More than 400 hectares of Corte San Ruffillo are dedicated to animal farming as well as grapevines, olive trees, fruit, cereals, vegetables

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Debra Briggs
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More than 400 hectares of Corte San Ruffillo are dedicated to animal farming as well as grapevines, olive trees, fruit, cereals, vegetables plantations, whose products are intended to be processed

1 More than 400 hectares of Corte San Ruffillo are dedicated to animal farming as well as grapevines, olive trees, fruit, cereals, vegetables plantations, whose products are intended to be processed and marketed. The mountain and hill soils mainly stretch across the Romagna-Toscana region a few miles from the Casentino National Woodlands Park. In this natural setting we produce our catalogue of products giving major priority to the selection of the highest quality and healthiest raw materials but also of the processing method in order to guarantee their unique organoleptic properties and their excellent tastiness.

2 Our products The raw material is the starting point for the achievement of respectful products both for the consumers and the environment. Thus we cultivate and use organic grown products and breed our animals by the old way: by using the extensive method and a healthy diet, according to the growth phases of each head of cattle. Today in Corte San Ruffillo labs these raw materials are processed by hand in order to obtain fruit or vegetable preserves, wines and cold cuts, while we outsource olives to be crushed and organic cereals to be ground to a local olive oil mill and a pasta maker, in order to make the invitation to the table really irresistible.

The V marked products can be consumed by vegs because they do not contain any animal origin substance (meat,

Gluten is a protein-based substance of wheat and some cereal variety.

stateof-the-art processing of each product. Lactose is the sugar generally found in milk and milk products.

3 The V marked products can be consumed by vegs because they do not contain any animal origin substance (meat, fish, dairy products, eggs, honey and royal jelly). Gluten is a protein-based substance of wheat and some cereal variety. Special attention needs to be paid to the processing and cooking activities in order to avoid gluten contamination. Products are created with a traditional method and with organic grown raw materials, this practise assures the stateof-the-art processing of each product. Lactose is the sugar generally found in milk and milk products. Lactose intolerance occurs due to the inability to digest lactose, caused by a deficiency of the lactase enzyme. The fruit quantity used for a 100 gr. sized preserve is always not lower than 79%. This high percentage of ripe fruit gives out a higher concentration of natural pectin: in this way we totally avoid the use of synthesis pectin.

Honeys We don t produce honey... bees do it!

doing the cold extraction of honey in order to keep all honey

The honey in each jar has been produced with the flower nectar or the

4 Honeys We don t produce honey... bees do it! In Corte San Ruffillo we don t do other than gathering the hives and doing the cold extraction of honey in order to keep all honey nutritional properties and store it in jars. The honey in each jar has been produced with the flower nectar or the honeydew of woods growing in the farm surroundings. WildflOwer Honey 180 gr Wildflower honey acacia Honey 180 gr Acacia honey

The compotes In order to guarantee their artisanal and natural properties, the preparation of our compotes is carried out with a traditional method throughout by using only organic fruit and sugar,

5 The compotes In order to guarantee their artisanal and natural properties, the preparation of our compotes is carried out with a traditional method throughout by using only organic fruit and sugar, without any preservatives, semi-finished product or synthesis antioxidant. The extraordinary taste of each compote is the result of the high concentration of perfect ripen harvested fruit and the low temperature cooking, that keep their organoleptic peculiarities. These factors allow us to use low quantities of sugar in order to offer you healthy products while not disregarding the gluttony!

