FATTORIA DI BAGNOLO

SPECIALITIES

 

AROMATISED EXTRA VIRGIN OIVE OIL: aromatised by infusion, with red hot chilli pepper, garlic and rosemary. The infusion period varies from 30 to 45 days, followed by the filtration and the tinning.

GREEN OLIVE PATE': after the preparation in water and salt, the green olives are stoned and cut in pieces and tinned with extra virgin olive oil. Perfect for tarts.

BLACK OLIVE PATE': after the preparation in water and salt, the black olives are stoned and cut in small pieces and tinned with extra virgin olive oil. Perfect for tarts or as a pasta sauce.

DELICIOUS OLIVES: after the preparation in water and salt, the olives are tinned with extra virgin olive oil and aromatic herbs. Great as an appetiser.

WILD RASPBERRY JAM: the hand-picked raspberries from the oak-forests, are prepared with sugar, avoiding a long cooking time in order to preserve the natural aroma and taste of the berries. Pectin is used for the preservation of the jam. Fabulous as dessert with fresh ricotta cheese.

GELATIN: gelatin made from our Chianti Colli Fiorentini wine and our Vin Santo. Pectin is used for the preservation of the gelatin. Fabulous with cheese and fois gras.

PASTA SAUCE: sauces made with the vegetable garden production of the Castello di Montozzi: tomatos, peppers, basil, artichokes, red pepper. Perfect for tarts or as a pasta sauce.

PRODUCTS IN OLIVE OIL: made with the vegetable garden production of the Castello di Montozzi: zucchinos, artichokes and onions. Delicous like appetiser or with boiled meat.