Stefano is from the Milan area and his parents are "retired"so they needed something more to do! Together they purchased this agriturismo and have made it their own.
There are 3 basic but beautiful rooms and a restaurant open to guests and locals, serving lunch and dinner daily. For children there is a small play yard with toys and many furry and feathery animals to pet.
In the front, there is a beautiful covered terrace that overlooks the valley. They make or preserve most of their own food here- breads, baked goods, jarring vegetables and making jams with produce from their garden, and wine from their own vineyard.
Even their beef will come from their own cow this year. I named him Milton, but should have named him Cena (dinner).
They also have a petting "zoo" with ducks, chickens, rabbits and goats.
I love fresh eggs, but hate to clean chicken coops.
Dani and Stefano are also horse whisperers and have taught lessons for many years. This is Orietta, who is the sweetest horse in all of Italy! She reluctantly let me do a few lessons and even trot with her in the fields outside the house. Collina Cerreto also provides private horseback riding lessons for guests and locals.
Learning how to make authentic focaccia bread was one of my favorite things I learned while at Collina Cerreto! Gino (Stefano's father) is a former baker and he knew all the tricks. I watched carefully and learned how to make it.
GINO'S ROSEMARY FOCACCIA
Ingredients:
500 g Flour (type 00)
1/4 C Extra Virgin Olive Oil (+ more for greasing pans and topping bread)
3 TBS Whole Milk
1 pinch Salt
1 C Water (warm- body temperature)
1 package Live Yeast (found in the refrigerated section), or dry yeast but you must let it foam first
Rock (Kosher) Salt
Rosemary
Method:
1. Pre-mix yeast and water and let foam to be sure yeast is still alive
2. Mix together all ingredients and knead into a ball (should be slightly tacky)
3. Add more flour as needed to prevent extreme stickiness
4. Place in bowl and cover with a dry cloth. Let sit for at least 15-20 minutes or until doubled in size
5. Oil a jelly roll pan with a generous amount of olive oil
6. Press dough out with fingers and stretch to fit the pan
7. Drizzle with olive oil and spread oil over entire top of dough
8. Sprinkle with a little kosher salt an let sit for another 30 minutes (uncovered) or until it rises and doubles in size.
9. Press fingers in dough to make little dimples and place sprigs of rosemary (needles only) into the dimples in dough.
10. Bake at 180 C (375 F) for 20 minutes or until light golden brown.
Mixing together all ingredients
After dough has risen (doubled in size) in a bowl, press it out.
And then press to fit into a well oiled jelly roll pan.
Drizzle and spread olive oil over the top.
Let sit another 30 minutes or until doubled in size again.
Press dimples in dough with fingers. This is when you would add the rosemary as well.
Bake until light golden brown!
Buon Appetito! I made these!!!
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