Matters & Gestures

We play with matter and with gestures. We play with Tuscan cuisine, in all its hidden and ancient ravines, working fresh pasta, goose meat, all the elements of the fifth quarter, soups, forgotten desserts.

Le materie prime hanno una loro voce, in definitiva, e parlano anche da sole, ma unite ai gesti che le sanno trasformare diventano la loro stessa apoteosi. L’estetica che deriva da materia e gesto a noi basta e non ci serve quindi andare dietro a idee estetiche quali il piatto come spazio. Il piatto è solo un supporto. Potessi vi darei da mangiare su una fetta di pane come si faceva nell’anno mille e, diciamocelo, come vedreste dei fiorellini su una fetta di pan-piatto? Come sintomo di grave carestia? Come complemento apotropaico?

Our play leads us to have to experiment, to renew each time the amazement for what we are doing and so we constantly change our menu. also a game tool between us and you.

Fresh goose egg pasta

Freshly pulled noodles

The fresh pasta, is material and gesture beyond all common sense, beyond all expectations, especially that made during the day and with the eggs of our oci and our hens, served dry and in broth, pulled and stuffed.
Le farine vanno dalle 0 alle integrali, passando per quelle di farro, di ceci e di castagne.
Stuffed pastas are stuffed with organic vegetables from our garden, supplemented by those of neighboring companies, strictly in season or with fillings of goose, beef, chicken, pork and high quality Tuscan cheeses. Tagliatelle, gnocci, maltagliati, pici, lasagna are all made with the extraordinary water of Vivo d’Orcia, the queen of Amiata beers, which arrives directly from Amiata via the aqueduct. The rice comes from the nearby rice fields of Ponte a Macereto.

Examples of recipes:

Cappelletti in brodo
  • Cappelletti galeotti al lampredotto
  • Risotto faraona e radicchio
  • Maltagliati all’oca
  • Ravioli al carciofo
  • Ravioli al cavolo nero
  • Ravioli alle melanzane
  • Cannelloni di crespelle

The Meats

The goose meat is one of the main themes of our restaurant, but we attach great importance to fifth quarter of beef, goose and pork, to the game coming from our game reserve and the excellent ones pigs of the Montagnola Senese, Cinta Senese and grigio in particular. For us, the choice of outdoor breedings is important, first of all for the way in which the animals live and are treated, with the same care and respect that we use with ours, and, secondly, for the healthiness of the animals. meat of animals fed with natural foods and not subjected to indiscriminate treatments based on antibiotics or nutritional regimes against the nature of the animals themselves. So we raise our geese, grazing in our vineyards, without forcing their nutrition, without forcing their seasonal rhythms.

Examples of recipes

  • peposo dei fornacini
  • coscia d’ocio in salsa di vino
  • capocollo al dolce e forte
  • fagiano al Sangiovese
  • collo d’ocio ripieno
  • oca ripiena
  • cacciucci di trippe

Vegetables from the garden

The gesture is also present in the garden. And how if there is! It is a gesture steeped in fatigue and back pain. We try to offer you the products of ours vegetable garden according to the season. We are expanding our horticultural production more and more, to constantly supply seasonal vegetables for recipes. Meanwhile, we make up for what we still lack by buying fruit and vegetables from organic farms in the surrounding area.

Examples of recipes

  • ribollita e mille altre zuppe
  • gnudi alla zucca

The cooking of lean

Spaghetti al nero di seppia

It is not just fish, it is not only vegetarian, it is the traditional cuisine that was used for Fridays and Lent. We are not interested in the religious aspect but the traditional one and the taste certainly does not suffer from it! The main ingredients are cod, in its thousand gastronomic gestures, blue fish and legumes.

Wild Game

Costolette di cinghiale sottovuoto

Cavaglioni is also a wildlife farm of about 400 hectares. One of the environmental and hunting jewels of the province of Siena. The game we serve - when there is - is that which comes from hunting in our area. The pheasant, the wild boar, the roe deer, occasional migratory birds and some rare hare that live and proliferate here because they are hunted in balance with the needs of the environment, protected from wild hunting and neglect that make a sort of desert in the surrounding territories of animal life.
In fact, even the hunting gesture deserves respect, in its being, living and caring for a territory, if operated with true respect.

Natural Wines

To accompany the dishes we have a list of ours Natural Wines of Tuscany, produced both in the Fattoria di Cavaglioni (mainly whites and sparkling wines from Trebbiano and pulcinculo), and at Palazzo di Piero (mainly red and rosé wines from Sangiovese).

en_US

Stiamo preparando per voi un bel cenone per questo ultimo dell'anno. Sarà la prima volta che ci cimenteremo nel rito del Cenone di Capodanno da quando è nato L'Ocio Giulivo.

Un menù sfizioso abbinato con i nostri vini naturali, una serata piacevole con bella musica e gente simpatica.

Visita la pagina dedicata sul nostro sito: www.ociogiulivo.com/cenone-di-capodanno-a-locio-giulivo/

O scarica direttamente il menù da qui: Cenone di Capodanno 2022

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A breve daremo altre notizie sullo svolgimento della serata di festa!