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Savoury Bread Pudding with Broccoli “Trifolati” and Pecorino
Tying up the canes in the Ronco vineyard
The straw “bottaia” (= barrel cellar), phase one
For the 8th time International Wine Producer of the Year at the Mundus Vini Biofach 2022
Maremma-style ricotta and spinach tortelli with butter and sage
Cleaning up the strawberry patch and replacing vines in the vineyard
Tasting the new red wine, Casa Quaranta
Pruning both young olive trees and adult ones
For International Women’s Day, ring cake with Vin Santo
Maintenance in the vineyard
Today at La Vialla, Arezzo-style “redone” cardoons
Today we’re at Casa Rossa for the winter pruning
Today in La Vialla’s sauce kitchen we make “pappa al pomodoro”
Today at La Vialla, hare in “dolceforte” sauce, an ancient Tuscan recipe
We taste the new oils from the main varieties of olives grown by La Vialla
We take a visit to La Vialla’s sheep barn
Today at La Vialla “Torta della Nonna”
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 at 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 in 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 Climate Week 2018-Speech by Gianni and Antonio Lo Franco
Summer 2018 at the Fattoria
A surprise 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 Fattoria
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 bakery, Francesco prepares the Viallina Biscuit House
IWSC London 2017: slide show of the award ceremony
Recipe: La Vialla’s biscuit house made of Cantucci bricks and Stracci tiles
Autumn has arrived at the Fattoria
IWSC London 2017: Video of the award ceremony
B.A.U.M. Environmental Award 2017: video of the ceremony and laudation
B.A.U.M. Environmental Award 2017, Frankfurt
Francesco prepares the Easter dove-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 video of the IWSC awards 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
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Recipe archive



Tortelli Maremmani burro e salvia

(= Maremma-style Tortelli with Butter and Sage)

Recommended wine: Vermentino di Maremma Toscana D.O.C.
Ingredients for 4-5 people: For the pasta:400 g plain flour4 eggs1 tbsp extra virgin olive oil1 pinch of salt **** For the filling:500 g fresh spinach1 clove of garlic3 tbsp extra virgin olive oil120 g grated aged pecorino cheese (+ 2 tsp per person to sprinkle over the tortelli)350 g fresh sheep’s milk ricotta nutmeg salt pepper **** For the dressing:140 g butter16 fresh sage leaves

The pasta: pasta should be made in a cool place, without drafts. 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; continue mixing. When the dough has become fairly compact, knead it with your hands incorporating all the flour. Knead the dough energetically, using the weight of your whole body, every now and again sprinkling a little flour on the work surface to prevent the dough from sticking. Halfway through this process, wash and dry your hands well: the little pieces of dough that may remain stuck to them could ruin the sheet of pasta as your roll it out. Continue for 10-15 minutes, until you obtain a smooth, elastic “ball”; leave it to rest for half an hour covered with a cotton cloth.

The filling for the tortelli: clean and wash the spinach and, still dripping wet, put it into a large saucepan to cook. Stir from time to time with a wooden spoon, so that it “wilts” thoroughly. When it’s cooked, leave to cool and then squeeze it into balls with your hands, then chop it fairly finely on a chopping board. Heat the peeled clove of garlic with the olive oil in a heavy-bottomed frying pan, and then sauté the chopped spinach for 3-4 minutes, over a moderate heat, with a small pinch of salt. Remove the garlic and, once again, wait for the spinach to cool down. Put the spinach in a bowl with the ricotta (squashed with a fork), the grated pecorino, a sprinkling of nutmeg (taste and adjust the quantity according to taste) and a little salt and pepper (once more according to taste). Mix all the ingredients together thoroughly.

Take the pasta dough and roll it out (here we use the verb “tirare”, which means to pull) with a rolling pin, or use a pasta-making machine – divide the dough in half to make it easier – until it’s approximately 2 mm thick, using a little flour so that it doesn’t stick. Try to give the sheet of pasta a rectangular shape. Cut it into strips about 16 cm wide and, using two spoons, place small heaps of filling along each one, in a row, roughly 10 cm apart. When you have done one strip, fold the pasta over lengthwise so that it completely covers the spoonfuls of filling. Press the dough down with your fingers around the filling and then separate one tortello from another, cutting them apart with a sharp knife or a pastry cutting wheel. Press the prongs of a fork all around the edge of each one, to avoid the filling leaking out when you cook the tortelli. Repeat with the other strips of pasta dough.

Melt the butter in a heavy-bottomed frying pan over a very low heat; add the sage leaves, which you have washed, patted dry and ripped into pieces (if you prefer you can leave them whole) and stir, then turn off the heat (the butter must not sizzle). Heat the water in a large saucepan (the bigger the better, because they need to be “comfortable” while cooking). When the water comes to the boil, add a large pinch of salt and delicately drop the tortelli in a few at a time. Use a perforated spoon to push them below the surface from time to time, because they tend to float. They should take 8-10 minutes to cook, however fresh pasta can play tricks on you, so after 4-5 minutes try tasting one to see if it’s ready; if necessary, you can also add more salt. When the tortelli are ready, strain them (do so thoroughly, using a slotted spoon) and lay them on a serving dish that you have heated previously. Pour the (hot) butter and sage dressing over them, mix delicately, sprinkle with plenty of grated pecorino, and serve immediately while nice and hot.