Pasta, Sauces, Appetizers
Pici with Aglione, Spaghetti with tomato sauce, Fusilli with Pesto, Pappardelle with Ragu, Rigatoni “Cacio e Pepe”, Pappa al Pomodoro... names that, as soon as you think of them, make your mouth water. Typical Tuscan dishes that are known worldwide, part of Italy’s culinary heritage. Here at the Fattoria, the cooks (affectionately known as “Viallini”) prepare food according to the season, month after month, with the produce from the vegetable patch. The homemade pasta, initially “handmade” by rolling out a huge sheet of pasta, is now produced with cereals grown in our fields using organic and biodynamic agriculture, which are then ground into semolina flour using artisan methods and sent, to be drawn, to a small pasta factory in Abruzzo. Pasta with vegetables, cooked by the Viallini housekeepers to create typical sauces (and also put into jars), are a first course to serve for your family as well as to visiting friends and guests.
Fattoria La Vialla’s Pasta
La Vialla’s pasta is made with organic cereals, rich in flavour, grown at the Fattoria. To discover, in detail, how it’s made, we need to take a look inside the Pasta Factory. Just two ingredients, flour and water. A simple process, but with many variables that have to be interpreted: temperature, humidity, quality and variety of the raw materials. Pasta making is an art; its secrets are learnt through a long apprenticeship, and usually handed down from one generation to the next. But when was pasta invented? In our part of the world, the Etruscans and Ancient Romans were already making a forerunner of pasta, a sort of lasagna called “lagana”. It was made of thin sheets of pasta – flour and water – filled with meat and cooked in the oven. An ancient “pasta bake”!