Experience is to feel Eco Country Resort in UMBRIA

Ask a small child what the word ‘experience’ means and probably the reply will be, ‘to feel something’. Like all truths, this one too is very simple. To experience is to feel. And we feel when we are involved. When we are no longer onlookers, but deeply immersed into all that is going on around us. Isn’t that also a good description of travel at its best? When you can connect with nature, community and ecology, when you become a participant rather than a passer-by, authentic experiences are born. Activities at La Casella are an invigorating blend of simple pleasures and extraordinary experiences. At our Eco country Resort you will experience Nature as never before. Discover the new Eco-Vacation trends at La Casella, being in strict contact with nature, horse-back ride in our beautiful & protected woods, rejuvenate yourself at the spa and enjoy the luxury & simplicity of the territory’s cuisine.

UMBRIA: La Casella Resort

UMBRIA: La Casella Resort

It’s not about the horse. Gain new insight into your behaviors through the eyes of a horse in this hands-on experience. Working with our specially selected horses, you’ll clean a horse’s hoof, then command him to run without ever touching his body.

Activities: La Casella Resort

Activities: La Casella Resort

You’ll discover that horses feel our emotional energy, and understand yours by observing how your horse reacts to you. Be open to learning something new about yourself.

ItaliaWorldWide

La Casella Resort

The Godfather, Cicerone and Passito wine: they love Cannoli siciliani

The Italian cuisine is full of meals, flavors and traditions, especially the desserts we have a very wide choice. Today we talk about the cannoli, and how to best enjoy them. The Sicilian cannoli has a long history, and there are a lot of different kind, from the Sicilian to the American of ratingchef.com.

Cannoli siciliani

Cannoli siciliani

The origin of cannoli is surely long past. Cicerone spoke of a dessert like cannoli. The birth of cannoli would occur in Caltanissetta, ancient “Kalt El Nissa” which in Arabic means “Castle of women” in those days when numerous harem of Saracen emirs. Today’s Sicilian cannoli would be born of sexual allusions: his ancestor could be a sweet banana-shaped, stuffed with ricotta cheese, almonds and honey. The emir’s favorite,while they were imprisoned in the castle of Caltanissetta, is devoted to the preparation of sweets, and have “invented” the cannoli, clear allusion to the”qualities” of amatory Sultan.

There’s a famous scene from The Godfather (1972) where Peter Clemenza says to Rocco who has killed Paulie in the car: “Leave the gun Take the cannoli.”. They also make their appearance in 1990, The Godfather Part III, where Connie Corleone uses cannoli poisoned Don Altobello to kill. More recently, the HBO TV saga The Sopranos mafia regularly seen with cannoli from one character to another.

To enjoy the best product “cannolo sicialiano“, the advice is to uncork a good bottle of sweet black berry like Dolce Nero of Company Bufalefi di Felice Modica, called Dolce Nero because he comes from a dark color and black d ‘Avola: concentrated aromas of plums and berries.

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E.P

Tasting the best Parmigiano Reggiano with a good wine

Parmigiano reggiano, for its quality, can be tasted in different ways and pairing with food, pasta, dishes, side dishes, etc. … To taste the best Parmigiano Reggiano many prefer it “alone”, perhaps with a drink. Think about the wine, and then the red structured like a good aged Barolo, Barbaresco, Brunello di Montalcino, Chianti Classico Riserva or Wine Nobile di Montepulciano, Torgiano Rosso Riserva, Aglianico del Vulture.

Parmigiano Reggiano

Parmigiano Reggiano

According to legend, Parmigiano-Reggiano was created in the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which suggests its origins can be traced to far earlier. It was praised as early as 1348 in the writings of Boccaccio; he invents ‘a mountain, all of grated Parmigiano cheese’, on which ‘dwell folk that do nought else but make macaroni and ravioli, and boil them in capon’s broth, and then throw them down to be scrambled for; and hard by flows a rivulet of Vernaccia, the best that ever was drunk, and never a drop of water therein.

ItaliaWorldWide

E.P

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