Casale il Caggio - Civitella in Val di Chiana, Arezzo
Via del Caggio, 15
52040 Civitella in Val di Chiana (Arezzo)
Type: Restaurant Geographical Location: Hill Accommodations:
On request buffet breakfast (euro 5 for person) made of homemade cakes, bread and jam, cheese, fresh fruit, juice, tea, coffe etc etc.
Lunch or tipycal dinner euro – 30 for person.
On request it is possible to take part in cooking class. You will prepare handmade fresh pasta, tarts and typical tuscan recepies. At the end of the lesson everybody eats what have been cooked. You do not need to book the cooking class in advance, you can tell us at your arrival. the price for each class is € 40,oo per person. WI-FI free.
Accommodations and Services in Casale il Caggio
Chocolate and ricotta cake
(torta ricotta e cioccolato)
for the pastry :
300 gr of flour
120 gr of sugar
the skin of 1 lemon
yeast for sweets
120 gr of melted butter
for the stuffing :
400 gr of sheep ricotta
120 gr of sugar
100 gr of dark chocolate cut into big pieces
flour, sugar, yeast and lemon skin. Put in a bowl, mix with the melted butter and the egg so you obtain a shortcrust.
Meantime, mix the ricotta, the sugar and the chocolate.
Put the 2/3 of the pastry in a 26 cm diameter mould, you press it to get the base, you put the stuffing, and on top, shaping it with the palms, , you cover it with the pastry.
Put the hoven at 180 celcius for 30 min
Carrots and hazelnuts cake
(torta carote e mandorle)
300 gr of hazelnuts
300 gr of carrots
300 gr of sugar
80 gr of flower
1 portion of cake’s dough
Cut the huzelnuts in a mixer,then do the same thing with the carrots: it has to be as smaller as you can. Add the 4 eggs and the lemon’s skin with the carrots and mix for a long time: thay have to be really well mixed.
After this add the flower, the hazelnuts,a little bit of salt and at last a little bit of dough.
Than put it in a cake’s pan of 26 cm of diameter. Put it in a hot hoven for 10 minutes ar 160 degrees and for 40 minutes at 180 degrees.
0.5 kilos of beans,
200 gr. Of black cabbage
100 gr di verza cabbage
200 gr of green peas (also frozen ones)
100 gr of celeriac
100 gr of cauliflower
4 medium size tomatoes
100 gr of spinach
olive oil, salt, pepper, sage
old bread (left at least two days before)
Leave the beans in water for an entire night. In the morning cook them in a big quantity of water with garlic, sage and salt. Take two pans of a different size, put an abundant portion of oil at the bottom of it. Cut in big pieces in each pan 3 carrots, two onions and 1 celeriac, cook it with an high level of fire. When the vegetables will be well dried, put in the smaller pan the beans, with their own water, two tomatoes, remembering of taking the garlic and the sage away before. Cook it. In the bigger pan put all the vegetables washed and cut. Cover it with water and make it boil. At this point divide the beans in two parts, one part will be add to the sauce you already prepared in the bigger pan, while the other will be put in a Mixer and then add to the sauce as well.
Then take the bread, cut into small slices and grill it into the oven, pass then garlic on top of it for giving it flavor. Get a bowl that can go into the oven, put a first level of bread, then the sauce and a little bit of olive oil and continue in the same order. Then let it sits for a few hours, then boiling in the oven, then outside for another half an hour and then it would be ready to be eaten.