Italy the beautiful, Part II

Is it work or is it play?

How many Chefs will let you into their kitchen and knead dough for the evening's dinner guests?  

Chef Marina of the Relais Sant'Elena, Bibbona, Italy did just that.
http://www.tenutagardini.it/ 

Ready to go to work.

We began by combining ingredients for their famous
 Ragu'Di Chianina. 
Made with  meat from the famous white Cattle of which the Relais has a large herd.

Ingredients include olive oil, carrots, onions. celery, tomatoes, tomatoe paste, salt and pepper, cook for about an hour.  

Ugo the bull and his heifers usually roam the countryside but it was a little too cool for the young ones. we were told.

Chianina are one of the largest and one of the oldest cattle breeds.

They have been raised for at least 2000 years and have been used not only for the famous bistecca alla fiorentina but also for agricultural power.  

The Totelli dough should look like this after about 20 minutes of kneading. .
For the Tortelli Maremmani we used Semolina Flour. I was surprised how difficult it was to knead this dough.  I am used to kneading my bread dough made with whole wheat flour.  
It is much easier.  

Now the fun begins. 
Rolling the dough through the machine on the first setting. then on number 3 and finally on number 7.  
Filling is made with cooked chopped spinach, ricotta cheese, eggs, parmesan cheese, and a little nutmeg.  

Place 1 TB of filling 2 inches apart and between 2 layers of dough and trim with special wheel.  Let sit for a little while and boil in water for about 10 minutes, and just before serving. 

For dessert we made Tiramisu.
Chef Marina soaked ladyfingers in very strong, hot coffee.  
She then added a mixture made up of whipping cream, muscarpone cheese, eggs and sugar. 

She layered these ingredients into a glass dish and placed it into the refrigerator.




And speaking of eating...

internet 
remember when I told you about the Marina di Bibbona 
fishing shack?  It held a secret. 

It has received a Michelin Star.  

 It wasn't easy but we were able to make reservations for Dinner. 

Chef Luciano Zazzeri of  "Ristorante La Pineta" is a Fisherman turned Chef and now a famous chef. 


What we didn't realize is that the restaurant serves only fish.  

There were several Antipasti courses all containing raw fish.

Then a Primi Piatti of fish, then a Secondo Piatto yes, you guessed it, of fish. 

I like fish, but in moderation. 

internet

The Secondo Piatto served is known worldwide as a gourmet delicacy. 
Black Squid Ink Pasta, a dish I could not eat.

RelaisSant'Elena

Back Home at the lovely Relais Sant'Elena. 
http://www.tenutagardini.it/
Happy Mother's Day dear Friends,

Gina 

http://betweennapsontheporch.net/

Italy the beautiful - Part I

Have you flown into Firenze?

The airport is new and small. Easy to get around. 

Picking up a rental car is not so easy, nor is landing on a short runway.  

Just before landing the stewardess will tell you about the short runway. 

She will also tell you that the captain sometimes, in the last minute, decides not to land the plane. 

But he will try again and (maybe) again.  

Once the decision has been made to land you better hold on.

And when it's time to leave for home the plane may not fly until the fog clears. 

And you will miss your overseas flight home.  

So simple yet so beautiful.  

For all those reason you might want to know about 
Podere Gattabigia, Lustra a Signa, Firenze, Italy. 

It is only 30 minutes from the airport.
The perfect first night stopover. 
You can get a good nights sleep and tackle the driving and new rental car the very next day.   

The Podere is owned by young interior designer.  
The gardens are beautiful and so is the bountiful breakfast. 
Many people stay here for several days.  

We had a date a little further south.  

2 hours later we reached our home for the next week, outside of
Bibbona, Tuscany, Italy.

Blue arrows point to Marina di Bibbona and inland to the 
 Relais Sant'Elena.

 The stunning Relais Sant'Elena. 
Located in a very quiet valley, surrounded by undulating hills,  offering total relaxation. 
http://www.tenutagardini.it/ 

We stayed for a week.

Spring vines and flowers were just beginning to bloom.

Soft woolly blankets ready for cool evenings.

One of the many patios outside of our room. 

And always authentic.

Breakfasts are legendary. Truly unlike anything we have experienced on any of our many trips to Europe. 

  Interiors are stunning.

We loved our suite 






Appointed with fabrics that I love. 

It is peaceful and if you are hankering for the Sea it is only a 15 minute drive to Marina di Bibbona. 

Sant' Elena is perfectly situated for exploring ancient Etruscan villages.  Suvereto is one of the most charming.  But there are many, many more within an hours drive.

 When you have seen one too many medieval villages, 
you can come home to one of the 15 luxuriously appointed rooms
filled with antiques and furniture covered in rare fabrics. 

And  have I told you about the staff of Relais Sant'Elena?  
They are the Best, the very, very Best.  

An outstanding 4 star Country Inn.

Already thinking about booking for Fall.  

Have a great weekend dear friends. 

Gina

http://betweennapsontheporch.net/refurbishing-kdat-wood-porch-floor/

We celebrated

Because it was our 52nd Wedding Anniversary

 What better way to celebrate than with a  First  Class Ticket to Italy.

A car is waiting for us.  

Tuscany is our destination. 

booking.com

The Relais Sant' Elena, near Bibbona, Italy, will be our home for the first week.    

booking.com

It is situated in the countryside.  The perfect place to relax, take day trips to visit Etruscan sites and have lunch at a famous Restaurant, 

a Fishing Shack with a secret.  

Last time we visited Bibbona we stayed at the "Villa Toscana" in the city center. 

The centro historico of Bibbona deserves another visit.  

It is a fascinating place.  

Scatti di Gusto

There is another Bibbona.
"Bibbona By the Sea".  It is purported to have a delicious secret.  

A humble fishing shack, Restorante La Pineta, with a Michelin Star. 

booking.com

The cooking and baking at our Relais also looks very promising. 

We will spend another week in the Chianti region.  

I can't go to Italy without stopping and painting with 
Maestro Mario of Montelupo. 


Italy in April is a giant flower bouquet.   

Gina