Our new Chef Marina Fabic has recently joined us from London. Originally from Sweden, she travels extensively and gathers global influences and inspiration for her food. She uses only the best and natural ingredients, mainly from the Villa Bologna gardens, to conjure up her canapÃ©s, dinners and food for The Villa Kitchen cafÃ©. Her experience cooking for events large and small will stand her in good stead here at the Villa.
The fact that there is fresh produce growing all year round in our own gardens is a dream come true for any cook. Today we are making use of the carob pods from the huge old tree behind the marquee. The smell from the roasting pods is intoxicating. We are using a recipe from Matty Cremona’s book “A year in the country” and the resulting syrup – Gulepp tal-harrub – will be available from the Pottery shop and from The Villa Kitchen. It will also be used in some delicious cakes, ice cream and other goodies.
Also on our list to do this week is chilli jam in a variety of flavours such as ginger, rosemary and lemon.
There are some big changes happening on the food front here at the Villa. Firstly The Villa Kitchen has opened its’ doors for visitors to come and sample delicious food and drinks made from the fresh fruit and vegetables from our gardens. Secondly the Villa now has it’s own in-house catering for special smaller events and thirdly our new scheme “Friends of Villa Bologna” will enable anyone who joins to enjoy free entry to the gardens and to participate in some very exciting events throughout the year. Watch this space!