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zuppa di cavolo nero

Winter stay at Volognano

When we talk about Florence and its surroundings we usually think of spring or summer walks and do some shopping in the Tuscan capital, visits to museums or a day lunch in the Chianti countryside. All true, and all beautiful, but there are also a huge number of other activities and places that this territory has to offer during the cold season.

If you have in mind a weekend off during this winter, trying to get away from the daily activities and have the opportunity to refresh yourself with hot food, meditate with a good glass of red wine and – why not – give yourself some luxury and relaxation, a stay at Volognano is the perfect choice.

Private dinners. Once arrived and welcomed in our castle on Friday evening, you will have the option to enjoy a dinner, Italian style prepared by our personal chef. From traditional Tuscan dishes up to vegetarian options such as the black cabbage soup, cooked with dried beans, celery, carrots, onions, potatoes, tomato paste and of course extra virgin olive oil made in Volognano, the taste experience will be simply amazing.

zuppa di cavolo nero

The wine. Among the wines produced in Volognano the NOI – Chianti Colli Fiorentini DOCG with its ruby red, its intensity and soft and balanced persistence is what we suggest you to combine with this type of recipe. Served around 18 degrees, it is also ideal to rest for a long talk after dinner.

Activities. After a good rest in Volognano´s suites and rooms, Saturday can be a good day for a nice excursion. About 30 minutes’ drive from Volognano you can find the Abbey of Vallombrosa, at the same time a hermitage and a monastery that embellishes one of the most beautiful and representative woodland areas of Tuscany. In its Latin cross plan you can appreciate its Baroque references and live a moment of spirituality, immersed in the silence of the surrounding.
Abbazia di VallombrosaOn your way back to Volognano the idea of stopping for a meal or snack at the Bottega di Rosano is certainly to be considered. Among the many regional specialties that you will find, the harsh climate allows you to dare a delicious Tuscan sopressata.

Shopping. An afternoon of shopping is always a good idea. Our suggestion is to spend some time at the Sartoria Rossi boutique in Florence to choose the clothes and accessories you prefer, or opt for a tailor-made dress characterized by a style that encompasses the exclusiveness of the long tradition of Italian high fashion. It is definitely s triumph of refinement and comfort.

Sartoria Rossi FirenzeThe food. For a Saturday night dinner we recommend the Tripperia Osteria Il Magazzino by Luca Cai, in Piazza della Passera, Friday’s vegetarian option will be a distant memory. Together with the many typical Tuscan dishes you can choose from the menu reserves a treasure that in recent years has been rediscovered and repeated overwhelmingly by Italian cuisine, also revisited: the lampredotto, a strong and decisive flavor, excellent for the winter, to which – in case you want to opt for a softer solution – you may prefer the excellent Florentine tripe, also amazingly cooked.
Sunday is the day of greetings. Before leaving to go back to your daily life, however, in Volognano, after a short walk in the bitter cold of the surrounding countryside, a rich Sunday lunch at the Castle awaits you, with a dessert accompanied by a sip of Aetius, our sweet Tuscan wine excellent to taste with blue cheeses. But we will talk about this better on other occasions…


Your winter stay in Volognano

Period of the year: Week-end in winter (request our availability)
Recipe not to be missed: Black cabbage soup cooked by the personal chef of Volognano
Wine pairing: Noi – Chianti Colli Fiorentini DOCG
Recommended local product: Tuscan Bottega a Rosano Soprassata
Shops in and around Florence: Sartoria Rossi, via Porta Rossa, 33 / red, 50123 Florence.
Landscapes and itineraries in the Volognano area: A naturalistic itinerary among the 14 available in the area of the Hermitage of Vallombrosa
Food & Restaurants: Osteria Tripperia Il Magazzino by Luca Cai

Panettone Recipe

Homemade Panettone

One of the best difficult things in the gastronomic world is the match between food and wine. The purpose of this union is to get the perfect balance between flavors, providing the taster a remarkable experience.

For this reason, we want to share with you some recipes paired with Volognano’s wines, enhancing your culinarian skills and warm you up this season with some traditional Italian recipes.

Panettone RecipeWe selected one of the most famous Italian recipes for this winter: panettone. Look how to make one of it on the following steps:

Ingredients.
• 4 eggs
• 1/2 cup sugar
• 1 tbsp dry yeast
• 1/2 cup milk
• 6 tbsp melted butter
• zest from 1 orange and from 1 lemon
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 tsp salt
• 3 1/2 cups flour
• 2/3 cup golden raisins
• 1/3 cup chopped candied orange peel
• 2 tsp orange flavored liqueur

Volognano • taste AetiusInstructions.
1. Pour milk in a small bowl and sprinkle the yeast over it. Stir and cover. Let it sit for 7-8 minutes.
2. Pour hot water over the raisins. Let them soak for 15 minutes.
3. In the bowl of a stand mixer, whisk together 3 eggs, sugar, vanilla, lemon juice, orange liqueur, lemon zest and orange zest. Add the milk yeast mixture, the flour and salt. Mix for 4- 5 minutes, then add the melted butter and mix until combined. Add the raisins and candied orange peel. Mix to combine.
4. Spray a large bowl with cooking spray. Set aside.
5. Transfer the dough to a floured surface and shape into a ball. Place in the bowl. Cover with plastic wrap. Let it rise in a warm place for 1 – 1 and 1/2 hours, until it doubles its size.
6. Spray a 7-8 onch panettone mold with cooking spray.
7. After the dough has risen, dump it onto a floured surface and shape into a ball. Transfer to the mold. Cut a cross on top and brush with some melted butter. Cover with plastic wrap and let it rise for one more hour, until it doubles (almost triples) its size.
8. Preheat oven to 175° C. Place the panettone mold on a baking sheet. Brush with egg wash (egg + 1 tbsp water) and bake for 40 -45 minutes, until toothpick inserted comes out clean and the top is golden brown. In the process of baking, if the panettone starts to brown too quickly, you can cover it with foil, to prevent burning.
9. Transfer to a wire rack and let it cool completely. Store tightly wrapped in plastic wrap.

Pairing. This recipe matches perfectly with Volognano´s sweet Tuscan wine Aetius. The sweet taste of the panettone with the sweet notes of fig and prune of Aetius, create the perfect balance for the end of the meal.