In A Family Farm in Tuscany, Sarah Fioroni, chef, cooking instructor, sommelier, and manager of her family's organic farm near historic San Gimignano, shares stories of family traditions and daily life at Fattoria Poggio Alloro. After moving to the farm in 1955 to work as sharecroppers, the Fioronis later purchased the farm through their hard work and dedication to the land. They transformed the property into a model of integrated, sustainable agriculture that has been visited by government officials from all over the world and featured in numerous publications, including Organic Gardening magazine. Three generations of Fioronis continue to work the land using age-old practices, growing a bounty of fruits, vegetables, and cereal crops, such as wheat for pasta, olives for extra-virgin olive oil, and grapes for their award-winning wines. They also keep bees, produce saffron, and raise chickens, Chianina cattle, the prized traditional Tuscan breed, and pigs, the basis of homemade prosciuttos and salamis. In addition to her engaging anecdotes that reveal how life at Poggio Alloro changes from month to month, Sarah shares more than fifty traditional Tuscan recipes that are prepared daily in the kitchen using the farm's seasonal ingredients from hearty winter dishes to salads and risottos featuring garden vegetables to holiday breads and desserts. The farm is also a popular agriturismo destination, giving visitors an opportunity to stay overnight, participate in various farming activities, and revel in the tastes of freshly prepared food and artisanal farm products, all in a relaxing, scenic environment that is captured by the book's hundreds of color photographs. Open the pages of this book and visit Poggio Alloro from your favorite chair, then prepare the recipes and experience the taste of Tuscany in your own home.
Open the pages of this book and visit Poggio Alloro from your favorite chair, then prepare the recipes and experience the taste of Tuscany in your own home.
The Tuscan Year recounts the daily life and food preparation of a family living on a farm in Tuscany.
Frances Mayes, whose enchanting #1 New York Times bestseller Under the Tuscan Sun made the world fall in love with Tuscany, invites readers back for a delightful new season of friendship, festivity, and food, there and throughout Italy.
Finding your dream house with a vineyard in Tuscany is like searching the woods for porcini mushrooms: a labor of love. Such feats require patience, discernment, resolve, and an indestructible...
Cookbook of 50+ Italian recipes developed by the nonnas of Montefollonico, Italy
The stories are full of humanity and sly wisdom.” —Booklist “Black and white photos, maps and illustrations, plus a glossary of Italian terms that were relevant to the life of a peasant render a more thorough understanding of a ...
Matthew Scialabba and Melissa Pellegrino, both professional chefs who are fluent in Italian, have transcribed more than 150 authentic Italian recipes from these family farms—few of which are found in cookbooks available outside of Italy.
Presents Tuscan recipes from the author's family for bread, appetizers, soups, pasta, seafood, meat, and desserts, with chapters on choosing wine and using Tuscan olive oil
The author chronicles his and his wife's first five years in Tuscany, in a memoir by turns buoyant, reflective, and humorous
This book is more than a collection of recipes of "good food for hard times." La cucina povera is a philosophy of not wasting anything edible and of using technique to make every bite as tasty as possible.