We recommend you some delicious florentine dishes. A guide to typical florentine cookery and restaurants, where you can
taste a good "ribollita" o an excellent steak with a glass of Chianti wine. Florence holds a unique and special tradition and
a huge artistic and gastronomic heritage.

Tiramisù (Sonia)

Marscarpone – a little more than 1lb.

5 eggs

5 big spoonfuls of sugar

coffee

pavesini cookies – 13-14 ounces


Separate the eggs. Whip the egg whites until light. Whip the egg yolks together with the sugar. Add the marscapone

and the egg whites. Put a layer of this creamy mixture in a serving dish. Make the coffee and dip the cookies quickly in

the coffee and put a layer of these on top of the cream. Continue to make layers in this way ending with the cream

mixture. Sprinkle with cocoa and pieces of chocolate if desired. Put in fridge for 2 at least hours.





Bean Soup (Sonia)

Cannellini beans – about 1 lb.

Rosemary -fresh if possible

1 clove garlic

tomato sauce

olive oil

pasta as desired


Saute garlic and rosemary in the olive oil. Eliminate the garlic and add the tomato sauce. Cook down until dense…..Put
2/3 of the beans through a food mill and add to the tomato mixture….Add the rest of the beans and the bean broth
until diluted enogh to cook the pasta…Bring to a boil, add the pasta. Before serving, add olive oil, pepper and parmesan
cheese.


Naked Ravioli (Sonia)

Spinach – about 3 lbs

Ricotta –about 1 lb.

Flour – about 1/2 lb.

Parmesan cheese – (grated) 5 big spoonfuls

Egss – 4

Nutmeg, salt, pepper

Butter – 1/4 lb.

Sage leaves – fresh if possible

Grated parmesan cheese – 4 big spoonfuls


Boil spinach, squeeze out the moisture and put through a food mill.

Add the ricotta, the cheese, eggs, salt, pepper, and nutmeg.

Mix well and add the flour.

Form little dumplings and put on a floured plate. Bring a pot of water to a boil and place them delicately in the boiling
water. When they come to the surface they are cooked. Drain them and serve with the melted butter and sage and
grated cheese…


Direction to Marcialla
Exit highway FIRENZE - IMPRUNETA.

Here begins the Firenze to Siena. You have to go out ( after 16 Km ) in Tavernelle Val di Pesa.

You go left and you go for 3 km.

You will find an french round, go right the other 3 frech round, you go straight on, and at the fifth you go right to direction

to Marcialla ( 3 bkm ). When uou reach Marcialla ever right , direction Certaldo. 2 Km after, near the Camping, you will find

Podere Montagione.
Contact: 347 6566242.

GPS:
43.581539176406956,11.138941301625636

Check in:
from 2 p.m. to 4 p.m.
(call for other times)
Check out:
by 10 a.m.

Useful information:
Guests are kindly requested
to pay on arrival
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PRIVACY POLICY

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Pictures and texts
by Podere Montagione
Web designer creativionline.net
Tel/Fax:
+39 0571 669562
+39 347 6566242

Representative:
Mrs. Sonia Li Volsi

E-Mail:
info@poderemontagione.it




B&B Podere Montagione - Strada Marcialla - 50052 - Certaldo (Fl) - Italy - Tel. +39 0571 669562 - www.poderemontagione.it