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Follow the links to find out how to transform your sourdough loaves into different shapes like fougasse, rolls or flutes. https://www.thefreshloaf.com/node/69429/transforming-boule-or-batard-other-shapes https://www.instagram.com/reel/CWfZQ49oHDP/?utm_source=ig_web_copy_link https://www.instagram.com/reel/CWQQiikoNnb/?utm_source=ig_web_copy_link https://www.instagram.com/reel/CWK_RgYoM9h/?utm_source=ig_web_copy_link

It’s ironic the Emmental Valley is one of Switzerland’s least visited regions. Not only does it possess some of the country’s most iconic landscape, it is the homeland of the famous and oft-imitated “Swiss cheese” as Emmental is called by so many of us. The region, and its famous cheese, are named after the Emme River and you can arrive here in…

  Hello Everyone! This is a long overdue update to let you know I am alive and well and living in Switzerland. I’m sorry I have not posted much since the big move from La Petraia, but alas I lost my muse. Petraia was the inspiration for so many of my posts and after leaving her I have needed some time to…

    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…

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…