Un fantastico weekend, pedalando ‘green’ tra i Colli Euganei
Per raggiungere una Villa così sontuosa, non poteva mancare una maestosa scalinata di ben 144 gradini. Che salita… ma niente paura, gli eredi hanno pensato di far installare nella grotta un capace ascensore che vi condurrà direttamente all’ingresso del palazzo, ottima idea!
Un luogo che dal 1570, ha ospitato illustri ospiti, balli glamour, scene di battaglie navali, enormi produzioni teatrali…ideate dai ricchi Signori probabilmente i più grandi “party planners” di tutti i tempi.
Colori, sapori e profumi raccontati in oasi ambientali, antiche abbazie, castelli, ville, agriturismi e negli straordinari Vini dei Colli Euganei.
Dalle succosa uva corvina si ottengono ottimi rossi , tra le etichette del bianco, spiaccano il Fior d’Arancio, un Moscato molto dorato, fino a una varIetà di vini dal tipico colore giallo paglierino e dal profumo di gelsomino, come Cabernet Franc, Cabernet Sauvignon e il mio preferito, il frizzante Serprino.
“Green Selection” è un gustoso extravergine equilibrato e non aggressivo dal fruttato leggero-medio, con note verdi di erba appena tagliata. Lo produce il Frantonio di Cornoleda e proviene dall’ oliva rasara, la più caratteristica dei Colli. Lo assapori e ti regala una dolce nota di mandorla per poi crescere armoniosamente e chiudere su toni amari e piccanti.
Scoprirete le verdure e le erbe dei territorio: i bruscandoli, una specie di luppoli che vengono fatti lessare, insporiti con la cipolla e serviti nel riso o nella frittata, il tarassaco che nel dialetto locale è chiamato pisacani, i teneri carletti, utilizzati nelle minestre, nelle torte rustiche e nel ripieno della pasta fresca, e le rosole verdura tipica locale dal ciuffo vagamente peloso che sembra una rosa. I veri signori della tavola gli asparagi verdi e bianchi di Pernumia, gustateli come vuole la cucina locale, accompagnati da uova sode spezzettate.
Tra i risotti troviamo il tradizionale risi e bisi, riso e piselli che i cuochi del posto amano spruzzare di grana padano.
Per la crema di piselli
Piselli 400g
Cipolla 50g
Sale e pepe qb
Noce moscata qb
Cuocere e frullare
Per l’impasto
5 uova
50g grana padano dop
50g panna liquida
Olio evo qb
Quando la crema è fredda aggiungere l’impasto.
Versare negli stampini.
Cucinare il tutto in forno a bagnomaria.
Statico a 180C per 35minuti
Per Fonduta
200g panna
100g grana padano
Far bollire la panna e poi aggiungere il grana fuori dal forno.
A Galzignano Terme, nel cuore del territorio eugaeno sorge Galzignano Resort Terme & Golf, struttura 4 stelle che offre tre hotel, Majestic, Sporting, Splendid, un grande centro termale ‘Europa. acque a 37° naturali, il centro di medicina integrata Galzignano Wellness, un centro benessere, spa, un campo golf 9 buche. Due ristoranti: Aqua, il cui menu sposa la tradizione mediterranea e creazione contemporanea, mentre Terra firma piatti tipici della cucina italiana e veneta.
L’argilla viene messa a riposare in apposite vasche per “maturare”. Il processo che ha una durata di almeno 60 giorni e permette la proliferazione di quei microrganismi e componenti che ne rappresentano il fondamentale principio di ricchezza.INFO
www.viaggiarecuriosi.com
Galzignano Resort Terme & Golf
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by Cesare Zucca
(in italian and english)
Ready to spend a sustainable weekend in the enchantment of the Euganean Hills, immerse yourself in nature, discover ancient villages, fairytale castles, food and wine… all on board an “ebyke”?
Here we are in the ‘green’ heart of the Veneto region, between sharp hills and rounded plateaus, where dozens of cycle paths branch off for this vast area, characterized by silence and unspoilt nature, where I assure you. you will feel the satisfaction of being away from the city. Covering over 18,000 hectares, the Euganean hills offer a unique ecosystem and extraordinary landscapes where culture, beauty and biodiversity come together in a coherent way. You will discover volcanic wines, superfine oils, relaxing thermal waters and the flavors of local products.