6 COMPOTES Organic peaches compote 150 gr peaches* 79% (fruit used: 100 gr. for 100 gr. of product), brown sugar*. * From Organic Farming, without gluten and added pectin. (Available the 25 gr. pack) Organic blackberries 150 gr blackberries* 80% (fruit used: 100 gr. for 100 gr. of product), brown sugar*. * From Organic Farming, without gluten and added pectin. (Available the 25 gr. pack) Organic strawberries compote 150 gr strawberries* (fruit used: 120 gr. for 100 gr. of product), brown sugar*. * From Organic Farming, without gluten and added pectin. (Available the 25 gr. pack) Organic apricot compote 150 gr apricots* 82% (fruit used: 100 gr. for 100 gr. of product), brown sugar*. * From Organic Farming, without gluten and added pectin. (Available the 25 gr. pack)

7 Organic raspberries jam 150 gr raspberries* 80% (fruit used: 100 gr. for 100 gr. of product), brown sugar*. * From Organic Farming, without gluten and added pectin. (Available the 25 gr. pack) Organic apricot compote lavanda flavored 150 gr apricots* 82% (fruit used: 100 gr. for 100 gr. of product), brown sugar*, lavender flowers*. * From Organic Farming, without gluten and added pectin. COMPOTES Organic gooseberries compote 150 gr gooseberries* 83% (fruit used: 100 gr. for 100 gr. of product), brown sugar*. * From Organic Farming, without gluten and added pectin.

8 CHUTNEYs The chutneys are condiments prepared for the dressing and garnishment of various courses. They are prepared in the Corte San Ruffillo labs with organic vegetables/fruit on a sweet sour sugar and vinegar made base and they are seasoned with various spices. As for the compotes the chutneys are made by hand without any semi-finished, synthesis antioxidants or preservatives. They should be served paired with aged or semi matured cheeses, boiled fishes and vegetables: they are delicious!

Organic apricot chutney 140 gr apricots *74%, onion*, brown sugar*, white wine vinegar*, extra virgin olive oil*, salt, spices mixture*. *From organic grown gluten free.

9 Organic apricot chutney 140 gr apricots *74%, onion*, brown sugar*, white wine vinegar*, extra virgin olive oil*, salt, spices mixture*. *From organic grown gluten free. Organic green tomatoes chutney 140 gr green tomatoes 83%, brown sugar*, extra virgin olive oil*, onion*, white wine vinegar*, salt, spices mixture*. *From organic grown gluten free. CHUTNEYS Organic Pumpkin and leek chutney 140 gr pumpkin* 62%, leek* 11%, white wine vinegar*, brown sugar*, sunflower seed oil high oleic content*, NUTMEG*, salt, spices mixture*. *From organic grown gluten free. Organic Autumn chutney 130 gr cabbage* 19,6%, potatoes*, cauliflower* 14,8%, WALNUTS*9,6%, celery*, onion*, white wine vinegar*, sunflower seed oil high oleic content*, chicory*, savoy cabbage* 4,4%, turnip tops*3,4% broccoli*1,1%, black cabbage*1,56%, garlic*, brown sugar*, salt, spices mixture*. *From organic grown gluten free.

PASTA/CEREALI Pasta and cereals A large part of the 450 hectares of organic cultivated soil are dedicated to the production of organic cereals such as wheat, barley and spelt.

10 PASTA/CEREALI Pasta and cereals A large part of the 450 hectares of organic cultivated soil are dedicated to the production of organic cereals such as wheat, barley and spelt. With these cereals we produce pearled cereals, flours and 100% Italian short chain organic pasta. The durum wheat flour is bronze drawn and dried slowly, this processing gives major priority to the quality. After the harvest the barley and spelt are peeled and through a further cleaning processing the integument is removed, the pearling, so they get more digestible and ready to cook.

FUSILLI 500 gr Bronze drawn organic whole semolina wheat pasta FIORI 500 gr Bronze drawn organic whole semolina wheat pasta PENNE RIGATE 500 gr Bronze drawn organic whole semolina wheat pasta

11 FUSILLI 500 gr Bronze drawn organic whole semolina wheat pasta FIORI 500 gr Bronze drawn organic whole semolina wheat pasta PENNE RIGATE 500 gr Bronze drawn organic whole semolina wheat pasta gramigna 500 gr Bronze drawn organic whole semolina wheat pasta PASTA/CEREALS GNOCCHETTI SARDI 500 gr Bronze drawn organic whole semolina wheat pasta ORZO PERLATO 500 gr Organic grown farro PERLATO 500 gr Organic grown

COLD CUTS Straordinari per natura. We produce cold cuts from porks born and reared in the Romagna hills, with a diet based on minced legumes and dried cereals.

