Large estate located in great panoramic position on the hills above Castelnuovo Garfagnana, approximately 50 km North of Lucca.

Reached through a winding country lane, partly un tarmacked but passable by any vehicle, the estate, endowed by a variety of fruit trees and with plenty of woods stretching over 90.000 square metres (22 acres), includes a main stone farmhouse, fully renovated, with 4 bedrooms, lounge, kitchen, another room, 6 bathrooms.

Central heating and telephone.

Additional 2 stone barns, one large, convertible into a 3 bedrooms annexe and a small one, convertible possibly into a studio.

Ideal for a B&B or self catering business. Ample parking space.

INGREDIENTS - 300g. (100 ) beans (soaked overnight), salt, 1 clove garlic, a few sage leaves, 1 dark cabbage (washed and cut into thin strips), 1 ripe tomato, chopped, 2 or 3 garlic cloves chopped, 100g (4 oz) minced bacon, ½ red pepper, maize flour.

METHOD - Drain the beans and cover with fresh water, adding the garlic clove and sage then bring to the boil and simmer until the beans are cooked.
Fry the chopped garlic until light brown, add the minced bacon, chopped tomatoes and red pepper.
When lightly cooked add this mixture to the bean broth and cook for 1 hour.
Add sufficient maize flour to give the broth a porridge consistency, stirring continuously.
Continue to cook for about 30 mins stirring occasionally so that the mixture is smooth and does not stick.
Serve very hot with a sprinkling of olive oil.
Note: This is an ideal dish to reheat with added olive oil, since reheating enhances the flavour