[CUISINE ADAGIO] Villa Ginezzo Tuscany

A week has passed and the adventure of our food/art retreat is well underway.

Each evening we treat our guests to a feast, prepared by Susie or Lori, with emphasis on the local produce. We are actually on the border of Umbria, and here the local produce is very meat oriented.

So, Vitello Tonato, slow cooked lamb, roasted pork, are a few of the local dishes.

Spaghetti vongole, Fusilli al pesto, Risotto with Zucchini flowers, and Risotto with seafood, have been presented as starters.

We invited the owner of the villa one evening for dinner and this is what he had to say the next day

Dear Susie,

Thank you so much for being invited to your yesterday's dinner party. It was fantastic and I nearly don’t remember when I was eating so well in the last years.

A wonderful composition of Italian food, absolutely tasty and balanced, under a wine pergola. And what a dream of a dessert… 

My compliments. Please keep me on your guest list.

Thanks again,
Rudi

Will keep you on the guest list also if you want to join us - we are here for the month of July.

Buon Appetito !

[CUISINE ADAGIO] - San Fabiano, dinner a triumph for Count Filippo

I know you are waiting to hear how the San Fabiano dinner went? Well Count Filippo claims it was the BEST food he has experienced since inviting guest cooking instructors in the last 5 years. Now that is a compliment! The appetite was stimulated by various Crostini. These are simply - Tuscan bread, toasted and topped with - Fresh anchovies from Sicilia with a fine shred of lemon rind. Next - Primo Sale, a ricotta type cheese with basil and extra virgin olive oil. Last but not least a simple Crostini rubbed with a garlic clove and then salt and finely chopped parsley

The most present ingredient in this whole meal was San Fabiano olive oil - robust and peppery with very distinct flavour.

First course was that creamy Risotto with Gorgonzola and Zucchini flowers. Not the usual Tuscan 'primo' but there was not one grain of rice left, and compliments from all guests. A rest in between courses as we slowly but surely reduced the red wine stock of San Fabiano's Cantina. Count Filippo's Sangiovese, is grown on his estate along with the olives for his yummy EVOO !

For the main course we chose Girella di Vittella ( rolled veal) gently cooked 'al umido'. This method is better than oven roasting as the meat retains it's moisture in a covered stovetop skillet. Also it creates a yummy ' reduction' to compliment the meat. ' Contorni ' - the pièce de résistance was Finocchio in Teccia grazie a Nonna Grison. Once again the method was stovetop. Zucchini warm salad and Insalata mista di Toscana fresh from the garden- perfect ending to a perfect meal.

Oh almost forgot Dolce!! Zuppa Inglese ( English Trifle) sufficiently pleasing to invite second servings.

Do you know why the humble English Trifle became Zuppa Inglese? Well the story begins in Siena in the 16th century. Maybe Count Filippo will enlighten you ? He could post a comment?

We are looking forward to more adventures at San Fabiano- and yes you can share them with us next Summer when we commence our program there. Meanwhile, these wonderful events start in Australia this September - stand by for further postings.

[CUISINE ADAGIO] - Siena and the Periferia

Osteria Le Logge _ Via del Porrione. How did we stumble on the best Restaurant in Sienna? Who knows? but well worth the visit. A wine list equal to, if not better than the "FIVEST" Star hotel ! Could not believe the pages and pages of both Italian and French - we chose THEIR house wine - a Brunello by the glass which was superb. FOOD - an amazing green and white Chittara [Guitar] pasta with lobster agile olio. RISOTTO molto delicato Lemon zest and Italian parsley with just a touch of cracked pepper. Could not resist the sweet of biscotti and Vin Santo wine The usual Prato almond biscuit accompanied by the real Siena cake which you have NEVER tasted on the export market - Sublime !! The Maitre de; flattered by compliments about his food, seemed inclined to reveal a secret to us. Round the corner from the restaurant was their repository of wine - 20/30 mtrs underground. Enoteca UnTubo - This explains the amazing wine list ! Each floor - the basement dating back to Estruscan time, was devoted to a specific wine type from a simple Chianti to the likes of Krug and Sassachaia.

What an exquisite secret - Even local Jazz improv musicians in a small bar upstairs on the ground floor. Next Day we venture to a small hamlet south of Siena ,Monte D,Arbia, to discover Count Filippo Fiorentini , the heir to San Fabiano. A beautiful country estate, which his father and grandfather, Italian industrialists, used as their country escape. He has converted it to a beautiful Agriturismo where he welcomes a small number of guests. In the next week or so, WE have been invited to prepare dinner for Count Filippo , his family and guests. imagine that !!! He is very curious about the Aussie slant on Italian food. The menu is yet to be decided - yes we are on tenterhooks !! Watch this space - we will not disappoint you ...........