Spring. Its late and a little cool this year in Chianti but it has arrived. And like every year it is a little overwhelming! We’re busy getting things ship shape, inside and out, after a long winter. Yesterday we welcomed the firsts guests of the season, for a farm tour and lunch. I’m sorry I don’t have much time to post these days but here is a look at what we’re up to…
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- beet and lovage crack
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- bud-break
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- rosemary
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- the old almond tree
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- the Pesa
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- I’m hoping its a good year for hazelnuts as last year we got none. Like most fruit they tend to be abundant every other year.
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- Wild legumes in the vineyards
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- and wild chicory
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- Our lovage is back again this year in full force. Its a perennial and one of the first herbs we have to use each year.
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- The biodynamic flowering mix we plant to enrich the soil in the orto. This has a mix of alfalfa, buckwheat, cumin, coriander, rucola, calendula and clover
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- asparagus shoots
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- and our strawberries will soon be ready..
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- the pick up
And our first menu of 2015…….
PRANZO
18.04.15
TE FREDDO DI VERBENA, MIELE & UVE REBO
iced verbena tea, honey and rebo grape juice
PECORINO FRESCO,FOGLIE DI FAVA, UOVE SOTT’ACETO
fresh pecorino, fava leaves & flowers, pickled eggs
PATE DI FEGATO CONIGLIO
rabbit liver pate, fig pan brioche
CREMA MELANZANA
babaganoush, new baby carrots
CREMA DI CECI, PASTA FRITTA
chick peas, pasta fries
PATATE & LEVISTICO
Lovage & potato soup, chive oil, purple potato, puff pastry
SFORMATA DI POLENTA
polenta, greens, chick peas, zolfini beans, black eyed peas, pea beans, borlotti Beans, sausage, tomato confit,polenta cracker, fennel pollen
SEMIFREDDO
lemon honey semifreddo, honey sesame snaps, strawberry sauce
PETRAIA ROCKS