Casa Agricola Rossi was born from a long project of revaluation of a family agricultural structure started in 2016 to plan the future with new agricultural trends, while preserving the past. The style is aimed at maintaining the simplicity of the environment, adding a touch of originality and uniqueness with unused materials and objects.
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Their focus is bread made with sourdough and stone-ground flours from the ‘Belvedere del Casentino’ company. In the bread display, in fact, we find in addition to Tuscan white bread, Verna wheat bread, ‘Granoantico’ bread with a mix of flour of ancient grains such as ‘Sieve’ and ‘Senatore Cappelli’ and einkorn spelt bread. All flours are strictly organic and the oven is registered with the ‘Verna Wheat Consortium’.
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Imagine entering a place that takes your breath away, with golden proportions and considerable size. Imagine the solemnity of its historical vestiges cloaked in a modern and vibrant twist. You are at Divò, the former ancient Galleria Bruschi in Piazza San Francesco, in the heart of the city of Francesco Petrarca. History, cuisine and culture of ‘mixology’ here come together in an admirable laboratory of taste, combining tradition and creative flair, in a legendary journey of unusual emotions and sensations.
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As his grandfather “Ghiaiolo’ and father Franco did, cured meats are treated only with traditional products such as garlic, pepper, salt. Adding nutmeg, chilli or even fennel, parsley and lemon depending on the different preparations such as ham, salami or the local ‘Culacciona’ … There are no other ‘antidotes’. With natural treatments, the meat is subject to weight loss with seasoning but it is only in this way that the real “belly satisfactions” arrive.
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The last two flagships of the Maestrini company, in order of time, are ‘I’Ginne’ and ‘L’Amaro del Casentino’: two new projects that enhance and showcase the Casentino valley, from which the history of Maestrini began.
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