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 […]
Author: vignamaggioblog
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 […]
THE GARDEN
Vignamaggio’s garden was created in the late ’20es by Elena and Bino Sanminiatelli. The couple wished to connect the villa to the forest, enclosing the building within a natural frame, according to the principles of a typical renaissance garden, which took the place of the fruit orchards and wheat that were there before. In 2014, […]
RECIPE: TUSCAN COCCOLI
Fried bread dough is found everywhere in Italy and each region has a different name for it: Coccoli, ficattole or zonzelle. This is the Florentine version of this national treat. WHAT WE NEED 200g flour Dry yeast Water EVO oil Seed oil Salt WHAT WE DO Empty the flour onto the work surface and make […]
THE BARRELS
“Botte grande vino piccolo. Botte piccola vino grande.” ‘Small barrels preserve the best wine’ – We asked ourselves if the best things do come in small packages after all. Is there any truth to this popular Italian proverb? We asked Francesco, caretaker of Vignamaggio’s vines and wines for the past 30 years. From barriques and […]