Recipes


  I was never much of a fruit cake fan until I started drying the figs, grapes, mulberries, hazelnuts and almonds we harvested at Petraia. Then I began researching traditional European holiday fruit breads in an effort to find easy and delicious ways to preserve them. There are probably hundreds, if not thousands, of these breads…

  At this time of the year in Northern Europe the Belgian endive is making its annual appearance, and it stays most of the winter.  It is one of my winter go-to vegetables because it is locally grown, a good keeper and extremely versatile. It can be used in salads but is also lovely braised, grilled, roasted…

  If you happen to be going to a farmer’s market this weekend you’re likely to find some fresh local grapes. Here’s a great way to enjoy them. As promised in my last post this is my version of the delicious grape bread made every fall in Tuscany to celebrate the vendemmia (grape harvest).  Over the years I’ve…

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…

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…

  Recently on a trip to the Franco-Suisse Jura mountains we enjoyed a memorable afternoon at La Boissaude, an isolated farmhouse-restaurant just a stone’s throw from the summit of Mont D’Or and the Swiss border. We were there to try the local melted cheese speciality called la boîtes chaude, a whole Vacherin du Mont D’Or cheese melted with a little white wine and served…

We’ve been making our signature CRACK since the day we opened at La Petraia. These addictive crackers have become quite popular over the years. I’ve shared the recipe with countless guests who now make their own at home and some people have even tried to persuade me to start a cracker business. I think this could…

I’m crazy about legumes. For years we have been growing our own and for years I’ve been saying its time to stop. They are relatively cheap to buy after all, and extremely labour intensive to grow. Especially because at Petraia we dry them on the plant and harvest each pod only when it is perfect. This…

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