The vine is part of the family of deciduous plants, i.e. those plants that lose all their leaves between autumn and winter and enter a state of vegetative rest, in which the vital processes slow down considerably.
The vine thus finds itself sister to plants such as the highly fragrant and spectacular Budleja, the smooth and white Noce, and centenary Bagolaro "Spaccasassi", plants which, if it were not for this particularity, you would never have said that they have such a common destiny. All three excel in our garden and on the farm, and this certainly unites them.
Winter is a very important month in the countryside. For those who live in the city, it is a cold month, and it is certainly an underrated season. For us winemakers who live with our plants in the countryside, the cold is as important as the heat. Indeed, we are very worried if it doesn't arrive, or arrives too late.
With the cold, the vine falls into a phase of physiological rest called "dormancy": the plant, after having lost its leaves, reduces its metabolic function (a bit like us during the Christmas period, where it becomes crucial to eat panettone).
For the plant it is a crucial period for its survival, it protects itself from frost damage and dormancy favors energy recovery
When I travel for work, I like to listen to the radio. Radio still has many more creative possibilities than television, and it’s incredible! also on the web! First of all it’s fantastic entertainment in the car – which can’t be instagram or facebook – I listened to the interview with the architect Paola Viganò, who wrote an interesting book, it’s called “the biopolitical gardens”.
Why am I talking to you here about this book?
Because basically the architect says something that escapes us, but is very important: that in the city we try to create something new, more eco-sustainable, greener, closer to our idea of the ideal, but unfortunately we still have old parameters in our heads, and that therefore, we risk camouflaging our cities, but then we don’t change anything substantial. Because all the paradigms linked to the “old” modern city influence us.
Among the old paradigms that still influence us, there is still one that contrasts city life with that of the countryside.
In the 1970s, as a child, I came to Statiano to thresh with my father, or with my uncle and my cousins and spend Sundays.
The regional road 68 was state road and much narrower, to travel it from Cecina it took a good, good hour and you couldn’t take it from the center of Cecina, but only from San Pietro in Palazzi, a small hamlet further north.
Yet, it was the most immediate road that connected the Florentines to Castiglioncello, to the sea, but they didn’t take it into consideration because they took the motorway.
From Ponteginori, we took the provincial road 47, which was a 5 kilometer dirt road, all stones and potholes, and which had to be traveled with a certain tranquility. To cover 5 kilometres, it took us half an hour.
And here’s what we found once we arrived: first thing,
-Roberto and Mirella and Roberto’s parents, who have worked in the family business for many years;
-Mirella’s chickens, who laid eggs of all colours
– Roberto’s mother’s goats, with their milk, made a fantastic cheese that she kept in the cupboard together with the very fragrant bread that she always made,
-5 fat rabbits that were in the hutch,
-the water from the well that needed to be pumped,
-a generator for electricity
-, the hay when it was in season on which we climbed onto the bales and then slid along its bales, or jumped from one bale to another.
– Mirella’s desserts, delicacies made with the eggs of her chickens and which she affectionately prepared for us.
-The fireplace, which we lit with wood from the forest.
– a sour wine, in large one and a half liter bottles, with oil on the surface to be removed with stubble or cotton. A wine that lasted a maximum of 8 months, and which was bright red, but very dense and tannic.
-Extra virgin olive oil, tasty, spicy, where you can dip the bread.
In 2000, when my husband and I came to live here, many things were changing, and others remained the same.
The road has changed: it is regional, it is larger and more accessible, less wild. Now many tourists pass by from Florence and the province to go to the seaside.
Even the provincial road is now asphalted, and you can reach Statiano in 5 minutes from the village of Ponteginori. The water arrives with the ASA and the electricity with the Enel poles. Some nearby towns are heated with steam.
For years we worked side by side with Roberto and Mirella and got to know the inhabitants of Micciano, and the life of the town, of this little jewel and many other towns around.
Many, many things have changed. First of all, the generations. Here we will talk once a month about this relationship, between city and countryside, and about life in the countryside, to stimulate a debate, I hope lively, and stimulate memories.
This year we finally hit 20!
an incredible achievement, we don't even believe it.
If we have to think about what has characterized these years, here are some keywords:
Family: he has always supported us even in difficult moments.
Friends: old friends from childhood and youth, they have always come to visit us. New friends, many of them met doing this job. They were the key people to Statiano's success and appreciation.
Staff: We have been lucky enough to work with some exceptional people. Employees, wwoofer guys, students. In particular here I want to remember Cristina, who retired, but you all will remember. Fantastic, irreplaceable.
Nature: Statiano is immersed in nature. We will never get tired of saying it, but Nature is a distinctive element of Statiano. The environment is particularly suggestive, and we are surrounded by an enchanted forest. Anyone looking for a dimension of peace will find it here.
