In Mugello 2022 PDF

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MUGELLO,A FOOD LOVER’S DELIGHTLand of flavours and excellent agricultural produce,Mugello will not delude food lovers. The wine andgastronomic tradition and the hospitality of thearea are well-known. Giovanni della Casa, authorof “Galateo,” the guide to good manners, was bornhere. Pellegrino Artusi, one of the greatest cookingexperts of the 1800’s and author of “The Science inthe Kitchen and the Art of Good Eating” travelledthrough Mugello on his way between Tuscany andRomagna. Artusi crossed the Muraglione manytimes during his travels between Forimpopoli andFlorence, eating at inns and taverns, when cookingin Mugello reached its culinary apex, a uniqueblending of traditional Tuscan dishes, Romagnapasta and traditional Mugello home-cooking.Today many restaurants and osterias in Mugelloproudly offer these dishes using the best of manylocal products.With a strong vocation to livestock breeding,started in the 1400’s when the Medici familyintroduced onto the Panna estate “Swiss” cattle,Mugello is now a reference point for milk and meatproduction for the whole of Tuscany. Cow’s milkis mostly used by the Centrale del Latte to make ahigh quality milk - Mukki Mugello. In some farmsit is possible to buy non pasteurized milk.An excellent choice of quality cheeses is available;pecorino, sheep’s cheese, produced in Mugello isdefinitely one of the best in Tuscany, perfect withpears, fresh broad beans or honey. Ricotta cheeseis made either from cow’s or sheep’s milk, caciotteand Raveggiolo are both delicious. At the StoricaFattoria Il Palagiaccio in Senni, Scarperia meatis bred, milk and cheese are produced all fromhigh quality cows directly on the farm.For meat lovers, local Mugello meat is a guarantee.At the Cooperativa Agricola di Firenzuola storein Rabatta, Borgo San Lorenzo, it is possible tobuy “Le Mugellane,” beef that only comes fromthis area. There are also the Bio Line, certifiedlocal organic meat, traditional meat, the IGP Line,(protected geographical indication). Mugello is thehome to the traditional Florentine Steak.From the woods comes one of Mugello’s riches:wild mushrooms. They grow in the forests andchestnut groves of the Apennines; gallinelle, vesce,steccherini and above all porcini and prugnoli,used in traditional cooking such as tagliatelle withprugnoli. The white truffle of Mugello, one of thebest in Italy, must always be consumed raw, nevercooked.Since 1971 in San Piero a Sieve we find FornoConti who has been baking bread for 50 years.Renowned for its “schiacciata” they bake over40 different types of bread including the delicious“Bread of Mugello.”Chestnuts are the lords of the forest. “Marroni,”a larger variety of the normal chestnut, whenroasted are commonly known as “caldarrosto”but in Mugello are called “bruciate”. Palazzuolo,Firenzuola and Marradi are recognized all overItaly and abroad for their chestnut production.18
Antichi sapori mugellaniDefinirla Fattoria può sembrare riduttivo. “Il Palagiaccio” di Senni (Scarperia) è un crogiuolodi storia, tradizione, genuinità, qualità e innovazione. Antico baluardo degli Ubaldini,la potente famiglia feudataria ricordata da Dante nella Divina Commedia, la Fattoria“Il Palagiaccio”, dal XIII secolo, rappresenta la storia e la tradizione dell’allevamento perla produzione del latte in Toscana. Questa bella realtà fiorentina è uno dei pochi esempidi filiera corta, dove il KM 0 si può toccare veramente con mano: tutto il processo naturaleche parte dal foraggio ed arriva alla produzione del latte e di tutti i suoi derivati.Latte che arriva direttamente dalla sala mungitura, fresco e genuino, prodotto principedella fattoria insieme allo squisito raveggiolo, formaggio tipico del Mugello, che qui vedela luce ancora secondo tradizione. Latte e carne, dunque, quest’ultima di alta qualità,frollata secondo il metodo tradizionale, tenera, gustosa e saporita. E poi i formaggi lavoratisecondo le vecchie tradizioni casearie e quindi esclusivamente artigianali: tenerone,ricotta, casatella, fior di latte, stracciatella, treccia, scamorza, cipollino, caprì, tra i freschiFiordimugello, Biancomugello, cremino e Granmugello; o riguarda i formaggi tra i semistagionati.Tra i formaggi eleganti e di nicchia gli erborinati che si producono al Palagiaccio: Galaverna, Blumugello eMugellonoir. Questi ultimi sono il frutto della passione dei casari dell’azienda che con maestria e competenza lavoranoassecondando la formazione delle “muffe nobili” che conferiscono al formaggio