Our extra blackberry jam, made with over 65% of juicy fresh blackberries, 100% Vignamaggio. Today, we used it to make delicious muffins 💜 Explore all the products from our Farm Shop and follow the recipe below to make them yourself! For the filling: 80/100 gr of Vignamaggio blackberry jam For the batter: 2 eggs 200 […]
Recipes
Tramonte & Troccoli with prawns, tomato and lime
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 […]
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 […]
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 […]
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.
Summer Salad Trio
(Italiano) Insalate fresche e fantasiose per dei pranzetti leggeri e saporiti, abbinati a un bicchiere ghiacciato del nostro chardonnay fruttato ed elegante, Tramonte.
Pappardelle with boar & artichoke ragù
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
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
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 […]