Our Grande Finale for the 2013 Season

Our last event of the season was put together for the local enoteche, restauranteurs and other clients who purchase our wine.  It was a grand affair and I believe one of our best meals ever.  Here’s a look at the menu…. menu SORRISO crack, crudo, cotto, stagionato PICKLED egg, radish, beet, kohlrabi, turnip, carrot, rye…

In the harvest season around here it can easily take twice as long to get anywhere on Chianti’s already curvy, slow and intoxicating roads.  In September and October tractors pull grapes to local wineries and in November they haul olives to frantoi, the mills that, for a brief period each year work around the clock pressing…

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…

    Dear Friends,   This week at Petraia we enjoyed the last guests of the 2013 season, and as our year draws to a close it’s time for our annual update.  Just like every other year we were blessed with interesting and appreciative guests and again were fortunate to welcome so many of you back.  Thanks to…

We’re busy at Petraia as high summer starts easing into fall.  I’m sorry I don’t have much time these days to post but here is a quick overview of what we are up to in the kitchen and in the vegetable garden. 1.  Tomatoes are starting to come in strong.  I haven’t yet had time…

A night off in the restaruant, early summer.  So much good food to eat in our garden right now.  I love this time of year.  The peas have just finished but the green and purple beans are starting.  So are the zucchini.  Soon there will be cucumbers and tomatoes, fresh chick peas and zolfini beans…

In order to preserve most food it is important to control the main elements promoting bacterial growth: water and air.  The traditional Italian method of preserving vegetables sott’olio (under oil) is ingenious really.  First the vegetables are thinly sliced and salted.  The salt draws out their water. The next day the vegetables are rinsed and then either…

What I feared might happen when I started this blog has, indeed, happened.  Our season has begun and I have not been able to find the time to write.  It’s a pity really, as there is so much to write about.  But spring is over a month late this year and there is an enourmous…

  It’s time again, the elderflowers are coming into bloom and we are making cordial.   This is a tradition that began with me many years ago when my neighbor Jeremy arrived one day with a bag of elderflowers in one hand and his recipe for cordial in the other.  I tried it out, got…