raffinate fragranze. Infine gli stagionatiche godono di un trattamento esclusivo e terminano l’affinamento ad alcuni metri di profondità all’interno della grottadella duecentesca torre Ubaldina, eccellente sito di stagionatura e luogo suggestivo. I palato non è ancora soddisfatto? AlPalagiaccio si può gustare anche un ottimo gelato: lo Spumone Mediceo è uno dei gusti principali, fatto con la ricotta dellafattoria seguendo un’antica ricetta rinascimentale di Caterina De Medici. La stessa ricotta con cui si producono ottimi raviolicon gli spinaci e la pasta fresca fatta con la farina di farro ed altre varietà di grano rigorosamente prodotte in fattoria.Ancient Mugello FlavoursTo call it a “Farm” doesn’t do it justice. “Il Palagiaccio” at Senni, Scarperia is a mix of history, authenticity, quality andinnovation. An ancient outpost of the Ubaldini, a strong feudal family mentioned by Dante in the Divine Comedy, “IlPalagiaccio” Farm, has represented the history and tradition of milk production in Tuscany since the 18th century. ThisFlorentine farm is one of the few examples of a zero KM short production line beginning with the forage and culminatingin the production of milk and various dairy products: fresh and genuine milk that comes directly from the milking stalls, thefarm’s principle product together with raveggiolo, an extra fresh delicious soft cheese. Typical of Mugello, it is still madetoday with traditional methods. Milk and meat of the highest quality is hung according to traditional methods making iteven more tender and tasty. Cheese that is still handmade using old cheese making traditions; tenerone, ricotta, casatella,fior di latte, stracciatella, treccia, scamorza, cipollino, caprì are all fresh cheeses, Fiordimugello, Biancomugello, creminoand Granmugello are semi-aged cheeses. The exclusive blue cheeses produced here are Galaverna, Blumugello andMugellonoir. These are results of the passion of the farm’s cheese makers, with their expertise, work the “noble moulds”that give these cheeses an exquisite flavor. The harder cheeses, though, are those that receive an exclusive treatmentconcluding the aging process several meters underground inside the cellar of the 12th century Ubaldini Tower; a perfectplace for aging cheeses and quite evocative. If your palate is still not yet satisfied, you can try Palagiaccio’s exquisite icecream. Lo Spumone Mediceo is one of the favorite flavors, made with Palagiaccio’s own ricotta using an old Renaissancerecipe of Catherine De Medici’s. With the same ricotta, spinach and ricotta ravioli are made, using home-made pastamade with flour from home-grown spelt or other wheat varieties.NEGOZIO DI FATTORIALOCALITA’ SENNISCARPERIA (FI)TEL. 055 8494418PUNTI VENDITAVIA SACCHETTI, 24(LE CURE) FIRENZETEL. 055 573479PIAZZA DALMAZIA, 32FIRENZETEL. 055 419163VIA GIOBERTI, 9RFIRENZETEL. 055 662873VIALE GIANNOTTI, 50RFIRENZETEL. 055 6802353VIA CIMAROSA, 23(P.ZZA S.JACOPINO) FIRENZETEL. 055 354722commercialepalagiaccio@gmail.com - www.palagiaccio.com19
Page 1 and 2: IN MUGELLOTHE HEART OF TUSCANYITINE
Page 3 and 4: Il gelato che non ti aspettiA savor
Page 5 and 6: Mugelloterra di storia e arteOrigin
Page 7 and 8: MugelloA Land of History and ArtPal
Page 9 and 10: HISTORICAL GARDENSIN MUGELLOThere a
Page 11 and 12: Mugello,terra di saporiUn’antica
Page 13 and 14: Signori del bosco anche i marroni,
Page 15 and 16: 15visitare la cantina previa prenot
Page 17: www.centrocarnimugello.itLE CARNI D
Page 21 and 22: At Marradi, the “Marron Buono”
Page 23 and 24: Il Mugello delle BottegheLavorazion
Page 25 and 26: mugellane diventavano preziosi capi
Page 27 and 28: DiscoveringArtisans and CraftsArtis
Page 29 and 30: 29
Page 31 and 32: Mugello da scoprireDiscovering Muge
Page 34 and 35: 34
Page 36 and 37: 36
Page 38 and 39: PRODUZIONE EVENDITA DIRETTA DIPINOT
Page 40 and 41: Vicchio40Da Borgo la statale “Tra
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Page 44 and 45: Trekking allecascate di DanteUn bel
Page 46 and 47: Bagni di freschezzain MugelloAlto M
Page 48 and 49: EVENTI IN MUGELLOWORLD OFDINOSAURSV
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Page 52 and 53: S. Agata Artigiana e Contadina di L
Page 54 and 55: Museo dei BambiniBorgo San Lorenzo
Page 56 and 57: OraRi treni - Train SchedulesMARRAD
Page 58 and 59: OraRi treni - Train SchedulesFIRENZ
Page 60 and 61: NOTEOraRi BUS - BUS SchedulesFIRENZ
Page 62 and 63: STRUTTURE RICETTIVE - WHERE TO STAY
Page 64: it’s the brands I adoreat the pri

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