Food and Wine: Statiano is an organic farm, and we are surrounded by small artisan producers who are masters of food. I could name many, we are content to let you taste them in our tastings.
Here are the experiences of this year, some confirmed and now consolidated, others brand new.
We also have a new collaboration: from this year we will collaborate with the tour operator Arianna & Friends.
More than a tour operator they are friends, affable and tenacious, who have been able to enhance the Pisan area from a food and wine point of view.
Here it is where you can reserve your own exprerience before coming, https://www.ariannandfriends.com/?partner=15 or as usal, you can write us at [email protected]
We offer you some really exciting activities with them, where they will guide you with skill and professionalism.
From this year Vespa tours will start directly from Statiano to get to Bolgheri!
For info you can contact us directly at: [email protected]
We propose as last year:
-fresh bread at home every morning, nice and hot at 8.30.
The bread can be wholemeal, sandwiches with milk, rosettes or plain Tuscan bread, from €2.30 to €4.00 per kilo.
And many other experiences that you can book by writing to [email protected]
We prepare pocket lunches for you: a delicious lunch when you decide to go on an organized trek in Val di Cecina!
What are you waiting for to book!
We are waiting for you here on the farm!
Tina and Paolo
Visiting the protected areas of the Val di Cecina is a profound experience of Nature. Impossible to
remain indifferent to her: she captures you and you are immersed in her belly.
When I decided to live here, I looked out the window in the evening and thought: this is my Africa!
Since the forest is very close, my summer evenings for twenty years have been characterized by the songs of nocturnal birds which alternate with those of the mornings.
Here Nature shows its wildest and proudest side, but also its most welcoming, thanks to the interpenetration of the Culture and gives us back a peculiar and captivating landscape.
It is a mosaic skillfully modeled by the civilizations that have come and gone since the time of the Etruscans.
Here you can find areas visited by rare birds such as the kite, the oriole, the hoopoe, and mountain landscapes that alternate with coastal ones, landscapes that embrace castles, parish churches, perfectly preserved ancient villages.
More than other areas of Tuscany, Val di Cecina presents an emerging geological and geothermal landscape with fumaroles, putizze, thermal springs.
This is why we offer educational itineraries and nature trails suitably set up, capable of giving great emotions.
https://valdicecinaoutdoor.it/
Salted Olives are a recipe to make during the olive harvest season, so I apologize if I’m a little late for those who would have liked to make it. I’m certainly not late for those who appreciate this tasty appetizer, and maybe want to know some information.
Preserving olives in salt is an infallible method for preserving them all year round, so if you perhaps receive a small jar as a gift, rest assured that you do not have to consume it immediately.
The olives must lose all their liquid and with it the bitter aftertaste. In fact, salt is able to absorb the watery substances of the olives without making them salty!
The first requirement is that the olives are not bruised, but are healthy and fleshy.
Preparation: the freshly picked olives are washed and dried with a clean cloth. take a large container or several large containers, I use large hermetic glass jars for preserving, and with coarse salt – but I use fine Volterra salt which is very moist-
So make a layer of olives and a layer of salt, a layer of olives and one of salt. Continue until you leave 2 cm from the closure of the jar, so that you can also close it and shake it.
Keep the salt in the olives for 10 days, taking care to remove the vegetation water that will come out of the olives every day. The olives will also change color. They will be ready when they have completely lost their bitterness.
So …. the operation is simple, but it takes patience and method!
If they are not ready after 10 days, wash them and repeat the operation. Then keep them in salt until they are ready.
When they are sweet, wash them to remove the excess salt, drain them well and then dry them with a clean cloth.
Once dry, transfer them into the glass jar and dress them with a generous drizzle of extra virgin olive oil. They can be flavored with garlic, rosemary, mint, orange or lemon peel.
The jars can be stored in the fridge, in the cellar, as long as it is a cool and dark place.
let our shared humanity be the antidote to our shared threat”
(WHO)
The recent spread of Covid19 into Italy has caused concern with travellers.
Marking this some moment, the world Health Organization reminded all Countries and Communities that the spread of this virus be significantly slowed and even reversed through the implementation of robust containment and control activities.
And we should never give up!
Here are some resources to which you can checks the state of facts:
Italy is struggling its battle and we are sure that all the Community will overcome the matter.
Dr Dina Pfeifer, in charge of Clinical management and team lead, highlighted Italy’s commitment since the beginning.
Here in Statiano we have thought what to say about for three long days, because we want to say something to our friends and guests that come and visit Statiano, but anything was meaningless and useless.
Until Paolo arrived triumphantly showing us the first piece of propolis mixed with wax – bees are working furiously, we are going to have a lot of honey this year!
At Statiano Nature doesn’t give up! She is slowing awaking, preparing cradles and sweet presents, surprises and even challenges, and we have to be ready to make all going on.
