Buon Appetito! With Bottega Torciano’s fresh handmade pasta
Yes! Bottega Torciano loves the pasta and in this article will explain to you why he chose to produce and what are its benefits:
1. Choose our integral pasta
Because it contains all three parts of wheat: bran, or outer layer of the grain, the germ , i.e. the section seed germination, and’endosperm, the innermost part, i.e. the most central part with starch. Our wholemeal pasta is better than the white paste because: slows the assimilation of sugars and fats, gives a better sense of satiety and contains antioxidants and enzymes.
2. Our pasta does not make you become fatter!
We follow the mediterranean tradition!
We of Bottega Torciano know that is not the amount of pasta that make you become fat, but the combination of fatty condiments or meat and cheese: in fact we cook with healthy ingredients and produce light sauces and of good quality with which spice fresh pasta of our production, following the tradition and the Mediterranean diet. Our pasta, combined with these typical ingredients of the mediterranean diet will prove to be a support to the loss of body weight.
3. How much to eat a day?
We recommend an amount of 100 gr. Per person for one of our dish of fresh pasta. We invite you to ask us for more vegetables or legumes, full of nutrients and fiber, so that our recipe is more tasty and satisfying. Attention to the cheese!
4. Our Condiments
Our favorite condiment is the Extra Virgin Olive Oil and chili, both of our production. We Bottega Torciano we have at heart the health of our customers and then, with our pasta we use a generous amount of onions and garlic, which are important for digestion and metabolism in general. We also use fresh herbs and season pepper, rich in antioxidants and a great help in the digestive process.
5. Pasta when you want, for dinner or lunch!
You can enjoy our pasta both at lunch and dinner. If you decide to accompany it with our wines, the mix of sugars from wine or alcohol and sugars from carbohydrates is too heavy to be processed for the body at the end of the day and then we advise you to eat our pasta for lunch.
And now that you know why Torciano Bottega has married the pasta,
you just need to come and try it!
Bon apetit!
Author
Luciana Cilemmi
Luciana Cilemmi, deals with Magazine, Style Director and Co-founder of Tenuta Torciano winery and Tenute Giachi wines and the innovative Viviarium Restaurant of Bottega Torciano- Tenuta Torciano & Winery is part of an international reality that is born in Italy by an initiative of Pierluigi Giachi and Luciana Cilemmi, who have worked for years in the Italian wine market , expanding throughout in the United States, managed and controlled by the american company ' Bellavini winery. Luciana Cilemmi was born in San Gimignano to a family of artists specialised in the restoration of medieval buildings. Having completed her technical studies, she now pursues the interests passed on to her by her family, like her passion for artistic objects, in particular works of art created in Tuscany between the Middle Ages and the Renaissance. But she reserves her keenest enthusiasm for the historic works completed in San Gimignano between 1100 and 1300. Alongside her love of medieval history, she is fascinated in wines produced from Tuscan vineyards, which, together with saffron and wool, were the most sought-after goods traded by the wealthy noble families of San Gimignano already in medieval times. Luciana Cilemmi left San Gimignano at the age of 21 and embarked on a pilgrimage in search of knowledge and to discover the new winemaking skills and products that were then developing both in Italy and in France. In the meantime she added to her knowledge of wine by attending specialised courses and becoming a master of wine. On returning to Siena, she discovered a wonderful area near Murlo where she fell in love with the tiny, unspoilt village of Montepescini. She bought the estate of Montepescini where, based on the experience she had acquired over the years, she found a particular lie of the land, special climatic conditions and an altitude suited to the creation of great wines. With enormous enthusiasm, doggedness and considerable effort, a reclamation programme was started to renew the terrain which was then used to plant 30 hectares of specialised vines. Sangiovese is the dominant vine, followed by Cabernet Sauvignon, Merlot and Syrah. Years of experimentation and the introduction of new winemaking techniques eventually led to the creation of Luciana di Memmi’s prestigious wines. Some years ago, Luciana Cilemmi succeeded in realising her dream of a lifetime: to return to her home town, San Gimignano. She was destined to buy the historic palace with the medieval tower, which had been owned by the prestigious Useppi family from 1200 to 1927 and had then passed to the noble and historic Chigi family of Siena. The Useppi were a powerful Sienese family who owned several castles. This beautiful medieval building has an elegant and distinctive façade full of Sienese and Pisan architectural influences. If you find yourself in San Gimignano, make sure you visit the Chigi Tower and Palace. Luciana Cilemmi holds regular events in the rooms of the medieval tower, such as the presentation of wines, both from her vineyards and elsewhere, attended by international journalists, experts from the sector and critics. She also organises exhibitions of works of art and paintings, and press conferences on the subject of "Wine in San Gimignano during medieval times”. Visiting the home of Luciana Cilemmi is like re-living an aspect of the past that will not return except through the imagination of those who have believed and continue to believe in this story.