12 COLD CUTS Straordinari per natura. We produce cold cuts from porks born and reared in the Romagna hills, with a diet based on minced legumes and dried cereals. During the final 5 months finishing period the diet is mostly composed of cereals in order to obtain a steady and slow growth and reach the 200 kg. weight. This method originates from the old farmers tradition and allow to get extraordinarily tasteful meats suitable to be preserved as cold cuts. All cold cuts are produced by hand, the production takes place in the Corte San Ruffillo labs from the whole carcass cut to the whole size chops and cold cuts. The finest cuts, in addition to the seasoning period, are stored in the stony cellar of Villa Filetto for a period from 4 to 30 months for the sharpening. The contained fat that can be also naturally present around the edges is grass scented and its consistency instant melting.

14 Quantities are indicative, since the products (except for lardo and pork rinds) are subject to a decrease in weight. Local salami 60/90 days 700 gr / 800 gr Seasoned sausage 250 gr / 350 gr COLD CUTS Cured guanciale (cheek) 2 kg / 3 kg Rolled pancetta 2 kg / 3 kg Flat pancetta 2 kg / 2,5 kg Lardo (cured fatback) 1 kg / 2 kg

15 Cured coppa (neck) 2,5 kg / 3 kg Cured lonza (tenderloin) 3 kg / 4 kg Spalletta (arm shoulder) 1,5 kg / 2 kg COLD CUTS Small brisket (fiocchetto) 2 kg / 2,5 kg Cured fiocco (brisket) 2,5 kg / 3,5 kg Culaccia (rump) 5 kg / 6 kg

oil Our extra virgin olive oil is produced mainly with a blend of our local (Nostrana) and Leccino varieties that are harvested exactly at the stage of ripening in Marzeno di Brisighella and in the

16 oil Our extra virgin olive oil is produced mainly with a blend of our local (Nostrana) and Leccino varieties that are harvested exactly at the stage of ripening in Marzeno di Brisighella and in the century-old Castrocaro Terme olive grows. The olive oil is extracted by cold pressing in order to give purity and give the blend unique taste and scent. The extra virgin oil of Corte San Ruffillo is not filtered and contains a rather high quantity of polyphenols that make its flavour pleasantly spicy.

oil Superior category Extra Virgin Olive Oil Colour: yellow; Fragrance: elegant fresh hints of artichoke and tomato, strong and harmonic character, Taste: pleasantly spicy supported by a

17 oil Superior category Extra Virgin Olive Oil Colour: yellow; Fragrance: elegant fresh hints of artichoke and tomato, strong and harmonic character, Taste: pleasantly spicy supported by a rather intense bitter mark; Fluidity: good; Balance: very convincing; Pairing: scented and strong oil, pairs harmonically with all courses; Packages: bottle 0,25 l; bottle 0,50 l; can 5 l

The wines The Corte San Ruffillo wines are made exclusively with our organic grapes from the grapevines of Dovadola, altitude between 200 and 300 mt.

On these typical sandstone and marl stratifications of the Tuscan-Romagnolo Appennines the grapes grow on a free and clayish soil that gives wines

19 The wines The Corte San Ruffillo wines are made exclusively with our organic grapes from the grapevines of Dovadola, altitude between 200 and 300 mt. on the sea level, on mostly windy and northern exposed areas. On these typical sandstone and marl stratifications of the Tuscan-Romagnolo Appennines the grapes grow on a free and clayish soil that gives wines character and at the same time a good sourness as well as mineral richness. From the crushing to the bottling all the processing steps take place in the Podere La Fontana cellars, in order to guarantee the continuity and the artisan features of our production.

