Friends of Spannocchia

23/04/2026

Spring at the farm, as seen through the eyes of our wonderful interns!

17/04/2026

Now accepting applications for the 2026-27 Butcher Apprenticeship season! We believe that the artisanal traditions of Tuscany can be preserved by providing learning opportunities for the next generation, including the art of Italian salumi production. Our immersive Butcher Apprenticeship program gives participants practical experience and allows them to explore a unique career opportunity in a gorgeous and historic setting. Spannocchia's Cinta Senese breed pigs, the traditional techniques of Italian butchery and meat curing, a variety of seasonings and spices harvested on the property, and the hard work of our norcino and apprentices all come together to create award-winning salumi and fresh cuts of meat for Spannocchia's restaurant.
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Throughout this 3-month program, butcher apprentices are exposed to all phases of production, from slaughter to the meat-curing process to assisting at markets. Read more on our website, and apply now for an apprenticeship this fall!

https://www.spannocchia.org/apprenticeships/ -apprenticeship

10/04/2026

Our beautiful citrus trees and geraniums moved to their summer homes today. 🍋☀️🌺

02/04/2026

20/03/2026

Cos'è questo? What is this?! 🧐🌱➡️⁈
This bucket is filled with baby vines that were just planted in our new vineyard... which—in just 5 short (long?!) years—will produce their first harvest of grapes for Spannocchia wine. 🌱🍇🍷 This new vineyard project was made possible largely by our generous Friends of Spannocchia community, through donations to the Randall Stratton Memorial Fund over the last year. GRAZIE AMICI!
For more about the vineyard project, check out our March newsletter here: https://ddock.co/82SRJCD5DL.

13/03/2026

First delivery from the garden of the year! 🥬🥕🥦💫

Do you know Cavolo Verza? 🥬 We love it as a winter crop!

Yesterday we prepared it for lunch, simply by cutting it in segments and sautéing it with olive oil and salt. Sometimes we separate the leaves, blanch them and then use them as wrapping for different stuffings. Other times, shredded finely and seasoned in a salad… As you can see, it’s super versatile!

What would you use it for? 💫

07/03/2026

Let’s welcome our new Spring Interns!
Coming from Brazil, Scotland, Denmark, the Netherlands, and the US, they’re going to spend three incredible months at Spannocchia.
Any words of advice from former interns? Write them in the comments!

26/02/2026

Meet Pablo, head norcino at Spannocchia. Guided by his senses and years of experience, he crafts salumi using only natural ingredients - salt, garlic, pepper, vinegar and herbs from the estate - never artificial preservatives.
Curious to learn the craft? Find out more about our Butcher Apprenticeship Program at www.spannocchia.org

20/02/2026

Una bella giornata a Spannocchia!

Video by

12/02/2026

Announcing two exciting opportunities to spend a week at Spannocchia, exploring Tuscan food and farming with us through a unique, personal travel experience! 🇮🇹

In June, join us for our newest offering: "In Campo! A Regenerative Week on Tuscan Farms." We will take you out onto the fields of Spannocchia and other nearby farms to explore different crops and regenerative growing practices throughout the region. We’ll balance this with time to relax, sightsee, and enjoy good food and wine in good company. No farming experience is necessary to participate—just a curiosity in food systems and agriculture, and a desire to spend a week exploring Tuscany and connecting with a small group of like-minded travelers. 🧑‍🌾🌾🫒🍷

In the fall, we're running our popular "A Tavola! Discovering Tuscan Food & Wine" program. This program features a balanced itinerary of cooking classes, dining at intimate restaurants, and visits to local artisans, small organic farms, Siena and other Tuscan villages. By the time you depart, you will be well-versed in Tuscan flora and fauna, wine, food, and the delicacies that all play a part in the magic of Italy and the lure of Spannocchia. 🍷🍝🍕🧀

Read about these trips and more in our February newsletter: https://ddock.co/XWRS45CV8P

05/02/2026

How fun was our US 2026 winter tour with Laura! 🇺🇸❄️⛄️

Thank you so much to everyone who came to the events in Philly, NYC and Maine! It was so nice to see old friends and meet new ones 🥰

We kicked off in Philly at —a winery that makes natural wine in the city with PA grapes (so good, if you are around, go try them!)—where Laura cooked with two former Culinary Apprentices a beautiful spread with veggies, grains and meats from local farms. Also, we ran an olive oil tasting for the attendees with our own Spannocchia extra virgin olive oil.

Then, we headed to our next stop: New York City! Laura made a special dinner with Sarah Entwistle, also a former Culinary Apprentice, at her , where we cooked with local ingredients (went to Union Square market that morning, it was so cold!), Spannocchia extra virgin olive oil, and paired every course with Spannocchia natural wine. We made crostone with cavolo nero to start, cavatelli with pumpkin sauce and amazing Gotino by (special shout out to Eleanor!) as primo, roasted pork with fennel as secondo and, to end, torta della nonna with a marcarpone and vanilla sauce. What a wonderful evening!

Our plans changed due to the big snow storm and we couldn’t meet up with the rest of the NYC friends who were going to come see us on Sunday and eat snacks. Ahhh, the risk of holding winter events! :(

After a few days under the snow, we resumed our activities in Maine the best way possible, with a gathering at , a beautiful wine bar in Portland owned by former Spannocchia intern Cecily Upton. In addition to the food they prepared, we shared some tastes of Spannocchia with our guests. So nice to see so many familiar faces!

More in comment bellow! ⬇️⬇️⬇️

29/01/2026

Meet our four Winter Volunteers: Fleur (FR), Kacee (CAN), Lucy (NZ) and Romane (FR).
During these cold months they keep the farm running and joyfully alive, taking great care of the animals and the vegetable garden