pannelli solari grosseto

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.

ROOMS IN TUSCAN MAREMMA LA CIAIA - GLUTEN-FREE SWEETS

Pubblicato in data 23/08/2017

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ROOMS IN TUSCAN MAREMMA LA CIAIA - GLUTEN-FREE SWEETS

ROOMS IN TUSCAN MAREMMA LA CIAIA - GLUTEN-FREE SWEETS
We always meet the dietary requirements of our guests

MAREMMA CUISINE LA CIAIA - POTATO TORTELLI WITH ROSEMARY

Pubblicato in data 28/07/2017

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MAREMMA CUISINE LA CIAIA - POTATO TORTELLI WITH ROSEMARY

MAREMMA CUISINE LA CIAIA - POTATO TORTELLI WITH ROSEMARY
Potato tortelli with rosemary

ROOMS IN TUSCAN MAREMMA LA CIAIA - RICE WITH BORAGE

Pubblicato in data 06/04/2017

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ROOMS IN TUSCAN MAREMMA LA CIAIA - RICE WITH BORAGE

ROOMS IN TUSCAN MAREMMA LA CIAIA - RICE WITH BORAGE

MAREMMA CUISINE LA CIAIA - WILD ASPARAGUS

Pubblicato in data 23/03/2017

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MAREMMA CUISINE LA CIAIA - WILD ASPARAGUS

MAREMMA CUISINE LA CIAIA - WILD ASPARAGUS
Collected in the surrounding countryside for the preparation of tasty dishes

ROOMS IN TUSCAN MAREMMA LA CIAIA - MUFFINS

Pubblicato in data 27/02/2017

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ROOMS IN TUSCAN MAREMMA LA CIAIA - MUFFINS

ROOMS IN TUSCAN MAREMMA LA CIAIA - MUFFINS
Muffins for Breakfast

MAREMMA CUISINE LA CIAIA - TIMBALE OF CIAIA WITH SAFFRON

Pubblicato in data 06/02/2017

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MAREMMA CUISINE LA CIAIA - TIMBALE OF CIAIA WITH SAFFRON

MAREMMA CUISINE LA CIAIA - TIMBALE OF CIAIA WITH SAFFRON

Ingredients for 4 people

- 200 grams Red Radish - 150 grams Fontina (Italian cheese)
- Olive oil - white wine

For the béchamel sauce

- 70 grams of flour - 70 grams butter
- 1 liter Milk - 1 shallot
- parmesan - Saffron Stigmas

For Crepes

- 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