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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.
Continue reading…

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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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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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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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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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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 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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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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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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