Articolo disponibile anche in: Italian
Like all small countries, Villa Garibaldi has its association it’s great!
A group of irreducible volunteers organizes festivals with traditionally meals cooked from locals.
At the Festival, they present the strictly handmade Mantuan “Tortello” and Rice “alla pilota”, both typical dishes.
Simone Moschini, however, had long taken on a chef’s career when he heard the call of the countryside.
As a chef, it would be useful to start this adventure to better understand the seasonality of the products that were processed daily. And that is how the “Cavolo a Merenda” was born: a cook, a small horticulture and … so much love!
In the small farm of Simone, about half a hectare, vegetables are grown from the most classic to the more curious ones.
Everything in respect of nature and health. In addition to the production and sale of fruit and vegetables, there are fresh sprouts and aromatic and officinal herbs.
Products that are not sold as soon as they are caught in the field are processed into composites, syrups, infusions, pods and pickles.
Directly from Simone’s garden: Hemp “Crespelle” with chicory, ricotta cheese and hazelnuts.
WAITING FOR… DIT’UNTO
- Dit’Unto, the date is set: October 8th at Villa a Sesta, the top-quality Street Food Festival [READ HERE]
- Waiting for Dit’Unto: let’s get to know Association Gli Amici Dei Gemellaggi, Amici Della Chianina and Dusty Knuckle [READ HERE]
- Waiting for Dit’Unto: let’s get to know l’Osteria le Logge and la Taverna Della Berardenga [READ HERE]
- Waiting for Dit’Unto. We know the Tattoni Villa a Sesta Spa Agricultural Estate [READ HERE]
- Waiting for Dit’Unto: we know the Villa a Sesta recreational Club and Association Dit’Unto [READ HERE]
- Waiting for Dit’Unto: let’s know Osteria Alla Villa and Villa di Sotto [READ HERE]
- Waiting for Dit’Unto: let’s get to know La Bottega del 30 and Il Colombaio [READ HERE]
- Waiting for Dit’Unto: let’s get to know Futura Osteria and Essenziale [READ HERE]
- Waiting for Dit’Unto: let’s get to know Se.Sto On Arno e Cum Quibus Ristorante [READ HERE]
- Waiting for Dit’Unto: let’s get to know L’Asinello (by Senio ans Elisa) and Andrea Giuseppucci [READ HERE]
Read more...
