there s a sense of community and a family feel on the farm. stanley, we re gonna start picking up some ingredients for our lunch. do you want to get some aubergine. look, it s an ostrich egg. it s called dragon egg actually. and we go this because they ve got a very special, special taste. they don t get soggy. i put them on the fire like that, burn them a bit, then cut them in half and with a spoon, like a little dessert. farm in-house chef, davide, is fanning the flames to make one of the specials of the day, eggplant caviar. pulled straight from the ground and simply pricked with a knife, these are going to be delicious. while they roast, it s time to start the pasta course. this is aglio. this is one of my favorite things. aglio is garlic, right? yes. aglione, big garlic, and
farm in-house chef davide is fanning the flames to make one of the specials of the day, eggplant caviar. pulled straight from the ground and simply pricked with a knife, these are going to be delicious. while they roast, it s time to start the pasta course. this is one of my favorite things. aglio is garlic. aglione, big garlic, and that s that. all right. go ahead, put it in. the tuscans next door like to claim this mellow tasting garlic as their own, but don t tell that to the umbrians. its classic partner is a simple passata, made from tomatoes harvested just a few weeks ago. thick enough to hang on to the sauce, these are the perfect pasta to go with it. oh, look at that.
E’ arrivato anche l’atteso Ferragosto e come tutti anche i vip hanno scelto se andare al mare o in montagna. Magari con mete diverse ma cosa hanno messo in .
Prodotto tipico della Valdichiana tra Arezzo e Siena, questa varietà dal sapore gentile lascia l'alito intatto, tanto da venire ribattezzato ‘l’aglio del bacio’