20 SANGIOVESE SUPERIORE RISERVA 2015 Description: Romagna DOC Sangiovese Superiore Riserva; Grape variety: 100% Sangiovese of Romagna organic grown small grapes; PROCESSING Gathering: by hand, in crates; Wine making: from grapes selected on the plant, brought to a slightly over maturation, fermentation in controlled temperature steel tanks, marcs soft pressing; Sharpening: in steel tanks, barrel, bottle (min. 24 months); Closure: cork. ORGANOLEPTIC NOTES Colour red garnet with rubin reflexes, olfactory robust notes, dried fruit, plums, blackberries and cherries in spirit. Tannins are balanced and supported by strong sourness and minerality, high persistence. RED WINES SANGIOVESE SUPERIORE 2016 PAIRING Sangiovese Superior Riserva 2015 pairs best with grilled red meats, game, egg pasta with traditional meat sauce. Desserts made with cheeses such as Caprino are ideal as well as the caramelized fruit. To be served at about 18 C. Description: Romagna DOC Sangiovese Superiore; Grape variety: 100% Sangiovese of Romagna small grapes; PROCESSING Gathering: by hand, in crates; Wine making: fermentation in controlled temperature steel tanks, marcs soft pressing; Sharpening: in steel tanks, bottle; Closure: cork. ORGANOLEPTIC NOTES Colour rubin red with slightly orange reflexes. Olfactory major notes of ripen fruit then secondary warm and round hints of toasted bread. Robust taste, the tannins keep its persistence. Elegant sourness, strong minerality. PAIRING Corte San Ruffillo Sangiovese Superiore pairs best with rich courses of meat and cheeses, due to the high cleaning power of the tannins that prepare the mouth to the next bite. Delicious with toasted breads with lard and with bitter chocolate desserts. To be served at about 18 C.

21 PINOT NOIR 2017 Description: Forlì IGP Pinot noir; Grape variety: 100% Pinot Noir; PROCESSING Gathering: by hand, in crates; Wine making: cold grapes maceration, fermentation at controlled temperature in steel tanks, marcs soft pressing; Sharpening: in steel tanks, bottle; Closure: cork. ORGANOLEPTIC NOTES Colour rubin red with bright and crystal clear reflexes. Olfactory notes of cherry then secondary notes of wild strawberries and fresh plums. Sparkling taste, intriguing freshness. Fine sourness with good minerality. INDOVINO PAIRING Corte San Ruffillo Pinot Noir pairs best with fish and shellfishes, raw or slightly cooked vegetables and white meats. Excellent also with the Mediterranean cuisine courses, could be surprising with pizza. To be served at about 17/18 C. Description: Red Wine; Grape variety: blend of farm red grapes; RED WINES PROCESSING Gathering: by hand, in crates; Wine making: fermentation at controlled temperature in steel tanks, marcs maceration, marcs soft pressing; Sharpening: in steel tanks, barrel and sharpening in bottle; Closure: cork. ORGANOLEPTIC NOTES Colour red grenade with almost purple reflexes. Olfactory notes of sightly smoked and mineral purple fruit in spirit, while the secondary notes recall the undergrowth and the bitter almond. The tannins are structured with a robust character of sourness and good minerality. The Indovino is a direct wine that seduces slowly with its persistence. PAIRING Corte San Ruffillo Indovino pairs best with important roasted meats, game and all mushrooms based courses. Perfect also with winter rich courses, blue or semi matured cheeses. Excellent with sour black cherries and chocolate desserts and with typical Romagna and Tuscany baked products. To be served at about 18 C.

