Ricette di Spannocchia
Featured recipe: Arista all’ arancia | Orange pork loin
This is a favorite winter/early spring staple—before the first crops of the season are ready—because it can easily be made with any hardy vegetables that you froze after harvesting in the fall. We use fresh broccoli here but also often enjoy this creamy, savory side dish with greens like spinach or kale.
Orange pork loin photos by Valery Rizzo
RECIPE BOOK: Archived recipes
If you've ever been at Spannocchia during the annual vendemmia (grape harvest), you know that the hard work culminates with a celebration—one which always includes sweet focaccia baked with freshly-picked grapes. Now, just get some wine grapes, and you can enjoy this traditional treat at home.
As the weather starts to turn cooler (at least in the Northern Hemisphere), enjoy this classic Italian recipe that perfectly straddles summer (with fresh garden eggplant) and fall (with a heartier preparation—fried and cheesy goodness!).
There is never a shortage of dishes you can prepare using tomatoes—not to mention canning and sauce-making for later enjoyment—but we’re particularly fond of this Mediterranean-inspired recipe that calls for baking them with a salty, briny topping.
As we harvest gorgeous plums from our orchard during the summer, we love making this fruit dessert. If you're not lucky enough to have plums in your backyard, grab some stone fruit at your local farm stand or market.
Mix cheese, garlic, and pine nuts with whatever fresh greens you have on hand, then roll it into a delicious ricotta-based dough and bake for a fairly simple but impressive appetizer or side dish.
Savor this favorite spring crop in a fresh, delicious pesto. Pair it with a crisp glass of Italian white wine and it might almost be like you're sitting under the pergola outside the villa dining room.
Check out this favorite Spannocchia dessert made with chocolate and biscuit cookies, then rolled and sliced to look like "sweet salami."