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FROM FARM TO TABLE: A YEAR OF GRATITUDINE AND EXCITING PLANS

Immagine del redattore: Alice GregoriAlice Gregori

A short break in Italy to visit family for Christmas, a must for us Italians.

Of course I cooked for the whole family and it was amazing!




Now it's time to get ready for the new year!


2024 was certainly a positive year. I finally began offering menus with ingredients from my small farm, met new clients, and had the pleasure of reconnecting with some familiar faces for truly special occasions. I learned new recipes, experimented with fresh pasta shapes, and tackled new desserts (always the most challenging part for me!).


Since July 2024, I’ve also been part of the Impastiamo team.

Based in Los Angeles, they organize cooking classes in LA, New York, and the Bay Area.

When I met Silvia, the founder, I couldn’t resist joining her team despite my commitments with Caponatina Lab. Her project deeply resonated with me because of our shared values: good food and community.

I have the pleasure of being the assistant chef of Maria Luisa, a Sicilian cook and incredible teacher!Impastiamo offers cooking classes for events, team-building activities, and parties.





2024 was also the year we welcomed Malva and Milla, our adorable Alpine goats, to our little farm.

It’s a year we’ll always remember, thanks to their sweetness and playful personalities.


The start of a new year and winter is always a special time for me.

I love the slower pace of this season; it allows me to reflect, read more, and prepare for the upcoming busy months.

On our small farm, winter is the season for maintenance work, although this year, the rain has slowed us down a bit.

Even the animals are more relaxed during this time. The hens are taking a break and laying fewer eggs, while the goats, though not fond of the rain, take advantage of the season to rest and enjoy some extra cuddles.

My vegetable garden is also at rest. After the autumn cleanup and fertilization with compost from the chickens, it’s now soaking up the rain and preparing for the first planting around mid-to-late February. These days, I’ve been mapping out the crop rotation plan and can’t wait for spring to arrive and bring everything to life again.


This slower season is precious because it allows me to focus on a special project… I’ve been working on it for some time now, but there are still many steps to take.

While I can’t reveal much yet, I can share that it will be all about healthy, local food and the joy of gathering together.


Right now, I’m immersed in studying, preparing for exams to obtain the necessary permits, and tackling the bureaucracy.

At the same time, I’m working on the finer details to make this project truly special.

While I don’t have an exact launch date yet, I’m hoping to share every detail with you before the summer. I can’t wait to bring you along on this exciting journey!


I wish all of you a start to the year filled with positive energy to help you achieve every dream and project.


Feel free to reach out for February bookings—the calendar is already filling up fast!





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CAPONATINA LLC
Est. 2021
Woodside, CA

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