Preparation in Percussina

A winter letter from La Pia

February arrives quietly, carrying neither the drama of winter nor the promise of spring.

It settles around us.

This is the month of work that is not photogenic.

Vines are pruned back - cut and shaped. The 2026 vintage begins.

Wheat rests beneath the soil - soaking February rains and waiting the Tuscan sun.

Olive trees stand guard - green and patiently waiting.

Outdoors, each day decides what it will be, changing its mind at a moment's notice.

Indoors, tables are set around the fire. It's ribollita season.

A Tuscan tradition with peasant origins: stale bread, leftover minestrone, cannellini beans,

and winter vegetables. It once was a meal for Friday's fast. Ours comes from the ricettario

del Babbo - handwritten instructions from Marta's father.

From the ricettario

Original published recipe, 1990 Babbo's Ribollita, today

La Pia's gates begin to reopen. Old and new friends return.

Between tending the fields and the fire, we begin laying out the year ahead.

Easter traditions are now starting to appear. Le frittelle di riso, served during

Carnival and on San Giuseppe (Father's Day) in Tuscany. Every year we make

a small pilgrimage to San Donato in Collina, open only on weekends, to have

them warm from the fryer. They rarely make it back to La Pia.

February reminds us that preparation is its own season. Later this month,

we bottle the 2025 Fanciulla Rosato, knowing spring is arriving.

February is here to make sure we're ready.

Babbo's Ribollita

View as a printable card, or keep as a reference for winter Sunday meals around the fire.