Sour cherries (a wild local variety called visciola) sitting in the sun.
To prepare an amazing syrupy preserve fill a jar with sour-cherries leaving some space between the cherries and the ridge, top it up with sugar, covering throughly. Close the jar and let sit in the sun for a couple of months shaking (during the hottest hours) during the first days to dissolve the sugar.
Serve with Panna Cotta!
It's been a long and busy spring, well, actually it's been a long and busy winter, spring and summer is not proving anything easier...
We are trying to survive the attack of all the paperwork needed to install photovoltaic panels and start putting energy back into the grid.
Yes, we installed more photovoltaic panels and the last one has been connected last week so now we officially have a 166Kw plant (divided in 5 plants, two for internal use and three for selling) that should be enough to provide energy to around 60 households.
Most important, all our plants are located on the roofs of existing buildings: stables, cow-sheds, barns. We think that producing green energy is very important but we do not want to stop farming to devote the land to energy production (we do not plant energy crops either) and we do not want our beautiful hills to be spotted with huge mirror-looking photovoltaic plants instead of the shades of green of alfalfa and the oak woods, the golden wheat or the geometrical patterns of the vines.
So, please celebrate with us that Valle Nuova is now making another tiny effort for conservation and a cleaner world!
Left to right: nocino wine (two steps and it will become an amazing syrup for mascarpone cream), artichoke liqueur, uva fragola (concord grapes) liqueur, quince liqueur (2010, it will be ready for drinking in 2014...), tangerine liqueur (my great grandfather's favourite recipe), (front) apple pip liqueur.