The Il Poggiolino Montemurlo farm rises upon a privileged hill in the Parco incontaminato del Monteferrato. In front of it amazing views: il Montalbano, il Serravalle, and in the plain Prato and Florence.
Here a farmhouse rises up, purchased by the owner and waiting for the completion of the restorations. When you arrive a light breeze which passes through the woods and the centuries-old mulberry restores your spirit.
The road to arrive from Motemurlo is easy. It’s sufficient a GPS navigation device and inserting Via di Cicignano n. 73 and you arrive on top of the farmstead non before having travelled an untracked road in which is necessary to guide prudently. Anyway it’s very short and in part it will be enlarged and made easier by the forthcoming works.
In this astonishing place the owners Bruno and Giulia Tissi dedicate themselves to the preservation and to the promotion of the Biodiversità Agronomica Autoctona Toscana. The wisdom of the old farmers is put at the service of the recoveryof some of the most ancient and rare animal and vegetal species of Italy, among which the Suino Nero Razza Macchiaiola Maremmana. In 2005 at the slopes of Monte Amiata some exemplars were found and officially began the recovery of a race which used to be believed to be extinct. Only two companies in Tuscany adhere to the project and one of these is Il Poggiolino Montemurlo.
The Suini are reared for over two years in the semi-free range, in a millenarian natural habitat, feeding themselves of products of the undergrowth such as acorns, in addition to fresh and wilted grass, seasonal vegetables, roots, high quality tubers and cereals and legumes. The result of this kind of rearing is a meat with the right fat mass and of a high qualitative value. We remind on purpose that in June2017 the company has won the Tuscany food awards in the cured meats category.
Salame, Prosciutto, Capocollo, Lonza, Salsicce, Fegatelli, Mortadella, Pancetta, Soppressata, Guanciale, Ghiottona. Many the special products of this category.
Inside the farmstead they work in the biodynamic way, respecting the nature’s rhythms, without any kind of pesticide, herbicide or chemical fertilizer, giving value to the primary use of the auto-produced resources to be employed in the productive cycle (for example the compost or the fodders).
And then other superior quality products: a special extra-virgin oil, that of “I PANCONI”, dense, with a fresh flavour with undertones of artichoke and cardoon., recommended for soups, legumes, vegetables and red meats; and another classical extra-virgin oil with a harmonic taste and a fruity-herbaceous flavour, suitable for “bruschette” and appetizers, for meat, fish and raw vegetables.
Other products of the farmstead Il Poggiolino, an excellent “Sangiovese in purezza” and the “pecorino macchiaiolo”.
Besides the peace and the serenity that can be breathed at the Poggiolino, to those who would like to participate to a guided visit, on Sundays, accompanied with tastings of the products, or to those who would like to deepen the knowledge of the place and the rearing, we suggest to book on advance: www.ilpoggiolino.net
Write to [email protected]
phone Giulia 340 27 58 633
Traduzione letterale a cura di Giulia Amorotti-studentessa-Liceo scientifico Amedeo di Savoia PT
Scrivere è una delle mie tante passioni oltre a quella sviscerata per la mia città,Pistoia, una gemma preziosa e poco conosciuta incastonata tra Firenze e Lucca . Mi piace viaggiare, visitare luoghi autentici, conoscere produttori locali, incontrare le persone e creare itinerari di gusto e di arte in Toscana e non solo : ovunque ci sia passione per quello che si fa e voglia di condividere, io ci sono
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