Agriturismo Pieve del Colle - Fattoria Biologica e Didattica

Thank you so much am so glad to have your comment on this tough period does just fine .. it was a real pleasure to see so much Mattia curioo and always eager to be outdoors to see the animals and solace of life on the farm ... Thank you very much and I hope to have more time to devote rossima time. Thanks to all my family
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Thank you very much, thank you that you have enjoyed the rocking evenings of this hot August.
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What a timely Loretta, thank you very much .. was hoping to make a visit to the company .. maybe next .. thanks you were here, see you soon for another short break to relax!
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With Ezio ... here is your .. desired ... thank you .. and thanks the many recommendations .. on Bio Guide, and thanks for the companionship and friendly chats. Good life and the next.
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At the next lady, it is with pleasure we will make the company Viita in, so we can see the soles of chickpeas, lentils, spelled monococco and everything else, so preto. Good life.
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Hello Fabian, I know it's you .. thank you very much. I'm glad you talked about our meals .. say that we put so much effort in preparation, and in having wished with all my heart, almost all raw materials from the company, with all the variables to be addressed from time to time ... passion makes you do .... are 11 years ... thank God has not yet passed. In fact every year we try to do better. Thanks and endless thanks. PS: I want to especially thank Valeria Agriturismo.it ... who supported me in making any comment as an opportunity to explain, and talk .. otherwise the communication does not go as you want ... With infinite respect and gratitude to the operators Agriturismo.it.
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That said, after a long sigh ... (so many reviews in tripadvisor, in google, in agriturismo.it, our site, all good). We greeted each other was all right .. through hospitality, we were good .. What about .... After 11 years of opening is also affected us, well .. Let us take as an opportunity to tell everyone has always said .. what is plenty of appetizers .. I would not call it that explains it ... 4 slices of different types of meats, our animals .. reared on corn, field bean and barley and acorn so much of the pasture, 3 acres of grassland with a lake all to themselves and other animals, 4 slices per person .. Well maybe too good, why not ask for an encore .. We are happy to give again and again, 3 slices of three kinds of cheese, all different VHE plan to try them with 3 kinds of jam, rose hips, elderberries, quince, homemade, fruit collection by us, in our fields, the woods, 2 types of crescie, Crostolo esplanade and cooked in a wood oven with the bread dough made with yeast, baked bread with our meal (type 1, full, meal) of wheat that produce in our organic farm, we are going to grind the wheat to the mill Pennabilli Ronci, 1 hour and 30 minutes from here, the grinders are made of stone, 140 mills have long been the only ones, and 3 types of vegetables from our garden , pickles and sour, keep it from July to September, then in addition to the above there are two hot dishes, such as pea soup and wild greens sautéed with potatoes (two different things depending on season) ... This is the starter .. we count 17 different things, and then the first (in our site indicated that the menu changes every night to hear all our products, one evening just described is the extended appetizer, first course, dessert coffee water digester, 22 €) Here is one I doubt there is that you have not read that we alternate meal with appetizer and first extended etc. with meals with the first and second edges? So you have not eaten all the appetizer and then at the end of the meal were not satisfied? The portion of the child is like an adult! Second night: the first, second, edges ... and here we made roast beef with potatoes, no, there was the salad Ginestrelle (an herb selavatica collection on Saturday afternoon), the roast beef is a piece of beef-veal, 1.5 to 2 kg , browned in all its parts and then cooked very little pink inside ... I cooked the Roasted, what Mom always cooked: loin or other pieces of pork or veal, cooked with celery, carrot, onion, sage, rosemary, white wine, salt, pepper, lemon sauce and ruh once cooked entirety, inside is cooked well, you make the slices and put the sauce on top (this is a dish Farm, I come from a farming family and have always cooked well, indeed I know no other way than traditional so to cook the piece of our pork, or veal that our return from the slaughterhouse, how do you say "you do not expect it in un'agriturismo." The sandwich of 2.5: it is done (tell me they are made) from my sister Susan, she who made it: "I put 2 slices of our bread (made by us with the yeast and flour and 1 full, cooked in a wood stove)," at first I thought to put 2 slices of ham, perhaps because the child would have difficulties to bite, but then I changed my mind, to me the sandwich I like nice fat, I put 6 slices, I thought, as he eats the same cecherà to bite, it seemed not only put 2 slices ", 2.5 only 6 slices of ham have been more than mezz'etto ham (no preservatives, our ham is done with our pork, we prepare them and what stagioniamo .. can be hectogram?, 2.5 € ... It 's too? I regret not being able to speak with the lords, I called right away when I heard the comment, I was told that was not the time, was at work, I called the afternoon, I received no response, then I sent a message asking if I could call .. I have not received a response. I am available, I hope to hear from you. Another big sigh and anyway thanks for giving me this opportunity and Always review the most comprehensive communications. Happy Easter and see you soon.
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Thanks Ms. Silvia are Isabella .. I hope that the bread is well with our meal came ..
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Thank you so for us it was a real pleasure to know a couple like yours.
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With endless, we hope that when the weather is more forgiving you return to us with your curious puppies.
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Dear Susi and Gianluca and Irene are in our hearts.
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Thank you leave a memory agriturismo.it, we are glad to have had our guests and when you need it, as on this holiday, a break from hard work, our house is always open.
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