We encourage healthy eating, and we acquire local and seasonal products that are harvested and grown by small producers in the surrounding region.

This pleasure of ours is also an opportunity to learn about our bountiful land.

Wine and Food: enogastronomic culture of the Casentino Valley

Discover the food and wine traditions of the Casentino, as well as the extraordinary craft traditions that still produce excellent and widely-appreciated products.

Thanks to the locals’ attentive historical research, it is still possible to produce Casentino ham and ravegiolo cheese using traditional methods; fir molasses production is still ongoing, and the pristine environment allows widespread production of chestnut honey. The processing of natural materials such as wood, stone and wrought iron are also carried on following local traditions and methods.

Mushrooms and truffles of the Casentino Valley

The Casentino Valley is mainly made up of forests that provide the optimal habitat for the most common tree species in these woods: turkey oaks, beeches, chestnuts and firs.

These woods, along with the local climate, also provide the perfect habitat for the growth of numerous species of mushrooms, such as the delicious porcino (in mycology: boletus) and the prized truffle.

The Aromatic Porcino

The Porcino harvest begins in May and ends in autumn, but peaks in June, July, September and October.

The prized truffles

Appreciate this gift of the earth: sample the most precious truffle, seeing as this valley offers many varieties. Although the white truffle variety is considered the most sought-after, it is found in only a few areas of the Casentino Valley. This prized truffle has a characteristic aroma: ripe, strong and pleasant at the same time. The white truffle is eaten fresh and is not suitable for cooking.

The Black Edel Truffle, on the other hand, is found in large numbers in our area and is very suitable for cooking; its aroma is fine and pleasant.

Another very famous type of truffle is the Marzuolo Truffle, which differs from the others due to its small size. However, don’t underestimate this variety! It has a more intense smell and a characteristic spicy flavour.

The Chestnut harvest

In Casentino, October is the ideal time to harvest different varieties of chestnuts, including the prized “marroni,” the smaller “pistolese” and the local “raggiolana”.

These species of chestnut abound in the various chestnut groves surrounding the entire Teggina Valley.

During the month of October, visitors can participate in various local events and acquire chestnut products, such as chestnut flour, used in numerous Casentino recipes.

During the last week of October, the traditional “Castagnatura” festival is held in Raggiolo, the village where Borgo dei Corsi is located. This special festival is dedicated to typical chestnut products and the historical reenactment and processing of chestnuts.

Enjoy the opportunity to watch traditional demonstrations of chestnut grinding with ancient millstones in the recently restored historic water mill.

We also suggest a visit to the chestnut ecomuseum in Raggiolo: ancient tools, anecdotes and legendary tales related to this forest fruit that has historically fed entire families for generations.

Tastings and culinary tours

Delight all of your senses with a fascinating journey through taste. Here at Borgo dei Corsi we organise custom culinary tours and wine tastings, to help our guests discover the most prestigious local wineries, typical restaurants and agritourism (farmsteads).