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 |