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SPAGHETTI WITH ZUCCHINI AND MINT PESTO

Zucchini. Summer in a vegetable. We love to cook them every which way: as a base for delicious omelettes, stuffed with rice or meat, grilled and served in oil with garlic and parsley and even steamed for a delicious and light side dish. In this recipe, we buy them fresh directly from the farmer, then grill and turn them into pesto. For added flavour, we throw in a bunch of freshly picked mint, the zing of Sardinian pecorino cheese and the enveloping and genuine taste of our 100% Tuscan olive oil. The end result? A jar of appetizing pesto with all the flavours and aromas of summer. Perfect for pasta or as a sauce with grilled white meat, but beware, this pesto can be addictive!

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Our first ten years

“It’s 2018,” I told myself. “And we are already in May, certainly the New Year has been and gone”, but it’s by looking at the awards and guide mentions received for the work and products of 2016-2017 that I realize Fattoria La Maliosa has arrived at its 10th year of production.

Raised in a family of entrepreneurs, I learned that certain steps must be analysed to understand if a goal has been achieved. Ten years ago, my ideals and my values were clear, built through the many experiences abroad, but upon returning to Italy, I realised that I was not aligned with the national “sentiment” on environmental issues and sustainability.

Fattoria La Maliosa was not a dream, but the need to express these values and make them concrete and tangible with a unique partner: the soil, which, in its own way, has always spoken to me and shown the way, but also imposed times and adequate corrections throughout the years.

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EASTER LUNCH: MEATLOAF STUFFED WITH HARDBOILED EGGS

During the holidays, everyone brings to the table dishes tied to their family’s tradition.
For some, Easter is a savory pie with cheese, fried lamb, artichokes (many ways) and Genoese-style stuffed veal. For others, weather permitting, Easter Sunday is the first outdoor trip of the season, where the menu features foods that are easily transported.

Regardless of your family’s traditions, eggs are always on the Easter menu, all the better if they’re hard-boiled. They go well with anything and you can even hide them in a pie or meatloaf, just like we did.
Our Easter meatloaf, with its rich filling, is first browned in the pan and then baked in the oven, making it ideal for either a laid table indoors or a picnic blanket surrounded by nature on an outdoor spring picnic. Continue reading…

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2017 IN THE VINEYARD AT CUDÉ (TRAONA, VALTELLINA)

Introduction to the territory

Valtellina is the largest terraced area in Europe. The dry walls that support the terraces are made of granite rocks, arranged by hand with professional craftsmanship by subsequent generations throughout the centuries. It is estimated that the Valtellina walls cover an impressive overall distance of 2,500km. Furthermore the total area cultivated on the terraces amounts to about 1,000 hectares. Close to the northern part of Lake Como is Traona, a village whose name can be traced back to the expression “terra bona”, a nod to the fertility of the land and healthiness of the climate. Right here, in a south-facing position, is the Cudé vineyard, of over 1 ha. Continue reading…

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2017, a lesson of patience and acceptance

I have always thought wine represents a “sign of the times”, our time, which is spent silently and without pause. Nowadays, this adage is all the more true and I better understand when, as a child, my parents would speak of a bottle, of a vintage that was significantly different from another, and that some were missing because that year, the weather did not allow the production of wine. The conversation, accompanied by that specific bottle, helped guide our thought process about the changing climate, the events that occurred, the births and the deaths. It spoke of the vicissitude of people of all sorts and characters, of strong and unforgettable memories. The conversation was governed by the elders but, with good grace, the women managed to add their piece into the discussion with surprisingly lucid and concrete assessments (the accident happened that year, Piero was in hospital for a long time, it hailed early in the spring, Luigi had the mumps … rather than the measles…). In this way, we discussed the weather, the seasons, the passage of time; and the vintage was witnessed by the bottle that was ‘labelled’ with a chalk inscription, which lasted better in the cellar, where the crutin* was often damp in summer.
But let’s discuss what happened in 2017, in that wonderful Tuscan corner beloved by the Etruscans and witness of endless generations that have left traces in the dwellings as well as in the surrounding cultivated area. One fact sums up everything: between October 2016 and October 2017, less than 200mm of water fell… a figure you’d expect in the desert. Continue reading…

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2017 at La Maliosa

The Land
In 2017, Fattoria La Maliosa grew. One and a half hectares of vineyards have been planted in the Monte Cavallo area, which we have renamed “Vigna Corino al Monte Cavallo”. The “Vigna Anfiteatro” was also created from scratch.
Restructuring of the Vigna Madre has continued with new grafts of buds from the farm’s vineyards.
We also started a re-grafting program in the olive groves, by changing the variety on a hundred young olive trees  with the Leccio del Corno cultivar.
The climatic trend of 2017 will surely be remembered as the driest and warmest ever felt in Maremma Tuscany.
Starting this year, we also have inherited the management of just over one hectare of an approximately 40-year-old vineyard in Valtellina (Lombardy), planted with the Chiavennasca variety. A rare example of heroic terracing in an environment rich in wine culture and history, as well as mountain produce.
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GRAPE MUST COMPOTE

Fattoria La Maliosa’s very best grape must and Pastry chef Vito Naccari give birth to a compote that goes well with cheese and more. It’s also great in a tart with a whole-wheat crust or spread over a slice of toast! Continue reading…

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CREAMY RISOTTO WITH ARTICHOKES, VAL D’ORCIA SAFFRON AND EXTRA VIRGIN OLIVE OIL

Hosting Easter in the family with good food? Try this delicious risotto made with a few high quality ingredients. Continue reading…

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FRAGIPANE GRAPE TART

The colour of the cooked tart base is like autumn leaves. Almonds always pair perfectly with everything and the grapes are seasonal.
At the Farm, we have just finished harvesting grapes that, this year too, are abundant. Once again the protagonist is undoubtedly the Procanico grape variety with its beautiful and colourful bunches.
As we wait for the year’s new wine, we share a breakfast treat or snack that will please everyone. Continue reading…

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SWORDFISH CARPACCIO WITH VEGETABLE RIBBONS

At Carnival everything should be fried… or so they say. But this year, we decided to be the good guys and since we just came from an event where we talked about extra virgin olive oil (which is a serious thing), we used it to flavour a delicious and colourful carpaccio with swordfish. Heaps of healthy vegetables and a fresh vinaigrette, and the dish is ready. Continue reading…

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