If we were in the fourteenth century, we would probably have consulted an exceptional guide, none other than Messer Francesco Petrarca who immensely loved this land and the enchanting village of Arquà, of which the great poet personally supervised the construction and restoration, starting from his home, up to mausoleum where he wanted to be buried.
Our guide today is the bubbly Carmen Gurinov, a super connoisseur of the area. she has a degree in cultural and historical geography. Assisted by her husband George and a fierce team of specialists, she coordinates “Viaggiare curiosi” an organization that offers weekends by bike, by boat and on foot among suggestive volcanic hills, spectacular castles, Venetian lagoons, without forgetting the excellent food and wine of this area . On board easy-to-pedal electric ebikes. Carmen is at the helm of many “pedal emotions” to discover artistic attractions such as the enchanting Villa dei Vescovi. the medieval atmosphere of Arquà Petrarca, the walled cities of Monselice and Este with the imposing Carrara Castle, the Praglia Abbey, an important Benedictine monastery.
Here a real jewel awaits you: Villa Selvatico full of frescoes that intertwine with unique and original architectural features, a romantic terrace overlooking the Euganean area, the suggestive dome with the wind rose and the fairy-tale church of Sant’Elena give a fairy-tale touch to the prestigious Palladian-inspired residence.
To reach such a sumptuous Villa, a majestic staircase of 144 steps could not be missing. What a climb… but don’t worry, the heirs have decided to have a capable lift installed in the cave that will take you directly to the entrance of the building, an excellent idea!
Villa Selvatico
On the way you will meet the elegant Villa Draghi and the astounding Castello del Catajo, a true palace of 360 rooms adorned with original Renaissance frescoes.
A place that since 1570 has hosted illustrious guests, glamorous dances, naval battle scenes, huge theatrical productions…designed by wealthy gentlemen, probably the greatest “party planners” of all time.
Catajo Castle
The “Castle in a rowing boat” itinerary starts right from the Catajo pier, exactly that of the nobles of the past who took the waterways and the Battaglia canal from Venice or Padua, dotted with the Renaissance residences of the wealthy Paduan and Venetian nobles . to reach their villas in the Euganean Hills. You will then proceed towards the western part of the hills, characterized by extensive countryside, silence and unspoiled nature and you will feel the satisfaction of being far from the city.
In the direction of Padua, you cross the town of Battaglia Terme with a famous canal which had already become the epicenter of notable traffic and commerce since the 13th century. The water also supplied the energy necessary for the operation of the mills, saws, hammers and madmen of the paper mill, who made Battaglia an important artisan center of which the Civic Museum of River Navigation collects and reconstructs stories and memories.
Civic Museum of River Navigation
A sustainable tourism suitable for families with children or for those who like to visit the area at a slow pace and where the keywords are biodiversity, beauty, the charm of art and well-being for the body and the spirit.
History and good wine
Colors, flavors and scents told in environmental oases, ancient abbeys, castles, villas, farmhouses and in the extraordinary wines of the Euganean Hills.
From the juicy corvina grapes excellent reds are obtained, among the white labels, the Fior d’Arancio, a very golden Moscato, up to a variety of wines with a typical straw yellow color and a jasmine scent, such as Cabernet Franc, Cabernet Sauvignon and my favourite, the sparkling Serprino.
Frank, sincere, sparkling: the Serprino
‘Green’ oil
“Green Selection” is a tasty balanced and non-aggressive extra virgin olive oil with a light-medium fruitiness, with green notes of freshly cut grass. It is produced by Frantonio di Cornoleda and comes from the rasara olive, the most characteristic of the hills. You taste it and it gives you a sweet almond note to then grow harmoniously and close on bitter and spicy tones.
TRIUMPH ‘GREEN’ ON THE TABLE
You will discover the vegetables and herbs of the area: bruscandoli, a kind of hops that are boiled, seasoned with onions and served with rice or in omelettes, dandelions which in the local dialect are called pisacani, tender carletti, used in soups , in rustic pies and in the filling of fresh pasta, and the typical local vegetable rosole with a vaguely hairy tuft that looks like a rose. The true lords of the table are the green and white asparagus of Pernumia, taste them as the local cuisine dictates, accompanied by chopped hard-boiled eggs.
