It’s that time of year, when grapes transition to wine, it’s harvest time! As with most of 2022, the vineyard has been through ups & downs!

What started as an ideal growing season deteriorated in spring with no rain when flowering turns to fruit. Excessive June heat increased to blazing temperatures in July and August. Heat and a lack of crucial rainfall deeply affected the vineyard.

Organic certified winemaker Luca Nesi practices dry farming with no irrigation to his plants. Instead using other remedies to mitigate vine stress such as canopy management, growing natural vegetation as cushioning layers to retain moisture and prevent soil splitting, organic kaolin clay applications to reflect heat and sun. Many grapes ripened earlier and in smaller clusters. A lower yield is anticipated, however having survived a season of intense strain, the grapes picked will be the hardiest and of better quality. Hence less wine but superior to larger yields.

The 2022 vintages will have unique aromatic and flavor profiles we are yet to enjoy. As the harvest progresses, Luca and his team will produce quality wines reflecting Montespertoli’s distinctive terroir with Madre Natura-Mother Nature’s final expression on a challenging season.

  Need a healthy breakfast but don’t have a lot of time?  Breakfast frittata cups solve the problem!  

The word frittata comes the verb friggere-to fry in Italian. Easy to make ahead using in-season veggies, cheese, and eggs. Fill muffin cups, bake and let cool. Delicious with fruit for breakfast, pack with a side salad for a tasty school lunch, or healthy on the go snack.  Makes 12-frittata cups.          

Easy Ingredients 

·       2 tablespoons Villa Graziella Organic extra virgin olive oil 

·       1 tablespoon Villa Graziella Organic Tuscan herb seasoning blend for Veggies 

·       10 fresh organic eggs, room temperature 

·       1/3 cup organic fat free milk, unsweetened almond or oat milk 

·       1 cup fresh mushrooms, washed, dried, chopped 

·       ½ cup red, yellow, or white onion, finely chopped 

·       1 cup zucchini, washed, dried, finely chopped 

·       ½ cup cherry tomatoes optional 

·       ½ cup finely grated Parmigiano Reggiano, shredded cheddar, or mozzarella cheese  

·       1 teaspoon cracked pepper + to taste 

·       1 teaspoon sea or Kosher salt + to taste   

Simple Directions 

1.             Brush ceramic or aluminum muffin pan thoroughly with 1 tablespoon olive oil, set aside. 

2.             Heat 1 tablespoon olive oil in a frying pan, sauté mushrooms and zucchini over medium heat, stirring occasionally until liquid dissipates.  

3.             Add onion to pan, mix with veggies, season with Tuscan seasoning blend, salt, pepper, and stir. 

4.             Sauté until onions turn golden but not brown, remove mixture from stove, set aside, allow to cool. 

5.             As vegetables sauté, preheat oven to 350˚F. 

6.             Gently whisk eggs, milk, and cheese in a large bowl. 

7.             Add vegetables to bowl until completely blended. 

8.             With a ladle, fill each muffin cup ¾ to the top. 

9.             Bake for 20-25 minutes or until a toothpick comes out clean when inserted. 

10.         Remove from oven, cool to room temperature so each frittata firms, serve and enjoy!  

Helpful Hints 

·       Add your favorite on-hand fillings: 

·       Diced chicken, ham, turkey, or salami.  

·       Shredded Pecorino Romano, Provolone or Swiss cheeses all melt evenly.  

·       Cooked or roasted eggplant, peppers, potatoes, or zucchini. If using fresh kale, spinach or other greens, sauté or cook ahead to eliminate excess moisture and prevent sogginess.   

·       Store frittata cups in a tightly sealed container in the refrigerator for up to 4 days. 

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!  

Did you know a tasty, healthy weeknight dinner can be also easy to prepare? Add your backyard veggies, cheese & salami. Make earlier & serve later, also great for next day school lunch.

6-8 servings.

Easy Ingredients

· 1 cup + 2 tablespoons Villa Graziella Organic extra virgin olive oil, + more for tossing

· ½ cup Villa Graziella Organic Condiemnto Bianco-White balsamic condiment

· 1 teaspoon Villa Graziella Organic Tuscan herb seasoning blend for veggies + more to taste

· 1–20-ounce package of fresh tortellini pasta; tricolor or plain

· 1 ½ cups fresh cherry or grape tomatoes, (if possible organic) washed, dried, and halved

· 1 fresh zucchini washed, dried and diced

· 1 orange, red, or yellow pepper washed, dried, seeded, and diced

· 1 cup fresh spinach, wash, dried, and coarsely chopped

· ½ cup red onion finely chopped

· 1 cup ham, prosciutto, or salami diced-optional

· 1 cup fresh mozzarella cheese balls or pearls halved-optional

· 2 tablespoons fresh parsley chopped

· 1 pinch each of sea salt and freshly cracked pepper to taste

Simple Directions

1. Cook tortellini according to package instructions, drain the pasta, place in a large serving bowl, add 1 tablespoon of olive oil, toss, and set aside.

