Blog

A peek into our spring menu – Tuscany eats

We decided that this week needed to be dedicated to our new spring menu using fresh ingredients from our Tuscany farm in the Mugello valley, which our chef Andrea has been tirelessly working on to the delight of our guests {and our family}.

From freshly baked Tuscany bread to that perfect homemade pasta and of course, we didn’t forget about dessert.

So what’s on the menu? First see the philosphy inside our kitchen..

Over a period of 20 years, the L’Olivaia restaurant at Villa Campestri has perfected their identity of the belief that olive oil is the ‘center of gravity’ of the culinary arts and the science of nutrition. We created two different menu’s aimed at helping you try both innovative and traditional takes on Tuscan cuisine.

Some of our proposals include {some of which you can see in the photo slideshow} include:

Sliced seasonal fresh veggies served with vinaigrette and 3 oils #tagliverdurefresche

“Naked” raw filet, julienne sliced ‘ iceberg ‘ lettuce and Cosimo’s fresh olive oil #nudoecrudo

Oil, cheese and bread : Study of the combination of oils, soft cheeses and bread with herbs #olioformaggiopane

Gnudi made with fresh nettle, served with Cosimo’s olive oil over a fondue of grain

Ravioli made with whole wheat flour stuffed with artichoke and seasoned, fresh rabiola cheese

Spaghetti Martelli with Picual olive-oil served with a bread and parmesan cheese sauce

Filet of Salt Cod cooked in olive-oil served with a puree of ‘coco nano’ Beans

Sliced steak (beef) served with rocket sprinkled with parmesan cheese

Duck breast served in a fan-shape playfully cooked with three different olive oils

and wait, there’s more! To see what else our menu has in store, visit us at Villa Campestri olive oil resort for a journey through the art of eating welll’arte di mangiare bene. We will be waiting for you! 

 

 

Quick Booking


  • Data di Arrivo:

  • Notti:

  • Camere:

  • Adulti:

  • Bambini:

The Milky Way in Mugello

Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!

Discover a Mugello village: San Piero a Sieve

Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!

Foliage in Tuscany: Discover Autumn in the Most Beautiful Woods

When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.

Why does Tuscan bread have no salt?

Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.

Potatoes Tortello: from poor dish to symbol of Mugello

The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!

Black Cabbage mini-pie with cream of beans: Villa Campestri Olive Oil Resort Recipes

The Villa Campestri Olive Oil Resort Blog opens a new space dedicated to the recipes of chef Roberto Zanieri. Every last Thursday of the month we will present one of his delicious recipes, easy to prepare and inspired by the good tradition of Tuscany. Today we begin with “Cabbage mini-pie with cream of beans”.

Visit Mugello: what to see and what to do

Mugello is a beautiful Tuscan land where Villa Campestri stands, a land rich in traditions, history and nature. We want to lead you to discover the most beautiful villages in this area to visit the churches and the parish churches that are absolutely not to be missed. Here’s what to see and what to do […]

Tripe and Lampredotto: What they are and how to cook them

Tripe and Lampredotto are two very special Italian culinary specialties as they come from bovine offal. Both are part of the Tuscan gastronomic tradition but Lampredotto, a true institution, is the master in Florence. Let’s see together what Tripe and Lampredotto are and what are the best recipes for cooking them.