The most characteristic pasta dish is bigoli, coarse spaghetti often served with duck or wild boar sauce or seasoned with tasty Pernumia peas.
Among the risottos we find the traditional risi e bisi, rice and peas that the local cooks love to sprinkle with grana padano.
A specialty are the fried pancakes made with black locust flowers (acacia flowers), a very common tree in the hills, which blooms between April and May adorning itself with fragrant clusters of sugary ivory white flowers. They are macerated with iced sparkling water and flour to obtain a batter with which pancakes are made.
AND IN THE GLASS…
In the Pigozzo vineyards, you will find the Salvan Agricultural Company, an elegant country house, where the buildings, the trachyte farmyard, the barchesse speak of an ancient loyalty to the land, of the passing of the seasons, of the traditions of the places, which will in the glasses and in the stories of its agronomist Giorno Salvan. Among the delights, the Summertime rosé.
And if for once we snub the by now all too popular “spritz”?
Pino from the Enoteca di Arquà took care of it, inventing the “Euganean spitz” with Moscato dei Colli and jujube, the typical fruit of Arquà, a very sweet cherry with a crunchy skin. A drink that should be very popular with foreign tourists visiting the beautiful village .
WHERE TO EAT
Since you have raised your glasses in the Enoteca, you could stay for a taste of local dairy excellence, first of all a good Asiago, both young, soft and sweet, and aged, with more robust scents. With the platters, a nice pairing with a good local red, like the Antenato, made from merzemina nera bastarda, turchetta and corbina grapes.
Trattoria da Sgussa
In Faedo, in Via del Molino, the tradition of family cooking lives on in this welcoming trattoria like the smile of Genny Carminato, owner and “cooker” of a menu that smells of home, territory and taste. Menu with typical dishes, revisited at the right point and presented with care.
Excellent meats selected from local producers, superlative vegetables, such as mixed ribs and,,,,, while among the desserts the jujube tart and a delicate tiramisu stand out. Impossible not to mention the peas of Baone the peas par excellence of the Ugandan Hills and protagonist of the traditional “Bisi de Baon” Festival which will be held on 19, 20, 21 May and which are served here in a delicious flan, too good not to ” steal” the recipe, here it is!
PEAS FLAN
Pea flan from Trattoria Da Sgussa, garnished with crunchy leek
For the cream of peas
Peas 400g
Onion 50g
Salt and Pepper To Taste
Nutmeg to taste
Cook and blend
For the dough
5 eggs
50g Grana Padano Dop
50g liquid cream
Evo oil to taste
When the cream is cold, add the dough.
Pour into moulds.
Cook everything in the oven in a bain-marie.
Static at 180C for 35 minutes
For Fondue
200g cream
100g Grana Padano
Boil the cream and then add the parmesan out of the oven.
WHERE TO SLEEP AND … FEEL WELL
In Galzignano Terme, in the heart of the Euganean area, stands the Galzignano Resort Terme & Golf, a 4-star facility that offers three hotels, Majestic, Sporting, Splendid, a large Europa spa. 37° natural waters, the Galzignano Wellness center for integrated medicine, a wellness center, spa, a 9-hole golf course.
Two restaurants: Aqua, whose menu marries Mediterranean tradition and contemporary creation, while Terra signs typical dishes of Italian and Venetian cuisine.
A creative risotto with nettles and a traditional Venetian dish: polenta and cod
The thermal waters of Galzignano, after a long underground journey which enriches them with beneficial mineral substances, resurface in the basins of the Euganean Spas. A unique water in the world which is also the primary element of the process of maturation, conservation and regeneration of thermal mud, unequaled for its salt-bromine-iodine properties and for its therapeutic capacities.
The clay is left to rest in special tanks to “mature”. The process which lasts at least 60 days and allows the proliferation of those microorganisms and components that represent the fundamental principle of wealth.
INFO
www.viaggiarecuriosi.com
Galzignano Resort Terme & Golf