AMORMIO Description: IGP Forlì Bianco; Grape variety: blend of farm grapes; PROCESSING Gathering: by hand, in crates; Wine making: cold grapes maceration, fermentation at controlled temperature in

22 AMORMIO Description: IGP Forlì Bianco; Grape variety: blend of farm grapes; PROCESSING Gathering: by hand, in crates; Wine making: cold grapes maceration, fermentation at controlled temperature in steel tanks, marcs soft pressing; Sharpening: in steel tanks, bottle; Closure: cork. ORGANOLEPTIC NOTES Colour pale yellow. Olfactory light and mineral notes, freshly cut grass and fresh fruit scents, apricots and white currant. High mineral taste, excellent sourness and persistence. WHITE WINES NINFEO PAIRING Corte San Ruffillo Amormio pairs with all courses, thanks to its minerality it is suitable for cold cuts, cheeses and main courses, white meats and sweet and ripen fruit. To be served at about 7/8 C. Description: Forlì IGP Sauvignon blanc; Grape variety: 100% Sauvignon blanc; PROCESSING Gathering: by hand, in crates; Wine making: fermentation at controlled temperature in steel tanks, marcs soft pressing; Sharpening: in steel tanks, bottle; Closure: cork. ORGANOLEPTIC NOTES Colour fine pale yellow, bright with greenish reflexes. Olfactory notes of citrus fruit and yellow exotic fruit that give away to vegetal and mineral aromas. Good sourness with robust minerality and hints of savory flint and white fruit. It is a surprising wine with balanced character and persistency. PAIRING Corte San Ruffillo Ninfeo is the ideal wine to impress your guests when paired with main courses with vegetables, shellfishes, fish, goat and cow fresh cheeses. The top pairing is with asparagus alone or with eggs. Excellent with home made cinnamon flavoured apple pies.to be served at about 7/8 C.

23 CHARDONNAY Description: Forlì IGP Chardonnay; Grape variety: 100% Chardonnay; PROCESSING Gathering: by hand, in crates; Wine making: fermentation at controlled temperature in steel tanks, marcs soft pressing; Sharpening: in steel tanks, bottle; Closure: cork. ORGANOLEPTIC NOTES Colour pale yellow, bright with greenish reflexes. Olfactory savory and mineral notes, noble moulds and scent of citrus fruit and grass, pineapple and apple. Minerality and sourness make the taste immediately fresh but throughout the long persistence it gets a warm and almost toasted aroma. A--+-A PAIRING Corte San Ruffillo Chardonnay pairs excellently with fish, tartare and shellfishes. It pairs well also with milk and mozzarella di bufala and with white meats such as roasted lemon marinated rabbit. With season fruit it is the ideal wine. To be served at about 7/8 C. Description: White Wine; Grape variety: 100% Albana grapes; WHITE WINES PROCESSING Gathering: by hand, in crates; Wine making: fermentation at controlled temperature in steel tanks, marcs soft pressing; Sharpening: in steel tanks, bottle; Closure: cork. ORGANOLEPTIC NOTES Colour golden light with gold reflexes. Intense varietal scent supported by a good sourness that enhances its aroma. Intense but harmonic structure well balanced by the tannic remains. Pleasant mineral sensations and hints of yellow peach. PAIRING Corte San Ruffillo Albana pairs excellently with foie gras, with raw fishes and sweet vegetables based risottos as pumpkin and radicchio. With game courses it gets funny with blue and ripened cheeses. Perfect with Fossa cheese and with tasty pizzas. Albana is the wine of tradition but it is also ideal for the finest pairings. To be served at about 7/8 C.

Giuseppe savini. Cabernet Colli Apprutini-IGT RONDINETO. Wine: Cabernet Rondineto Colli Aprutini IGT. Winery: Fattoria Giuseppe Savini

Giuseppe savini. Cabernet Colli Apprutini-IGT RONDINETO. Wine: Cabernet Rondineto Colli Aprutini IGT. Winery: Fattoria Giuseppe Savini Cabernet Colli Apprutini-IGT RONDINETO Wine: Cabernet Rondineto Colli Aprutini IGT - Italy Grape variety: 100% Cebernet Sauvignon Grape harvest and vinification: Grapes are harvest at the end of September.