In the heart of Maremma, in the green, The Podere la Chiaia opens its windows towards the suggestive landscapes of the Tuscan hills where the colors and the aromatic herbs perfumes follow the rhythm od the seasons and the sunsets fall into star nights.
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► The Cuisine
Breakfast and dinner are served in the terrace in summer season. With the excellent local products we prepare simple but tasty dishes typical of the Maremma and not as the tortelli, wild boar, soups using the herbs that the earth provides us, self produced extra olive oil and saffron. Jams, pasta and pastries are homemade and everything is accompanied by the excellence of local wines like Morellino and Montecucco.
On request we prepare rich and tasty picnic baskets.
- 4 eggs - 170 grams of flour - 350 ml. of Milk - a drop of oil
(for the summer version of this recipe, replace the radicchio with zucchini)
Prepare the Béchamel sauce by putting in a pot the butter with shallot thinly sliced. When the butter has melted add flour, then the milk and salt. Bring to the boil, when cooked add saffron (before putting in a warm milk), add parmesan. Prepare crepes by mixing the eggs with the milk, a little oil and salt and cook in a small pan. Cook the radicchio cut with a little oil, deglaze with the wine and add salt. Dice the Fontina Butter a baking dish, alternate the crepes with sauce with Fontina and radicchio. Last layer only béchamel. Bake at 180° for 15/20 minutes. Serve hot and Good Appetite