Home
What we do
Contacts
Recipes
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
Webcam
Awards
Holidays at La Vialla
La Vialla and nature
Request Catalogue (free of charge)
Privacy Policy
Recipe archive



Ravioli alla Ribollita

(= Ravioli Stuffed with Ribollita)

Recommended wine: Casa Conforto Chianti Superiore D.O.C.G.
Ingredients for 4 people: For the Ribollita:8 tbsp extra virgin olive oil + 2 for the beans1 onion1 garlic clove of 2-3 sage leaves1 carrot2 stalks of celery1 potato150 g approx. savoy cabbage200 g approx. palm kale (or another similar kale/cabbage)150 g Swiss chard200 g dried Cannellini beans100 g approx. peeled tomatoes120 g approx. stale homemade bread1 hot chilli pepper (optional) salt pepper *** For the pasta:400 g plain flour4 eggs1 tbsp extra virgin olive oil1 pinch of salt *** For the sauce:100 g butter3 tbsp extra virgin olive oil2 tbsp chopped chives salt grated pecorino cheese (1 tbsp per person)

Soak the beans for 12 hours in cold water; strain them and then cook them with a peeled clove of garlic, 2-3 sage leaves and 2 spoonfuls of olive oil, well covered with water, for roughly an hour over a low heat. Only add salt – preferably coarse, one small pinch – when they are cooked, just before turning off the heat, otherwise they remain too firm. In a deep pan, over a moderate heat, sauté the chilli pepper in pieces, and the onion, celery and carrot, all washed, cleaned and chopped. When the vegetables have softened, add the potato, peeled, washed and cut into small pieces. Squash the tomatoes in a bowl with a fork, and add them to the pan with their liquid. Add the cabbage, kale and chard as well, all washed, with their tough ribs removed and cut into strips. Now add the beans, puréed together with the water they were cooked in (after setting aside a ladle of whole beans), mix, put the lid on the pan and leave to simmer for about an hour. When this time is up, taste and, after seasoning with salt and pepper if required, add the whole beans set aside earlier on. Stir and remove from the heat. Now take a large bowl and put a layer of 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 you have used up the ingredients. Leave to cool down, then cover and put in the fridge for at least 2 hours. Take the soup out of the fridge (it will have become semi-solid) and tip it into the pan again; Warm it over a moderate heat until it “ribolle” (= reboils), taking care that it doesn’t stick to the bottom and burn. Turn off the heat. Add another sprinkling of pepper (and/or chilli pepper), a drizzle of olive oil and, if you like, a few freshly sliced onion rings, and the Ribollita is ready! For the ravioli: heat some Ribollita – it’s best to only do a little at a time – in a frying pan, until it forms a golden brown crust. Leave it to cool down and, in the meanwhile, prepare the pasta. Pile the flour up and form a “well” in the centre; break the eggs into it, add the olive oil and a pinch of salt. Beat the eggs and oil together with a fork, slowly, taking the flour from the edges, a little at a time, and continue mixing. When the dough has become fairly compact, knead it with your hands incorporating all the flour. Shape it into a smooth, compact “ball”; cut off a piece and roll it out with a rolling pin (or with a pasta-making machine) until it’s approximately 2 mm thick, using a little flour so it doesn’t stick. Try to give the sheet of pasta an oval shape; when it’s ready, cut it into strips about 20 cm wide. You can use the rolling pin as a “ruler”, laying it on the sheet of pasta to measure it out. Use two spoons to place heaped spoonfuls of Ribollita along the rectangles of pasta, about 10 cm apart. To cover the filling, fold each strip over lengthways on top of itself; align the edges and, using your fingers, press down on the pasta between one heap of filling and the next to get all the air out (in this way the ravioli won’t open up while cooking). Cut the ravioli with a pasta wheel and carry on in the same way until you have used all the ingredients. Put a large saucepan on the stove with plenty of water. In a heavy-bottomed frying pan, large enough to contain the ravioli, melt the butter over a very low heat and then add the olive oil; immediately add 1½ spoonfuls of chopped chives, season with salt, stir and let them turn slightly golden. When the water comes to the boil, add salt, slide the ravioli in and when cooked (it only takes a few minutes, but to make sure taste them) strain them thoroughly. Carefully put them into the frying pan, stir them delicately with the sauce and turn off the heat. Serve straight away, nice and hot – in the frying pan if you like – sprinkled with the remaining chives and with grated pecorino cheese. Buon appetito!