(Italiano) Insalate fresche e fantasiose per dei pranzetti leggeri e saporiti, abbinati a un bicchiere ghiacciato del nostro chardonnay fruttato ed elegante, Tramonte.
Author: vignamaggioblog
Vignamaggio’s sheep
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Thirty-two female Apennine sheep have arrived on the Montagliari plain. They will help us in keeping the land neat and mown by grazing the grass. The Apennine breed was the most widespread in Emilia Romagna and Tuscany until the 1950s. Every year the flocks were moved from the Apennines to the Maremma, depending on the […]
The Artichokes Harvest
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A sea of green, fragrant and bountiful: it is time to harvest our artichokes, starting with the large spring “mother” artichokes that we use for our artichoke paté. Between the end of April and throughout the month of May, the artichoke fields in the area, along the edges of gravel roads or leaning against dry […]
Pappardelle with boar & artichoke ragù
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A spring recipe that is rich and comforting, for those sunny but cool days typical of these weeks. The recipe for pappardelle with wild boar ragout and artichokes is perfect in combination with our Chianti Classico Gran Selezione Monna Lisa. Ingredients for the pappardelle dough 400 g ancient grain flour 4 eggs 3 g salt […]
The Easter Recipe
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Tagliatelle with boar meatballs, oil preserved artichokes, lemon zest and shavings of pecorino di Pienza. This dish created by Lucia and Claudiu pairs perfectly with our Chianti Classico Riserva Gherardino. Ingredients for 4 serves 500 g boar meat (already minced if possible) 2 eggs + 1 yolk 200 g bread crumbs 50 g di grated […]
CABERNET FRANC & DUCK A L’ORANGE
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Duck à l’orange, an iconic and opulent classic that conjures that collective image of a princely meal served on silver platters in the center of long banquet tables. But this dish “il paparo alla melarancia” actually appears in Florentine recipes books in the 1400s and was exported over the Alps by Catherine de Medici when […]
BULBS GALORE
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The mild temperatures have delayed a lot of the garden work and changed the growth habits of most of our plants. Our beloved bulbs in particular, needed a short cold spell after their hibernation phase between September and December, but have had to adapt to the milder climate during this period. Vignamaggio’s gardening team, guided […]
VIN SANTO BAVAROIS, WITH SALTED CARAMEL AND CANTUCCI CRUMBLE
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This recipe made in collaboration with Frollemente is really ideal for the days of Christmas, with the cold weather and the holiday atmosphere inviting sweet things and spending more time at home and cooking. And maybe even enjoying a glass of Vinsanto di Vignamaggio! Ingredients for a 22-cm mold 800 g of fresh liquid […]
FRENCH TOAST WITH BLACKBERRY JAM, YOGURT AND FRESH FRUIT
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Frollemente have created this time a classic of the international breakfast: the French Toast, of course adding their unmistakable touch, both in the recipe and in the beautiful presentation. Here’s how to prepare it. Ingredients (servings for 2 people) 4 slices of Pan Bauletto bread 2 eggs 100ml milk 1 teaspoon cinnamon 1 […]
PEARS COOKED WITH GHERARDINO IN A CRUNCHY PUFF CRUST WITH A SPICED COOKED WINE GLAZE
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Frollemente used our Gherardino Chianti Classico DOCG Riserva to make a sweet recipe to enjoy with guests for the holidays. Find out how to prepare pears cooked with Gherardino in a crunchy puff crust with spiced cooked wine glaze. Ingredients for four people: 4 medium Williams pears 1 roll of puff pastry (aka: pasta sfoglia) […]