Agriturismo Mandrarita

INFO
BOOKING

DESCRIPTION:

An ancient 16th century farmhouse used as a shelter for animals, completely in stone. The Mandrarita farmhouse was built in 2000 by Marisa Ruggieri and Valerio Pelliccia, renovating the old "Masseria Mandrarita". Both of peasant extraction, they shared the passion for the recovery of the agricultural crops of their respective families, the passion for good food combined with the pleasure of hospitality and good company. In the restaurant of the farm we serve the dishes obtained from all the beautiful products of the farm and other selected companies in the territory. The goodness of raw materials is the condition from which we can not disregard. They are enhanced in cooking without distorting their original essence. On the palate the dishes must be harmonious, well balanced and in each ancestral memories arouse their childhood.

RESTAURANT:

EXTRA VIRGIN OLIVE OIL "Le Ciaie" is used in the preparation of all dishes, both in cooking and raw or in frying. A careful SELECTION OF MEATS such as SAUSAGE at CORIANDOLO, CAPOCOLLO, PANCETTA and one of FRESH CHEESES such as MOZZARELLA di BUFALA CAMPANA DOP, MARZOLINO, RICOTTINE ... and FRIED FRUITS IN PASTE, come into the MENU . Following: CICERCHIE di CAMPODIMELE, with which they prepare soups with aromatic herbs, the FRESH PASTE with EGG, prepared with fillings made with ricotta and field herbs, PESTO DI FAVE FRESCHE with mint and pecorino, the GNOCCHI ALLE EGGPLANT AND CACIORICOTTA, THE RISOTTO WITH ARTICHOKES AND SAFFRON MADE WITH THE BURRATA ... MEATS of own production or supplied by selected companies, prepared for firing at the WOODEN OVEN such as LAMB WITH POTATOES, TURKEY ROLLATINE, PORK BRASATO wine white "Valle Quercia"; grilled with OUR STONE like the CUTTO of CHISTINA, the COSTATELLE of AGNELLO, the EVENES of CHICKEN ... all accompanied by aromatic herbs; the VEGETARIAN VEGETABLES are widely used, so as to be able to serve VEGETARIAN MENU without any difficulty: SALAD with MIXED and FRUIT DRIED, GRILLED VEGETABLES with MINT, CAPONATA in AGRODOLCE, PARMIGIANA of MELANZANE, ZUCCHINE RIPIENE ORGANO FRESCO, SAUTE ' of ARTICHOKES, TOMATOES STUFFED to COUS COUS ... finally the DESSERTS prepared in large part with FRESH FRUIT which enters the BAVARESI, SORBETTI, SAUCES that accompany the LEMON CAKE, CREAM and ORANGE CREAM, SAVARAIN with FRAGOLINE BOSCO ... All dishes are enhanced by the combination with our wines: "Valle Quercia" IGT CHARDONNAY, "Valle Quercia" IGT CABERNET

ROOMS:

The rooms have been created by renovating the adjoining barn: each has its own entrance overlooking the courtyard, paved with local stone. Each room, equipped with the essential comforts of the country houses, has been realized using terracotta floors coming from a local furnace and exposed wooden beams that give a warm and welcoming atmosphere to the environment. Each room has a bathroom with a shower, a large built-in wardrobe, a nice loft for the children. The furniture, in poor art, fully reflects the sober style, typical of the country houses of the period.

THE COMPANY:

The Azienda Agricola Mandrarita was inherited by the parents of Valerio and Marisa who lovingly and passionately valued the work and the sacrifices of their ancestors. The land, of about 7 hectares divided into olive grove, vineyard, orchard and vegetable garden, is cultivated according to the biodynamic agricultural method; this practice is based on the total respect of natural balances replacing the chemical products (fertilizers, pesticides, herbicides) with biodynamic preparations and plant extracts, using manure and fertilizers for fertilization.

THE OLIVE GROVE:

It consists of 700 copies of all varieties "ITRANA", about 200 years old, located in the hills in the locality "Le Ciaie" where they grow in a very small land torn from the rock. The precious olives are harvested by hand between November and December and immediately transported to the mill where they are transformed into extra virgin olive oil "Le Ciaie" after cold milling (27 degrees). The most beautiful and large-sized olives, after careful selection, are intended for table consumption and are differentiated into "white itrana olive" and black olive called "di Gaeta". The "white itrana olive" is harvested in November and matured in brine for at least six months. The "olive of Gaeta" PDO is left to mature on the plants and harvested in spring; the peculiarity of our olives lies in the maturation in brine that takes place in the oak barrels where we previously aged our red wine; this process gives the product hints of black cherry and wood. From the "Gaeta olives" we also obtain the patè, made according to the ancient family recipe.

THE VINEYARD:

Located in the hills in the locality "Valle Quercia", a stone's throw from the sea, set in the Mediterranean scrub. The cultivated varieties are: Chardonnay, Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah, trained with Guyot and spurred cordon. Pruning is performed according to the "Simonit & Sirch" method, respecting the screws. In the cellar we produce two lines: "Valle Quercia Bianco" IGT (100% Chardonnay) and "Valle Quercia Rosso" IGT (60% Cabernet Sauvignon, 20% Cabernet Franc, 15% Merlot, 5% Syrah), aged in oak barrels for 18 months. Vinification is natural, without the addition of additives and invasive technological processes.

THE POOL:

The pool, in a strategic position, overlooks a breathtaking view: the view sweeps 360 ° on the hills that gently degrade to the sea. On the horizon you can see the Promontory of Circeo, the Pontine Islands (Ponza, Ventotene, Palmarola, Santo Stefano), the Island of Ischia, Naples with the top of Vesuvius ... The pool, covered with mosaic tiles that give water a bright appearance, it is equipped with a seat with hydromassage. All around a soft lawn where to lie in the sun or under the umbrella, on chairs and sunbeds, in total relaxation, in the quiet countryside with the sea on the horizon!