Castelfalfi Gastronomy
Menus build on the bounty of the land, from truffles and herbs to the estate’s wine
Whether dining on fresh pasta flavored with herbs, hand-picked from the hillsides, or venison served with local truffles, visitors to the Toscana Resort Castelfalfi can be sure that their meals are authentically field-to-table fresh. Head chef Francesco Ferretti at the Trattoria Il Rosmarino, the estate’s first dining spot, bases his menus on the bounty of the surrounding farms, fields and forests.
Trattoria Il Rosmarino, a classic Italian bistro, features regional specialties such as wild boar ragù as well as pizza, made to order in a traditional woodburning oven. Every dish, including pasta, is hand-made with the best of ingredients, that make even the simplest pizzas and pastas gourmet treats. The elegant cuisine is enhanced by the simple Tuscan décor and stunning panoramic views of the countryside. And on a clear evening, dining on the terrace under an expansive starlit sky is an unforgettable experience.
The Castle, the heart of Castelfalfi’s Borgo since the early Middle Ages, was inaugurated in May with a wonderful musical show, after having being renovated for a long time. On the Castle’s ground floor, which boasts a panoramic terrace overlooking the surrounding countryside and the golf course, an international restaurant offers a sophisticated cuisine based on the high quality of its local ingredients. Also, this floor hosts a wine bar and some multi-purpose spaces for private events, meetings and banquets. Michele Rinaldi is the chef that leads the restaurant La Rocca di Castelfalfi: a young chef from Bergamo who achieved his first Michelin star at the age of 27. After having worked in some of the most renowned Italian and international restaurants, Chef Rinaldi delights his guests by offering a classic cuisine combined with sophisticated techniques, without forgetting tradition and simplicity, and a particular attention to detail. The Castle is animated also by a cooking school that offers various cookery courses, from the classic ones, dedicated to home-made pasta and traditional menus, to the more creative bakery or finger food courses. In addition, even the new hotel will have its own restaurant. The Hotel La Tabaccaia, which opened in March 2013, now serves an delicious buffet breakfast with fine Italian espresso in the hotel lounge; guests can also enjoy drinks, including Castelfalfi’s own wines, in the hotel bar. The shops in the Borgo sell local products, including truffles, mushrooms, pasta and the estate’s olive oil and wine.
The bounty of Tuscany. Tuscany is known for its wonderful cuisine that takes advantage of its fine, locally grown ingredients, and Castelfalfi is builded on that tradition. The culinary experience actually begins when guests drive to the Toscana Resort Castelfalfi and notice the thyme, oregano, basil, rosemary, marjoram and sage, all waiting to be handpicked. Rolling down their windows, they might even smell the fragrant herbs that grow wild.
Fields of olives, grapes and other products create geometric patterns on the hillsides. Vegetables, berries and fruits are all harvested from local fields. The region is also known for its indigenous Chianina breed of beef cattle and abundant wild game, including boars, hares, deers and pheasants.
And in autumn wild truffles can be found. Guests visiting the resort can experience the rare and interesting sport of “truffle-hunting” with the estate’s gamekeeper, Giovanni Gallerini. The truffles grow underground and are considered one of the most expensive foods in the world.
TDC Agricultural Production
Wine
- We have a total of 22 hectares of vineyards, divided into 17 hectares of Chianti and 5 hectares of IGT grape variety
- Today, 10 hectares of Chianti are divided into 8 hectares of Sangiovese vines and two hectares of different blends (Merlot, Alicante, Cabernet and Colorino). The remaining 7 hectares of Chianti are new vines, which have recently planned and do not yet contribute to the wine production.
- The 5 hectares of IGT vineyards are also new and are not in production. These are made up of: 1,5 ha Petit Verdot (2014), 1 ha Cabernet Sauvignon (2013), 1 ha Syrah (2013), 0.5 ha Merlot (2013), 1 ha Vermentino (2013), 0.5 ha Viognier (2013)
- Wine bottled in 2014:
6700 bottles of San Piero IGT 2013 = 5 quintals
9770 bottles of Chianti Cerchiaia 2013 = 7,5 quintals
2964 bottles of Poggionero IGT 2011 = 2,5 quintals
3850 bottles of Poggionero IGT 2012 (not yet on the market) = 2,8 quintals
The next wine production has not been decided yet, however, the idea is to produce the Chianti Cerchiaia 2014, the Tuscan IGT San Piero 2014, a Chianti Riserva 2014 (which will be ready in 2016 ), a Sangiovese 2013 and Poggionero 2013
Oil
- Our 46 hectares of olive groves are divided into: 4 hectares is non-organic; 34 hectares is an old organic olive grove; 8 hectares is a new organic olive grove (planted in 2008, in 2012 and 2014). Bearing in mind that 2014 was not a good year and it should not be taken into consideration, on average, our olive grove produces 30-35 quintals of extra virgin olive oil.
Spelt
- This year we planted 50 hectares of spelt designated for the wholesale market. In 2014 200 packs of 500 grams each, have been bought back for the retail market.
Honey
- In 2014, we produced 40 kg of organic wildflower honey.
Grappa
- We are negotiating to produce a grappa with our brand (probably on the market since summer 2015).
Alfalfa
- We grow 26 acres of alfalfa (hay).
Research and experimental fields
- 3 hectares of land dedicated to the research and the assessment on potential productivity of biomass with poplar trees and common cane.
For more informations, please visit our press area and our Flickr account
Media Contact Information:
Cecilia Sandroni
International Public Relations Manager
ph. +39 0571 890121 - mob. +39 335 1801235
cecilia.sandroni@castelfalfi.it
www.castelfalfi.co.uk
Toscana Resort Castelfalfi is an 800-year old medieval hamlet in Tuscany lovingly being restored and developed to welcome visitors by its present owner, TUI AG, the world’s biggest tourism company. The Toscana Resort Castelfalfi project started in 2007 following a decades’ long migration of its inhabitants in the ‘60s, when locals moved to bigger cities for work. Only five inhabitants were living on the estate when TUI AG purchased the property. Castelfalfi covers more than 2,700 acres of vineyards, olive groves, woods, and lakes.
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