I stumbled upon the Valposchiavo quite by accident several years ago after a research trip to the Italian Valtellina for Piano. I was looking for buckwheat or grano saraceno. Buckwheat is the noble cereal that has fed this alpine region for centuries but sadly very little is grown here today. I’d heard one might still…

  It was just ten days before I was born, on September 19, 1958 that the last family to farm La Petraia, the D’Ambrosio’s, left to emigrate to the US. When Michael and I arrived in 2001 we found a property long abandoned. Since then we have had the good fortune to oversee the restoration project…

Finally, after a cool wet summer our white grapes were harvested this week in the 2 fruit days we had to work with in the biodynamic calendar. Now they’ve been pressed and the juice transferred to steel fermentation tanks. Here’s a look at the process…..      

Reductiveness (reducing things to their elements) is a fundamental concept in good design and it’s also something understood by artists and writers. Coco Chanel remains one of fashion’s most iconic figures because she knew simple and timeless elegance could be achieved only through reductive thinking. “Before you leave the house, look in the mirror and…

Between what we get from the property and our hunter friends who supply us with more we have a lot of game at Petraia. That’s why it wasn’t until recently I finally made the pilgrimage to this legendary place to eat it. I’d been hearing about Il Baracchino for years. The trattoria is just outside the small mountain…

Petraia is famous for its game and a good percentage of the meat we consume is wild boar from the property. Hunters often arrive at my kitchen bearing generous gifts of a whole boar or deer. If we’re really lucky we might even get a hare. At first I used to dread hunting season. I’d been a…

A lot.  Our restaurant and guest rooms are closed this year but still we’ve been busy with wine tastings and the introduction of our long awaited red wine to the world.  Since we pair each of our wines with a small taste, I’m working every day in the kitchen. Then there is the vegetable garden, the vineyards…

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