Garden and Nature · Life at Castello di Montegiove


On the hill top next to Montegiove you will find the old medieval hamlet of Greppolischieto. The village was renovated some 40 years ago by the Fendi family and is currently used as private holiday homes, with only one family living there permanently.

It has an unreality above it, almost completely out of time. As our friend and blogger Ishita from Italophilia writes after we visited Greppolischieto together:

“Greppolischieto has a tiny piazza, picturesque lanes and stunning countryside views. There are no bars or trattorias here, only uninhabited homes and lost stories. The little village is an absolute stunner yet slightly haunting too. Everything is eerily quiet and empty. It is undoubtedly a special corner of Umbria!”

One of our favourite walks is the trip back and forth to Greppolischieto to enjoy the stunning view over the Trasimeno lake and the fairy tale like nature on the way up there.

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

Mulled Rosato wine

A very nice and not so heavy mulled wine made from Castello di Montegiove RoSaTo wine.

Mulled wine for 4 People:

1 bottle Castello di Montegiove RoSaTo

2 sticks of cinnamon

5 cloves of dried carnation

peal and juice from a large organic lemon

Sugar as you please

Add all ingredients to a saucepan and let simmer for 10 to 15 minutes on low temperature, adjust sugar and lemon. Serve in heatproof glasses and enjoy.

Bon Appetito!

Black Truffles · Cooking · Gluten Free

Stuffed Portobello mushrooms

CastelloMontegiove Portobello

The large Italian portobello mushrooms are delicious and very easy to prepare. You can use them instead of meat for a vegetarian dinner, as a side dish or for a simple lunch together with a green salad and a piece of bread. You can even sneak in a grated black truffle for a more extravagant version.

As side dish that serves 4:

4 large Portobello mushrooms


1-2 large garlic cloves minced


Bread crumbs


Salt and pepper

For topping Parmesan cheese, grated.


Heat up the oven to 200 degrees.

Cut the stalk out and clean the mushrooms (save the stalk) and leave them upside down on baking paper on a baking tray.

Chop the stalk, and the rest of the ingredients in a food processor. Put the mix back in the mushrooms and sprinkle some parmesan cheese on top.

Place in the preheated oven for 15-20 minutes or until the parmesan cheese on top is golden.


Buon Appetito!


Cooking · Gluten Free · Life at Castello di Montegiove

Cherrie Clafouti


This recipe is the perfect dish to make during the Cherrie season. We use it for dessert, for afternoon tea or for brunch it is always delicious.



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

200 g Sugar

4 Eggs

2 dl milk

750 g Cherries

Butter for greasing the baking dish

Powdered sugar for decoration


Preheat the oven to 175C. Butter an ovenproof baking dish wide enough to hold the cherries in one layer.

Wash the cherries and remove the stones and stalks. Add the cherries to the baking dish.

Sift the flour into a mixing bowl and add the sugar. Whisk in the eggs one at a time, followed by the milk until you have a smooth batter.

Pour into the prepared baking dish and bake for about half an hour, until just set. Sprinkle with the powdered sugar and serve warm.


Buon Appetito!



Cooking · Gluten Free · Life at Castello di Montegiove

Pistacchio meringues

Lifeatcastellomontegiove meringue

Meringues or kisses as they are called in Denmark are so easy to make and they are absolutely fat free, just egg whites, sugar and in this recipe I have added some chopped pistachio. Whats not to like!


3 Egg whites (room temperature)

120 g sugar

25 g finely chopped pistacchio nuts

Preheat the oven to 100 degrees celcius and line a baking sheet with parchment paper.

Beat the egg whites with an electric mixer until completely stiff, then while beating the eggs add sugar, a tablespoon at a time. Mix until the meringue mixture forms stiff peaks.

Carefully mix/fold in the chopped pistachio nuts.

Using a piping bag pipe a dollop of the meringue mixture onto your baking sheet.

Bake for around 60-90 minutes, remove from the oven and allow the meringues to cool before serving.

