Instead of feeling nostalgia for the bustling piazza, we can refine our skills at home and recreate a ritual too difficult to give up: the aperitivo. An hour to spare straight after work, a couple of friends, a good connection, an Artichoke Americano and a few savoury snacks: this is all we need for the […]
Recipes
A BERRY NICE BREAKFAST
There is nothing more comforting than a glimpse of Spring: the warmth over the past few days, the first flowers in the fields, and the hills turning green, are truly enough to lift the spirits. We have added an extra boost of energy to this newfound vitality, with our currant jam, made from handpicked organic white, […]
RECIPE: ARTICHOKE, CARAMELISED ONION AND BRIE TART
This recipe, created in collaboration with Freakytable, is perfect for those cool early-autumn evenings when spending some extra time in the kitchen with a glass of your favourite wine becomes quite appealing. Our fresh artichokes preserved in oil, complemented by the rich flavour of Brie, are sure to inspire you. For the pastry: (The recipe […]
ELDERFLOWERS
The elderberry bush, or sambuco as it is called in Italy, is an indigenous plant that grows spontaneously all over the country, but it is not very well known. Elderflower syrup is used mostly in central and northern European countries, while in Italy, sambuco is more commonly associated with the distinctive anise flavour of Sambuco […]
ANCIENT ‘VERNA’ WHEAT Cristina & Elisa Conversation among Chefs
The anticipation, while dough rises, the velvety sensation of flour running through fingers or the fragrance of freshly baked bread, are images that warm the heart and stimulate the appetite. Flour is the main ingredient in many of our recipes, forms part of our daily lives as well as our past, and evokes familiar memories […]
THE DIVINING ONION AND A DIVINE RECIPE
Did you know that … In ancient times the onion played a vital role in divining the fate of marriageable girls? To decide between various suitors, a girl would cut the initials of each beau into a different onion, then place the bulbs on a chopping board and wait… the girl would choose the man […]
TAGLIATELLE WITH FRESH TOMATO AND BASIL
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 flavor perfect for springtime. The shortcrust dough for the sablé pastry case is skillfully worked to achieve its light and flaky consistency. WHAT YOU WILL NEED […]
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 […]
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: […]