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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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CANTUCCI SPICED WITH CACAO AND EXTRA VIRGIN OLIVE OIL

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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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!

Continue reading…

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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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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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