Fattoria La Vialla 2015 Review: Glorious Organic Food From Tuscany

Fattoria La Vialla food and wine reviewAnyone who reads Frost regularly knows that we love Fattoria La Vialla. In fact, I love it so much that I bought their wine in cases for my wedding. Everything from their food to their wine is superb. Which is why we were delighted when a present arrived. We promptly got to work reviewing it.

I never knew I loved salami until I tried Fattoria’s salami. It is wondrous. So superb, fresh and delicious. I could eat it everyday. Their Olive Oil is the real deal, you will never go back to the supermarket stuff. It has that green tinge that lets you know it is the genuine article. Their pasta is everything you think it would be. We try the fusilli and the linguine. Both are divine.

In this box of delicious heaven is the pecorino, their mature cheese. The ageing process takes nine months and it is amazing.

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Vernaccia di San Gimignano is the most prestigious white in all of Tuscany, and you can tell. Smooth, full and complex with almond, dried fruit and floral notes on the nose. Fattoria make the best wines and I don’t say this lightly. Their Casa Conforto Chianti Riserva is superb. On the nose is a variety of aromas: violet and wild berries, secondary notes are mushroom, meat, light pine resin and sweet wood. I usually prefer white or rosé wine but I love this red. I had a Casa Conforto Chianti from a previous year as the red wine option at my wedding. The guests loved it and said it was the best wine they have ever had at a wedding, along with the others. Lo Chiffon is a sparkling white wine. It is cloudy and a straw yellow colour with metallic highlights. It tastes wonderful, both dry and smooth.

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Their olive all’ arancia is wonderful. These dried orange olives are based on an old Tuscany recipe. Unusual and delicious.

Sugo Pomodori, olive & capper is a fabulous sauce. It has a kick to it and is a great combination of tomatoes (which are the star of the show), capers, olives, hot chilli pepper, parsley and garlic. Yum.

Fattoria La Vialla 2015 Review- Glorious Organic Food From TuscanysauceFattoria La Vialla 2015 Review- Glorious Organic Food

La Rosmarina is a rosemary tomato sauce. It also has a kick to it and is both fresh and unbelievably tasty.

Also in the parcel was an interesting, good book about Fattoria. Along with a wonderful card and other literature. Fattoria is a wonderful family business that really makes you feel like you are part of the Fattoria community.

Our love affair continues.

Fattoria La Vialla

 

 

 

Sophie Michell & Ocado- Tweet Yourself Thin-recipes for summer: Tuesday

TUESDAY

Coconut, Mango and banana smoothies

Makes 4
Prep time 5 minutes
300ml of natural coconut juice (like Vita coconut)
1 ripe mango
3 ripe bananas
1 lime
1. Peel and roughly chop the mango and bananas.
2. Place the fruit and the coconut juice into a blender and blitz until smooth,
then add the lime to taste and serve!
Sweet chilli and soy chicken wrap
Prep time 10 minutes
Cooking time 1o minutes
3 chicken breasts (approx 180g each)
1 tsp soy sauce
2 step sweet chilli sauce
½ cucumbers
2 spring onions
2 carrots
Handful of rocket
4 flour tortillas
1. Cut the chicken breasts into strips and then mix with the soy sauce and a table spoon of the chilli
sauce. Leave while you prep the veggies.
2. Cut the cucumber into strips, and then do the same with the spring onions and the carrots.
3. Heat up a frying pan and then pan fry the chicken strips for about 10 minutes, turning
occasionally. Make sure the chicken is cooked throughout.
4. Then build the wraps, by piling up some veggies, chicken strips and rocket, in a tortilla with an
extra drizzle of chilli sauce if wanted.

Pecorino, Pear and watercress salad with char grilled turkey breasts
Serves 4
Prep time 10 minutes
Cooking time 15 minutes
4 turkey breast steaks (approx 180g per steak)
4 ripe pears
2 celery sticks
150g pecorino cheese
150g watercress leaves
50ml olive oil
Squeeze of lemon
Sea salt and pepper
2 tsp thick balsamic

1. Heat a griddle pan up very hot and then oil and season the turkey steaks. Then lay each steak
down on the griddle and cook for about 5 minutes each side.
2. Finely slice the pears and the celery (on an extreme diagonal looks great) then using a peeler add
shavings of the cheese and add the watercress. Mix with the lemon and the olive oil, and then
season.
3. Pile up the turkey breast and salad on the plates then drizzle with a little balsamic