2. While pasta cooks, add 2nd tablespoon of olive oil to a frying pan or skillet, heat the oil, sauté the zucchini and peppers over medium-low heat stirring frequently until water from both evaporates.

3. Add the spinach, continue to sauté until water evaporates, then add the onion and sauté until veggies turn golden not brown.

4. Add the halved tomatoes, followed by the sautéed veggies to the bowl of tortellini.

5. Add the Tuscan herb seasoning blend for veggies to the bowl and gently toss.

6. Add the meat & mozzarella cheese pearls to the bowl and gently toss-optional.

7. If not eating immediately, cover and refrigerate until one hour before serving.

8. Combine the Condimento Bianco Balsamic-white balsamic condiment, olive oi, salt and pepper in a bowl or covered jar. Whisk or shake to thoroughly combine the ingredients.

9. Combine the dressing over the pasta & veggies, garnish with parsley

10. Serve & enjoy!

Helpful Hints:

· Tortellini & veggies can be prepared, tossed ahead of time.

· For optimal flavor, add the dressing just before serving.

· Add your favorite on hand veggies: shredded carrots, chopped capers, quartered artichoke hearts drained of oil or water, olives.

· Replace mozzarella cheese with your on-hand cheddar, feta, fontina, or provolone cheese.

· Store in an airtight glass container in the refrigerator 2-3 days.

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

Chilling & Grilling for Labor Day? Why not olive oil grilled corn on the cob! Tastier & healthier than butter, add a dash of Tuscan herb vegetable seasoning to complement the corn’s sweetness.  6 servings.  

Easy Ingredients 

• ¼ cup Villa Graziella Organic Extra Virgin Olive Oil + extra for drizzling 

• ½ teaspoon Villa Graziella Organic Tuscan herb Vegetable Seasoning, + extra to taste 

• 6 ears fresh, unhusked corn on the cob 

Simple Directions 

1. Place corn cobs including the husks in a clean bucket. 

2. Fill ¾ to the top with cold water tip side facing down, soak corn 1 to 24 hours in bucket. 

3. Remove cobs from water, peel back outer husks and silk, compost or discard husks & silk. 

4. Preheat gas or charcoal grill to medium high heat, place corn with husks on grate for 3-5 minutes. 

5. Turn and grill additional 3-5 minutes careful not to burn or over char any side of the cob. 

6. Remove corn with husks from heat, place in a double paper bag, close bag, folding tightly to the bottom of the bag. 

7. Steam and “cook” corn in the closed bag 5-15 minutes.    

8. Open bag, let sit 3-minutes, remove corn and peel back the husks being careful not to burn hands (we use clean cloth gardening gloves).  

9. Brush corn with olive oil, season to taste with Tuscan herb vegetable seasoning. 

10. Serve & enjoy! 

Helpful Hints 

• Soaking cobs in water makes for a juicier kernels & moist corn that cooks evenly.   

• Unlike butter which can burn on grilled veggies, olive oil’s high smoke point complements the corn’s high sugar content. 

• Add shaved corn to salads and salsas for a subtle, smokey-charred flavors.   

• Cover & refrigerate up to 3 days, avoid freezing. 

 To download this recipe click here

 Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

“There’s nothing like the warm feeling of sunshine. Not too hot, but just warm enough to enjoy being on your patio, maybe a nice breeze hits, and when you look up, there are only bright blue skies above you. Summer can be a busy season, but it’s so important to make time for friends. I recently had the chance to get together with one of my closest friends and it was a day I didn’t know I needed. We stayed in, enjoyed some wine, spent the whole night laughing, and ate some great food. This is my reminder to you: slow down and enjoy your summer!”

Koraima,

the newest team member

White Wine & Garlic Butter Bucatini

Put that salad aside! Let me tell you a secret…carbs are actually good for you. Whew! Now that that’s out of the way, enjoy this delicious White Wine & Garlic Butter Bucatini! Have it with your girlfriends or cook it up the next time you decide to enjoy a night to yourself. We promise it won’t disappoint.

Meet The Team!

You know what they say about women and their wine. Oh, you don’t? Well, who better to tell you than our team made up of all women? Take some time to meet our wonderful team that dedicates their time to give you nothing but the best.