Buon appetito!

garden and nature · Life at Castello di Montegiove

Top level recycling


Castellomontegiove planters

Today the weather has been absolutely stunning with March sun and spring in the air, and we started replanting and planning the patio outside the “La Casetta” apartment. We have reused the old wine barrels from the wine cellar as planters so absolutely top level recycling. The castle carpenter cut them in two and fixed all the hoops to the barrels so nothing will fall apart over time. Now the new plants just need some time and more of the nice Italian sun to grow into nice big bushy plants.

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

Mushroom Pâté

Castellodimontegiove mushroom

This mushroom pâté recipe is an updated version of the classic retro vegetarian buffet dish from my childhood in the 70-ies.


Mushroom Pâté (serves 4-6)

500 g fresh mushroom (cleaned and chopped into small pieces)

3 small onions, chopped

1 Garlic clove, minced

50 g Hazel nuts, chopped

100 g cooked rice

1 tblsp. Fresh or dried Thyme

30 g Gorgonzola

2 ½ dl cream

Olive oil

2 Eggs

Salt and Pepper


  1. Heat up the oven till 175 degrees.


  1. Cook the onion, garlic, nuts, mushrooms and thyme in olive oil. Mix with the cooked rice and all the rest of the ingredients.


  1. Season to taste with salt and pepper. Pour into a greased nice crock and bake the pâté in the oven for around 60 minutes.


Can be served warm or cold together with freshly baked bread and a salad.

Buon Appetito!



Life at Castello di Montegiove

Traveling artist

This summer we had the honor to have Australian artist Beatrix Rowe and her fantastic sister Ruby staying with us for a month. Two super sweet girls full of energy and creativity.

Beatrix decorated the walls in the laundry room and in the pool house and made a fabulous coat of arms in the wine cellar with an updated Misciattelli Mocenigo Soranzo family crest. No wonder she has such great success with her own fashion brand “Prawn Cocktail”, check her out on

IMG_8844 2



Christmas · Creative · Life at Castello di Montegiove

Wine Cork Christmas Tree

Castello Montegiove Wine Corks

Super simpel and easy Christmas ornament

You will need:

7 wine corks

Hot glue

String to hang ca. 30 cm

Ribbon ca. 50 cm


Cut one of the wine corks in two, this will be the base for the tree.

Glue 6 wine corks together (see the photo above). Place the ribbon around the tree and make a bow on the top.

Glue the base to the bottom of the tree, insert the string and tie a knot.


Merry Christmas!





Black Truffles · Cooking · Gluten Free · Life at Castello di Montegiove

Truffle Risotto – Risotto al tartufo nero

Castello Di Montegiove Truffles-6134

At Castello di Montegiove we are lucky to have our own truffle reserve with black truffles. We very often organise truffle hunts for our guests and it is always a great adventure to experience how the truffle hunter and his dogs are collaborating to find the funny little round truffles growing below the ground. For this recipe I am using the black Montegiove truffles.

serves 4

375 g Risotto rice

50 g Fresh black truffles, grated (leave some to grate over the risotto for serving)

1 small onion, chopped

4 tblsp. Olive oil

1 ½ l boiling warm Broth

½ glass of white vine

20 g Grated Parmesan cheese (or as much as you like)

30 g of butter

Salt and pepper for seasoning


Heat the oil and half of the butter in a large saucepan over a low heat, add the onion and let it fry for a couple of minutes, add rise and let it all cook for 2-3 minutes.

Add the wine and let it evaporate, then add ½ cup of boiling broth to the rice and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15-20 minutes.

At the same time heat the rest of the oil and butter in a small pot and add the grated truffles. Warm up over a low heat, add the truffle mix to the risotto.

Remove the pan from the heat, add the Parmesan cheese, stir well, season to taste with salt and pepper, leave the risotto with the lid on for a minute to rest, then serve on warm plates and grate fresh truffles on the top.

Buon Appetito!

Castello Di Montegiove Truffles-6135