Cooking at the Farmhouse… what a passion! | Agriturismi.it

The farmhouse is synonymous with good food, traditional recipes and local flavors, passed down from generation to generation and rooted in the territory. Here are some tips for a trip to the best Italian farmhouses with a break at the Restaurant!

1) Rustic delicacies between Umbria and Tuscany
We are in Città della Pieve, in the province of Perugia on the border with the beautiful Tuscany. In this land of exceptional artistic treasures lies the Farmhouse La Cerretola that offers in its restaurant some dishes made according to typical recipes from the area. The wood-burning oven, the star of traditional peasant cuisine, still remains the undisputed protagonist of the kitchen.

Farmhouse Pieve del Colle

Among the many dishes not to be missed, we mention the spleen crostini, an appetizer prepared with bovine spleen, onion, white wine, anchovies, capers; panzanella, a rustic summer dish made ​​with stale bread, tomatoes, cucumber, red onion, and basil; the characteristic Pici, handmade pasta. They organize tastings of olive oil, honey, jams and wine, as well as cooking classes, to prepare together the handmade pasta and other recipes, and then enjoy a meal prepared together.

2) Organic food, wild herbs and truffle in Montefeltro
We are in Urbania, near Urbino, in the Marche region, and Farmhouse Pieve del Colle is an old restored farm located on a gentle hill. The cuisine is based on organic ingredients produced directly on the farm, including a wide selection of dishes from the Montefeltro: fresh pasta, roasted lamb, roasted goose, crostolo, bostrengo, liqueurs flavored with fruit, flowers and herbs of the area, and many dishes with black truffle. Home-cooked food that pays attention to old recipes designed to rediscover the flavors and scents many people deemed lost. The dishes often include the use of wild  herbs, such as dandelion, nettle, sage, borage, useful for the maintenance of well-being. Particular attention to vegetarians, vegans, with a wide choice of dedicated dishes. For lovers of nature there are many activities such as walks to discover the benefits of wild herbs; courses of natural and local cooking.

3) The traditions of the Sardinian cuisine near the Emerald Coast
Immersed in the green of the Gallura hills, about 10 minutes from the famous Costa Smeralda, lies the Farmhouse Cudacciolu, an excellent starting point for those who wish to take a boat trip on the beautiful islands of the Archipelago of La Maddalena.

Homemade gnocchi at Cudacciolu

The restaurant offers typical dishes of the local tradition and Sardinian pasta, homemade gnocchi and ravioli with fresh ricotta cheese flavored with parsley and lemon, noodles with whole wheat and the famous Gallura soup. Among the second courses, we find the steak of calf meat bred on the farm, medallions of ground beef, seasoned with parsley and garlic. Several dishes are devoted to vegetarians, and prepared to meet the needs of customers who suffer from celiac disease, and food intolerances.

4) Peasant cuisine and garden products in Liguria
In Pavareto in the province of La Spezia, the Farmhouse Il Filo di Paglia is a place to rediscover the traditions of the Ligurian cuisine in the restaurant, which skillfully combines years of experience with the freshly picked ingredients and the authenticity of country cooking. The main ingredients come directly from the farm and from the peasants in the Val di Vara and Val d’Aveto, along with organic vegetables, jams, and meats.

Restaurant at Farmhouse Il Filo di Paglia

The bread is organic, naturally leavened with sourdough and baked in a wood oven, as well as local wines and craft beers. The cuisine is homemade and genuine, pursuing the values ​​of the ancient hospitality of the rural family. Among the specialties there are: pies, focaccia di Recco, trocchioli, typical homemade spaghetti with durum wheat semolina, pansotti with wild herbs, and tagliatelle matte with chestnut flour.

5) Cooking lessons in the Cilento
We are at Farmhouse Zio Cristoforo, in the heart of the Cilento National Park, surrounded by olive groves and nestled in the hills that overlook the Gulf of Velia, and its beautiful sandy beaches.

Farmhouse Zio Cristoforo

The Farm offers typical dishes from the area, such as fusilli, ravioli, noodles and homemade gnocchi; delicious dishes of meat with a varied range of side dishes, and then a typical dessert from Cilento, the “pizza roce”. The farm produces an excellent wine both red and white, and the restaurant is known for its mushroom specialties. The farm is based mainly on breeding goats that produce cacio-ricotta cheese guaranteed by Slow Food. Guests can take advantage of diverse packages that include cooking classes and tours and excursions in the Cilento, combined with stays: according to the season they also include the collection of grapes, mushrooms, olives and chestnuts, delicious dinners and cooking courses in the presence of an interpreter for foreign guests.