In autumn and winter we cannot fail to mention the black cabbage. It has been cultivated in these lands since Roman times and is so linked to the region that it is also called Tuscan cabbage. Among the many uses that can be made of it. in Mugello, ‘farinata with alloys’ is typical, a soup of beans, black cabbage, bacon (when the farmers had it) and corn flour. A real heart-warming food that farmers needed to get all the necessary nutrients and to keep warm during the cold winter.
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Spending a lifetime between water and flour makes you young. One can only think this when meeting Giuliano Conti, who is over eighty but looks at least 20 younger. He is the founder of the historic bakery in San Piero a Sieve where he continues to come every day to supervise the work of his son Francesco, his daughter Cristina, his son-in-law Luca and his niece Irene.
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The workhorses of the Naldoni family are many. For myself, some of the best potato Tortelli in Mugello are eaten here. Strictly handmade pasta with local eggs filled with a rustic potato filling. ‘Da Sergio’ you can taste the pork livers wrapped in their nets, now unavailable in the restaurants of the province, and cooked in the exposed rotisserie. And you can see Gianni cooking chickens, skewers, livers… live! A spectacle for the eyes, beautiful smell and taste.
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It is a particular area, located between the Arno Valley and the Mugello, crossed by the Sieve river and characterized by the presence of the Tuscan-Romagnolo Apennines. Chianti Rufina wine can only be produced in this specific territory. It is a sub-area of Chianti wine production and a logo that distinguishes the wine of this specific area.
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