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Today at La Vialla’s olive mill, extra virgin olive oil with rosemary
Today in the winery, pressing the dried grapes for Vin Santo
Today, lasagne with mushrooms and sun-dried tomatoes
Today for lunch at La Vialla pork in apple sauce with raisins
Choosing the red grapes for the Vin Santo Occhio di Pernice
Photos of the Grape Festival 2021
The 2021 Grape Festival
We start working on the land to be sown
Today we’re working with the CREA research institute, to reduce copper in the vineyards
On the table today, Bell Pepper Timballo filled with Penne with Peperotta
Harvesting in La Vialla’s biodynamic vegetable patch
Today we are with Carlo for a mid-August check on La Vialla’s olive groves and vineyards
Today at La Vialla, Ricciole with Parmigianina
We visit the flock of sheep in the pastures at Casa Conforto
The wheat threshing festival through the eyes of photographer Roman Raacke
The wheat threshing festival
Today for lunch at La Vialla, bread gnocchi with anchovies and cherry tomatoes
In La Casotta vineyard with new environmentally friendly equipment
In the vegetable patch at La Vialla today we transplant parsley
In La Vialla di Sotto olive grove for the pre-flowering inspection
Today we visit La Casotta vineyard for the green pruning
Today at La Vialla Stefania prepares a savoury tart with pesto and ricotta
Today we visit La Vialla’s young Valdarno breed chickens
Mundus Vini Biofach 2021: Video of the award ceremony
Red carpet at the Fattoria - Mundus Vini Biofach 2021 award ceremony
Graham Candy's La Vialla Music Writing Camp 2019 by Crazy Planet Records
Today at La Vialla, Carciofina croquettes for lunch
At Ca’ dell’Oro farmstead, renovating ancient terracing
The Chianti vineyard at Casa Conforto.
Today at La Vialla we make ricotta “gnudi” dressed with sage butter.
Today we’re making La Vialla’s typical pizza with pecorino
"La Vialla's Easter eggs"
Today at La Vialla’s Museum, some old farming tales from Giancarlo
“La Grillaia”, a new olive grove at La Vialla 3 years after planting
Today in La Vialla’s highest vineyard at Spedale farmstead
Today at La Vialla, Valentina’s seasonal oven baked rigatoni
Winter pruning in La Vialla’s strawberry patch
Today we’re in the olive grove at La Vialla to break up the ground
Today winter pruning in La Casotta vineyard at La Vialla
Today Erika prepares a savoury flan with Tuscan kale and new olive oil
"2020 a La Vialla"
Today at La Vialla Stefania prepares Giuliana’s sweet almond focaccia
In the olive mill at La Vialla with Andrea for a quality check
In the barn at La Vialla, the first newborn of the season
At La Vialla’s olive mill, making oil with basil
In the kitchen at La Vialla, wild boar stew with Sugo Finto
Today at La Vialla, picking olives at La Scampata farmstead
Concours Mondial de Bruxelles: October 1st 2020, the Viallini at the award ceremony in Rome
Today we pick Sangiovese grapes
Today at La Vialla Stefania prepares a savoury tart with peppers
Harvesting the Vernaccia di San Gimignano grapes at Castelvecchio
Today in Il Ronco vineyard we pick white Chardonnay grapes
"Summer 2020 at La Vialla"
Today on La Vialla’s table, Ricciole with grapes
Today in the workshop at La Vialla, “Piccantissima” sauce
In the vegetable garden at La Vialla, today we’re picking the aubergines
Today with Andrea in the olive grove at La Vialla, monitoring the trees’ health
Today at La Vialla Carmela prepares a recipe with Piccantissima sauce
Reducing copper in La Vialla’s biodynamic vineyards
Today at La Vialla we spray the “Horn Silica” biodynamic preparation
Lasagna with Basil Pesto and Pomarola
Today various tasks in La Vialla’s biodynamic vegetable patch
Reducing copper in La Vialla’s biodynamic vineyards – today with CREA
Today we use innovative equipment in La Vialla’s vineyard
Today at La Vialla, aubergine “accordions”
Today we make the horn silica biodynamic preparation or 501
Today for lunch for the Viallini, homemade gnocchi
Green pruning of the new shoots
Today we check the biodynamic compost heaps
Today at La Lignana we prepare stewed lamb in red wine
Today we build shelters to create shade
Today we are at Cortona in La Vialla’s Syrah vineyard
Savoury Tart with Ribollita and Tuscan Kale Crisps
Mundus Vini Biofach 2020: Video of the award ceremony
Mundus Vini Biofach 2020: February 13th 2020, the Viallini at the award ceremony in Nuremberg
Today we plant “aglione” in La Vialla’s vegetable patch
Today in La Vialla di Sopra olive grove doing winter tasks
Today, winter pruning on the terracing at Casa Rossa
Pasta Bake with Salsa Etrusca
Today at La Vialla, preparing and spraying biodynamic preparation '500'
