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Details about our Tuscan Cuisine and the Local Products we use
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 In
Tuscany it is a tradition to begin meals with a starter (hors d’oeuvre).
So you will taste seasonal vegetables served in tasty bruschetta or
omelettes and the well-known Casentino sliced salami, ham of the fine
pig “Grey Casentino” and fresh or aged pecorino (sheep cheese) with
different kinds of honey. | ||||||
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 To
close the meal there are our desserts: a wide variety of sweets
including lattaiolo (baked milk pudding), Tuscan apple pie, ricotta
(kind of cottage cheese) tart, chocolate mousse, tarts with seasonal
fruits… all the desserts are home made.Vin Santo is served as a digestive. | ||||||
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See more about
La Chiusa
Traditional Cookery & Menus
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Look at our: Farm House - Farmstay in Tuscany - Organic Farming Double Bedrooms - Family Bedrooms - Multiple Rooms Typical Restaurant - Traditional Cookery - Tuscan Cuisine Casentino Valley - National Park - Get to the Farm Activities - All Sports - Trips in Casentino - Tours to Arts Cities | ||||||
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Agriturismo La Chiusa - Loc. Gaviserri 1 - 50015 Pratovecchio Stia (AR) - Tel +39 0575509066 +39 3899656665 vacanze@agriturismolachiusa.com | ||||||
First
of all something about a staple food in Italy: Bread. By being careful
in offering an excellent quality of it, we chose the Tuscan bread made
with stone milled local wheat. This feature gives it a distinctive flavour and texture that are very different from the common one. The
homemade organic whole meal bread complete the offer at breakfast
together with our organic marmalades.
The
most popular of our first course dishes are Farro (a type of grain
similar to barley) with zucchini and sausage, the Acquacotta (a Tuscan
soup made with vegetables and bread), Tortelli with pecorino cheese,
potato Ravioli with porcini mushrooms and Tagliatelle pasta with wild
boar sauce. All this types of simple or stuffed pasta are handmade.
As
second course we prepare specialties as the mixed roast beef Tuscan
style, rabbit with thyme and bacon, white wine cutlets,
roast pork with
scented fennel or polenta with wild boar. Meat dishes are always
accompanied by a side dish of cooked and row vegetables. Everything
washed down with good Tuscan wine.
