“Since 1998 we have poured love into cooking our dishes, because we believe the link between quality and passion allows for the combination of taste and substance in a dish” the Maschi family
The menu of L’Urteia Agritourism is primarily made up of the traditional local cuisine of Piacenza, homemade to a centuries-old tradition passed on from mother to son. Making the most of the resources that the countryside has to offer, under the watchful supervised of the razdura (dialect for “matron”), we offer to our guests the genuine fine cuisine of Emilia Romagna, as it once used to be.
Besides the great classics, among which there is ‘turtei cu la cua’ (tortelli pasta with a ‘tail’) and ‘anvein in bröd’ (ravioli in broth), in any season you will find vegetables embellished with the inventiveness of our cooks, such as carpaccio made from green tomatoes (a summer delicacy) and cabbage anchovies (a surprising winter side dish).
The ingredients used are all top quality and tightly monitored coming mostly from the organic agricultural production of our farm or from neighboring regions, with chosen preference to BIO, DOP (Denomination of Protected Origin) and IGT (Indication of Geographical Tradition) brands, and at all times Italian.
Upon request, ‘burtleina’ (or ‘bortellina’) can be prepared, a masterpiece of country cooking: a tasty pan-fried cooked batter, very tasty when eaten with cold cuts or alone, or even cooked with onions.
All year round ‘chisuléi (‘chisolino’ or fried dumplings from Piacenza) are available paired with tasty salumi: a slow maturing in the cellar (link to the page) of the farm, make the latter a delicacy for the palate of those who savour them. The aroma of the Coppa and Pancetta is unmistakable: only after a wait of 13 months can such sensations be achieved. The salami is also matured for a long time, minimum 5 months: it always passes the test of the experts to become the self-styled “salami with the drop”.
In the kitchen are fragrant baked loaves and fabulous tarts.
Similarly from the ovens comes the succulent roasted guinea fowl, present throughout the year.
Moreover, from the starter menu there is always an abundance of vegetables from our garden.
The kitchen and dining rooms are housed in the former stables where, in the last century, Grandfather Serafino Maschi bred dairy cows. This setting renovated with its wooden ceilings and rustic furniture can accommodate up to a maximum of 115 guests in two rooms; in the main hall, the largest of the two, a large fireplace and tiled stove heats the space making for a unique banquet. In the little conservatory, small and cozy, a square table accomodates groups of up to a maximum of 14 people: the perfect place to spend an intimate family lunch or private work dinner.
Larger than usual tables have been chosen with plenty of space between each, allowing the guests to feel as comfortable as possible while not making the room over crowded.
In spring and summer, guests can enjoy the fresh air of the Trebbia and the scents of nature while enjoying wholesome dishes in the old farmyard protected by the large gazebo, or while sipping a glass of red wine sitting under the wisteria.
Urteia farm is the place to enjoy a romantic dinner in front of a roaring log-burning fireplace. At the same time, the guest will find a spacious and comfortable area in which to spend time in the company of friends and family and to celebrate a range of occasions: birthdays and anniversaries, baptisms, confirmations and holy communions, graduation dinners, stag and hen nights, business dinners with colleagues, tours around the Trebbia Valley.
The outer part of the farm, with its flowerbeds and fragrant plants, makes the property the perfect location in which to hold a rustic wedding reception. Always meeting the demands of the couple, we are able to offer guests both frugal menus or more elaborate offerings with more ornate finishings, nonetheless always remaining tied to the simplicity and authenticity that distinguishes the farm.
For those who are looking for a more “alternative” program, there is a wide range of dinner shows: Dinner with a Murder, theatre at the table and themed tastings are seasonally scheduled.
In the winter period, from October to May, the kitchen is regularly open for dinner on Saturdays and for lunch on Sundays.
In the summer period, from May to September, it is open each evening from Wednesday to Sunday, only dinner fro 7:30 pm. It is advisable to call ahead of time to reserve a table.
Lunch is served from 12am and dinner from 7.35pm.
Guests can order from a choice of à la carte, or arrange in advance for a tasting menu or one at a fixed price.
Solitamente il menù alla carta è il seguente:
Il COPERTO viene inserito nel conto, ed è inclusivo del servizio, pane, acqua minerale in bottiglia ed iva.
Con questa voce, cerchiamo di comprendere il pane del nostro forno ed il servizio al tavolo, ma anche il mantenimento delle aree verdi, gli spazi per i bimbi, le attrezzature all’esterno, ecc., insomma, possiamo dire che è anche un contributo per la dedizione che mettiamo per offrirvi la nostra idea di agriturismo e non “un locale” dove ci si limita a trovare solo quello che c’è sul tavolo, ma anche quello che sta attorno al tavolo.
Antipasti
I PRIMI PIATTI
SECONDI PIATTI
Vi consigliamo di apprezzare il buon bicchiere, ma senza eccedere e rimanendo responsabili. Distillati, liquori, vini e altri alcolici vengono serviti fino alla ore 24:00.
Diamo sempre spazio all’ironia e infatti proponiamo altri servizi che non troverai in un semplice ristorante:SORRISI E/O PAROLACCE Gratis
CORSA NEL FANGO Gratis
INGRESSO IN SALA DOPO LA CORSA NEL FANGO € 10,00 a ospite
ROTTURA DI RAMI, STRAPPO DI FIORI, E LANCIO
NEL VUOTO DI FIORI E/O FRUTTA € 10,00 cadauno a ospite; tutti tre al prezzo promozionale di € 25,00 a ospite