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SUMMER IN LA SOVANA
Relax and taste in Tuscany

published on25/08/2016 sertion Blog
sarteano (siena)
Summer is about to end but La Sovana has not yet closed its doors and welcomes you with many offers designed for those who have spent their summer at work and now look at last for a vacation, for those who have little time or those who want still enjoy a few days of relaxation before resuming daily life.

From August 20, 2016 and through the fall, for example, book your stay in the apartment, for you a 20% discount.


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Do not miss the chance of a unique holiday in the heart of Tuscany, a step away from a unique territory of the Val d'Orcia, nd close to many villages of great charm.

Visit us and behold these unforgettable moments of total relaxation by the pool, as well as visiting our beautiful area even enjoying the delicacies of our restaurant.

4 GOOD REASONS TO CHOOSE A HOLIDAY IN A COUNTRY HOME
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published on25/08/2016 sertion Blog
sarteano (siena)
Some like the hotels in the city center and some prefer to spend their holidays in a B & B

it seems that Agriturismo vacations has won the hearts of all travelers from around the world. Here are a few reasons why you should choose your holiday in a country house:

1. If You are traveling with your family there's nothing better than a holiday in contact with nature to give your children an unforgettable holiday

2. This country house is the perfect place for those seeking a relaxing holiday, long walks outdoors and evenings under the stars a perfect escape from the chaos of the city.

3. Many country homes have indoor restaurants with exceptional cuisine and are able to offer you typical dishes a of local products: the best way to discover the gastronomic specialties of the area you are visiting.

4.You're a couple? You may think about something better?



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THE REAL RECIPE OF ITALIAN PAPPA AL POMODORO
Taste this typical Italian dish

published on25/08/2016 sertion Blog
sarteano (siena)
If you think of a typical dish of Tuscany it is perhaps the Pappa al Pomodoro to come immediately to mind at all. Known throughout Italy thanks to Vamba and its Gian Gale, this dish has been able to conquer even the most discerning palates in time to become a classic of Italian cuisine. But how should you prepare Pappa al Pomodoro?

The recipe is very simple and is made with ripe tomatoes, extra virgin olive oil, garlic, vegetable broth, stale bread and basil, salt and pepper to flavor everything.

Peel and chop the tomatoes in a saucepan and let brown two cloves of garlic with two tablespoons of oil. Add the chopped tomatoes, season with a little 'pepper and cook. Meanwhile dice the stale bread and put it in the broth to soften. Once very soft wring well the bread and put it in the pot with the tomato and a little 'stock. Season with salt and basil and simmer for about 20 minutes.

At

CITTÀ DELLE PIEVE IN UMBRIA
What you can see in the village

published on25/08/2016 sertion Blog
sarteano (siena)
Among the most charming towns in Umbria, Citta della Pieve, it offers numerous routes and interest both from the historical, artistic and cultural point of view, both from the gastronomic point of view. In fact we can say that Citta della Pieve looks like a great place to visit is in the company of friends, whether in the family or in pairs with their partner.

The character is obviously more related to town Pietro Vannucci, better known as the famous painter Perugino, who lived at the turn of the fifteenth and sixteenth century.

The town is still home to some of his masterpieces such as the Adoration of the Magi in the Oratory of Santa Maria dei Bianchi, The Baptism of Christ of the Cathedral, The Descent from the Cross of the Diocesan Civic Museum of Santa Maria dei Servi.

Città della Pieve is then known for the production of saffron since the thirteenth century and in its restaurants

VISIT MONTEPULCIANO IN TUSCANY
What to see in Montepulciano

published on25/08/2016 sertion Blog
sarteano (siena)
Perhaps one of the most popular villages of this area of Tuscany, known worldwide for its wine Nobile, to the charming Piazza Grande, for churches and unforgettable views.

Originally an Etruscan town bought its architecture in the Middle Ages when it was enclosed within the three surrounding walls. If you're ever in Tuscany a walk through the streets of this charming village is a must. The best idea is to leave the car near the Church of St. Agnes and walk along the streets uphill, until you reach the Piazza Grande and the Fortress.

To visit the Cathedral and the church of San Biagio (outside the walls) but also the palaces and civil architecture are noteworthy such as the home of the famous poet Angelo Poliziano, now in the street at No. 1, Noble Palace -Tarugi or Palace Bucelli on the base of which are still visible several inscriptions in Latin and Etruscan.

La Sovana is located

HOW TO COOK THE PANZANELLA
The recipe for the panzanella

published on25/08/2016 sertion Blog
sarteano (siena)
This typical dish of central Italy, the Panzanella, also called panmolle or panmòllo this dish is linked to the peasant culture, using stale bread and vegetables.

The recipe includes, stale bread, red onion,basil, and seasoned with oil, vinegar and salt. The bread must be left to soak in water for several hours and then wrung out until crumble then add the onion and basil, tomato, cut into pieces or cucumber, you can also add boiled eggs, tuna and olives.remember that the bread is the king of the panzanella.

Discover it in our restaurant

Reserve your stay at La Sovana!


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5 TIPS FOR A PERFECT FIORENTINA
How to cook a Fiorentina

published on09/08/2016 sertion Blog
sarteano (siena)
You say!! Tuscany and the first dish that comes to mind is the Florentina steak. Queen of the grill, perfect for a evening in a good company with good Tuscan wines. Ait is not as easy to cook as you might think!.

Even in our Restaurant, the fiorentina gets its place of exception and is served to our guests and cooked by the owner, Giuseppe Olivi, with great foresight and passion.

Today we reveal 5 of our secrets on how to obtain an excellent Fiorentina steak at home.

|1. First you choose the right cut of meat this must be the sirloin of beef. Tuscany rigorously use only the Chianina

2. .The Fiorentina, must always have a T bone as well as height, this must at least 2 fingers in debth . The indication of weight t can vary to the number of guest's and how much hunger that they may have!

3. When you purchase meat make sure it has a maturation between 10 and 20 days. This

THE STORY OF ACQUACOTTA
And how it is prepared

published on08/08/2016 sertion Blog
sarteano (siena)
If you were in Tuscany you will have surely heard acquacotta, a platter of rural origin, now become a delicacy for connoisseurs. It is a vegetable soup with traditional ingredients combined with unsalted whole wheat bread, all seasoned with a good extra virgin olive oil.

It is difficult to find the true recipe as well as being a typical dish of various areas (from the Maremma to Viterbo), the ingredients vary greatly depending on the season. For sure we always find onions, celery and basil, tomatoes all depending on the season, added ingredients like chicory and vegetables, pork rind or fat may give flavour and texture to the soup, and as from today the egg was added each recipe has different cooking times all depending in which region the Acquacotta is prepared.

The menu at “Agriturismo La Sovana”, located in Val d'Orcia and Val di Chiana, between Tuscany, Umbria and Lazio could not

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