TAGLIATELLE WITH FRESH TOMATO AND BASIL | Tagliatelle or fettuccine are typically central and northern Italian varieties of egg pasta. Their names are derived from the verbs “tagliare”(to cut) and “affettare” (to slice) respectively. | WHAT WE NEED Dough 500g flour 00 5 eggs Salt Sauce 500g Pachino tomatoes 6 leaves of basil 30g […]
RECIPE: THE LEMON TART
As you know, we love citrus fruits at Vignamaggio and so our chef Cristina decided to make us an exquisite lemon tart. Lemon tart is light, with a refreshing flavour perfect for springtime. The shortcrust dough for the sablé pastry case is skilfully worked to achieve its light and flaky consistency. WHAT YOU WILL NEED […]
AN ORIGINAL CHRISTMAS TREE
Christmas is around the corner, and as usual, we called upon Cristiano and Gilles to design our Christmas tree. They came up with a unique Christmas tree inspired by nature, made from material easily found while strolling around Vignamaggio. You can make this tree too, from what you find as you explore the fields and […]
A CHRISTMAS GIFT: CANTUCCI
The warm aroma of butter, sugar and almonds make winter and the Christmas season even more wonderful. Moreover, gifting some homemade biscuits is a simple gesture that can evoke forgotten memories and flavours. Cantucci, or Cantuccini are traditional Tuscan biscuits, usually served with Vinsanto. Originally from Prato, they were first made without the almonds that […]
COMPOST: WHAT IS IT AND WHAT IS IT USED FOR?
WHAT IS COMPOST USED FOR? Compost is a natural fertilizer and is necessary for enriching the ground, making it more fertile and productive. Differently from chemical fertilizers, compost is environmentally friendly. It is also an ecological and wise method of dealing with organic waste that would otherwise end up burned or in dumps. Adding compost […]
RECIPE: THE POTATO GNOCCHI
This Summer Vignamaggio harvested its first organic potatoes, and even if most of the them has already been eaten, we still have some stocks for this fall. To celebrate the beginning of Autumn with you, we thought about one of the easiest recipes of the Italian cuisine, but a real pronunciation challenge for many foreigners: […]
HARVEST 2018 IN VIGNAMAGGIO: THE FIRST ONE WITH ORGANIC CERTIFICATION
Harvest 2018 has begun in Vignamaggio’s vineyards and we’re pleased to announce that it is the first organic one for us (or, to be more precise, the first one environment-friendly). The first bunches have already been harvested and examined. After harvesting the grapes of Merlot, rosé and Cabernet, it will be the turn of white […]
NEWS FROM THE CELLAR: THE MERLOT
After more than 25 years of Merlot cultivation at Vignamaggio, the estate decided to dedicate a Cru to it, an expression of the best vineyard, Santa Maria at Petriolo, close to the villa. FROM THE VINE TO THE CELLAR Santa Maria a Petriolo is a vineyard at 340 meters on the sea level, characterised by […]
MELON AND GREEN OIL CARPACCIO
In this post we will be close to the stove for a very short time, thanks to one of the quickest and freshest recipes from our kitchen. To prepare melon carpaccio with green oil, few fresh ingredients are needed and very little time: the final result will be a refreshing aperitif or a delicious snack. […]
THE MONALISA POTATOES
At the end of March Vignamaggio planted its first potatoes, on 1000 square metres of sandy, stone-free land, close to the Greve River, irrigated by a drip system. The potato plants are fed with our own compost, made from wood chips, pomace and organic manure. WHAT VARIETY OF POTATO DID WE SELECT? Our decision was […]