Fresh picked strawberries from the garden with homemade limoncello - a simple dessert that is sheer summer bliss! This delicious dessert, perfect for a hot night, may have only two ingredients but if you want to make it from scratch you are going to need about 2 weeks. You can always cheat and buy a fancy bottle of limoncello or limoncino but if you have a little patience you will be great rewarded!
Here's the no-fail, hands-down best, straight from the Amalfi Coast - Limoncello Recipe!
And keep scrolling to find the recipe from strawberries & limoncello below!
Rinds of 6-7 lemons (no whites) - use a potato pealer 1/2 liter of pure alcohol (or flavorless vodka) 1 liter of water 500 gr. sugar
Let the lemon rinds soak in alcohol for 10-12 days Filter the lemon rinds. Make a simple syrup with the sugar & water (warming the water on the stove & incorporating all the sugar). Wait for the sugar water to cool. Combine the simple syrup with the alcohol & mix. Bottle & place in the freezer. Serve cold!
For Strawberries macerated in limoncello - it couldn't get any easier than 1, 2, 3:
1. Clean and cut your strawberries
2. Drizzle atop limoncello, mix & let sit for about an hour
3. Serve with fresh whipped cream or mascarpone & mint and a glass of frozen homemade limoncello!
Simply delicious.Ever since visiting a family-run seafood restaurant along the Adriatic we have been recreating this simple dish of roasted peppers and tuna. Roasting gorgeous orange, yellow and red peppers over the grill and stuffing them with tuna, capers and herbs makes for a healthy flavorful appetizer/antipasti -the perfect way to start your summer dinner (especially if you already have the bbq fired up!)
Roasted Peppers Stuffed with Tuna Peperoni alla grilglia ripieni di tonno
4 Peppers (any color)
250 gram of highest quality of tuna you can find (in oil or water), drained
spoonful of capers, chopped
oregano, or any fresh herb of your choice (basil, marjoram, etc.)
salt & pepper (or red chili flakes)
red wine vinegar
extra virgin olive oil
clove of garlic
by charring the outside of your peppers - either on the stove or over
the grill - until the outside is completely blackened. Place in a bowl
and cover with plastic, allow to cool.
When you can handle the peppers, remove the skin (should come right
off) and remove the seeds. Slice the peppers into 3 cm strips.
To prepare the tuna filling, combine the tuna, capers, salt & pepper, a few drops of olive oil and vinegar.
At one end of the peppers add a spoonful of the tuna mix and roll
the pepper around the tuna. Place in the dish, once the dish is full
season with salt & cracked pepper. Now make the dressing.
spoonfuls of red wine vinegar with six spoonfuls of olive oil, 1/2-1
clove of finely chopped garlic and small handful of chopped herbs. Mix
it up and pour over the peppers in the dish. Allow to sit for at least
20 minutes before serving to let the peppers soak up the dressing.
Note: You can add any thing you like to the tuna mix: spring onions, sun dried tomatoes, olives, etc.
You may have noticed a recent drop-off in posts and recipes - well, we have been busy preparing for my younger sister's wedding! (And it was perfect!!) More posts, recipes, photos, festivals and stories to come - thanks for your patience. It was a crazy week, hosting 26 family members and friends at our farmhouse, Jason cooked up a storm as we celebrated Meagan & Kevin's wedding. (Menu details to come...)
Here are a few of my favorite photos taken by guests -
The 13th Century castle stands small but proud, just like the people that live below it's ancient walls in the idyllic farming village of Piobbico (Le Marche, Italy).
The castle was alteredand transformed in1573-1587into a beautifulRenaissance residence,designed by the architectBaccioPontelliandbuilt byCount GuidoAntonio IBrancaleoni,captainof Duke Federicoda Montefeltro.
Photos of the locals from Piobbico i Piobbichese, preparing our sweet village for la fiorita!
The first Sunday of June
villages across Italy celebrate La Fiorita (or Corpus Domini), a
religious holiday by decorating the streets in flower petals followed by
a procession through town. Discover this beautiful tradition in Le
In previous years I have posted the photos of the procession, however this year I wanted to show all the hard work and friendly faces preparing the streets!
Every year we visit our favorite winemakers to collect hundreds of
liters of wine for guests in glass demijohns. In this short film we visit 3 vineyards and
winemakers, buying 600 liters of loose wine or vino sfuso and then
return to our farm to bottle, cork and label the bottles with guests! A slice of life in Le Marche for Jason and I.
