Fattoria Pogni is a unique place where you can get in touch with nature, culture and the local community. A resort immersed in the Tuscan countryside, an enchanting location with breathtaking views.
The perfect place to spend your holidays, both as a family and as a couple. We care about the health and well-being of our guests, for this reason we are putting in place all necessary measures to guarantee...
Besides being a very beautiful fishing and in contact with nature, the trout fishing has developed, together with the basic techniques, new exciting and very rewarding techniques.
WHERE TO FIND TROUTS
The trout is a very smart and intelligent fish, it always has its shelter and waits for the best time to hunt for food. Trouts are also very very suspicious, so very difficult to catch, we must be careful to make no noise in our pursuit of fish. The best locations are the shelters behind the rocks where trouts could hide, although the rocks did not emerge, you can always notice their presence patrolling well your fishing area. Then trouts go to hunt and then you can meet them anywhere, but in principle trouts are hiding behind the rocks and in places where the water is oxygenated in the classic white froth.
SPORTFISHING IN ARTIFICIAL PONDS
Fishing at quarry-lakes with fee is certainly one of the fastest ways to get closer to the natural world of sportfishing. Anyone with a minimal investment for the purchase of equipment, may try and take some nice fish, passing half a day of rest and maybe take home a nice fish dinner. We inform you that there is one of the lakes for sportfishing in our neighborhood: Laghi Il Pino Snc, Trout fishing, Montelupo Fiorentino (about 28 km from our farm).
TROUT BAKED IN FOIL
A cooking tip! Here is one of the most traditional recipes for cooking the trouts that you caught. Ingredients: trout, oil, parsley, laurel, onion, basil, cloves, cinnamon cane, salt and pepper. Directions: clean and wash the fish, wash and chop the herbs. Open the abdomen of the fish, salt on the inside, and introduce the chopped herbs. Add a few cloves, a few grains of pepper, cinnamon cane and a trickle of olive oil. Once prepared the fish, spread on the table the foil and grease it with a little oil. Lay the fish on aluminum foil. Put the wrapper (or wrappens) in the oven previously heated to 200 °. Let them cook for 20 minutes. This method of cooking in my opinion is the most valuable because it allows a good browning of the fish, assuring the utmost smoothness and maximum flavour, and the kitchen does not smell. It is a real surprise package. If you have pieces of fish it is obvious that the filling is placed under and over each slice of fish, which is then wrapped in aluminum foil, as mentioned above.