Long time ago I was passing through Scansano and was looking for a place to have lunch.
I stepped into OSTERIA RIFRULLO, maybe just because it was on the way…
from that day on many years have passed and I truly care for this family and love their food so I wish to tell you a bit more about them, the area and what I enjoy doing if you happen to be in the lower part of Tuscany, in the province of Grosseto, heading to the coast, also called in Italian “Bassa Maremma”.
The OSTERIA RIFRULLO was opened in 1990 by Eugenio and Manuela and the whole family pitched in to help, starting from grandpa who renovated the premises and grandma cooking in the kitchen. Even the copper sign outside the restaurant was handmade by Eugenio and his sister!
As time passed they became renowned not only locally but also out of the region, thanks to the generous genuine family cooked meals and the lively atmosphere that Eugenio creates.
Being a talented entertainer, he loves to grab one of the many musical instruments in the restaurant and to involve all in playing and singing.
The great “Tortellone” they invented has also contributed to the fame of the restaurant: an oversized hand-made rectangular stuffed pasta, filled with fresh ricotta cheese and herbs from the area. The best way to taste it is with fresh mushrooms and tartufo sauce.
Anything you choose from the menu is a typical recipe from this area and hand made with the wonderful products grown in Bassa Maremma. Last but not least the choice of Morellino di Scansano red wine they offer completes the experience!
Nowadays you will find the charming and hard working son and daughter along with the whole family stepping in to help.
Our FAVORITE RECIPE :
Individual big tortellone
For the dough
White Flour 300 gr
Durum wheat flour 150 gr
Salt to taste
Extra Virgin olive oil to taste
For the stuffing
Ricotta cheese 500 gr
Spinach washed, boiled and cut in small threads 200 gr
Grated parmeasan cheese 4 tablespoons
Salt to taste
Ground black pepper to taste
Cinnamon to taste
Nutmeg to taste
After making the dough, leave it to rest for 30 minutes in the fridge. Then roll out two rectangles of about 10 cm wide by 75 cm long and 1 mm thick. On one of the pasta rectangle place the ricotta cheese mixture (that you have mixed with the spinach, parmesan cheese, salt, pepper, cinnamon and nutmeg) distant from one another and place the second layer of pasta on top evenly. Now cut the dough to form 5 big tortellone leaving as much pasta as possible around the stuffing and close the edges with the help of the Rebs of a fork to firmly seal the edges. Drop each tortellone delicately one at a time in boiling water and cook about 5 minutes.Serve each tortellone in individual plates with butter melted in a skillet with sage leaves and a generous amount of parmesan on top. If you wish to make the mushroom and truffle sauce write us at email@example.com and we will send you the recipe!
Beef Stew meat 2 kg
Pink pepper to taste
Balsamic vinegar 1/3 of a cup
Salt to taste
Olive oil 6 tablespoons
Garlic 1 clove
Bay leaf 1
Pour the olive oil in a skillet and add the garlic clove. When the garlic starts to brown throw it out and add the meat. Let the meat brown on all sides then add the vegetables, bay leaf, salt and pepper. After a couple of minutes pour 1/3 of a glass of water. Now add the balsamic vinegar. Mix well for another 5 minutes then add a couple of glasses of water, cover with a lid and cook for about 2 hours. If necessary, pour hot water during cooking so it does not stick to the bottom. Garnish with fresh rosemary, sage and bay leaves.
Via Marconi, 3, 58054 – Scansano – GROSSETO
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