The passion for authenticity is the essence of the company and what characterizes its way of working. Respect for the environment, the use of fertilizers that are harmless to the soil and plants, has led to cultivation, both in greenhouses and in the field of certified organic vegetables.
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A new bar in Città di Castello, an “easy” place, as Jacopo Brasanti, the young owner, likes to define it: where small restaurants meet the world of the cocktail bar, in a welcoming environment, offering new drinks and above all the legendary ‘schiacciata’.
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The atmosphere is familiar and informal, but also extremely elegant: the beautiful veranda on the course of Sansepolcro during the Christmas holidays is adorned with lights, the atmosphere is even warmer, there is the desire to take a break from the working rhythms and enjoy a typical Tuscan appetizer, a good wine, a cut juniper and rosemary… But also a cod and shrimp difficult to find in the other restaurants in the area, because the cook Nicoleta has a great skill in cooking fish and in combining its flavors with those of the Tuscan tradition.
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And if you’re in the mood for meat, this is where you have to have dinner! The meat menu offers a choice of top quality, with types from all over the world, such as Japanese Kobe and Irish Angus. The room has special refrigerators for maturing, thanks to which cuts are subjected to a process of minimum 30 days before being ready for consumption.
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The history of this restaurant is intertwined with that of Città di Castello, as far back as 1910, in which it opened its doors as a refreshment point for the locals. In 1930 it will be transformed into Osteria da Primo, until the moment of the magical meeting with the spouses Antonio and Lea. It is there, in 1986, that the Trattoria la Lea begins its new course, carried out with professionalism and much commitment by Lea’s sons, Cristiano and Marco.
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The restaurant is open every day and always offers an à la carte menu. The chef provides classic Umbrian cuisine using only the best fresh seasonal products, carefully selected and of the highest quality. Each dish is beautifully prepared and designed to bring out local aromas and flavours – brilliantly accompanied by an impressive wine list, drawn up by professional sommeliers.
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The beef is exclusively from the Chianina breed (certified organic) or organic Angus, the pork is exclusively from the Black Pig breed raised in the woods of Aboca (when they say low food miles they mean it!) and it’s certified organic. The prosciutto too is local from the Nebrodi Black Pig, the poultry comes exclusively from organic farms and the other meats and game come only from local farms without the use of GMO feed or from the woods owned by Aboca.
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Tenuta dei Mori is located in Villanova, a small village on the Umbrian hills and their offerings for events at their venue are rather unique and customizable for every occasion as they try each time to meet your individual requirements while always respecting the ways of Umbrian culture and its culinary tradition, always striving for the maximum in quality and above all with the great attention to detail that make the difference on an important day like that of a wedding.
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The Tartare del Grigino is justly famous, but also the sliced beef flavoured with different spices and condiments and the superb Bistecca Fiorentina. And, if you start your meal with a classic Antipasto della Valtiberina (a triumph of cold cuts, cheeses and bruschette with local pate) or with the equally classic panzanella, noth[1]ing stops you from opting for a first or second course of fish: from tagliolini al nero di seppia su crema di zafferano up to prawn tartare and fresh swordfish or octopus carpac-cio paired with seasonal vegetables.
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From weddings, the most classic of ceremonies, to a corporate or family wellness holiday, Tenuta dei Mori transforms an idea into an event by offering total service solutions, able to customise furnishings, decorations, rooms, catering and entertainment. Relais standards and hospitality are the secret of this owner, who has returned to the places of his childhood and to redevelop the family winery.
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BY SIMONE BANDINI San Conino oil is soft, delightful in appearance and intense in taste. Like a graceful girl whose precocious myth spreads across the grassy slopes of the Val d’Orcia where the sweet song of the ‘two- tailed siren’ rings out – as in the brand symbol Alessio Panarese selected, a perfect koinè of […]
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