Today at La Vialla, maintenance of the vineyard trellising
Vertical wine tasting of Casal Duro with expert Götz Drewitz
Today La Vialla’s Carabaccia with Vino Novo
At La Vialla’s barn and dairy during the holiday season
Zuccotto with Luigina
On the farm, Fattoria... La Vialla E-I-E-I-O
Alceo evaluates the ripeness of the olives for extra virgin olive oil
In the olive mill, calibrating the temperature while making oil
Photos of the Grape Festival
The new families of Valdarnese chickens born during the summer
Today we make cannelloni with Tuscan ragu and hazelnuts
Today we choose Sangiovese for Vin Santo “Occhio di Pernice”
Today at La Vialla, peppers filled with pasta
A 'filmino' (= little film) of the wonderful afternoon and evening in the vineyard
Photos of the Grape Festival
Today at the museum, grape roll for dessert
Last harvest in the vegetable patch for bombolino sauce without skins
Today, August 29th, we harvest grapes
Checking the olive groves
In the vegetable patch, harvesting basil for the pesto
Today Aubergine Parmigiana reinterpreted by Luigina
Celebrating the Haystack
La Vialla Song & Music Writing Camp by Crazy Planet Records
10 Musicians at the Fattoria: Concert and Writing Camp October 2018
An anthem for La Vialla
Today Panzanella, a traditional all-in-one meal with what’s in the vegetable patch
Today in the vegetable patch we plant the last crop, the hot chilli peppers
Today we evaluate the young fruit in the vineyard and olive grove
Today we make timbale with zucchini and Rosalina
The vineyard at La Casotta, experimenting half the amount of copper
Today we plant vegetables in the field behind Casa Conforto
Green pruning at La Casotta farmstead
After six months the biodynamic preparation is dug up
Strawberry Mousse Cake
Award ceremony at the Grand International Wine Award @ProWein, Dusseldorf (Germany), March 17th 2019
At the Museum in the Landowner’s Room
In the dairy, from curds to drying-out
Today in the vineyard at Spedale using an innovative tying method
Today spring roulades with asparagus
Today in the olive grove two types of pruning for olive trees
In the barrique cellar the barrels are filled with 2018’s wines
Maintenance at Casale Farmstead
Nothing is thrown away from the kitchen - La Ribollita
At the Museum, in the grandparents bedroom
Mundus Vini Biofach 2019: Video of the award ceremony
The Viallini at the Mundus Vini Biofach 2019 Producer of the Year International and Best Sweet Wine
Soil assessment with the Spade test
Two kinds of pruning at Casa Conforto
Today Strozzapreti with Tuscan Kale Pesto
What’s on the menu today at La Lignana?
Hamburg Aimate Week 2018-Speech by Gianni and Antonio Lo Franco
Summer 2018 at the Fattoria
A surpride for Marco, the aenologist: the 100/100 score awarded by the panel chair judge at the IWSC 2018
The grand table celebrating 40 years of La Vialla, 1978-2018
Spring greetings from the farm
Award ceremony for "Producer of the Year 2018" at the Mundus Vini Biofach, Nuremberg
The Vino Nuovo and Olio Novo have arrived!
La Vialla's Christmas Menu
Video: In the bajery, Francesco prepares the Viallina Biscuit House
IWSC London 2017: Video of the award ceremony
Recipe: La Vialla made of Cantucci bricks and Stracci tiles
Autumn has arrived at the Fattoria
IWSC London 2017: Video of the award ceremony
Video of the ceremony and laudation
B.A.U.M. Environmental Award 2017, Frankfurt am Main
Francesco prepares the Easter dive-shaped cake
Video of the ceremony and laudation
Small photo album 2016: Moments from a year at the Fattoria
Mundus Vini Biofach 2017: The Viallini at the Award Ceremony
"Slightly" out tune but from the heart ...Merry Christmas from the whole "Banda" of La Vialla
The Panettone à la Francesco
Fattoria La Vialla is "Italian Wine Producer of the Year 2016" at the International Wine & Spirit Competition, London
Official viceo of the IWSC awarda banquet, November 16th, 2016, London
End of October: harvest and lunch with friends in the Ca' dell'Oro alive grove!
A great celebration in the vineyard at casotta farmstead
September 28th 2016: La Vialla in the Miniatur Wunderland, Hamburg
"May in the strawberry patch: harvest and happy hour with the guests"
A "Little Big" keepsake of the concert held on july 8th 2015
"Mundus Vini Biofach 2016: The Viallini at the Award Ceremony" (video by Felicitas Umlauf)
"Vin Santo: from grapes to Grand Gold at the Mundus Vini Biofach 2016"
Francesco's chocolate salami
A star in the sky at La Vialla Grape Festival 2015 (Video by Felicitas Umlauf)
Celebrations for "40 years of La Vialla" at the Fattoria
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Recipe archive



