I'm Tamsin Hickson, I live on an olive farm in Le Marche in Central Italy with my husband, sons, father, cats, dog, chickens, ducks (until Christmas).


  • Elderflower cordial:the recipe elderflower-recipe

    It is useful, although not obligatory, to have teenagers for this recipe, gathering the elderflowers and then stirring the potion. The downside of this is that they then drink so much of the cordial, but this year I am hoping that we can make enough to last us until the winter, when the tangy fragrant [...]


  • Divieto di Caccia divieto-caccia

    One of the reasons that the hunting spirit still lives on here is that many people of my age (born in the sixties) remember the days when eating meat depended on a family member hunting regularly. As you can see from this sign at the top of our drive, we live in a reserve [...]

making things

  • Peace and quiet insecticide

    It is time to reveal our secret weapon. These bottles attract the most extraordinary numbers of wasp, hornets and flies, who meet a swift end drunk on the contents. Last summer we started using this method of natural insecticide and were amazed by the numbers caught in each bottle every week. The secret is [...]


vinesUp in the mountains, (an hour away if I’m driving or 35 minutes with Aldo at the wheel), is the small town of Serrapetrona. The smallest classified wine producing zone in Italy, they are justly proud of their Vernaccia, which they have been making since the 1400′s. Vernaccia was the first Le Marche wine to be awarded a DOC and in November every year Serrapetrona gives a party in its honour. It is an intensely aromatic sparkling raspberry red wine, and I fell in love with it on my first taste.  I’m told that it isn’t sold much outside Italy and indeed the flavour, reminiscent of strawberries and cranberries, with spices and tannins, needs to be savoured with the right food and in the right conditions to really come into its own.grapes drying

The first stage of the production is drying the grapes, hung on racks for up to long as twenty days. The drier the grapes, the more concentrated the flavour. The wine is made in three fermentations, the final one producing the fizz.


Vernaccia festivalLast weekend we drove up through rich autumn landscapes to Serrapetrona. At the entrance to the festa we bought two glasses, each with its own bag. Long tables covered in bottles were manned by the local producers, eager to fill up our glasses. Once we’d mastered the art of walking with a filled glass in the bag around our necks, we loaded up with local salamis and cheese to go with our dry wine. The light began to fade and the square filled up with people.

vernaccia festa

To give our palates a rest we wandered around the small market stalls in the little streets off the square. I discovered a woman selling dress samples at interesting prices and Aldo ogled the wood turner’s stall.wood turner“I need one of those,” he said as I dragged him away from the lathe to taste the sweet wines, while I passed sweet biscuits and a cone of hot chestnuts to distract him from the large crinkly plastic bag that I had mysteriously acquired whilst he was studying beautiful bowls and goblets.


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