MAY 2025 THEME: CINELLI FAMILY HISTORY (1925-2025)In addition to special events and improvements around the property, each month we will be highlighting a different theme that is central to Spannocchia’s values, history, or current mission. In May, while we mark 100 years since Delfino Cinelli signed the papers to purchase Spannocchia, we are focused on the CINELLI FAMILY HISTORY. The …
2025 Anniversary: April
2025 Anniversary CELEBRATIONS: NEW COOKBOOK!Another exciting project for the year was launched in April: Spannocchia’s new cookbook, with gorgeous watercolor art and layout design by one of our longtime group leaders, Linda Warner Constantino. As luck would have it, Linda and a group of her art students are at Spannocchia for a Plein Air Painting workshop, so we were able …
2025 Anniversary: April
APRIL 2025 THEME: EDUCATIONAL PROGRAMS & ACTIVITIESIn addition to special events and improvements around the property, each month we will be highlighting a different theme that is central to Spannocchia’s values, history, or current mission. In April, as the first of the season’s program groups arrives, we are focused on EDUCATIONAL PROGRAMS AND ACTIVITIES. Photos of program groups and their …
2025 Anniversary: March
2025 Anniversary CELEBRATIONS: TREE PLANTING!In March, we planted a new cherry blossom tree in the Castello courtyard to honor the 100-year history of the Cinelli family at Spannocchia. This new planting complements the eight cypress trees we planted along the Spannocchia driveway last fall to honor 800 years of the property. Staff, interns, and guests gathered for the cherry blossom …
2025 Anniversary: March
MARCH 2025 THEME: REGENERATIVE AGRICULTURE & THE NOAH’S ARK PROJECTIn addition to special events and improvements around the property, each month we will be highlighting a different theme that is central to Spannocchia’s values, history, or current mission. In March, as we welcome the first farm interns of the 2025 season, we are focused on REGENERATIVE AGRICULTURE & THE NOAH’S …
2025 Anniversary: February
2025 Anniversary CELEBRATIONS: US EVENTS WITH NICCOLòIn February, our Italian Farm Education Director, Niccolò Merighi, visited us in the US to bring together the Spannocchia community in New York City, Boston, and Portland, ME, while also exploring like-minded farms and food producers in the region and attending the NOFA-VT Winter Conference. We had so much fun welcoming Nico to the …
2025 Anniversary: February
FEBRUARY 2025 THEME: INTERNSHIPS & APPRENTICESHIPSIn addition to special events and improvements around the property, each month we will be highlighting a different theme that is central to Spannocchia’s values, history, or current mission. In February we are focused on our INTERNSHIPS & APPRENTICESHIPS. Carrying on the theme of community from January, we can’t help but think about the interns …
2025 Anniversary: January
JANUARY 2025 THEME: COMMUNITYIn addition to special events and improvements around the property, each month we will be highlighting a different theme that is central to Spannocchia’s values, history, or current mission. In January we are focused on COMMUNITY. For decades, Spannocchia has been a gathering place for many: Etruscan scholars and archaeologists, architecture and building restoration students, young farmers …
2025 Anniversary: November 2024
2025 Anniversary CELEBRATIONS: TREE PLANTING!In November 2024, as we prepare for next year’s big anniversaries, we planted 8 cipressi (cypress trees) along the lower part of the long driveway up to Spannocchia, generously gifted by the 2024 Friends of Spannocchia Board of Directors. These trees are iconic of Tuscany, and visually honor the 800 years of history on the Spannocchia …
Alumni Feature | Jorge GaviriaAs we wrote this feature, Jorge wanted to specifically share his gratitude and appreciation for Randall Stratton, and warmly remembers him as a vessel of love and community. Photos, from left to right: Jorge as a butcher apprentice in 2012; Jorge enjoying a pizza night at home now; Jorge with his family.Photos, from top to bottom: Jorge as a …
Vendemmia 2022!
