la cottura per altri 25 min circa. Togliere la faraona dal forno.  

Raccogliere il fondo di cottura in un tegamino, aggiungere la farina, l’aceto balsamico e un bicchiere di acqua. Mescolare bene con una frusta e far ridurre a fuoco lento.

Tagliare la faraona. Dopo averla fatta riposare una decina di minuti, irrorare con la salsa e servire ben calda.

Consiglio della Chef! come delizioso contorno abbinare gli scalogni o le cipolle caramellate.

Buon Appetito!

 

 

Stuffed Guinea fowl by Chef Luana

 

6 Servings

1 boneless guinea-hen

500 gr of spinach

300 gr of fresh soft pecorino cheese

6 thinly sliced ​​pieces of bacon

1 glass of Vinsanto

3 tablespoons of extra virgin olive oil

1 tablespoon of flour

1 tablespoon of balsamic vinegar

Salt and Pepper 

Water 

 

To begin, preheat the oven to 350 degrees Fahrenheit.

Cook the spinach in lightly salted water, drain and dry. Cut the pecorino cheese into slices and remove the rind.

Spread out the boneless guinea fowl and season with salt and pepper. Garnish it spinach and slices of pecorino. Wrap the guinea fowl vertically by tying it with kitchen string or with wooden skewers. Season it with salt and pepper and then wrap the guinea fowl with the slices of bacon.

Line a baking sheet with extra virgin olive oil and place the guinea fowl in the oven.

Bake for 20 minutes and once golden, pour the Vinsanto on the guinea fowl. 

Continue cooking for 25 minutes and then remove the guinea fowl from the oven.

In a separate pan, add the leftover oil from the baking dish, flour, balsamic vinegar, and a glass of water. Whisk the ingredients together over a low heat. 

Cut the guinea hen and let it rest for ten minutes. Then, drizzle the sauce on top and serve hot.

The chef advises to pair this dish with shallots or caramelized onions to create a delicious meal.  

Buon Appetito!

 

To learn more about ownership opportunities at Casali di Casole, please contact us at 888.892.1278. To inquire about booking a luxury vacation rental, please call us at 855.571.8473.

 

Day Trips From Casali di Casole

Day Trips From Casali di Casole

 

Staying at Casali di Casole allows for you to have a unique Italian experience where you see the true beauty of Tuscany. Traveling from the estate around this beautiful region is easy and allows for you to discover amazing cities and towns. 

 

Here are some of our favorite day trips from Casali di Casole.

Siena

    Siena is less than an hour away from Casali di Casole. Its historic center has been declared a World Heritage site by UNESCO, making it a must-visit while staying at Casali di Casole. The city is known for its cuisine, art, museums, medieval cityscapes and the famous Palio horse race that is held twice a year in the stunning Piazza del Campo. A guided tour through Siena can teach you about the history behind the city, its architecture and traditions. 

Florence 

    About an hour away from Casali di Casole, Florence is a city filled with significant history. It’s narrow streets are rich with some of the most important art galleries, museums, architecture, and cafes. With the help of your Casali di Casole concierge team, book a tour to explore the beauty of Florence. One of the tours offered is through The Torrigiani Garden, which is in the heart of Florence and is the largest privately owned garden in Europe within city boundaries.  

 

San Gimignano 

Forty minutes away from the Casali di Casole estate is San Gimignano. A true jewel of medieval urban architecture, the town is known for the 14 majestic towers that pierce the sky. They are all of varying heights and have become the city’s international symbol. If you are looking for a more hands-on experience when visiting San Gimignano, do not miss a gelato workshop in one local gelateria!

 

Pisa

Located an hour and a half from Casali di Casole, Pisa is famous for its leaning tower. This unique piece of architecture attracts visitors from all over the world. The tower was built between the 12th and 13th centuries and began to tilt due to the soft foundation that it was built on. After the tilt hit 5.5 degrees, there were slight renovations to this historical monument tilting it back to 3.97 degrees. 

 

LUCCA 

Two hours away from Casali di Casole, Lucca is a beautiful medieval town offering rich history. The town has traces of the Roman amphitheater and other archeological remains, along various towers and villas from the 12th to 16th centuries. Hidden behind imposing renaissance walls, this quiet city is an essential stopwith visiting Tuscany 


 

Day trips from Casali di Casole are a great way to experience the different areas of Italy. 

