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Cereal

Vignamaggio’s cereal grains were planted on uncultivated land at the bottom of the valley. Vignamaggio decided to use indigenous and ancient grains like the hard grain Senatore Cappelli and soft grain Verna varieties that have always been planted in this area and are well suited to organic cultivation methods.

Verna and Senatore Cappelli are tall growing grains that produce a lot of straw that is useful for keeping the piglets warm in winter and for mulching the vegetable garden.

Both are stoneground to best retain both nutritional value and distinctive flavour, perfect for the semi whole wheat flour that Vignamaggio’s restaurant uses to create exceptional bread rolls, pizzas and focaccias.

The Senatore Cappelli hard grain is used mainly for the handmade fresh pasta often on the restaurant’s menu.

Fava beans and barley were planted to be used as animal feed during the summer and winter, when acorn season is over and when the pastures have less grazing delicacies on offer.

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From our Blog


FROM TREE TO BREAD
Posted on Thursday November 19, 2020

  During the past few weeks, the entire farm has been abustle with the olive harvest. Up and down the stone terraces, and up on the sunny slopes (or rain drenched slopes like the last couple of days), the magic of Autumn is in the air, with smoke from burning wood mingling with the morning […]

FROM TREE TO BREAD Vignamaggio Blog.



RECIPE: ARTICHOLE, CARAMELISED ONION AND BRIE TART
Posted on Wednesday October 21, 2020

This recipe, created in collaboration with Freakytable, is perfect for those cool early-autumn evenings when spending some extra time in the kitchen with a glass of your favourite wine becomes quite appealing. Our fresh artichokes preserved in oil, complemented by the rich flavour of Brie, are sure to inspire you. For the pastry: (The recipe […]

RECIPE: ARTICHOLE, CARAMELISED ONION AND BRIE TART Vignamaggio Blog.



OUR GRAPES
Posted on Friday September 18, 2020

It’s that time of the year again! It’s September and our grapes are beautiful, ripe and ready for picking. Because it’s time to harvest, our Francesco has gathered and presented the estate’s most important varietals, the most historical, those that were rediscovered, and the latest arrivals. First of all, the Sangiovese, our most prized grape, […]

OUR GRAPES Vignamaggio Blog.