Cooking · Gluten Free · Life at Castello di Montegiove · Wine making

Roasted chestnuts and mosto di vino rosso


The best thing about these first days of the wine harvest is the newly pressed red grape juice “il mosto di vino rosso” a delicacy closely linked to autumn. For us at Castello di Montegiove it marks the moment when the grapes pass from the vineyard to the cellar.

In the evening we gather around the big table in the kitchen with a glass of fresh pressed sweet grape must and drink it together with roasted chestnuts from the Umbrian mountains around Montegiove. We eat them with a pinch of salt and somehow, we always end up eating way too many, the combination of the sweet must and the salty chestnuts is just delicious.





Cooking · Garden and Nature · Gluten Free · Life at Castello di Montegiove

Apple cake with almond crisp top



End of August and September is just around the corner, the garden is full of delicious apples and blackberries just waiting to be transformed into cakes and other autumn delights.

This cake can be made with cinnamon for the Scandinavian hygge taste or with vanilla for a fresher summer taste. It is nice for dessert or served with a hot cup of tea on a cold autumn or winter afternoon.



1kg apples peeled and chopped

2-3 cups Water

Lemon juice

Sugar (depending on how sweet the apples are)

Vanilla sugar or cinnamon



125 g Almonds grated

125 g Butter softened

125 g Brown Sugar

2 Eggs

75 g Flour (if gluten free use the flour for bread)


Cook apples in water and lemon juice until tender. When cooked season with sugar, cinnamon or vanilla.

Preheat the oven to 190 C. Butter an ovenproof pie dish.

Pour the cooked apples into the pie dish.

Topping: Mix grated almonds, soft butter, sugar, eggs and the flour.

Pour the topping over the apples and even out.

Bake for 30 minutes 190 C or until the top is golden and crisp.

Remove cake from oven, can be served warm or cold, serve with blackberries and ice cream or whipped cream.

Cooking · Gluten Free · Life at Castello di Montegiove · Virgin Olive Oil · Wine

Octopus salat with potatoes

Castello di Montegiove Octopus

Insalata di Polpi is one of our favourite summer dishes. It is easy to prepare in advance and is perfect on a summer buffet, as a starter or for lunch with a glass of Castello di Montegiove BiAnCo.


To serve 4 you will need:

1 kg Octopus, cleaned and washed (remove the inside of the head)

5 large potatoes

Olive oil (Castello di Montegiove)

White vinegar

Lemon juice


Salt and pepper


Place the octopus in a very large pot with plenty of cold water.

Bring water to boil add salt and boil the octopus exactly 10 minutes, remove the pot from the stove and let the octopus cool down in the boiling water with a lid on.

Meanwhile peal, cut and boil the potatoes.

Cut the octopus in smaller pieces and serve the cold or lukewarm with the boiled potatoes, season with white vinegar, olive oil, lemon juice, parsley, salt and pepper.

Buon Appetito!



Black Truffles · Cooking · Gluten Free · Hunting · Life at Castello di Montegiove · Special Events · Wine

Hunting, cooking and photographing

kok foto facebook

This weekend we had a great experience with 3 Danish wild boar hunters, hardworking chef Mikkel Karstad and photographer Anders Schonnemann.

The hunters where out early morning and late night waiting for the boars. They all went looking for truffles with our truffle hunter and his dogs and found a nice handful of fresh truffles. Mikkel and Anders collected wild cicoria and herbs with signora Mara from the village and they made a gorgeous dinner together.

Saturday Mikkel grilled the meat from the wild boar the hunters had shot the day before and we all had lunch together in the garden under the trees. It was fascinating to see how everyone collaborated to make it all work out perfect. Anders made stunning photos of the whole event and we all fell in love with Montegiove all over again just looking at his photos.

A great weekend with lots of wine, fun and inspiration.



Cooking · Gluten Free · Life at Castello di Montegiove

Pumpkin Soup



An all year round recipe nice both for lunch and dinner.

Serves 4

1 large onion chopped.

3 cloves of garlic chopped.

800 g peeled and cleaned pumpkin chopped into chunks (ca 2×2 cm).

2 small potatoes peeled and chopped into small chunks.

0,5 – 0,75 l vegetable or chicken broth.

Chili pepper.

Salt and pepper to taste.

Croutons, finely cut chives and cream cheese for serving.


1. Place peeled pumpkin, chili pepper, onion, garlic, broth and water into a pot.


2. Boil rapidly for 20 to 30 minutes until the pumpkin is very tender.


3. Use a stick blender or transfer to blender to blitz smooth.


4. Adjust chili pepper, salt and pepper to taste.


5. Serve boiling hot with cream cheese and finely cut chives.


Buon Appetito!

Cooking · Life at Castello di Montegiove

Wild boar sugo in bianco

The cinghiale, or wild boar, is a symbol of Umbrian and Tuscan countryside cooking and a delicacy of sorts; however, they can quickly become pests. When they forage the woods, these creatures seams calm enough, but when a boar tears through vineyards and village gardens, they can create destruction within moments. Boar hunting season is in the fall through early winter, leading to lovely rich wintertime sauces.

Lifeatcastellomontegiove wild boar sugo bianco

This recipe is in bianco and is lighter and more delicate than the traditional wild boar tomato sauce, the portion serves about 12 people so I only use 1/3 for a 4 people meal, the rest goes in the freezer.

400 g Tagliatelle  (4 persons)

250 g Minced Wild boar meat

50 g Bacon, chopped as fine as possible

1 Carrot, grated

1 Celery stalk, chopped as fine as possible

1 Small onion, chopped as fine as possible

4-5 Juniper

1 Laurel leaf

2 Glass of white wine

1-2 cups of vegetable broth

1 Cup of milk

Olive oil



Grated Pecorino cheese for serving


Heat a large saucepan on med-high with the olive oil, add the onions, carrots and celery. Sweat the mix on low heat for about 5 minutes.

Add the minced wild boar meat and cook for about 8-10 minutes, until cooked through but not browned. Add the white wine and let reduce by about ½. Then add the laurel leaf and junipers (slightly crushed) together with the broth. Let cook for around 30 minutes add more broth if it dries out. When the liquid is reduced by about ½ add the milk and continue to stir; reduce heat if needed. Season to taste with salt and pepper.

Bring a large pot of water to the boil add a pinch of salt and a splash of olive oil. Cook the pasta according to packaging. Drain and mix together with the sauce in a bowl.

Serve with grated pecorino cheese and a good glass of Castello di Montegiove wine.

Buon Appetito!!

Cooking · Glutenfree · Life at Castello di Montegiove · Virgin Olive Oil

Pasta con pesto di Cavolo Nero


160 g Pasta (with or without gluten)

125 g Ricotta

300 g di Cavolo Nero / Tuscan Kale

1 spoon anchovy paste

50 g chopped Almonds

1 garlic clove

Black pepper

Olive oil

Parmesan cheese for serving


Clean the kale and cut away the stalk.

Cook the kale until tender, leave to cool. (save some of the cooking water for later)

Heat water for the pasta.

Transfer kale, olive oil, 2/3 of the almonds, anchovy paste, ricotta and garlic into a food processor and blend until smooth. If the pesto gets to thick add some of the cooking water from the kale.

Cook the pasta, drain and add it to the pesto, serve with a drizzle of olive oil, ground black pepper and parmesan cheese.


Buon Appetito!