What we do
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
News from the Fattoria
Holidays at La Vialla
La Vialla and nature
Request Catalogue (free of charge)
Privacy Policy
Recipe archive

Lasagne al ragù della Nonna Tina

(= Grandma Tina’s Lasagne with Ragu)

Recommended wine: Casa Conforto Chianti Superiore D.O.C.G.
Ingredients for 6 people: For the ragu:500 g minced beef (only minced once in order to have a “chunkier” ragu)5 fresh sausages (approx. 500 g)1 carrot1 stalk of celery1 onion1 sprig of parsley2 jars peeled tomatoes (500 g each)1 glass red wine12 tbsp extra virgin olive oil salt and pepper *** For the “filling”:3 “fiordilatte” mozzarellas (approx. 350 g) 80 g grated pecorino cheese *** For the béchamel sauce: 100 g butter1 l milk100 g plain flour1 tsp grated nutmeg salt *** For the pasta dough:3 eggs300 g plain flour1 tbsp extra virgin olive oil (plus 2 tbsp to add to the water the lasagne sheets are cooked in) salt

First prepare the vegetables for the ragu: wash, clean and finely chop the celery, carrot, onion and parsley leaves, using a large knife. Sauté them in a pan with the olive oil, over a low heat, for about 20 minutes, stirring frequently to make sure they don’t stick to the bottom. In the meanwhile, skin the sausages and mix them with the minced beef. Tip all the meat into the pan with the vegetables, which in the meantime will have started to brown (they mustn’t burn!), turn up the heat and stir well. Season with salt and pepper, stir again and turn the heat down. The ragu must cook slowly for a long time, but always keep an eye on it and stir every now and again. While it’s cooking, prepare the pasta: put the flour on a pastry board or your kitchen work surface, heap it up a create a “well” in the centre; break the 3 eggs into it, and add a tablespoon of olive oil and a pinch of salt. Start mixing slowly with a fork, and then use your hands until the dough forms a smooth, compact ball. Roll it out into a thin sheet (roughly 2 mm thick) with a rolling pin; use a few handfuls of flour to make sure that it doesn't stick to the surface and try to give it an oval shape. If you don’t have much room, divide the dough in half and roll each piece out separately (try to roll it out as thinly as possible). Leave the pasta to dry on a lightly floured tea towel. Now prepare the béchamel sauce: put the butter in a small (heavy-bottomed) pan over a low heat. As soon as it has melted, add the flour and stir for 2-3 minutes with a wooden spoon, without letting the mixture brown. In the meanwhile, bring the milk to the boil. Pour a small amount of boiling milk into the saucepan and mix thoroughly; gradually add all the milk, stirring constantly. Cook for approximately 10 minutes, over a very low heat, taking care that the sauce doesn’t stick to the bottom of the pan. Turn the heat off and season with salt and nutmeg. Put the béchamel to one side and, to avoid a “skin” forming on top, cover the surface with cling film Now go back to the pasta: cut it into rectangles of about 12 x 24 cm (naturally this is only an approximate size). and lay them on a chopping board. They can even overlap them if you wish, but sprinkle a little flour between them so they don’t stick together. Put a large saucepan full of water on the stove: when it comes to the boil, add a good pinch of coarse salt and 2 tablespoons of olive oil. Fill a large bowl, or a casserole dish, with cold water and place it as close as possible to the stove. Take one piece of lasagna at a time and put it into the boiling water vertically: drop it in slowly and then continue with the others, but without overfilling the saucepan (if necessary cook them in two or three batches). They will cook very quickly, after a minute or two use a perforated spoon to remove them from the pan. Put them straight into the cold water in the bowl and spread them out with your hands, then lay them out one beside the other on a cotton cloth. In the meanwhile, continue to cheek on the ragu: when it’s been cooking for about 40 minutes, turn up the heat and pour in the wine. When it has evaporated, tip in the peeled tomatoes, stir well, taste and add salt if necessary; then leave to simmer over a very low heat for about another hour. Now you’ve nearly finished…don’t loose heart – the result will be well worth it! Tip half of the grated pecorino into the béchamel sauce, stir well and then add the ragu: here in Tuscany, we don’t traditionally mix the béchamel and the meat ragu, but Antonio Lo Franco’s wife Sabina learnt from her grandma Tina, who came from Calabria and was a great cook, and we’re willing to follow her advice! So add one ladle of ragu at a time and stir thoroughly. Cut the mozzarellas (this is another touch from the south of Italy) into slices. Pour a little of the ragu and béchamel into the bottom of a baking tin (28 x 35 cm) and spread it out well; cover it with the first layer of lasagna sheets, arranging them one beside the other and covering the entire surface. Pour a generous amount of the sauce on top and spread it out well again. Now break up about 1/3 of the slices of mozzarella by hand, dot pieces here and there, and cover with a second layer of pasta… carry on in the same way until you have finished the ingredients. Finish off with a layer of sauce, sprinkle the rest of the pecorino on top and add a few pieces of mozzarella. Then bake in a preheated oven, at 200 °C, for 35-40 minutes. The lasagne will be ready when a nice golden “crust” has formed on the surface. Remove from the oven and leave to cool a little before serving. The dish will be a great success!