The vineyards at Pigno Monte Mariello overlook Cagli

This "torrchio," in the family cellar, is used to press grapes

Flavio Trassana, a Federici family friend, inspects the grape vine
Crescia di Pasqua

10 eggs
300 grams parmesean cheese
300 grams olive oil
300 grams salt
100 grams yeast
1 kilogram flour

Mix ingredients together. The dough should not be tough. Let it rise for one hour. Put in oven for one hour at 180-200 degrees Celcius.

An impromptu farm feast: homemade prosciutto and wine

Stuffed Pigeon

100 grams minced beef
50 grams bread crumbs
50 grams cheese
2 eggs
2 cloves garlic
1 tsp. of oil
parsley and rosemary
dash of salt

Mix ingredients together. Cut open pigeon (gut and clean) and close with toothpicks. Sprinkle with Rosemary, oil, a bit of white wine, and garlic. Put in oven for one hour at 200 degrees Celcius.
For more information and pictures of the owners of the Federici's farm Tasting the Past
Photography by: Sarah Brucie and Alissa Fetner, Writing/Editing by: Kristen Bogusz and Alissa Fetner, Design Production and Page Design by: Emily DePietro