The winemakers we visited include: Serenelli in Monte Conero, Antica Cantina Sant'Amico in Castelli dei Jesi and our good friend Giusti in Morro d'Alba (LE MARCHE, Italy).
A Film by La Tavola Marche (Ashley & Jason Bartner)
Long after a hard day's work in the garden and cleaning the pool we fired up the mics to record a great podcast! This week Jason and I recanted our most recent "Feel like a Local" Friday's in Apecchio (which sent us on a grappa tangent!) Then we went over the preparations in detail for my sister's upcoming wedding & week of festivities. Jason gives a garden update and tomato planting tips!
Thanks for listening!! The photos are from our Friday's in Apecchio! For more details and to join us email: email@example.com or visit:
Growing up on frozen peas, I had no idea what it tasted like to open a pea pod and pop fresh peas in my mouth on a sunny day. Now I savor spring days and dishes filled with spring peas; topped on crostini with ricotta, stuffed in ravioli, simply sauteed or eaten raw - oh how I count the ways... but my hands down favorite - peas and pancetta! Enjoy the simple spring recipe:
12 oz or 330 gr of fresh shelled sweet peas, rinsed
4 oz or 100 gr pancetta, bacon or guanciale, cured pig’s cheek (omit if vegetarian)
1 small onion, sliced
1-2 cloves garlic
2-3 cherry tomatoes, halved
spoonful red wine vinegar
small handful parsley, chopped
tiny bit of mint, chopped (optional)
salt & pepper
extra virgin olive oil
Bring a medium pot up to boil. In the meantime, in a medium skillet on
medium-low heat, slowly render down the pancetta for 4-5 minutes, trying
not to brown it and not crispy. If it starts to brown remove the pan
from the heat or lower the flame.
Next add garlic & onion, sauté for 5-6 minutes.
(Vegetarian Note: Just omit the the pancetta & sauté the onions & garlic in olive oil.)
When the onions & garlic are about 2 minutes from being ready, add the tomatoes.
At the same time toss the peas in the water and blanch for 2-3 minutes.
You want them approximately half-cooked. Strain the peas and throw them
directly into the pan with the pancetta adding a spoonful of the
pea-water. Allow to cook until peas are cooked but still have a bite.
Taste and adjust the seasoning with salt & pepper.
Just before you serve, toss in the herbs and drizzle with good extra virgin olive oil.
Another rainy spring day in Le Marche, our garden is too wet to work in so we thought we'd record a new podcast update on what's going on in our neck of the woods this week. We recapped the Primo Maggio pranzo/lunch and InRock as well as starting to discuss the details/menu ideas and plans for my sister's wedding at our farmhouse in less than a month!!!
During a hands-on cooking class at La Tavola Marche (farm, inn &
cooking school) in Le Marche, Italy guests forage for wild greens in the
field in front of our 300 year old farmhouse (agriturismo). Jason helps
guests identify the different edibles and with bags full of dandelion
greens, poppy greens, grispigno & more they head into the kitchen to
create a rustic tart with the fresh picked wild greens, ricotta &
I hope you enjoy my first attempt at filming one of our cooking classes - it's a little wobbly & we didn't do anything fancy with the audio...but I think you'll get the slice of life/glimpse at one of our Spring cooking classes!
Labor Day in Italy is celebrated on May 1st or Primo Maggio so we thought it would only be fitting to invite a few of the neighbors that help us so much over for a lovely lunch! All the usual suspects/stars of the "A Tale of 3 Tractors" video where in attendance with their wives and grandchildren. In typical country farmhouse style, guests started arriving at 11am for a 1pm lunch and stayed until well after 6pm - just enjoying the atmosphere & conversation.
Our wonderful expert wine-guide Marco was there with friends to enjoy the day off. Since they all live near the sea, a day in the mountains is a relaxing treat.
Lunch was amazing and as usual with Italians, pasta was welcomed to the table with a round of applause for Jason!
Homemade Tagliatelle with Asparagus and Artichokes
Bone-In Pork Roast
Roasted Potatoes with Rosemary
Caffè & Homemade Digestivi
After the final guests kissed our cheeks goodbye we enjoyed a few moments of solice in the evening sun. Then I quickly beelined it to Piobbico for the InRock Music festival held every year. I was racing the empending storm that never arrived (it has rained on poor Piobbico and this music festival every year we've lived here.) I schmoozed and snapped some photos - enjoyed a beer with friends and even caught the Mayor grooving to the tunes!