Ribollita

(= Tuscan Bread, Bean and Kale Soup)

Recommended wine: Torbolone
Ingredients for 10 people:10 tbsp extra virgin olive oil (plus 4-5 for the Ribollita)2 large onions (plus ½ a small one for the Ribollita)4 cloves of garlic3-4 carrot2 stalks of celery2 white fleshed potatoes½ Savoy cabbage1 head of Cavolo Nero (= Tuscan Kale; if you can’t find any you can double the quantity of Savoy cabbage and add a little Swiss chard)300 g dried beans (if possible Cannellini) ½ l vegetable broth (even from a stock cube)1 jar peeled tomatoes½ kg homemade, white bread (preferably unsalted) a few sage leaves salt and pepper

The ideal would be to use a terracotta pot, but a non-stick pot or saucepan will be fine as well. Soak the beans for at least 12 hours in cold water and then cook them for 1 to 1½ hours with 2 cloves of peeled garlic, a few sage leaves, 2 tablespoons of olive oil and a pinch of salt. Check them from time to time, to see when they are cooked. Lightly sauté the finely chopped onion and garlic in the remaining oil, then gradually add all the other vegetables cut into pieces, half of the beans put through a food mill (with the water they were cooked in) and the peeled tomatoes with all their liquid. Pour in enough vegetable broth to cover everything and cook over a low heat for 1 to 1½ hours. Half way through the cooking time, taste the soup and season with salt and pepper if necessary. Add the whole beans and stir well. Now take a large bowl and put a layer of thin slices of bread in the bottom, pour a few ladles of the soup on top, cover with another layer of bread, ladle in some more soup… and so on until have used up the ingredients. Leave to rest for around an hour before serving.

 “Bread Soup” becomes… “Ribollita”.

To make real homemade Ribollita (which literally means re-boiled), proceed as follows: when you’ve finished making the “bread soup” and let it cool down – or if you have some left over – put it in a terracotta pot, scatter thin slices of onion on top, add some freshly ground black pepper and 3-4 spoonfuls of good extra virgin olive oil. Put it in the oven and let it cook until the onion is a light golden colour. Serve hot, but not boiling.

The history:

Old farmers in this area tell of the days in which, as children, they would watch the ritual every Friday. It was the day when farmers’ wives cooked a substantial, and excellent, first course – bean soup. The following day, Saturday, bread was prepared and baked for the whole week and the entire family (even some of the men stayed at home rather than going out to the fields, in order to help with this tiring and important task). The “stale”, leftover bread (a certain amount was intentionally set aside) was used for the soup. The other ingredients were seasonal vegetables from the kitchen garden, together with potatoes and beans, which keep well all year round. The next morning, what was left over from the abundant bean soup was seasoned with olive oil and “ribollita” (= re-boiled) in the wood burning oven (still hot from Friday’s baking), to become breakfast for people used to facing the day head-on.

Today that “leftover and re-boiled” soup, once our grandparents Saturday breakfast, is one of the most famous Tuscan dishes, along with “Pappa al Pomodoro” and the “Fiorentina” T-bone steak. It can be found in every restaurant or trattoria between Siena, Florence and Arezzo (sometimes good and even fantastic, others leaving much to be desired). Around here, especially in Florence, there’s also the slightly snobbish habit (either for its humble origins or, above all, because it fits perfectly with the most up-to-date tips for a healthy, balanced diet) of serving Ribollita at sophisticated dinners; as a first course or transformed – in minimalist style – into individual portions, morsels on spoons or salad leaves (finger-food, shall we say?), in the company of aperitifs and appetizers (an idea that would horrify the farmers’ wives of olden days, who would also object and say “…what about the slices of onion!?”).