Rosa's Farm: Eggs, Milk, Bread

Front Cover
Murdoch Books, Apr 1, 2012 - Cooking - 224 pages
Experience the best of authentic, seasonal Italian cuisine.

Recipes include Eggs in Tomato, Sicilian Toast, Fried Eggs with Black Olives, Panzanella, Orechiette with Asparagus and Ricotta, Seasoned Hot Bread, Dried Ricotta Cheese, Fried Milk, Clark's Cinnamon and Marsala Ice Cream, and Zuppa Inglese.

When Italian-born Melbourne chef Rosa Mitchell and her husband Colin bought their farm in central Victoria in the late 1980s they acquired 20 acres of cleared land running up a volcanic hill, a few fruit trees and a dilapidated, one room milking shed. Within weeks they'd planted grapevines, later adding Italian varietals, and soon had fruit and olive trees thriving on the property. The farm, which has expanded over the years, has always been a special haven for Rosa and her family, a place for good food and wine, and celebratory meals. In this book she the recipes for her favourite Italian dishes which are simple, traditional, lovingly prepared and utterly authentic.

All titles in the series: Rosa'a Farm: Eggs, Milk, Bread Rosa's Farm: From the Garden Rosa's Farm: Meat and Game Rosa's Farm: Cakes and Desserts Rosa's Farm: The Collection

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About the author (2012)

Rosa Mitchell is passionate about food and how it links history, tradition, family and friends. Rosa was a founding member of Slow Food Victoria and together with her husband Colin Mitchell, runs a small vineyard in Central Victoria.

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