A basic dough for flatbreads of all kinds. This recipe is easy and it produces excellent results. And its great for a heatwave. Lately we’ve been experiencing Europe’s worst heat wave of this young century so I’ve been trying, as much as possible, to stay out of the kitchen. We’ve been eating a lot of pizza, flatbread and…

I’ve been serving sesame snaps made with our honey for years and I’ll admit I’m a bit an addict. Like most of our recipes, this one is a little difficult to pin down because it abides in a perpetual state of evolution. Each time we make them I tweek the formula a little. But in the past few months they’ve been getting…

It’s one of our signature dishes.  It’s different every day, depending on what the orto is giving us.  Right now its all about beans and zucchini. zucchini and their flowers, green beans, nasturtium flower, fresh dill and coriander flowers, borage,new zolfini beans, buckwheat & polenta crack……  

When we bought La Petraia 14 years ago and planted our first orto we were warned about growing root vegetables. “Don’t bother” they told us, “those won’t grow here”. Petraia means “place of stone” in Italian and the prevailing wisdom was our rocky soil would be inhospitable. I was heartbroken. I adore potatoes. And turnips and parsnips and…

    07.07.15   menu     PRIMAIA 2012 fritto misto of fresh garden herbs, flowers and vegetables polenta crack with sangiovese gelatine and fresh sheep’s milk ricotta   ETERE 2014   focaccia with new blue potatoes, zucchini & their flowers, basil and yellow tomato farro monoccco, asparagus, chick peas, lovage, mint, buckwheat   UNO…

  30.06.15 menu   PRIMAIA 2012 FRITTO MISTO OF SAGE, ARTICHOKE, CHIOGGIA BEET, ZUCCHINI, POLENTA ZUCCHINI, CHICK PEA HUMMUS, RICE CRACKERS ETERE 2014 MISTICANZA OF ANICE, ROSE, POPPY, LOVAGE, MINT, CORIANDER FLOWER, NASTURIUM, BORAGE, CARROT, CHIOGGIA BEET, BUCKWHEAT FARRO MONOCOCCO, CHICK PEAS, CHIVE OIL, MENTUCCIA, ASPARAGUS DUE 2011 PANCETTA, BRASIED CAPPUCCIO CABBAGE, HONEY CINNAMOM ROASTED CHICK PEAS WHOLE GRAIN TAGLIATELLE,…

The summer solstice has passed and around Petraia that’s when things really start to grow. We’re busier than ever keeping up with the weeds, the vegetable garden, the vineyards and the many wonderful guests who have come for a wine tasting or to take a class. There hasn’t been a whole lot of time to kick back…

I like to add crunch to creamy dishes with these delicious polenta crackers. At Petraia we serve polenta crack with our apperitivi or we use them as garnish with creamy fonduta, eggs, braises and of course creamy polenta.  These are reminiscent of corn chips or tortilla chips but I think they are way more interesting. Stay tuned…

What an amazing spring we’ve had. Two successful wine fairs (Raw in London and Radda nel Bicchiere) and lots of special visits from our family, good friends and guests. We’re enjoying the long, warm sunny days of June, dining al fresco most evenings and cool early mornings working in the garden before the heat sets in….

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