Osteria Maccalé

Osteria Maccalé

14-17 November

Chef Tania Fumasoli and master pasta maker Margherita Luongo, in charge of the kitchen at Osteria Maccalé in San Giovanni delle Contee, will run the kitchen at Sessius1622 and offer traditional recipes from southern Tuscany, using only local ingredients.   

Lunch:  12:30-14:00 hrs – Dinner  19:30-21:30 hrs

3-course menu at € 65

Welcome
Olio nuovo tasting Fresh from the October 2024 pressing this bright green oil from Il Corte del Re is 100% organic and pressed at an on-site mill

Chef’s treat:  This taste of southern Tuscany includes a slice of prosciutto, a wedge of pecorino cheese and a typical ‘rivolto’ spread with a rich agliata sauce

Starter
Pici all’aglione:  Fresh hand-made pasta served with a rich tomato and Proceno Garlic sauce slow cooked for maximum flavour

or

Ceciarelli Sangiovannesi:  White beans cooked in a delicate vegetable broth flavoured with Tuscan herbs and tomato, served with handmade ‘cecciarelli’ pasta and finished with a drizzle of new oil

Main
Polpette ricotta and zucchine:  A delicate blend of fresh cowsmilk ricotta and grated zucchine, sprinkled with breadcrumbs and baked until golden

or

Stracotto al vino Sciornaia:  Beef slowcooked in Sangiovese Sciornaia red wine and Tuscan herbs

Dessert
Tozetti col vino:  ‘Twice-cooked’ biscotti with chocolate chips and hazlenuts designed to be dipped in a delicious glass of Sassotondo wine

or

Crostata cioccolata e pera:  Butter-rich pastry spread with chocolate and topped with fresh pears and then baked until golden (V)

Reservations:  info@sessius1622.com

Pop-up shop:  12:00 – 14:00 and 18:00 – 20:00

Terre di Cerretino and Osteria Maccalè are proud to support local producers who share our food values.  During the residency at Sessius1662 they will have a selection of products available to purchase including honey, olive oil, cookies and biscuits, jams, vacuum packed cheese, salami and wine.

Cooking class – Saturday 16 Novembre, 16:00-17:30

Pici, the authentic pasta from Maremma – €100

Master pasta maker Margarita Luongo will conduct a masterclass on Saturday 16 November.  Participants will learn how to make ‘pici’ the traditional pasta of southern Tuscany.  Made of flour and water and then either handcut or rolled out with a ‘pici’ roller, pici are suited to more robust sauces such as the traditional aglione.

The origins of pici are unknown and subject to many versions, myths and legends. One version is that they date back to Etruscan times with evidence of pici in the frescoes depicting the funeral banquet in the Tomb of the Leopards at Tarquinia, while others link it to Apicius, the Roman gourmet although this is more likely to be due to the word ‘pici’ appearing in the name than any real link as there is no known recipe dating from this time. Whatever the origin of the word some say pici deserve to be recognised by UNESCO.

Reservations:  info@sessius1622.com 

Pop-up shop:  12:00 – 14:00 and 18:00 – 20:00

Terre di Cerretino and Osteria Maccalè are proud to support local producers who share our food values.  During the residency at Sessius1662 they will have a selection of products available to purchase including honey, olive oil, cookies and biscuits, jams, vacuum packed cheese, salami and wine.

Cooking class – Saturday 16 Novembre, 16:00-17:30

Pici, the authentic pasta from Maremma – €100

Master pasta maker Margarita Luongo will conduct a masterclass on Saturday 16 November.  Participants will learn how to make ‘pici’ the traditional pasta of southern Tuscany.  Made of flour and water and then either handcut or rolled out with a ‘pici’ roller, pici are suited to more robust sauces such as the traditional aglione.

The origins of pici are unknown and subject to many versions, myths and legends. One version is that they date back to Etruscan times with evidence of pici in the frescoes depicting the funeral banquet in the Tomb of the Leopards at Tarquinia, while others link it to Apicius, the Roman gourmet although this is more likely to be due to the word ‘pici’ appearing in the name than any real link as there is no known recipe dating from this time. Whatever the origin of the word some say pici deserve to be recognised by UNESCO.

Reservations:  info@sessius1622.com 

About Osteria Maccalé

Tania and Margherita lead a talented team of collaborators at the award winning Osteria Maccalé. The Osteria serves traditional southern Tuscan recipes mostly collected from the people in the village.

Margherita and Tania embody all of the Slow Food® values. In the Maccalé kitchen, staffed exclusively by women, traditional homemade dishes are prepared with the same artisanal techniques that the women have used in their own kitchens for generations. The ingredients are those of the territory, this is the only way to faithfully recreate the flavours of local tradition. As Margherita explains, inland basil does not taste the same as basil harvested a few dozen kilometers toward the sea. This is why the osteria uses 0-kilometer products, sourcing from producers they know personally.

The Osteria Maccalè is operated by the “San Giovanni delle Contee” community cooperative.  The proceeds generated by the osteria are used for projects to safeguard the life of the small village, in the hope of encouraging other socio-economic initiatives. 

About Terre di Cerretino

Terre di Cerretino is a research center focused on preserving food traditions and practices in small communities located in the foothills of Monte Amiata in Southern Tuscany.

Based in the small farming community of Cerretino, Terre di Cerretino was established in 2020, inspired by the way of life of people who live close to the land and maintain traditions at risk of disappearing. The community produces seasonal food, using ingredients from their kitchen gardens and animals they raise, preparing dishes passed down through generations. They are largely self-sufficient.

Guided by the values of the Slow Food Movement, Terre di Cerretino’s vision is to map and document local food traditions, support producers, and capture the food memories and practices of the community through short videos and interviews. In collaboration with the Cooperative of San Giovanni delle Contee and Osteria Maccalè, Terre di Cerretino plans to publish a book on the food memories of the village women in late 2024.

In 2023, Terre di Cerretino officially joined the Slow Food Movement, hosting the “Slow Food Community for the Research of Food Practices and Traditions in the Foothills of Monte Amiata.”