Some drawings from our little guests. We love them!
Night neighbors in Doderi.
Wild boars and other wild animals are often around the garden in Doderi to eat the fruit fallen from the trees.
Thanks to our guest Thomas for this picture!
We are often asked what we do between December and March, when the agriturismo is closed. We feel that this image is the perfect answer: we make Barbialla prettier!
This is the iron door of Brentina Ovile before and after maintenance.
Here we are again to our seasonal appointment with jams in Barbialla Nuova. This week we made some apricot jam, and this is our recipe.
Pick ripen, sweet apricots (we use those from our organic trees in Brentina and Doderi). Wash, peel, and pit. Weight the pulp and place it in a suitable pan; add 300g of cane sugar for each kg of pulp (this will give you a slightly sour product. If you'd rather make it sweeter, add 400-500g of sugar per kg). Keeping the flame low, cook for 2-4 hours depending on which consistency you want to achieve. You need to stir the mixture very often; using a spoon, remove the foam that forms on the surface. Make sure you turn off the fire when the mixture is more liquid that you want your jam to be, as during cooling it gets much more dense.
In the meantime sterilize your jars (we boil them for 1 hour). As soon as you have reached the right consistency, jar your jam when it's still hot. Clean the edge of the jar with a paper towel before firmly placing the cap. Close the jars and place them upside down. The following day we boil the jars again for one hour to ensure that the product inside is sterile and to check for any leaks from the caps (if they are not sealed properly you will see water in your jars).
Eccoci all'appuntamento stagionale con le immancabili marmellate della Fattoria Barbialla Nuova. Questa settimana abbiamo preparato la marmellata di albicocche, e questa è la nostra ricetta.
Scegliete albicocche mature e dolci (noi utilizziamo quelle dei nostri alberi, rigorosamente biologici). Sbucciatele e togliete il nocciolo. Pesate la polpa, mettetele in pentola aggiungendo 300 g di zucchero di canna biologico per ogni kg di frutta (la marmellata sarà un po' aspra, perfetta per crostate. Se preferite un prodotto dolce potete aggiungere fino a 400-500 g di zucchero). Far cuocere a fuoco lento, girando spesso e togliendo la schiuma, finché la marmellata avrà la consistenza che vi piace.
Nel frattempo sterilizzate i barattoli (noi li bolliamo per 1 ora). Appena la marmellata è pronta, mettetela nei vasetti facendo attenzione che i bordi siano puliti. Chiudete i barattoli e capovolgeteli. Il mattino dopo bollite i vasetti per un'ora per essere sicuri che il prodotto sia perfettamente sotto vuoto. Controllate che non ci siano perdite dal tappo (se i vasetti non sono propriamente sigillati vedrete acqua dentro alla marmellata.
While staying in Fattoria Barbialla Nuova, you can meet a lot of wild animals - click here if you want to see some. A family of Austrian deers lives in the woods and fields around the farm. This picture was taken some days ago by Frank Wasser after a long stakeout.
Durante il soggiorno alla Fattoria Barbialla Nuova, è possibile incontrare molti animali selvatici - cliccate qui se volete vederne alcuni. Una famiglia di cedrvi austriaci vive nei boschi attorno alla fattoria. Questa foto è stata scattata qualche giorno fa da Frank Wasser dopo un lungo appostamento.
We wish you a lovely, rustic, merry Christmas!
Hosting year 2016 has come to its end. We welcomed more than 200 families and 2 weddings. We had the opportunity of leading a huge number of truffle lovers in the woods, to spread our sour-dough starter all around the World, to walk, learn, eat, cook, listen, tell, suggest, enjoy. What an unforgettable year! Thank you all!
Sugar Princess: she's probably the most beloved cat in Barbialla... now wearing her best winter dress.
This summer we made a lot of jam, including our beloved apple & cinnamon. Some of the jars are going to accompany us across winter, but we have plenty saved for our guests: it will be on the shelves of our shop next spring 2017. The recipe of apple and cinnamon jam was posted last year on our blog.
It was an intense fall for truffle hunting experiences. We would like to thank all the guests that followed us (and the truffle hunter!) in the woods making this season unforgettable. This picture is for you!
Every day our children play in the grass (yes, also when it's raining!) Every day a new (little) adventure.
Forgot your hiking boots? Going out for a walk in the woods with your tennis shoes? Wellington boots are waiting for you down at the Reception area.
Thanks to the couples who chose us for their most important day, and thanks to Desinare catering for their professionalism and high quality collaboration.
We love to see little hands touching grass, little noses smelling flowers...
Harvest 2016 is done. Our organic olives are now at the mill. Olive oil 2016 will be available at the farm shop soon!
This weekend and the next one, our guests can visit one of the most important truffle festivals of the area: Tartufesta in Montaione (October 23rd, 29th and 30th). And they can also take part to the guided truffle hunts that we organize on our property. More info on http://www.barbialla.it/truffles-1/
Abby is a little girl with bright eyes and lovely mermaid-princess dresses. She left this present to us: it's her drawing of Francesco, Ilaria and Little Gaia at the farm. Thanks Abby (and Grace, Scott & Granma)!
These days, our guests can find home-made biscuits, meringhe and cakes available in our little, organic shop. Yum!
Poppies and wheat. That's summertime in the Tuscan countryside!