The Kitchen: products, recipes
and dishes of the Italian tradition
cooking lessons and tastings

If you are looking for wholesome food and exquisite lunch, you found the best place at Cinciallegre!

The livestock and kitchen garden produce is fully organic and form the basis of every meal.

We offer our visitors Soups and Pasta, Meat dishes, Desserts and our Homemade Bread freshly baked daily.

Every dish you will savour during your stay at Cinciallegre , is chosen and prepared by Maria Cristina, the owner and cook.

During the permanence is possible to attend to cooking lessons on two days basis for a minimum of 4 and a maximum of 8 people: in the morning will take place the cooking and in the evening the guests will taste their own production.

Soups and Noodles

Spelt in basket
Tagliatelle with goose sauce
Risotto with mushrooms
Pasta and beans
Acquacotta
Chickpea soup with pork chops
Spelt and grasspea soup
Broad bean soup
Crepe savoy
Prickly lettuce and bean soup
Carabaccia (onions soup)

Meats

Spicy rabbit
Goose in porchetta
Chicken in friccò
Pork chops with wild fennel
Pork saddle with juniper berries
Turkey breast with lemmon
Sausages with white grapes
Pork chops with white grapes
Roasted musk duck

Dessert

Panna cotta (coocked cream)
Bonet
Apple with puff pastry
Schiacciata d’uva (grapes and pastry)
Apple pie
Baba’ (sponge cake steeped in rum syrup) with ice cream
Nicolotta pie
Mantuan tart
Bavarian with yogurt and sugar melted pears
Iced Zabaglione with muscat wine
Ricotta tart
Cassatine di ricotta ( kind of Sicilian cake)

Our daily Homemade Bread

Spelt bread,
brown bread
rye bread
bread with walnut
hard wheat bread,
oats bread
and....many others!!!

Walnut bread
An old traditional umbrian bread recipe now forgotten and offered again by Christina

Ingredients:
Kg. 1,150 soft wheat flour
Gr. 100 “pecorino” cheese
Gr. 150 shelled walnuts
Gr. 40 brewer’s yeast
ml.450 lukewarm water
ml.100 extravergine olive oil
1 fine salt spoon
plentiful black ground pepper

Process:
Put all the ingredients but the walnuts in a bowl working them out dissolving the yeast with lukewarm water, in order to obtain a soft mixture.
Cover with a cloth and leave it in a warm place and let it leaven for a couple of hours.
Then work again the mixture adding the walnuts;cut it in two parts moulding two long loafs and set them in a baking pan lined with oven paper.
Take a saw- toothed knive and cut the loafs lenghtways. Cover again with the cloth waiting till the mixture double the volume..
Once the second rising is completed, put it in a oven at 220 degrees centigrade for 50 minutes.
When the baking is finished remember to put the long loafs over a grill and let it become cold completely.

We are present in most major Italian guides
of travel and catering