 

To learn more about ownership opportunities at Casali di Casole, please contact us at 888.892.1278. To inquire about booking a luxury vacation rental, please call us at 855.571.8473.

All Saints' Day

All Saints' Day

All Saints' Day, or La Festa di Ognissanti, is celebrated every year in Italy on November 1st. This holiday was created to celebrate saints of the Catholic church by bringing family and friends together. Most businesses and schools are closed on this day so proper celebration can occur. People typically spend the day by attending mass and exchanging gifts or food with the people around them.

One of the most important parts of the day is the feast. This is the time where family and friends gather to enjoy the company of their loved ones. It is a day filled with many authentic Italian dishes. If you are looking for a side to bring to your dinner, we have attached a recipe for Pan dei Santi below.

Il Pan dei Santi (O Pan Co’ Santi) di Orietta
This recipe is for 8-10 people
500 gr flour
100 gr sugar
300 gr raisins
Vin Santo
200 gr of walnut kernels
5 gr pepper
1 pinch of nutmeg and cinnamon
25 gr brewer's yeast
250 grams of lukewarm water
1 egg
Honey
Soften the raisins in lukewarm water or Vin Santo.
Dissolve the yeast in the water and mix in the flour. Leave to rise for an hour.
Add the sugar, raisins, walnuts, pepper and spices and mix them well. It is not necessary to work the dough for a long time.
Divide the dough into several parts and put them to rise directly on a baking tray for 2.5 hours. The baking tray should be lined with parchment paper and covered with a cloth. Check to see if it is well risen, which can take up to four hours.
Put in the oven and bake at 170-180 degrees for about 40 minutes.
Remove the bread from the oven, brush it with a beaten egg, honey, or sugar water. Put it back in the oven to complete baking for an additional 5-10 minutes.

Now that you know how to celebrate All Saints' Day, will you be baking the Pan dei Santi?

To learn more about ownership opportunities at Casali di Casole, please contact us at 888.892.1278. To inquire about booking a luxury vacation rental, please call us at 855.571.8473.

All About Truffle Hunting in Tuscany, Italy

All About Truffle Hunting in Tuscany, Italy

If you have been to Italy, you have most likely noticed the importance of truffle hunting in Tuscany. People travel all over the world for this activity and you can partake in it at different times of the year, with the fall being the season for the famous white truffle. Continue reading to learn more about this exclusive activity.

Truffle

Truffle hunting is an amazing experience that allows one to be in contact with nature while having the thrill of discovering what is considered to be a delightful gem.

 

First, let’s break down what a truffle is. A truffle is an edible species of fungus. It grows in various locations, and is well known for being in Italy. This fungus is only common during certain seasons and can be difficult to find since they grow on the roots of trees, as far as two feet underground. Hunters used to use pigs to find truffles, but the pigs soon realized how delcatable this species of fungus was and decided to start eating the truffles upon finding them. This led to hunters training dogs to sniff out the truffles.

 

One thing that makes Casali di Casole stand out is that Owners and guests partake in truffle treasure hunting. Expert truffle hunters will guide you on your exploration where you will look for the high quality truffles. This is an experience of a lifetime due to how fresh the truffles are. One issue with truffles is that they do not last more than a week and lose their aroma easily. That is why truffle hunting is so special. The hunters are able to enjoy the product the same day they find it, ultimately getting the best quality and taste of the truffle. Casali di Casole makes truffle hunting in Tuscany possible.

Truffle

Since truffles are difficult to find depending on the time of year and the quick life of the aroma, this specialty is quite expensive. There are ways to best store truffle, but you should try to use your truffle three days from the harvest date. When it comes to how to eat the truffle, it is best shaved over your meal. Some examples of food that pair well with truffles are home-made pasta like tagliolini, risotto and eggs. It is recommended to not cook the truffle because it can release the aroma, not allowing your food to have the full effect of a raw truffle.

 

Now that you know the history and importance of truffles, when will you plan your next trip to go truffle hunting in Tuscany?

 

To learn more about ownership opportunities at Casali di Casole, please contact us at 888.892.1278. To inquire about booking a luxury vacation rental, please call us at 855.571.8473.

