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Between the Po and the Adige lies a world in which history has printed deep marks: cradle of a culture of hard working people, who have had to struggle and toil to survive, but capable of great generosity and sympathy. For those who want to find out more about these traits, "Le Clementine" is a sure point of reference. Luciana Vallese, the landlady, who runs this farmer-house with her husband, talks about her land with passion, with the warmth of one who doesn't give in to commonplace ideas and who firmly believes in her work. It's tahnks to people like her that the Polesine area is raising the tourist's well-deserved interest and the revaluation of its potential. The Clementine is situated just near the river Adige banks (50 m. from the river) which are quite suitable for horse-riding and cycling. This also a typical area for the specialized growing of vegetables and orchards. The farm grows vines, vegetables and cereals rears pigs and barnyard animals that are then turned into succulent dishes for the guests.
The first courses are made of different kind of handmade pasta flavoured with vegetable or meat ragout (TASTASALE) that are different from the seasons. Speaking about the PASTA, you can choose among gooseflesh, pumpkin or pigeon tortelloni, different kind of PASTICCIO, "PASTA E FASOI" and vegetable soup cooked into the oven. There are a lot of second courses which come from "POOR CUISINE ": it needs LARDO and vegetables cooked into the oven, or rabbit, gooseflesh, duck and guinea-hen cooked in a lot of different manner. Luciana is really good at cooking "ANATRA MAGRA BRASATA", a dish which won a prestigious prize: The " PREMIO CUOCO D’ORO INTERNAZIONALE 1999/2000". Finally the cakes are delicious. You can choose among fruit-tarts made with different kind of jam (you have to try WATERMELON JAM), Tagliatelle cakes and Clementina’s cakes. The wine hasn’t got any demands, but it’s a really good CABERNET that is made by the farm-holidys itself.
FARMHOUSE HOLIDAYS INTERNATIONAL GOLDEN COOK AWARD.