Taste It Yourself

Is there a Villa Graziella Organic product you want to try but haven’t? Come to one of our tasting events to sample our olive oil or wine!

Using extra virgin olive oil and fresh rosemary makes a golden, moist, and tender, cornbread with a hint of sweetness. Serve with chili or soup for a cozy lunch or dinner. Yields approx. 8 slices.

Simple Ingredients:

·      2/3 cup Villa Graziella Organic Extra Virgin Olive Oil + more for drizzling

·      2/3 cup of buttermilk

·      1 cup all-purpose flour, sifted

·      1 cup yellow corn meal

·      2 large room temperature eggs, if possible organic

·      2 ½ tablespoons organic sugar

·      2 tablespoons of fresh, chopped rosemary plus 2 sprigs for garnish

·      1 teaspoon baking powder

·      ½ teaspoon baking soda

·      ½ teaspoon sea salt

Easy Directions:

1.   Preheat oven to 425F◦ degrees, arrange rack in the oven to the center.

2.   Generously brush a loaf pan with olive oil.

3.   Place cornmeal in a large bowl, add sifted flour, baking soda, salt, sugar, and chopped rosemary into the bowl.

4.   In a second bowl, lightly whisk the eggs, add the buttermilk, followed by the olive oil.

5.   Mix the eggs and olive oil mixture on medium speed until combined.

6.   Add the dry ingredients to the bowl of wet ingredients, in 2 batches, mixing lightly on low speed.

7.   Pour the batter into a loaf pan, distribute evenly, top with a drizzle of olive oil & 2 rosemary sprigs.

8.   Bake until golden brown approx. 25-30 minutes, or if a toothpick inserted into the center comes out clean.

9.   Remove from oven & cool approx. 15 minutes, run a knife or spatula around the edges to release, cool an additional 30 minutes.

10. Slice & serve at room temperature.

Helpful Hints

·       No buttermilk on hand? Add 1 tablespoon fresh lemon juice or white vinegar to a measuring cup, then add just shy of 1 cup milk to the liquid. Stir, do not whisk. Allow mixture to sit 3-5 minutes, milk will slightly curdle to a buttermilk like flavor and thickness.  

·       Or use plain Greek yogurt or sour cream as a buttermilk substitute.

·       Wrap in wax paper, refrigerate and store in a covered glass container for 3 days.

 To download this recipe click here

 Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

Ingredients:
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly crushed black pepper finely ground
• 1 large garlic clove minced
• 1/4 cup Villa Graziella Organic Balsamic Silver Vinegar
• 3/4 cup Villa Graziella Organic Olio Nuovo

Simple directions:
In a small jar, add the honey, balsamic, mustard, salt, pepper, garlic, balsamic vinegar, and olive oil. With a tight lid, shake ingredients together until the dressing is fully emulsified. Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

To download recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

August is National peach month! Why not enjoy a perfectly imperfect peach cake? Rich in vitamins A & C, low calorie, plus cholesterol, fat & sodium free. Our favorite fuzzy fruit is the base for a cake that often takes a shape of its’ own! Easy to prepare, add a scoop of vanilla ice cream or top with Greek yogurt for a light summertime dessert. Slice and enjoy it the next day as snack. Approx. 12 servings.

Easy Ingredients

· 1 ½ cups Villa Graziella Organic extra virgin olive oil + extra to oil the pan

· 2 tablespoons Villa Graziella Organic Condimento Bianco-White Balsamic Condiment

· 3 ripe peaches, skin on, thinly sliced

· 1 cup sugar in the raw, organic if possible

· 3 large eggs room temperature, organic if possible

· 2 cups all-purpose flour, whole wheat flour ok too

· 1/2 teaspoon baking powder

· 1/2 teaspoon baking soda

· 1/2 teaspoon sea salt, or kosher salt

· Greek vanilla yogurt or vanilla ice cream, for serving-optional

Simple Directions

1. Preheat oven to 350˚F degrees.

2. Line a 9-by-13-inch square or round baking dish/pan with parchment paper and brush with olive oil.

3. In a medium bowl, toss the peaches with ¼ cup of sugar, 2 tablespoons of white balsamic condiment and the salt.

4. Then add ¼ cup of olive oil and gently mix.

5. Set aside the mixture, allowing the peach juice to blend with ingredients 15-20 minutes, at room temperature.

6. In a bowl, combine the flour, baking powder and baking soda, set aside.

7. In another larger bowl whisk the eggs, remaining ¾ cup of sugar and 1 ¼ cup of olive oil.

8. Add the dry ingredients into the bowl with the egg mixture and beat on low until a batter is formed. Gently fold the peaches and juice into the bowl with batter.