Our 7 Favorite Things to Do in Tuscany

Timbers Resorts has perfected the fine art of Private Residence Clubs by creating authentic experiences for Owners and guests to feel right at home. Whether it’s your first time visiting us at Casali di Casole or you’ve been an Owner for more than fifteen years, we’ve rounded up a few of our favorite things to do while in Tuscany.

Pasta

1. Private Cooking Lesson

Using the finest local ingredients, including fruits and vegetables from the surrounding gardens, learn the secrets of Italian cuisine with private cooking classes taught in your own villa. The best local chefs and cooks will come show you how to make a traditional meal, a true Italian pizza in your own pizza oven, or prepare delicious home-made pasta. They will provide all of the ingredients so you just need to arrive hungry and ready to taste whatever you make. You can even satisfy your sweet tooth and learn the art of Italian pastries.

Winery in Italy

2. Wine Tasting

Surrounded by more than 100 acres of vineyards, Casali di Casole will truly inspire wine lovers. Arrange in-residence private wine tastings, expertly paired dinners with a sommelier and winery tours from small family producers to globally recognized wineries. Out of all the things to do in Tuscany, this is close to the top of our list for a true Italian experience.

Truffle Hunting

3. Truffle Hunting

Staying at Casali di Casole gives you the upper hand when truffle hunting. This activity takes place at all different times of the year. In the fall, owners and guests can experience the special season of white truffles and with the help of an expert truffle hunters, they can find the exclusive delicacies.

bike in Italy

4. Biking

Biking is a must when visiting Tuscany. At Casali di Casole we can arrange a bike tour with a professional guide who will meet you and take you through the breathtaking Tuscan countryside.

 

5. Guided Tours

Once in Tuscany, you cannot miss the chance to discover the beauty and history of its well known cities and towns. Professional guides will lead you through Florence and Siena, as well as Lucca and Pisa, and to uncover the secrets of the smallest medieval gems like San Gimignano, Volterra.

 

6. Hiking

Hiking in Italy is one of the easiest ways to see the best of the country’s natural landscape. Hike through vineyards and olive groves, past historic castles and hamlets to relish the peace and harmony of the landscape. Guided tours accommodate individuals of various abilities and pace, and appeal to both the casual yet enthusiastic walker, as well as the experienced hiker. The estate also offers a trail system to enjoy the beauty of our nature and our gravel roads.

 

7. Learn Italian

While staying in Italy, we encourage you to learn our culture and language as much as possible. Enhance what you may already know or simply familiarize yourself with the beautiful Italian language. Native Italian instructors are available for one-on-one or group instruction at every level. Every time you stay at Casali di Casole, you can learn a little more and have fun!

 

These are just a few of the many things to do in Tuscany. When you plan your next trip to Casali di Casole, how many of these activities will you add to your to-do list?

 

To learn more about ownership opportunities at Casali di Casole, please contact us at 888.892.1278. To inquire about booking a luxury vacation rental, please call us at 855.571.8473.

Buying Property in Italy (Without Going Insane)

Buying property that you wish to restore and enhance in Italy has long been synonymous with headaches, heartaches and years of frustration. Ask anyone who has tried to “go it alone” and they will tell you about the tangled web of bureaucracy, the snail’s pace of contractors, and the unfortunate surprises that happen when you try to bring a 400-year-old home up to 21st century standards.

They will tell that it is a lot like Under the Tuscan Sun … only worse. But it doesn’t have to be that way.

The Anecdotes Are Everywhere

For many, the dream of owning property in Italy — especially in the Tuscan countryside — is too powerful to resist. Yet countless barriers often make this dream seem like a mirage.

“We know of someone who bought an estate in Todi,” says Bret Robins. “He had purchased a beautiful property, then spent four years trying to permit and entitle the property. At the end of the day, he hadn’t even finished the villa before he put it back on the market. It became a full-time job that he just didn’t want.”

And as writer Nicholas Farrell soberly put it when sharing his personal experience in a column for The Telegraph UK, “you have to be patient otherwise you will go insane.” Farrell’s efforts to buy a five-bedroom home near Ravenna were meticulously chronicled in a separate article, in which he details the previous 15 months of agonizing back-and-forth with the seller, the surveyor, and the local authorities, all because of a centuries-old barn without modern-day documentation. Ultimately, he was presented with three choices: tear down the beautiful building, back out of the transaction, or keep pursuing legal action.

