A delicious summer recipe created by the Frollemente team, paired with our Tramonte chardonnay. Ingredients For the Pasta 350 g remilled semolina 1 egg Water as needed Salt to taste For the Sauce About 20 prawns 2 limes (juice and zest) 250 g cherry tomatoes 2 cloves of garlic Parsley as needed Salt to taste […]
Author: vignamaggioblog
Collecting Wildflowers on the estate: A Seasonal Journey
(Italiano) Essiccazione all’aria: È il metodo più semplice e naturale. Basta appendere le piante a testa in giù in una stanza calda, buia e arieggiata. Dopo aver raccolto le piante, rimuovete il maggior numero possibile di foglie dagli steli e legatele insieme in piccoli mazzi.
Il vigneto terrazzato
Until the 1960s, Tuscan farms were managed by sharecroppers. Where there were slopes, dry stone walls were built, which made even the steepest plots cultivable. With the advent of mechanisation of farming techniques and the ‘industrial’ conversion of viticulture, the rows of vines were built according to the ‘rittochino’ arrangement, which were easier to cultivate […]
A Farm-Style Easter Aperitif
Our food blogger friends at Frollemente have prepared a wonderful farm Easter aperitif for us: a delicious and crispy Roman pala, literally covered in savory farm’s treats, paired with a fine glass of our Chianti Classico Terre di Prenzano. For the Biga: 500g flour 5g yeast 225ml water Rest for 16 hours at 18 degrees. […]
LE ROSE BICOLORI: RAVIOLI WITH ‘FAKE CACIO E PEPE’ FILLING
If you too, prefer ravioli over roses. Frollemente has created the perfect recipe for Valentine’s Day, paired with our IGT Toscana Mezzanotte, a soft and enveloping blend of Merlot and Sangiovese. INGREDIENTS Pink dough 60 g whipped beetroot 1 egg 200 g 00 flour Normal dough 2 yellow eggs 200 g 00 flour 1 pinch […]
Grandi Pascoli
The Grandi Pascoli covers 65 hectares of woodland between Vitigliano and Il Prato di Vignamaggio. It is a remarkable tapestry of diverse environments, including oak forests with holm oaks, turkey oaks, and regular oaks. Streams peacefully flow through the region, bordered by small wetland areas with alders and hellebore flowers, along with picturesque clearings. These […]
Vignamaggio Christmas Flag
Christmas is coming: the mantra that resounds at this time of year almost everywhere, from cities and the countryside, hills and autumn-coloured woods, to the Borgo. A lightweight iron support to make the flag’s supporting structure. A beautiful oak branch dotted with lichen, on which red sprigs of Cornus sanguinea are woven, to make the […]
PUMPKIN GNOCCHI WITH SAUTÉED MUSHROOMS AND TALEGGIO CREAM
Frollemente’s recipe to pair with our Sangiovese di Vitigliano. INGREDIENTS (serves 4) For the gnocchi: 250 g pumpkin 150 g flour 1 egg yolk A pinch of salt A pinch of nutmeg For the taleggio cream: 200 g taleggio 100 g fresh cream 300 g mixed mushrooms 1 clove of garlic 1 sprig of […]
September abundance
The end of summer is a time of abundance, of fruit and fragrances that permeate every corner of the farm. While the gardeners are busy pruning shrubs and repotting citrus trees, the farm’s orchards are bursting with apples and figs, and the vineyard is a bustle of harvesters armed with red baskets and a lot […]
La Focaccia del Fattore
(Italiano) Alla fattoria stiamo raccogliendo le nostre susine biologiche Gocce d’Oro, delle susine agrodolci e squisite da mangiare fresche o da utilizzare in cucina per dare un tocco di colore e di sapore alle vostre ricette.
La Focaccia del Fattore è stata ideata dalla nostra Ilaria, che ogni giorno prepara le torte & le focacce che vengono servite a colazione all’hotel La Pensione, prediligendo tutti i prodotti della fattoria.