• Services: Breakfast, Half board - Vegetarian cuisine - Local products - Oil-Wine production/tasting - Credit Cards accepted - Camper sites - Swimming pool
• Sport and Well-being: - Hunting - Canoe - Golf,Mini-Golf - Hydromassage - Riding school/ Horse riding - Mountain Bike - Boat hire - Bike hire - Fishing - Trekking - Thermal baths nearby
• Internal/external Services: - Internet - Car park - Park - Ceremonies - Meeting Rooms - Beach - Phone - Tv - Tv in room - Farming museum - Nature studies - Guided tour of the farm - Pets allowed
• Courses: Cuisine
The Agriresidence the Castelluccio has Restaurant in knows them to the flat earth with typical kitchen Tuscany and Mugellana. The meal, in the local restaurant of Castelluccio, preview a promotion to 20 euro to person (appetizer, chosen between two first, chosen between two second ones, contour, water, service and covered menù comprised) firm remaining the possibility to opt for one chosen to the Paper with characteristic typical plates of typical kitchen Tuscany and mugellana.
Additional quota to person for the average pension (supper of the evening): 20 €
Additional quota to person for the complete pension (lunch/buffet + Supper): 35 €
The children will pay "to consumption", that is only the plates really consume you to the table.
MENU'
Appertizers
• Crostini Misti
( Tuscan bread spread with a mixture of sauces, jam and legumes and toasted in the oven )
• Polentine fritte ai tre gusti
( fried Mais with tipicals Tuscans sauces )
• Fettunta
( Toasted slices of bread, spread with fresh garlic and topped with extra virgin olive oil; there is also a very tasty version using chopped tomatoes and fresh basil as a topping )
• Affettati e crostini
( The classic hors-d’oeuvre served at the beginning of a meal with raw ham, Tuscan salami: “ Finocchiona “, “Special Lardo di Colonnata “, “ Soppressata “ and Tuscan bread toasted/Sauces )
• Affettato di cinghiale
( Classic wild Cinghiale/Pork salami and jam )
• Piatto Reale Toscano
Minimum for two persons ( all classics locals Tuscan Salami and jam by Castelluccio farmhouse)
First plates
• Ravioli all’ortica spolverati con pepe verde e pepe rosa
( Homemade pasta with vegetables and fresh “ Ricotta “obtained from the “siero” of cow’s milk and consumed with butter and green pepper upper )
• Tortelli Mugellani con Ragù
(Homemade pasta with Cream/Potatoes and Tuscan Ragù-Tomatoes/Meat )
• Tortelli Mugellano con ragù di Cinghiale
(Homemade pasta with Cream/Potatoes and wild Boar Tuscan Ragù )
• Tagliatelle con funghi Porcini
( Homemade long pasta with “ Porcini mushrooms “ )
• Taglierini al Tartufo
( Homemade long pasta with truffles )
• Gnocchi Gorgonzola e rucola
( Homemade pasta short made of soft potatoes Vegetables and Italian cheese cream “ Gorgonzola )
Second plates
• Beef-Steaks
( grilled meat: only locals cows “ Chianina, Romagnola, Marchigiana”***Excellent quality*** ). ( Total weight: about Kg 1.1/1,2 )
• “Tagliata” Grilled meat/cow:Minimum for two persons
( the same of beef-steaks but cutted, weight about 600 gr ) on the grill and suggested in 4 differents varieties:
* Tagliata Mediterranea ( with fresh little tomatoes and fresh capperi flowers )
* Tagliata Lardo di Colonnata e Aromi ( with special Pork/white jam and pepper for grill )
* Tagliata con Funghi Porcini ( with Porcini Mushrooms for a big taste )
* Tagliata con Grana e Rucola
( with fresh green vegetables and Italian famous cheese “ Parmigiano Reggiano “ in pieces )
• Salsicce alla griglia ( Sausages of Pork/Meat grilled )
• Cosce di Rana fritte ( Fried Frogs - Special )
• Carpaccio
(Fresh, thin and soft slices of raw meat/cow suggested in Two differents varieties:
* Carpaccio Grana e Rucola
(with fresh green vegetables and Italian famous cheese “ Parmigiano Reggiano “ in pieces )
* Carpaccio Tartufato ( with cream Truffles and Black Truffles )
• Formaggi Misti
( Mix of Italians Cheeses: Fresh and seasoned “ Pecorino “, “ Gorgonzola”, “ Ricotta al Forno “ and “ Scamorza “ )
• Pecorino Miele e Noci ( Fresh Tuscan Cheese obtained from sheep’s milk wonderfully delicious with honey )
• Pecorino Salsa di Fichi ed Erbette di campo essiccate
( Fresh Tuscan cheese obtained from Sheep’s milk wonderfully delicious with fichi sauce and essiccated field’s spezie )
• Scamorza al forno con ciliegini (smoked fresh cheese “ Scamorza “by furnace with little sweets tomatoes “ciliegini “)
Contours
• Green salade
• Mix Salade
• Fried potatoes
• Fried Vegetables (aubergines, pumpkin , fennels, artichokes)
• Grilled vegetables ( aubergines, pumpkin, …)
Desserts
• Cantuccini e Vin Santo (typical dry biscuits taken with almonds and a glass of Tuscan Passito wine )
• Ciambellone Mediceo
( An ancient characteristic brown-coloured cake prepared with wainuts, pine nuts and rye flour served hot with cream of hazel-nuts above and sugar to veil )
• Panna cotta pudding made of cooked tins and Milk/cream to slow fire and rassodate with different tastes above:
*** with chocolate cream
*** with cream of hazel-nuts
*** with cream of wood fruits
*** with cream of green apple
• Crema Catalana ( Pudding of cream with crude sugar caramellato over )
• Ice Cream:
*** Lemon taste
*** Yellow Cream taste
• Sorbetto al Limone ( Soft lemon cream )
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