At La Petraia, our menus are based entirely on what the property provides us. The list is staggering and includes our fruit, vegetables, wine, meat, game, honey, milk, nuts, cheese, olives, vinegars and even some of our own grain.
We forage for a wide variety of wild nuts, berries, herbs, mushrooms and seeds while our friends who hunt on the property supply us with hare, venison, pheasant, and wild boar.
Needless to say I write a harvest list rather than a shopping list.
When I do purchase ingredients they are the few staples we don’t produce that we have decided we don’t want to go without. Each year this list grows shorter, and this year I count our main purchases on six fingers: salt, coffee and chocolate along with some of our flour, a very limited amount of sugar and cow’s milk products like parmesan, cream and butter.
Like every year, working every day with such inspiring products we’ve discovered lots of new and innovative ways to showcase them. And like every year at this time, after we’ve said goodbye to our last guests and the harvest season is over, I turn my mind to documenting some of our more successful new ideas.
At the end of this post you will find a partial list of some of these amazing ingredients I am so fortunate to work with.
Please leave me a comment below if there is anything on this list you are particularly curious about. Now that the season is over, I hope to begin to post again on a regular basis and your feedback will inspire me immensely. I will do my best to post a recipe along with a story for you.
(partial and in no particular order)
black eyed pea
green, purple and yellow beans
fresh pecorino cheese
sheep’s milk yogurt
cinta senese pork
quail, duck, goose and hen eggs
corniolo (dogwood cherry)
spring and fall amaro
cherry pit liqueur
wild blackberry digestivo
quince and honey digestivo
wild fennel seed
wild fennel pollen
morele di balbis
wild and cultivated chicory
sprouts and microgreens