9. Transfer batter and fruit into the prepared dish and bake 35 minutes or until golden, and a toothpick inserted in the middle comes out clean.

10.Remove from the oven, cool, cut into slices, serve, and enjoy!

Helpful Hints

· Keep cake loosely wrapped in the refrigerator for 3-4 days.

· No peaches on hand, use fresh blueberries, quartered nectarines, or even thinly sliced strawberries.

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Simple Ingredients 

• 1 Tablespoon of Villa Graziella Organic Extra Virgin Olive Oil  

• ½ cup Villa Graziella Bianco Toscano IGT (White Wine)   

• ½ pound Bucatini pasta  

• ½ cup unsalted butter (1 stick)   

• 1 medium yellow onion, diced  

• ½ teaspoon Kosher salt, or to taste  

• 1 teaspoon black pepper, or to taste  

• 1 teaspoon Italian seasoning   

• 1.5 cups of heavy cream   

• ¼ cup of pasta water  

• 1 cup of Parmigiano Reggiano cheese, freshly shredded  

• 1 Tablespoon Italian parsley  

• red pepper flakes, to taste  

Easy Directions  

1. Cook Bucatini pasta according to package directions. We recommend boiling a 1/2 pound of pasta in 4 quarts of water with 2 Tablespoons of Kosher salt + 2 Tablespoons Olive Oil or 4 quarts of chicken broth and boil until al-dente (about 8-10 minutes). Save some of the pasta water or broth that was used to boil the pasta.  

2. In a large cooking pan on medium heat, add Extra Virgin Olive Oil and butter.  

3. Once butter is melted add garlic. Let garlic cook for about 1 minute then add in onion.  

4. Let onions cook for about 2-3 minutes, then add in salt, black pepper, and Italian seasoning and mix well. Add in spices to your desired taste.  

5. Add in white wine and let simmer for about 2-3 minutes for the alcohol to dissipate.  

6. Next, add in heavy cream, mix well, and bring to a boil. Once heavy cream is boiling, turn down the heat slightly so the sauce can simmer. Add in pasta water from cooked pasta and mix well.  

7. Let the sauce simmer for about 5-7 minutes or until the sauce thickens. Turn off heat and let sauce rest for about 1-2 minutes to continue to thicken as it cools.  

8. Add in Parmesan cheese, Italian parsley, and a small amount of red pepper flakes, to taste.  

9. Mix in Bucatini pasta with sauce and let rest for about 1-2 minutes so the sauce can stick to the pasta.  

10. Serve immediately and enjoy!  

To download this recipe click here

 Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

What to do with all your garden zucchini? Share them with friends, neighbors or add them to pasta! Zucchini originated in Italy, in the 1920’s Italian immigrants brought it to California where it was widely cultivated. Low in calories, rich in vitamin C, add just 3 ingredients for a tasty, meatless main course or side dish. 4-6 servings.  

Easy Ingredients 

• 1 lb. spaghetti or short shaped pasta-quill or bow 

• 1/2 cup Villa Graziella Organic extra virgin olive oil  

• 2 teaspoons Villa Graziella Organic Tuscan herb vegetable seasoning + more to taste 

• 4 pounds fresh zucchini, washed and dried 

• ½ teaspoon pinch of sea or kosher salt 

• ½ teaspoon fresh cracked pepper 

Simple Directions 

1. Cook pasta according to package directions until just firm-al dente.  

2. While pasta cooks, slice zucchini in thin rounds without removing the skin. 

3. Place zucchini in a bowl, add Tuscan herb seasoning and gently mix. 

4. Heat oil to medium high, add zucchini to hot oil, cook in batches if necessary, until  

    soft and golden, do not overcook.  

5. Place zucchini along with the olive oil they were cooked in, into a large bowl, set aside.  

6. Drain the pasta, place in the bowl with the zucchini and olive oil.  

7. Stir well. 

8. Add salt, pepper, and herb seasoning to taste.  

9. Serve & enjoy! 

Hints 

• Bigger is not necessarily better, large zucchini can be watery with little or no flavor. Choose zucchini with the stem attached, no more than six inches long, 2 inches wide. Firm, with no cuts or blemishes.  

• When possible, use pasta cut with bronze dies or plates. Likely indicated on the package, the textured or “rough” surface is perfect for clinging to ingredients and absorbing sauces. 

• Add 1 tablespoon olive oil, heat and add minced garlic, sliced onion or thinly sliced black olives before adding zucchini to frying pan, remove when golden brown, then add zucchini rounds. 

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.