SOME PHOTOS AND VIDEOS OF OUR ANNUAL FALL GRAPE HARVEST! This year’s Vendemmia kicked off on September 19th, picking the red grapes to be used for rosato (rosé) to start. We do this with a direct press, meaning the juice does not have contact with the skins (referred to as maceration)—this is the difference between producing rosato versus rosso (red). …
Ricette: Winter 2024
Pesto di Cavolo Nero | Tuscan Kale Pesto We all love bright basil pesto when it’s the season, but in these colder months—when we can’t snip fresh herbs from our garden—we look to hardier greens for our pesto fix. Cavolo Nero has been part of Tuscan cuisine for centuries, and it’s now fairly common at grocery stores and farmer’s markets …
Ricette: Summer Harvest Meal
FIORI DI ZUCCHINI RIPIENI AL FORNO | BAKED STUFFED SQUASH BLOSSOMS During the height of the growing season, there is nothing quite like a meal highlighting ingredients from your own garden, local farmers market, or favorite farm stand. In the summer of 2023, we compiled four of our favorite simple summer dishes so you can enjoy them at your own …
Ricette: Summer Harvest Meal
Zucchini al parmigiano | Baked ZUCCHINI PARMESAN During the height of the growing season, there is nothing quite like a meal highlighting ingredients from your own garden, local farmers market, or favorite farm stand. In the summer of 2023, we compiled four of our favorite simple summer dishes so you can enjoy them at your own table, either individually—offered as …
Ricette: Summer Harvest Meal
INSALATA DI PATATE ESTIVA | SUMMER POTATO SALAD WITH FRIED CAPERS During the height of the growing season, there is nothing quite like a meal highlighting ingredients from your own garden, local farmers market, or favorite farm stand. In the summer of 2023, we compiled four of our favorite simple summer dishes so you can enjoy them at your own …
Ricette: Summer Harvest Meal
INSALATA DI FARRO AL PESTO DI BASILICO | FARRO SALAD WITH BASIL PESTO During the height of the growing season, there is nothing quite like a meal highlighting ingredients from your own garden, local farmers market, or favorite farm stand. In the summer of 2023, we compiled four of our favorite simple summer dishes so you can enjoy them at …
Ricette: Spring 2023
DOLCE DI RISO | SWEET RICE CAKE Ingredients: Serves 8 1 quart (4 cups) whole milk 300 grams (1 2/3 cups) uncooked short-grain white rice 150 grams (3/4 cup) sugar, plus more for sprinkling 2 teaspoons vanilla extract 100 grams (7 tablespoons) of butter, plus more for the pan 2 eggs, lightly beaten Freshly grated zest of 1 lemon 100 …
Ricette: February 2023
SALSA AL POMODORO | SIMPLE TOMATO SAUCE Sometimes there is nothing better than a big bowl of pasta with tomato sauce. And when you can have delicious, authentic, and easy homemade sauce in under an hour, there’s no reason to resort to store-bought. About the tomatoes: For this sauce, we use jarred tomatoes, from our own garden and processed during …
Ricette: Summer 2022
CROSTONE AL POMODORO + SPRITZ | “Tomato Toasts” + Spritz Cocktail Ingredients – CROSTONE: 12 slices Italian white bread 4 ripe tomatoes 1 small bunch of fresh basil 1 clove garlic 5 tbsp extra virgin olive oil Salt & pepper 6 servings Instructions – CROSTONE: Mince the garlic. Chop the fresh tomatoes and basil and combine with the minced garlic in …
Staff Feature | Yago Clavo RomanMeet Yago, our longtime “Orto” (vegetable garden) farmer, as he reflects on his farming philosophy, the 2024 growing season, his garden goals, and more. If you’ve taken an Orto tour with Yago while visiting Spannocchia, or been lucky enough to intern with him, you know he is a wise and passionate steward of the earth, …
Spannocchia Reception Staff
Introducing Spannocchia’s Reception team for the 2024 season: Benedetta, Nancy, and Sofia. Read on for some fun Q&A from each wonderful member of the Reception team.