History
“It’s a beautiful story to tell, even if perhaps for those who have lived it a little less” explains to us Andrea Pandolfo as we walk among the rows of vines owned by the family, who arrived here in Lower Lazio (the Circeo sea is less than half an hour’s drive away) in the early 1960s, after having had over 500 hectares of land expropriated in Tunisia by the coup d’état of the then President of Tunisia Harbib Bourghiba. But from such a tragic event – the Pandolfos, originally from Pantelleria, had left all their possessions at the end of the nineteenth century to arrive in the North African state where they produced wholesale oil, wine and fruit – was born a story of success and rebirth, with Andrea’s grandfather who came to the Terracina countryside to start from scratch, founding the San’Andrea winery.
In 1968 the first cuttings were planted and today the company, led by Andrea and his father Gabriele, has 120 hectares of vineyards of purely native varieties such as Malvasia, Merlot, Sangiovese and Aleatico. In addition to the cellar, there are 50 bee hives (activity carried out in collaboration with a local family), a production dedicated to extra virgin olive oil and breeding of laying hens, ducks, guinea fowl, geese and quail.
“My greatest victory is being able to explain to satisfied customers that they have only eaten products from Lazio – explains Andrea Pandolfo – For us this is a great challenge: to make the most of what our land gives us, discover its many varieties, network with local producers and work together to promote the richness of Lazio. Our region (or rather, all Italian regions) has a heritage of wonderful products and flavors to be made famous thanks to the passion and art of the chefs. This, for me, means doing agritourism in the soul.”
The restaurant
Yes, because after having established itself as a winery, Andrea and Gabriele decide to begin renovation work to transform the old family farmhouse into a farmhouse, with five bedrooms and a restaurant that enhances, promotes and encourages the excellence of Lazio. Thus begins another compelling story, that of Follow Le Botti, which since the opening in 2021 can count on the presence in the kitchen of Pasquale Minciguerrachef from Campania born in 1986.
“At the end of the work, Pasquale was recommended to me, the problem is that he was a chef who had only worked in fish restaurants in his career” – confesses Andrea –. “I was sure of my idea of wanting to propose local cuisine in the true sense of the word, so initially I was perplexed, but then In the various menu tests I sensed the chef’s desire to get involved: he wanted to perform in a more gourmet and high profile address, in such a way as to best express his culinary philosophy.”
A farmhouse designed in every detail by the Pandolfo family, catering “spread” across multiple environments: from the cellar to the small rooms of the structure up to the external patio surrounded by the garden. Follow Le Botti it is a modern farmhouse concept that believes and invests in the territory, in which Pasquale Minciguerra is good and aware in enhancing the excellent raw material available. “I start from many family dishes, which have roots in popular culture – says Minciguerra – and I start playing with flavours, always strictly respecting the ingredient and making use of the technical skills I have acquired in my previous experiences”.
The dishes
The amuse bouche, in addition to having a remarkable aesthetic, is a taste of the territoriality that will calibrate the entire food and wine journey: from the Gardener with scapece courgette ice cream with radish and sweet and sour onion Cheese and pepper cone, mint and pea cream; from the Tartlet filled with grilled datterino tomatoes to the Egg yolk with ricotta and asparagusup to Bread and tomato wafer with an irresistible creamed ricotta to spread over the leavened dough. The plus? The cocktail based on Oppidum Absolutethe dry Moscato di Terracina from Cantina Sant’Andrea used for the “local” aperitif created by Andrea, where even the ingredients of the drinks are all 100% made in Lazio.
After the vegetable tastings comes the Buffalo tartare with apple and celery extract, olive sauce and seed biscuit. Elegant and balanced, it is appreciated above all for the freshness of the extract. The second starter is again a nice vegetarian interpretation with the Sour artichoke and Vermouth mayonnaise paired with a glass of Oppidum di Moscato Vermouth. Steaming helps the chewiness of the artichoke which “undergoes” a burst of flavor thanks to the excellent homemade mayonnaise.
Fun and delicious Steamed potato filled with pecorino cream and creamed potato with crispy bacon and Amatriciana sauce. Totally different in technique and taste are the Tubini creamed with broccoli and provolone fondue from Recco, with a small sauce of trimmings at the base and a final broccoli wafer to complete the recipe. Savory and pleasant, it is a dish that deserves an encore.
The chef then wows us with the Rabbit in 4 moves, that is, four variations of white meat in which every part is ennobled: the rack with a curry base, the loin topped with bacon, dried tomato and olives, the grilled skewer served with the “eye-catcher” of the grill together with the sauce barbecue and the delicious liver pâté with Capitolium apricot (another wine from the company). Along with this course, we also try one of the most important labels of Cantina Sant’Andrea, Il Sogno 2017, a Merlot that refines for 5 years before coming out on the market, with a full-bodied and vertical sip but incredibly versatile.
Before moving on to dessert, the table is set with a cheese tasting – Andrea’s great passion – everyone, needless to say, from the area. Let’s start with the sweetness of the noble Caprino Monte Hugo, and then continue with the more structured and tasty Conciato di San Vittore Casa Lawrence and the Pecorino with chamomile from Tenuta Il Radichino, to be dipped in the homemade compote of only Cesanese and Merlot grapes and to be accompanied with bread flavored with must, sour cherries and almonds. Among the various desserts, the Chocolate tartlet with raspberry caramel and salted peanuts it is a dessert that conquers for the right mix of ingredients that rekindle the post-cheese trolley palate.
Contacts
Follow the Barrels
Strada del Renibbio, 1720, 04019 Borgo Vodice LT
https://www.instagram.com/segue_le_botti/
Closed Monday and Tuesday
