Società Agricola di Platischis
The Agricultural Company of Platischis manages an agritourism accommodation in the “Ex-dairy” farm of the town, a building on three floors owned by the municipality, completely renovated; it offers hospitality to both groups and couples and / or singles. The building has a large living room on the ground floor, with an adjoining equipped room used as a kitchen use and pantry for organized groups. On the first floor there are two dormitories with bunk beds and a double room with a bathroom, for the team leaders and the group organizers; on the floor there are also two bathrooms, plenty of showers and a bathroom for the disabled. The second floor was thought for individuals, couples or families and consists of four bedrooms, each with a bathroom, and a triple / quadruple room with bathroom for the disabled on the floor. All floors are connected by a large covered external staircase and served by an elevator, dedicated exclusively to people with limited mobility. The accommodation offer is aimed, also in collaboration with other local activities, at sports and social groups, such as hiking in general, cycle tourism, orienteering, etc.
It is also possible to rent the entire structure to organize residential training courses and workshops.
The beans have been planted here, for more than a century, as stated by testimonies. We started with a jar of beans, generously donated a few years ago by a local resident and we took up the project by the “Cooperative of the Bear Valleys”. Today we are able to grow, using our own seeds, several kilometers of rows of beans from which we obtain this peculiar local product, known as the “Giant Bean of Platischis“.
The seeds are large, colored in different shades and streaks ranging from white to pink, purple, brown or gray, it is harvested in two ways: as a fresh product, in September, or as a dry product in October. It has a sweet taste, with hints of chestnut and it’s got an excellent cooking yield and resistance; with beans you can prepare many excellent dishes. Once upon a time, a puree made with boiled and mashed potatoes and beans was often prepared, enriched with melted lard, but even today, in all the Natisone Valleys, you can still taste the “bisna”: beans, brovada (fermented turnip and grape pomace) and lard. The populations of these valleys, isolated and very reserved people, owe a lot to the beans: during the cold winters, in fact, they were among the few certainties on their tables, helping to keep the area populated at least until the middle of the last century. Beans, as legumes, contain complex carbohydrates, high biological value proteins, unsaturated fats useful for controlling cholesterol, minerals and dietary fiber, rich in calcium and iron, contained in higher doses than red and white meat.
In the past and still now for the resident families, the bean is allowed to grow, according to its climbing nature, around the “raclis”, stakes made with hazel branches. The fact that beans were of a fundamental importance in the village’s culture is confirmed by the tradition that they were once used by single girls to know the name of their future husband. In fact, they would place their handkerchief on the raclis, leave it there until St. John’s Day, and recollect it before dawn: according to tradition, the first man the girl would meet on that day would become her future spouse.
The garlic we grow is a variety of red garlic, with not very large cloves and heads, it has an intense aroma, with a soft and not pungent flavor. During the beginning of summer, the plant blooms with a strange drop-shaped inflorescence which, to allow the hypogeal part to enlarge, we cut and process into the “Garlic flowers in oil“
and the “Cream of primitive garlic flower”, a spreadable cream excellent with cheeses, preparation of canapés, dressing for cold pasta and many other uses that everyone’s creativity can suggest.
The garlic is then harvested in mid-July, dried, packaged and sold in bunches.
The apple types in our the orchards are Florina and Golden Delicious; especially Florina, which is present in most plants, a resistant variety that produces red apples, crunchy and particularly tasty.
The apples we harvest are mostly used for the production of juice that we offer in the 2-liter bag-in-box; furthermore, when seasonal productivity allows it, we produce sparkling cider.
The potatoes we grow are Kennebec (white) and Desireè (red) varieties.
In cooking, the Kennebec are excellent for gnocchi and mashed potatoes, while the Desireè are ideal for baking, frying and steaming.
The syrup obtained from it is excellent for flavoring spring water in summer or to prepare Hugo, an aperitif / long drink consisting of prosecco, elderberry syrup and mint leaves.