At the heart of almost every menu in Tuscany is a classic ragu. Recipes are passed down the family line from generation to generation and alter significantly from table to table. As with everything, however, the quality of the ingredients makes the difference and particularly when it comes to the meat. We are fortunate to have an array of legendary…
We have 325 olive trees at Montecalvi, perched high above the Le Terrazze vineyard. We have three traditional Tuscan varieties: Correggiolo, Frantoio and Moraiolo. Correggiolo is a fairly vigorous cultivar found throughout central Tuscany. It tends to ripen gradually and the olives are slightly asymmetrical. Classic flavours of fresh artichoke and a good level of peppery spice. Frantoio is unusual…
Our olives are hand harvested into small crates and then swiftly delivered to the local frantoio (mill) nearby. There, the olives are sorted by hand to ensure only the best drupes are selected and then dropped into a stainless steel drum where air jets remove leaves and stems before washing. The clean olives are then crushed into a paste (including…
Here is a recipe that will pair very well with our Montecalvi Extra Virgin Olive Oil. This recipe is really quick to prepare and perfect for a mid-week supper. Tuscan sausage is packed full of flavour but this dish works equally well without if you prefer to keep it plant-based. (By the way, we buy all of our meat from…
The 2020 growing season was, all-in-all, very favourable. We endured a cold snap in late March, with some hail that thinned our crop a little but didn’t do any serious damage to the vines or the nascent bunches. The Summer was marked by long, dry, hot, but not extreme, periods which helped keep both the vines and the ripening fruit…
2020 is an outstanding year for olives in Tuscany. The olive harvest can fluctuate significantly from one year to the next depending on pruning cycles, weather patterns and of course the numerous risks that can arise when farming organically, but this year the quality is truly 5-star and the trees have borne fruit generously. At Montecalvi, we have…
This time of the year in Tuscany is supremely beautiful and we relish long walks through the vineyards and surrounding woods. With the first heavy rains of the year, the porcini season comes in to its own giving us a great excuse to make some home-made pasta. Ingredients for 4 people 2 eggs 200 gr white 00 flour 300 grams…
