Capofreddo is the head cheese we make from our Cinta Senese pigs every winter. Unlike our salt cured salumi products (salami, gota, rigatino, spalla and prosciutto), capofreddo belongs to the cooked salumi family which includes mortadella and buristo, or blood sausage. Because it is not cured or aged capofreddo is ready a day or two after it is…
Madame is stressed out. It’s just past dawn and well below zero on a Sunday morning and the line in her boulangerie is right out the door. Inside, the longest loaf of bread I have ever seen is being sliced and sold by the meter and in the back a teenage assistant is packaging Galettes des…
Introducing our newest book…… Click on the image to find out more about Dinamica…..
Hello everyone and welcome to my new blog where I will try and post a weekly account of what I am cooking, growing, and most importantly what I am learning from La Petraia. I will also share with you my stories of the places I travel to and the people I meet who inspire me….