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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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TARTLETS WITH OLIVE OIL PATE BRISEE, CAPONATA AND BOILED EGGS FOR EASTER

Ready for the upcoming Easter and Easter Monday celebrations? As you wait to see if the weather will be nice, as is tradition, don’t be lazy, get ahead at the table and prepare the menu for the lunches and dinners that await. We recommend these colourful and cheerful vegetarian tartlets as an appetizer. To make them, we threw together a pate brisée with olive oil and were chuffed with the results. It’s a delicious and delicate pastry that pairs well with the other ingredients. Try it and let us know what you think! Continue reading…

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IT’S TIME FOR PUMPKINS

It’s the best of this season’s vegetables! Its vibrant tone adds a touch of colour to tasty autumn tables. Its various shapes make us smile.
In a few days, many of us will be busy scooping out pumpkins to carve and fill with candles to light up the scariest night of the year.
And in the kitchen? All the pumpkin flesh is used, with absolute nonchalance, in soft muffins, sweet and savoury pies, traditional ravioli, risottos and other first courses, marrying perfectly with a whole range of ingredients. Continue reading…

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GREEK-STYLE PANZANELLA

Part of Italy’s peasant tradition as a way to use up leftovers, this dish has more than half a century of culinary heritage. As with every traditional recipe, most people have their own version. A common sight on summer tables, it always provides great results with very little effort, especially if you have guests. Here at the Farm we prepare it with the same ingredients you’d use in a Greek salad and we like to serve it in a big bowl, family-style, for an extra retro touch. Are you ready to get cooking? Obviously good olive oil makes all the difference! Continue reading…

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CHEESECAKE TOPPED WITH RED GRAPES

The annual wine harvest ended five days ago with many bunches of Sangiovese grapes filling the crates at our vineyards. It was a plentiful harvest and while we’re waiting for nature to do its job and transform that delicious must into an expression of our wine region, we decided to bring autumn to the table in all its scents and colours. Cheesecake, not an overly sweet dessert, seemed perfect for a seasonal topping. We used red seedless grapes but if you have Isabella grapes, you can use them, just remove the seeds before cooking. Continue reading…

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Vinitaly 2017: Fattoria La Maliosa’s Procanico selected for the “rare wines tasting”, led by Ian D’Agata

Now in its sixth year at Vinitaly. Italy’s most important wine fair, Fattoria La Maliosa’s constant commitment to the preservation of the Tuscan Maremma’s historical native and rare vine varieties has been rewarded. At 3pm on April 9 at Verona Fiere, Ian D’Agata, one of the world’s leading experts of Italian indigenous grape varieties and the author of Native Wine Grapes of Italy, the only book written by an Italian to have won the Louis Roederer International Wine Awards’ Book of the Year, will lead a tasting of just 18 wines and one grappa. The selection criteria was based on rarity and representation of the entire national territory. A choice that unites varieties with very different oenological potential, but with the same necessity to be safeguarded safeguards in within Italian germplasm conservation.

To be awarded is the work of the Associazione Nazionale Donne del Vino, which has stood out for its defence of the heritage of rare Italian varieties as an element of diversity useful in shaping the oenological identity and bringing more attractiveness for wine tourism and wine territories. “It is one of the greatest tasting of its kind ever carried out” – explains President Cinelli Colombini – and will have an extraordinary audience that includes Masters of Wine, Master Sommeliers, buyers and journalists from around the world, led by one of the world’s leading experts of indigenous Italian grapes: Ian D’Agata. It’s a memorable event that’s never before been realized. It represents a milestone in the rediscovery of lesser known and endangered Italian grape varieties”. Continue reading…

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EXOTIC CARPACCIO FOR CHRISTMAS EVE DINNER

Last year, we made a classic and luscious gingerbread with our wildflower honey to munch on during the holidays. Two years ago, we presented a dish from our New Year’s menu and this time we want the star of the Christmas Eve dinner to be the precious Maremman green gold that we carefully produce each year. Healthy, genuine and authentic, it allowed us to create a truly delicious appetizer with an exotic flavour that you should definitely try. Caramote prawns, avocado, mango and a generous drizzle of organic olive oil pressed in the Maremma! Continue reading…

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