2017, a lesson of patience and acceptance
I have always thought wine represents a “sign of the times”, our time, which is spent si... Continue reading
Magazine
2017 at La Maliosa
The Land In 2017, Fattoria La Maliosa grew. One and a half hectares of vineyards have been planted i... Continue reading
GRAPE MUST COMPOTE
Fattoria La Maliosa’s very best grape must and Pastry chef Vito Naccari give birth to a compote th... Continue reading
FRAGIPANE GRAPE TART
The colour of the cooked tart base is like autumn leaves. Almonds always pair perfectly with everyth... Continue reading
SWORDFISH CARPACCIO WITH VEGETABLE RIBBONS
At Carnival everything should be fried… or so they say. But this year, we decided to be the go... Continue reading
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... Continue reading
IT’S TIME FOR PUMPKINS
It’s the best of this season’s vegetables! Its vibrant tone adds a touch of colour to tasty autu... Continue reading
GREEK-STYLE PANZANELLA
Part of Italy’s peasant tradition as a way to use up leftovers, this dish has more than half a cen... Continue reading
CHEESECAKE TOPPED WITH RED GRAPES
The annual wine harvest ended five days ago with many bunches of Sangiovese grapes filling the crate... Continue reading
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 const... Continue reading
EXOTIC CARPACCIO FOR CHRISTMAS EVE DINNER
Last year, we made a classic and luscious gingerbread with our wildflower honey to munch on during t... Continue reading
2016 at La Maliosa
Dear Friends of La Maliosa, we have come to the conclusion of an intense year, which brought us a lo... Continue reading
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