LINCOLNVILLE — Tucked in the bend of a back road in Lincolnville sits a tiny one-woman enterprise called Dolce Vita Farm and Bakery. Rose Lowell has been producing fresh breads and vegetables for sale at local farmers' markets, as well as her own vegetable shed, for more than five years. For the last 15 years, she has made the trek to Italy to learn, to absorb the culture and food. There, she met Stefano Valenti at Spannocchia, an organic farm outside of Siena, Italy.

“He was working in the vineyards,” said Lowell. “He was also teaching classes, doing pizza nights and leading baking classes. We became friends and one thing led to another and every time I went back, we’d get together and just cook as much as we could together.”

She persuaded Valenti, a self-described “traveling baker” who has taught in Italy, South America, and Malta to come to Midcoast, Maine, several years ago, where he helped launch Paolina's Way in Camden.

This summer, she asked him to come back again—this time to work exclusively with her at Dolce Vita Farm and Bakery, so they could create a series of al fresco, farm-­to-­table dinners.

“I think there has been such an interest in farm-to-table dinners in this area and we’re all about using what we have, so we decided why not?” said Lowell

The first event, which will take place on Monday evening, Aug. 17, has already been sold out, but they are keeping a waiting list for any cancellations. Their next dinner centering around Tuscany flavors will be in early September.

Valenti and Lowell are making everything on the full menu by hand, from the pastas to the breads to a Tuscan walnut cake with honey.

“First, we will start with antipasti appetizers,” said Valenti. “We’ll have crostini with tuna and arugula pesto. And then we’ll make three kinds of pasta—Tortellini al Prosciutto in Brodo, Vegetable Lasagna, Lobster Tortelloni in Salsa di Pomodorini e Pistacchio.”

The salad will come right from Lowell’s garden. The dinner will have sparkling water and people are encouraged to take their own wine.

“I am happy to be here; it’s such a wonderful occasion,” he said.

In the fall, he’ll return back home near Siena, where he manages a bakery and will be consulting on a vegan, gluten-free menu for a local B&B. Simultaneously, he and Lowell are working on a cookbook of shared recipes written in English and Italian, due out this winter.

While Valenti is around this summer, he is introducing authentic, Italian/American fusion recipes to Lowell’s ever-rotating menu of artisanal breads, pizza and other baked goods such as Stefano style "pig in the blanket” using her wood-­fired oven, Arabella. Each day the menu changes and the goods are available to the public.

“His food is delicious and we’ve been able to create some wonderful dishes from what we have on site that I can guarantee you no one will get anywhere else but here,” said Lowell.

Keep posted on what’s coming out of the Dolce Vita Farm & Bakery by visiting their Facebook page.

Kay Stephens can be reached at news@penbaypilot.com