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Endangered vegetable varieties from Franchi seeds(Post)
Endangered vegetable varieties you can help to supportFranchi are a remarkable company, not because we’re 7 continuous generations or we’re the only major seed brand selling in the UK that has produc ...
What to sow in June for continuous harvests from your plot!(Post)Mixed salad – One of our cut-and-come-again packs can make up to 40 of those salad bags you buy in the shops and certainly the taste of the summer. The trick is though to stagger the sowing in a ...
Grow Old for New(Post)Old for newI wanted to focus on a couple of new varieties ‘New’ to our ranges for this year, but they are most definitely heritage varieties with provenance and lost flavours. The history of these ...
What to grow for winter(Post)Chapter 5What to grow for winterPlanning a plot, with times of sowing and harvestDeciding what to growAlthough there are many reasons for growing one vegetable and not another, the main factor which ...
Radicchio and Chicory from seed to plate(Post)Radicchio and Chicory growing tipsDon't switch off straight away with the word Chicory! Read on and you might just be making a new friend! There’s quite a difference between the two types. Chicorie ...
Asparagus, this season's hottest shades.(Post)By Francine Raymond7:30AM BST 21 May 2014At this time of the year, from every market and roadside stall, German gourmets celebrate Spargelzeit – their asparagus season – with as much enthusiasm as gi ...
Focus on tomatoes(Post)The Italian for tomatoes is ‘pomodori’, literally translated as ‘golden apples’. Italian tomatoes are considered to be some of the best in the world, especially plum varieties for cooking, and the It ...
Egg and Asparagus(Page)Egg and Asparagus This particular recipe comes from Emilia but there are similar recipes using these twoingredients from all over the world. Egg and asparagus go together like truffles and hounds...
Passata Machine & Home-made Passata(Page)Rigamonti Passata Machine Rigamonti Passata machine is primarily used for separating the pulp (passata) from the skin and pips of the tomato. It’s also very good for citrus and other fruits an ...
Breadcrumbed Radicchio rossa di Treviso(Page)Breadcrumbed Radicchio Rossa di Treviso Radicchio is eaten mainly in the north-west of Italy, especially in the Veneto region. We are oftenunadventurous about cooking salad leaves, but radicchio of ...
Roasted Peperonata(Page)Roasted Peperonata by Antony Worrall Thompson A great salad from Apulia in southern Italy, which can be served as part of an antipasti selection.I’m not keen on pepper skins so I’ve adap ...
Porri al Montasio(Page)Porri al Montasio by Country House Montali The sweetness of leeks combines well with the sour taste of Montasio cheese. Serves 4 Ingredients: 675 g leeks, white and yellow parts only2 tablespoons ...
Bagna Cauda(Page)Bagna Cauda It is fascinating that anchovies have become so much a part of the food of Piedmont, althoughit does not border the sea. The reason for their popularity is that merchants would take thei ...
Honeyed Chestnuts with Cream(Page)Honeyed Chestnuts with Cream A classic of the Valle d’Aosta, the highest region of Italy, where all the ingredients are foundnaturally. Use good honey for this dish and if you cannot get clott ...
Artichokes Roman Style(Page)Artichokes Roman Style I was lucky enough to work for British Airways for eight years and during that time I wentto Rome with Alex while we were still courting. We were both skint and just went for ...
Well-dressed Raw Roots(Page)Well-dressed Raw Roots by Rose Prince Four vibrant salads made from grated vegetables: parsnip and apple; beetroot; celeriac andbroad bean; and swede. Eat them with charcuterie, boiled bacon or besi ...
Burnt Sugar and Lemon Cake(Page)Burnt Sugar and Lemon Cake This cake is not sweet – the lemon and burnt sugar make it pleasantly bitter. Even my four year-old son likes it served with fresh strawberries or ice cream and it i ...
Nonna Angela's Stuffed Zucchini(Page)Nonna Angela's Stuffed Zucchini My nonna on my mother’s side used to make these. Nonna Angela could speak two languages– London and Piedmontese – and she wasn’t very good at ...
Chillied Tomini Cheeses(Page)Chillied Tomini Cheeses If you know Toma cheese, you’ll know it as a medium to strong mountain cheese with an ash-black crust. But we also make fresh Tomini, which are mini Tomas that have a r ...
About Us(Page)We specialize in Italy from the Seed to the plate being the importers for the Franchi seed brand, the oldest family run seed company in the world. We aim to support as many heritage, ethical and regi ...