Nature doesn’t hurry, just accomplish, the clock of the Nature being punctual and precise.
Every year we start again, taking care of the vineyard, making wine, picking up olives, making extra virgin olive oil, taking care of the bees, and making honey, taking care of the land and making landscapes, although such unforeseen circumstances are affecting economically our job.
Why this should mean something to you?
Most of you have previously stayed at Statiano.
You certainly know how we are passionate of our work and devoted to animals, how we pay attention to details and never give up tp to promote our wonderful land.
But mostly, we strive to make our guests happy, motivated, and to preserve a good memory of their stay. It is, we believe, the right way to reach our mission, to promote rural community and rural landscapes.
Moreover we want to increase the alliance and friendship with our guests by creating 5 vouchers, each of them can be activated 15 days before the arrival- if there are the availability at Statiano- until July 2021.
We decided that Statiano will start to host from 23rd of April 2020, for Easter we will be closed.
Cooking lessons in Tuscany
The offer is available all year from May to June and from September to October. Activate it.
Cooking lessons in a farmhouse in Tuscany! Genuine, everyday dishes produced in Tuscan kitchens for family gathering and every day sensorial delights selecting ingredients in season preparing and cooking all to be tasted and enjoyed by all.
Spend Your days in Tuscany to enjoy Italian and Tuscan cuisine in a Real Farm!
We will learn to make: Fettuccine, gnocchi, ravioli, and “ribollita”, we will taste local cheese and ham.
Moreover, there will be the opportunity to meet people coming from other part of the world and other nationality!
976 € for 5 nights for 2 people.
2- A dip in the crystal clear waters of the Masso delle Fanciulle 2 days 1 night
Short guided excursion along one of the most beautiful waterways in Tuscany: the “Masso delle Fanciulle” which ends with a dip in the crystal clear water of this waterfall in the heart of the Berignone park.
From 17/7 to 31/07 2020 from 17/07 to 31/07 2021
Stay on the farm with breakfast, picnic in the vineyard for lunch and dinner with local products, guided tour of the Masso delle Fanciulle
€ 206.00 1 night 2 days.
tasting weekend 2 nights 3 days
A long weekend in the Tuscan countryside near Volterra, to taste a local wine, the Igt Montecastelli from the Fattoria di Statiano. Activated in May, June, October 2020 any day and May, June, October 2021
On the evening of arrival, welcome drink and dinner at the farm with local products
The next day, breakfast and immediately after visit to the guided vineyard. And a walk along the banks of the Rio Trossa, a stream with crystal clear waters and a flora still very singular and characteristic within the company. Packed lunch on the riverbed.
Free afternoon
17.30 tasting starts three Statiano vintages, one Gallo del Botrone.
Dinner at the farm.
Sunday: breakfast on the farm
short story of the Tuscan Sangiovese
Departures
2 stays in a double room, 1 aperitif, breakfast, visit to the vineyard and to the river, packed lunch, breakfast
290,00 € 2 people.
4. Five days of well-being with the Qi Gong in Tuscany.
Qi, the breath of life.
In Eastern culture, it represents the energy that permeates the entire cosmos and manifests itself in all living beings.
We are waiting for you from 5 to 10 May 2020 and from 20 to 25 June 2020, from 28 August to 2 September 2020 and from 5 to 10 May 2021 at the Qigong seminar. Run to book, limited places!
2 nights and 3 days in the Cecina valley, in the fascinating Etruscan valley.
Stay in May, June and September 2020 and from April 15 to June 30 2021.
The farm, 90 hectares at the foot of the hills that host the Monterufoli park, is rich in resources: the vineyard, the wine, the discovery of edible wild herbs, the proximity to the city of Volterra and the beach.
As good farmers we often go to “buy” in the Cooperative or the Agricultural Consortium.
We find everything we need to run our company and beyond. In fact, here we sell wheat and our agricultural products.
In spring, spending in the Cooperative is tempting: in fact there are all the plants for the garden: at least 8 varieties of tomatoes, and others of peppers, aromatic plants, and flowers to adorn the garden.
Furthermore, entering the shop, it is possible to find a whole sector of sale of the members’ products: from an excellent tomato sauce to cream to make at home the typical Tuscan crouton, with the certainty that a small artisan producer was preparing it.
There are also all the products for cleaning the house at an advantageous price.
In short, a reality that surely you don’t find at home and that you should take advantage of.
The European bee-eater (Merops apiaster) is a near passerine bird in the bee-eater family, Meropidae. It breeds in southern Europe and in parts of north Africa and western Asia. It is strongly migratory, wintering in tropical Africa.
This species occurs as a spring overshoot north of its range, with occasional breeding in northwest Europe.hese bee-eaters are gregarious—nesting colonially in sandy banks, preferably near river shores, usually at the beginning of May.
