#mezzomonte

[noneun]

Impronta di dinosauro a Polcenigo, la conferma degli esperti: «È autentica»

POLCENIGO - Arrivata la conferma: l'impronta ritrovata lungo un percorso preistorico è quella di un dinosauro. È stato Giuseppe Minatelli, p

E così anche io finalmente posso dire di aver avuto un dinosauro che mi passeggiava sotto casa...

[fabiodex]

#superbride @villa_corsini #mezzomonte #weddingdjlife #djlife #booom (presso Villa Corsini a Mezzomonte) https://www.instagram.com/p/BpO4h1xlypu/?utm_source=ig_tumblr_share&igshid=1uw8i158zjuky

[noneun]

Questa foto solo per dirvi che ieri sera dieci mattacchioni, me compreso, sono andati a farsi una corsetta in montagna al chiaro di luna e hanno incontrato questi simpatici asinelli, a 1250 m s.l.m.

[mezzomonte]

Crostata di Frutti di Bosco

Day 4

Once again, an easy lazy day here in Mezzomonte.

This Crostata is one of Flaminia's favorites. So easy to make and it has a long shelf life, although it usually disappears after one day.

Ingredients

For the Pasta Frolla.

500 grams of white flour

300 grams unsalted butter in room temperature

200 grams powdered sugar

80 grams egg yolk

Fresh vanilla from a pod

Just enough lemon zest

A pinch of salt

For the filling.

Any kind of homemade marmalade.

Preparation:

Make a circle from the flour, put sugar inside and pour the egg yolks, salt, vanilla and lemon zest.

Cut the butter into cubes and place them around the flour circle. This will help mixing the ingredients in a consistent way.

Start working. Mix the ingredients inside the circle but avoid mixing in the flour. Once mixed, start mixing in the flour and the butter. Keep kneading only until the dough is mixed and uniform, but don't over knead. 

Compact the dough into a loaf about  3 c"m thick. Wrap in baking paper and cool in fridge for at least one hour. This dough is hard to handle in room temperature.

Preheat the oven at 170 degrees.

Grease a round tart pan with butter. 

Take the dough and start rolling on a floured surface while  adding flour each time you feel the dough starts to stick to the rolling pin.

Roll the dough on the rolling pin and unroll it gently over the pan. Press it with your fingers around the pan, cut the excess leaving a small bit for the crust. Push it into the pan.

With a fork, pinch the surface of the dough to help the baking process. 

Pour any kind of marmalade spreading it evenly on the dough.

Use the left overs of the dough to decorate the top of the crostata. 

Brush the exposed dough with a mixture of egg yolk & milk. 

Bake for 35 minutes.

Enjoy!!

[mezzomonte]

On my first visit to Mezzo Monte, I visited Flaminia and we discussed the possibility of me coming in the spring time and be her guest for 2 weeks. I explained her my idea. I'll come and be your guest, you'll cook and teach me what you do, and I, in return, will document the whole process and make her a small book from the whole process.

We agreed that we have to make a test shoot and see how this works, so on my last day I arrived for an afternoon coffee and Pinoli cake. the first take wasn't really successful, so I asked Flaminia if I can step inside her dining room and take a look at her silverware and service plates. We found some really cool forks and knifes and Erez brought an old piece of wood that was lying in the sun throughout the winter. we reorganized the shot, and suddenly it worked!

After this casual shooting session, we all decided that it would be great fun to come here in Spring and do this for 2 weeks. 

[mezzomonte]

How I got to know Mezzo Monte

Mezzo Monte is a small rustic family run lodge on a hilly forested mountain in Chianti Valley, Italy.

It is run by Flaminia Cipriani, a cook, originally from Roma who moved here and lives in this rustic homy lodge.

I met her in 2011 when I came to visit my friends Licinia & Erez, whom I knew from living in NYC. Flaminia is Licinia's mom, and Erez is Licinia's husband. 

I was looking for a dream place in Italy where I could learn to cook, get away from it all and concentrate on my food photography. Mezzo Monte fit the bill perfectly. 

So here we are, from today and the following 2 weeks, I'll be posting here about my experience in this dream place. I will learn to cook Tuscan and Roman food straight from the source and will document the process here. stay tuned for daily photos and recipes.