Marina and Stefano will be happy to welcome you in a warm and genuine hospitality!
coltivation and products
Crops and products
In our small farm all land is cultivated in a natural way with the use of appropriate crop rotations and manure from horses mature product.
Besides the production of forage for feeding horses, we take care of the garden and the olive grove.
Our guests will have the opportunity to gather and enjoy the seasonal produce from our garden for free. We produce oil for our use and to make it taste guests will find us.
The olive trees are predominantly leccino, moraiolo and some pendolino; the plants are not treated with pesticides or pesticides.
The olives are harvested in October, every day of collection cases are brought to the crushing and the next morning you can already taste the oil.
Our philosophy is respect for nature, eat healthy products having focus on the seasonality of the product.
Rich and tasty salad
Back to the beautiful season and our vegetable garden begins to produce so many tasty vegetables.
The freshly picked salad is crisp and tender at the same time.
I love to prepare simple and fast food.
I prepare an abundant bed of salads of various kinds, to which I add carrots, artichokes, celery, spinach, fresh onions, tomatoes olives, tuna or small pieces of chicken or feta cheese or grain flakes in the vegetarian version.
Everything becomes a unique and rich dish to be enjoyed in Spring or Summer.
Cream of pumpkin
Autumn is the period of pumpkins.
You can delight in endless tasty recipes whose protagonist pumpkin.
I make an easy recipe, easy and in these early evenings of Autumn by a sense of warmth and comfort.
I take a pumpkin without the peel and cut into pieces.
I put it in a pot with an onion and a drizzle of extra virgin olive oil, salt to taste.
I cover water the pumpkin and put on the fire to cook with a lid.
I can boil for about 30 minutes, after i pureed it, add two tablespoons of cream (I use the soy one) and put it back on the heat for a few minutes.
The result is great, cream of pumpkin soup is creamy and tasty.
If you forward the bread do not waste it.
How prepararare excellent cake with the leftover bread.
Ingredients: bread, milk, eggs, cocoa, sugar, pieces of dark chocolate and hazelnuts.
Dipping bread with milk.
When well soaked mix it with a spoon.
Add 2 eggs, a glass of sugar, 3 tablespoons unsweetened cocoa, the chocolate into small pieces and hazelnuts. Mix well.
Grease with butter a baking dish, sprinkle with a little flour, put the mixture into the pan, bake at 180 degrees for 30-40 minutes.
Rustic vegetable pie
I often bought puff pastry to the supermarket because i love pies with vegetables inside, but since I 've discovered that contain palm oil harmful to health and the environment, I decided not to buy them anymore.
With what to replace the convenient puff pastry from the supermarket ?
One day a friend gave me a quick and easy recipe to make in a few minutes a pasta brisŤ that I found very useful for making pies by myself.
You take 300 gr. of flour , put in a bowl with 90 gr. Of vegetable oil , quickly mix with a fork , then add 90 gr . of water and a splash of white wine .
You amalgamate rapidly and in a few minutes you have a paste to apply and fill it with what you want.
The last cake I made was that I stuffed with vegetable marrows, ricotta and Parmigiano Reggiano.
Bake at 220 degrees for half an hour and enjoy!
Also good for fruit filled .
Meeting with a hedgehog
As I was returning from the garden full of vegetable marrows, basil, tomatoes, cucumbers and onions look a bit who i meet?
In the garden I find a sizeable hedgehog which was quietly eating with relish a loquat fall from the tree.
It ' was an unusual meeting time because usually the hedgehogs are very shy and reserved , they come out at night preferring of darkness protection and rarely they are found around exposed to daylight .
Not at all bothered he continued to eat while I was doing some shots .
Quick and easy recipe
It needs marrows freshly picked in the garden along with the parsley. Wash marrows, cut into long slices in half a centimeter. Meanwhile wash and chop the parsley, uniting him to the grated Parmigiano Reggiano, bread crumbs, a little olive oil, a pinch of salt and mix well. Put on a baking sheet a sheet of parchment paper, grease with a little oil, place the slices of marrows, sprinkle with the preparation, more olive oil and bake for 10-15 minutes at 220 degrees. When the breadcrumbs are browned, marrows are ready. That's quicker to them to say that. Enjoy your meal!
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