Large complex made up of lovingly restored farmhouse and barns, located just inside the boundary line of Umbria.

The property is close to Citta’ di Castello, and half way between Bologna and Perugia.

Airports are : Bologna Forli 1 hr 15 min., Bologna 1 hr 45 mins, Pisa 2 hrs, Florence 2 hrs.

On the slope of a small hill, the renovated farmhouse has the typical Italian features of cotto floors and exposed beams.

The accommodation is at 3 different levels with 4 double bedrooms and two bathrooms, a large lounge, dining room, fully fitted kitchen, plus storage space.

Secluded patios, at the front and rear of the house.

Two large unconverted barns near the main building.

Small parcel of land attached to the house, but sufficient to accommodate  a family size swimming pool.

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