But, as he points out, “the average time the courts take to resolve a civil action in Italy is 2,000 days — seven years — according to figures just out.”

A Better Way ...

So what’s a dreamer to do?

Rising from the morass of Italian second-home ownership is Casali di Casole – A Timbers Resort. Scattered across the sprawling estate, 100- to 160-acre farms can be purchased, renovated and customized completely to the Owner’s exacting standards — with all the paperwork and contractor consulting handled by Timbers Resorts.

“Owning one of these farms can truly become a creative experience for Owners,” says Robins. “The entitlements are already in place, the permitting we handle — they can just be creative and make the farm what they want it to be.”

And while Castello di Casole has won recognition for its preservation efforts across the estate, Owners can have significant leeway to design these homes the way they want.

“We’ve had clients go very modern with the interior decor, others stay true to the Tuscan look,” Bret continues. “And we have had a client who opted for a French-country feel to their design. We've even seen Owners convert their farm’s out-building to accommodate gyms and yoga studios.”

One-of-a-Kind Amenities

The farms include vineyards, olive groves, fruit orchards and wheat fields, all situated around a luxury farmhouse that serves as a genuine escape from it all.

“If you look out over the landscape of Casali di Casole, it looks very much as it did 300 years ago,” Bret adds. The fields, vineyards and forests are important to preserve for this reason, and many of the entitlements determine what these plots of land can be used for. But many of the Owners delight in creating a vision for their land. “If we have an Owner come to us, asking to increase the olive orchard on their land by 1 or 2 hectares, we have the flexibility to do that.”

Add to this the prospect of enjoying all of the resort amenities and fine dining at Castello di Casole — which was recently recognized by the readers of Travel + Leisure as the Best Resort in Europe and best Hotel in Italy for the 5th year in a row — and Owners have it all.

Except for the headaches, that is.

 

Exclusive Offerings to Owners at Casali di Casole

Casali di Casole offers Owners an exceptional lifestyle combining both practical and luxurious privileges. As always, our staff continually strives to offer new and updated programs and experiences. We are pleased to offer the following this coming season with more to be announced in the coming months:

  • Tuesday Weekly Owners’ Cocktail Hour: Hosted each week in a different casale, this is a wonderful opportunity to mix and mingle with your fellow Owners and enjoy light Tuscan-style appetizers prepared by our Governante Orietta and her team served with Casali di Casole’s signature vintage Sangiovese/Cabernet blend or a crisp white wine from nearby Avignonesi. In the summer season we also have one Owners’ Reception each month at the Hotel.
  • Fitness Classes and Personal Training: Expanded fitness class offerings now include Circuit Training, Zen Fit, Zen Imagery Exercises, Oxygen Pilates, together with classic Pilates and yoga classes. A dedicated personal trainer is also now available for circuit training or Pilates and yoga upon request.
  • Daily Pasta and Pizza Making Classes: Hosted six days of the week, these classes are held at the hotel for adults. Children’s pizza-making classes and ice-cream tastings are also available.
  • Thursday Wine Tastings: Led by Alessandro Marinelli, our Food & Beverage Director, these wine tastings offer the opportunity for Owners to learn more about vintages available locally as well as from afar.
  • ‘Aperitivo Italiano’: Experience the Italian lifestyle and taste traditional Italian cocktails served with delicious finger food created by Chef Daniele each Friday.
  • Cooking Lessons in your Casale: Chef Daniele’s team is now available for cooking lessons in your home.
  • Authentic farm tours, expanded children’s classes and activities, new exclusive winery partnerships and dedicated wine programs are all available to Owners. For further details please contact the concierge team.

Learn More >>

To learn more about ownership opportunities at Casali di Casole, please contact us at 866.963.5005 (toll free in the US) or via email at [email protected]. Or please reach us at +39.0577.967511 (in Europe) or via email at [email protected]ole.com. For availability and reservations at Hotel Casali di Casole, please contact us at 888.927.2580 (toll free in the US) or +39.0577.961501 (in Europe)