Follina - Relais Chateaux
Villa Abbazia: Ristorante La Corte and Borgoluce – A Summer Tasting In The
Organic Vegetable Garden. On a charming hot summer evening, the Relais Chateaux
Villa Abbazia’s starred Ristorante La Corte and Borgoluce, a biological model
farm, got together for drinks and tastings of the farm’s many products in the
hotel’s organic vegetable garden by the banks of the tiny Follina stream right
in the “shade” of the surrounding Prosecco vineyards and of the imposing 14th
Century Cistercian Monastery of Santa Maria.
Orto Paradiso. The small organic vegetable garden, which is
annexed to the hotel, Relais and Chateaux Villa Abbazia in Via Paradiso, was
the venue for guests and friends for the tasting of the many biological
Borgoluce products, interpreted by the chefs of the hotel's starred Ristorante La Corte
restaurant lead by executive chef Donato Episcopo.
Borgoluce - Buffalo Milk
Mozzarella. Borgoluce is particularly famous for it’s buffalo herd. The most sought after product is the
ultra-fresh and wholesome mozzarella, produced by using only the milk from the buffaloes raised on the Borgoluce estate. The mozzarella is stored in its own
liquid, and is perfect when eaten as soon as it is bought. The Borgoluce model
farm is run and owned by the Conti Collalto on their land in the strolling
hills in Collalto near Conegliano. The
Collalto family, who have owned and farmed the land for over one thousand years are
particularly attentive to modern, model organic farming, as well as,
eco-sustainability, thereby producing top quality and completely natural
products; wines, meats and charcuterie, buffalo dairy products, polenta flours,
oil, honey and walnuts.
Orto Paradiso. The Relais Chateaux Villa Abbazia is a family
run hotel by the Zanon siblings, Ivana, Rosy, Giovanni and Mari. It is Rosy who takes care of the restaurant,
as always the perfect hostess, she greets guests with a glass of the Borgoluce
Prosecco Superiore Brut in the hotel’s organic vegetable garden.
Relais Chateaux Villa
Abbazia - Orto Paradiso
Ristorante La Corte’s
sous-chef Federico De Luca takes great pride in caring for the organic
vegetable garden, a great source of inspiration and fresh vegetables.
Onion, Black Olive, Caper
and Basil Focaccia
Borgoluce - Prosecco.
Borogluce’s Valdobbiadene Prosecco Superiore DOCG Brut is made from a limited
production of selected grapes. The
sparkling Prosecco has a rich and elegant personality. With the Zanon's family
sense of hospitality, Giovanni Zanon pours the wine, he is, in fact, the Ristorante La Corte's sommelier.
Borgoluce – Mandre Cheese
Mandre is a semi-hard
buffalo milk cheese. It is aged for sixty days to lend it more complex aromas.
On the palate, it has notes of fresh grass, bread and hazelnuts.
Ristorante La Corte -
Vegetable Tempura
Using only the organic
vegetables from the Orto Paradiso, the tempura is made directly in the
vegetable garden itself and served immediately in brown butcher paper cones.
Baby Hamburgers
Bite sized baby
hamburgers were grilled on a makeshift BBQ in the garden. The ground meat is made from the cattle that
are raised wild and graze freely on the 180 hectares fields on the Borgoluce
estate. The direct cultivation of corn, wheat, soy and barley provides the animals
with natural, controlled fodder.
Relais Chateaux Villa
Abbazia - Orto Paradiso
