053 Falaschi
One of the 50 greatest food stores in the world by Financial Times: Tuscan butcher Sergio FALASCHI
According to the prestigious Financial Times, this little shop in a small Tuscan village is on a par with the limited elite of “out of this world” deli shops you find in London, Paris, New Delhi, New York.
See how medieval cured meats are produced, then enjoy the butcher’s lunch in a Tuscan panoramic terrace.
Mallegato of San Miniato it’s an ancient preparation of bitter-sweet spiced pork blood: see how it’s made and enjoy it in a wonderful lunch.
MALLEGATO di San Miniato – It is part of the blood-based cured meats family.
The ingredients are: pork blood, bread, raisins, pine nuts and seared greaves.
The processing method requires special attention to ensure its wholesomeness and organoleptic quality.
Excellent sliced, floured and browned in oil.
With a decidedly sweet taste, it goes well with vegetable side dishes with bitter notes.
Please NOTE: Experience NOT for animal rights fighters and / or vegetarians or vegans.
LOCATION:
Via Augusto Conti, 20, 56028 San Miniato (Pisa)
Halfway between Florence and Pisa
STYLE OF EXPERIENCE:
FOOD GEMS – Butcher & Cold Cuts
DURATION:
Duration on-site (hours. ±1): 5
Guided tour at the modern laboratory located in the San Miniato valley where the meats are processed and seasoned.
You will see the spices work, see prepare the sausages just like in the Middle Ages, including the Mallegato of San Miniato (bitter-sweet preparation of spiced pork blood).
You will be able to see parts of the transformation or sectioning, make videos and photos but you will not be able to interact with food (for obvious reasons of product hygiene).
LUNCH follows on the PANORAMIC TERRACE at the back of the Butcher’s shop in the historic center of San Miniato.
FINANCIAL TIMES 2021
The 50 greatest food stores in the world – Where to find the best produce on the planet
“Sergio Falaschi is a fourth-generation butcher who sells his own salumi, prosciutto and sausages from his shop in historic San Miniato in the Tuscan hills. He also makes his own bottled sauces, pickles and has a nice selection of natural wines. The white-truffle sausages in autumn and early winter are the absolute best.” – Emiko Davies.
This PRIVATE experience includes:
• Guided tour at the modern laboratory
• See the spices work, see prepare the sausages just like in the Middle Ages
• See parts of the transformation of the meats
• Full LUNCH with wines in perfect pairing at a nice table on a PANORAMIC TERRACE
SPUMA DI GOTA
It is obtained from the cheek of the pig raised in the semi-wild state.
The product, after careful aging, is pounded in a mortar and turned into cream.
The aromas express notes of hazelnut, they are sweet but intense, in short they are the result of what the animal has eaten in the woods (chestnuts, acorns and truffles).
It is used spread on Tuscan bread croutons, it is also an excellent help in the kitchen added to the dishes being cooked.
It goes beautifully with the whole world of sparkling wines.
Example of a MENU:
FEGATELLI di San Miniato
Main product of medieval gastronomy, cooked and then stored under virgin lard.
These are two pieces of tender meat with one of liver in the middle, all stuffed into a stalk of wild fennel, salted and peppered and cooked in virgin lard.
They should be heated in the oven for about 10 minutes, so that the lard melts and the hot livers are placed on a hot serving dish and, as tradition dictates, combined with wild herbs, first boiled and then browned with oil and garlic.
Also excellent with mashed potatoes.
The liver is a lean product kept under virgin lard.
Rates per person:
ADULT (≥18 yo):
Pax 2: € 510
Pax 3: € 510
Pax 4: € 510
Pax 5: € 510
Pax 6: € 510
Pax 7: € 510
Pax 8: € 510
MINOR (6-17 yo): Pax € 360
INFANT (0-5 yo): FREE
Prices for experience only; ask for transfers prices.
Just tell us how many people and your starting location.
When you fill out the information request form, you DO NOT make any commitment and your form will be sent, for the sole purpose of providing you with all the practical and commercial details of your interest, to a legally operational, registered and licensed Travel Agency.
WFTI experiences MUST BE BOOKED AT LEAST 20 DAYS IN ADVANCE.
Locations, people and products are so EXCLUSIVE that these are EVENTS rather than simple tours.
We apologize, but we will NOT manage any request for availability received less than 20 days before requested date.
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Texts & Project © 2023 Marco Tenerini – Pictures © 2023: ask marco.tenerini@wfti.it – All texts and photos have the sole purpose of presenting the product and are not binding in any way.
Texts & photos are subject to copyright and can be reused only after specifc written authorization of the respective holders.
* Out of stock vintages will be replaced with the most similar ones
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