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Fettuccine with fresh broad bean pesto for Easter lunch

“Christmas with your family and Easter with whomever you want”. Thus says the famous proverb linked to the two most popular holidays in Italy. While at Christmas, it’s tradition to master every aspect, at Easter, the celebrations are usually more relaxed and without giving up a breakfast of cheese, focaccia and boiled eggs, you can still amaze your guests at the lunch on table (often, depending on the weather, outdoors) with less conventional fare.
We’ve created a very simple and very versatile pesto using fresh fava beans and our organic extra virgin olive oil that is perfect for friends at Easter. Continue reading…

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In 2018, La Maliosa experienced a number of challenges and considerable difficulties in our olive grove, connected mostly to unpredictable and sometimes even extreme meteorological factors, especially during the harvesting period.

Worthy of note:

  • an anomalous and persistent cold that occurred between February 25th and March 3rd and which recorded very low temperatures and consequent strong frosts; 
  • bad weather during the autumn period, during which the rains were frequent and sometimes abundant; 
  • hailstorms. In our area there was an intense hailstorm in the middle of summer in August and one in the first 10 days of October, just a few days before the beginning of the olive harvest; 
  • strong gusts of wind that hit our olive grove at the end of October brought down several trees in our historic olive groves.

At Fattoria La Maliosa, themain olive grove expands in a single plot of about 14 hectares, but it is located on three different hills, each with its own particular exposure, and largely protected by wooded areas. As a result, the climatic adversities weren’t equally as intense, with some areas worst hit and others less so. However, the weather inevitably affected the crop in quantitative terms (some olive trees did not produce any fruit) and in some plots, the olives were damaged by hail. Because of this discontinuity, the main purpose of harvest, which was undertaken laboriously on several occasions, was to obtain homogeneous daily batches. This led to frequent shifts within the olive grove of men and vehicles with objective practical difficulties, but our goal was “tenaciously” to bring to the press olives of the same optimal quality level every day. Continue reading…

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Harmony with the land is the most precious good

“Harmony with the land is the most precious good”: an affirmation that we feel we are implementing with increasing awareness on our journey at La Maliosa. 2018 was the year for disseminating the values we believe in, through the story of our journey, in our experiences in the field and now with ten-years of data at our disposal. Continue reading…

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This part of the Maremman hills, which borders Tuscia, has shown a very diversified climatic trend recently. In a few short years, there have been extreme drought – parts of 2016 and 2017 – and high temperatures, but also floods – 2012 and 2014 – and unusual temperatures far below the average. Continue reading…

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A delicious homemade treat makes the perfect Christmas gift. Great with coffee or a herbal tea. Perfect soaked in red wine. Today’s cantucci are definitely not the original authentic recipe. But we’re not traditionalists, we just want to make our favorite cookies as Christmas-themed as possible. We hope we have succeeded with a touch of ginger, dried fruit and chocolate for a delicious festive twist. Continue reading…

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Click here to listen the podcast of Antonella Manuli‘s speech. Continue reading…

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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!

Continue reading…

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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.

Continue reading…

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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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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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