They make a relatively long tunnel, in which they lay five to eight spherical white eggs around the beginning of June. Both male and female care for the eggs, which they brood for about three weeks. They also feed and roost communally.
This bird breeds in open country in warmer climates. As the name suggests, bee-eaters predominantly eat insects, especially bees, wasps, and hornets. They catch insects in flight, in sorties from an open perch. Before eating a bee, the European bee-eater removes the sting by repeatedly hitting the insect on a hard surface. It can eat around 250 bees a day.[citation needed]
A study found that European bee-eaters “convert food to body weight more efficiently if they are fed a mixture of bees and dragonflies than if they eat only bees or only dragonflies.
At Statiano they arriving in group, we count about 40 of them! You can watch them around the pool, flying together the swallows while catching the flyes !
If you are a passionate birth- watcher, or wilde life reader, we invite you to visit Statiano!
– 2 nights and 3 days at Statiano in double rooms in June: 65,00 € per night including breakfast per couple.
– 1 dinner with typical Tuscan food at 25,00 € per person’per dinner
Family holidays!
3 nights and 4 days in June!
-380,00 € total amount for an apartment with 2 double -rooms and a lounge outside!
Including a trekking along the wild Trossa stream serching for bee eater nests!
Children are very welcome at our agriturismo! They are our favourites guests!
Statiano and its activities are suitable for all children of all ages!
Statiano and its activivities are at kids measure.
WE offer a range of differents solutions:
a- Two 60 sq metres apartment at the groundfloor, with a large private terrace with a stunning view on the sunset, two double bedrooms that is really good for families with small kids
b- Two 70 sq metres apartments, with two panoramics bedrooms and two baths, a lovely private garden: this is the right choice for families with teens!
All apartments have cooking facilities.
No front desk, but the owners are ever present and helpful.Whenever we make sure that each and every guests has what ne/she needs to feel comfortable..
Price is valued oriented for the location and space.
-Travelcrib, traveltray, carrier and wrap, highchair available under request.
– Apartment amenities and space.
– appropriate sight and acitivies
– pool open from May to end of September.
– Wifi free on the common area.
– BBQ free
-Daily housekeeping and breakfast delivery on request.
– friendly and attentive service.
-Organic food basket delivery every 2 days on request.
– Breakfast every morning with home made cakes, with local flours, biscuits, jams and honey, jams and honey, local fresh cheeses, toasted bread and organic juices.
-Dinner thrice a week, with genuine food.
– Special menus for small kits, healty and tasty ( pasta with fresh tomatoes sauce, mozzarella and cheese salad, chickpeas cream..)
For small kids under 14 years old:
Cooking lessons with Tina, we will enjoy to do homemade pasta, pizza, bread and cantuccini.
2 lessons weekly, each of them for 10,00 € for children
12,00 € for adults
Activities taylored for kids at the local riding school centre from 10 to 16 p.m.
Children with or without their families will stay alll together and will eat at the centre, learning to play and riding lovely and quite horses.
Trekking with the mule: a wonderful way to do trekking along paths off the beaten tracks but easily accessible to all te family, where children can meet turtles, see peculiars birds and path of wilde animals. Half a day ith the whole families, in a company of a lovely and kind skilled animal that will carry your picnic!
ACTIVITIES:
– Large common garden at Your disposal.
– Pool
– Badmington
-the coast at only 30 minute’s drive
at spot1 it is possible to take wind surf lessons at 10% off.
TREKKING:
For families with teens:
a- a short excursion along one of the most beautiful water flows in Tuscany which ends with a dip in the Crystalline waters.
Price is 6,00 e per pax
children under 14 old fro free
language spoken: English and French
-Visit to the geothermical museum of larderello, trekking to the Natural geothermic phenomena of the little village of Sasso Pisano, and “aperitivo” Slow food, with local farmers’ artisanal products in a place that looks like popped from fables.
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The vine is part of the family of deciduous plants, i.e. those plants that lose all their leaves between autumn and winter and enter a state of vegetative rest, in which the vital processes slow down considerably.
The vine thus finds itself sister to plants such as the highly fragrant and spectacular Budleja, the smooth and white Noce, and centenary Bagolaro "Spaccasassi", plants which, if it were not for this particularity, you would never have said that they have such a common destiny. All three excel in our garden and on the farm, and this certainly unites them.
Winter is a very important month in the countryside. For those who live in the city, it is a cold month, and it is certainly an underrated season. For us winemakers who live with our plants in the countryside, the cold is as important as the heat. Indeed, we are very worried if it doesn't arrive, or arrives too late.
With the cold, the vine falls into a phase of physiological rest called "dormancy": the plant, after having lost its leaves, reduces its metabolic function (a bit like us during the Christmas period, where it becomes crucial to eat panettone).
For the plant it is a crucial period for its survival, it protects itself from frost damage and dormancy favors energy recovery
