JULY 2025 THEME: SPANNOCCHI & SAN BERNARDINO HISTORY (1225-1925)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 July, we are focused on THE SPANNOCCCHI FAMILY & SAN BERNARDINO HISTORY. This year we are celebrating 800 years of Spannocchia, but …
2025 Anniversary: June
JUNE 2025 THEME: CULINARY PRODUCTS AND TRADITIONSIn 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 June, as the garden starts to explode with produce, we are focused on CULINARY PRODUCTS AND TRADITIONS. *This spring, Spannocchia published a beautiful new …
2025 Anniversary: May
2025 Anniversary CELEBRATIONS: 100 YEARS!On May 8, 1925, Delfino Cinelli signed the papers to purchase the Tenuta di Spannocchia, and so began the Cinelli family’s 100 years of stewardship of this incredible property, and the development of the place we know and love today: a place committed to the environment, education, regenerative agriculture, Italian history and culture, culinary traditions, the …
2025 Anniversary: May
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 …
Ricette: January 2022
PICI ALL’ AGLIONE | PICI PASTA WITH GARLIC SAUCE Aglione (Elephant Garlic) are not simply “big” garlic cloves, but a typical Tuscan variety of the garlic family. The scientific name is Allium ampeloprasum var. holmense and its uniqueness is not only the size (see the cork for reference!!) but also the particularly pleasant and mild taste, as compared to common …
Ricette: September 2021
Parmigiana di Melanzane | Eggplant Parmesan Ingredients Makes 6 servings 1 kg (~2.2 lbs) of eggplant 2 eggs 3 Tbsp of flour Salt 2 Tbsp of milk (as needed) Oil for frying 300 gr. of fresh tomatoes, peeled OR 1 14 oz. can of crushed tomatoes 250 gr. of mozzarella, thinly sliced Freshly ground black pepper 125 gr. (1 cup) …
Ricette: August 2021
Pomodori Gratinati | Baked Tomatoes Ingredients Makes 6 servings 8 ripe and firm tomatoes 200 gr. white bread with crusts removed Parsley 2 tbsp capers 2 cloves of garlic 2 anchovy filets 3 tbsp olive oil Salt & pepper Instructions Preheat the oven to 350°F. Cut the tomatoes in large slices about 1/2 inch in thickness (or in half if …
Ricette: July 2021
Dolce con le Prugne | Plum Cake Ingredients 500 g (4 c) flour 3 eggs 200 g (1 c) sugar 200 g (7 oz) butter, room temperature 1 tsp baking powder Zest of 1 large lemon 300 g (approx. 1 c) plum jam (note: if you can’t find plum jam in your local store, there are many simple recipes online, …
Ricette: June 2021
Rotolo di Verdure | Vegetable Roll Ingredients Makes 6 servings DOUGH 3 1/2 tbsp (50 g) butter 3 1/2 oz (100 g) ricotta cheese 1 2/3 cup (200 g) flour salt FILLING 3/4 lb (500 g) swiss chard (or spinach or mixed greens) A little less than 1/4 lb (100 g) chicory (optional) 2 cloves of garlic 3 Tbsp extra …
Ricette: May 2021
Pesto di Fave | Fava Bean Pesto Ingredients Makes 6-8 servings 1 clove of garlic, peeled 10 fresh mint leaves 200 g of shelled fava or broad beans (about 1 kg, or 2.2 lbs, with shell) 1 pinch salt 25 g grated pecorino cheese (about 1/4 cup) 25 g grated Parmigiano Reggiano (about 1/4 cup) 4 tbsp extra virgin olive …