The room with the most affectionate name in the house. A double bed on the first floor, shared bathroom, and a direct link with Mugello's culinary tradition.
Book now →"Tagliatella" is a family nickname born in the kitchen, following a practice still common in the Mugello, where many households carry a soprannome — a nickname — descended from a trade or a domestic anecdote. This room bears that name as a tribute to the local culinary tradition.
Mugello cooking is codified in works such as Il tortello di patate: storia e ricette (Polistampa, 2012) and in the Slow Food Presidium materials devoted to Pieve di Cerbaia. The Mugello potato tortello is documented as a peasant dish at least since the late nineteenth century: a filling of boiled potato, Parmesan, nutmeg and garlic, folded into squares or half-moons, served with meat ragù, sugo finto (a meatless tomato sauce) or simply butter and sage.
The Marrone del Mugello received its IGP designation in 1996 (EC Reg. 1107/96), among the first European chestnuts to do so. It is cultivated above 300 metres of altitude in the municipalities of Marradi, Palazzuolo sul Senio, Firenzuola, San Godenzo, Vicchio, Borgo San Lorenzo, Scarperia and Dicomano. The fruit is recognised by its large size, ellipsoidal shape, crisp flesh and inner skin that comes away easily. The Sagra delle Castagne in Marradi has been held every Sunday of October since 1964.
La Leopoldina has a shared fully equipped kitchen, with gas hobs, oven, large fridge and utensils for kneading and pasta-making. The pantry holds extra virgin olive oil from the valley, chestnut honey and salt from the Volterra salt works, provided as a welcome set.
The hypocritical world pretends not to care about eating; but then there is no celebration, civil or religious, where a tablecloth is not laid and the best of fare not sought.— Pellegrino Artusi, La scienza in cucina, 1891