Spring came to Tuscany and to Casa Bellavista right on schedule this year.  Guido and I have spent much time preparing the garden, the fruit and olive grove and the flowers so that they will be beautiful for our guests.  Springtime is a lovely time of year in Tuscany.

Last week I had six very nice Venezuelan guests.  They were very interested in Italian art and they were also very curious about Italian food.  They asked, one day, if I would prepare dinner for them and they expressly asked for a pasta dish.

Of course, Italy is especially famous for its pasta.  Having already prepared a typical local pasta dish with ragu sauce, I wondered… “What will I make for them now?”  As is my custom in these cases, I go to market and look for the seasonal vegetables that are there.  I do not like to cook things that are not in season, otherwise how can one really taste the flavors each season has to offer.

And so, the day of the dinner, after having prepared breakfast for my children Carolina and Filippo and having seen them leave on the minibus which takes them to school and having fed my guests breakfast, I went to market.

When I saw the stalls full of asparagus, I had no further doubts and said to myself, “tonight I will cook the asparagus!”

Well, I bought so many of them (because I adore them with eggs and a little parmigiano on top…you should try it, it is very good).  When I got back to Casa Bellavista, I prepared the sauce for the pasts which you will find below.

Fortunately, everybody liked my pasta so much that they had a second serving.  I have attached the recipe for you so you can now try it and tell me if you like this pasta dish.

Ciao,
Simonetta
www.casabellavista.it

TRENETTE CON ASPARAGI E PISELLI

CASA BELLAVISTA B&B

Ingredients:

· 400 grams of trenette or tagliatelle
· 500 grams of asparagus
· 300 grams of peas
· 1 onion
· salt and pepper
· Rind of lemon
· Parmasian cheese
· extra virgin olive oil

Directions:

Cut the asparagus in to pieces about one inch long.  Boil the lower parts of the asparagus in salted water.  When they are tender, remove them from the water.  In the same water boil the other parts of the asparagus for a few minutes.

Mince the onion finely and brown in a pot with a little oil.  Add the lower parts of the asparagus and after a few minutes whisk them adding a little of the cooking water and the peas, cooking them until finished.  Salt and pepper and add the grated rind of the lemon and the points of the asparagus.

In the meanwhile boil the trenette or tagliatelle in the water used to cook the asparagus.   When cooked, drain, combine with the sauce, season and add the Parmesan.

Recently my son Filippo celebrated his 11th birthday.  It's a tradition for us to make pizzas for children attending birthday parties at Casa Bellavista.  We make pizzas not just because of tradition, but also because they like it very much.

Filippo invited several friends to come to his party.  With all the guests plus Filippo's sister Carolina, his papa and his grandmorthers and grandfather, it would take a lot of pizza for the party.  I knew I would have to use at least two kilograms of flour.  So, I started in the morning to prepare the dough and get the toppings ready.  I use just a simple dough for the pizza and let it stand for a couple of hours.

The sauce I make for the pizza is made with tomatoes which I prepared from the garden.  I whip them up with extra virgin olive oil, salt, pepper, anchovy paste and capers.  I use this sauce for all the pizzas, except the spinaci and ricotta and the cipolle topping.

In the early afternoon, I rolled out the dough and prepared the toppings so I could bake the pizzas.  For Filippo's party I prepared pizza alla margherita (with anchovies and capers and mozzarella), pizza con salamino piccante (with chili sauce), pizza con spinaci e ricotta (with fresh spinaci and ricotta cheese) and pizza con le cipolle (with carmalized onions).  My kitchen had such a nice smell from all the pizzas baking.

My problem was what to make for “il dolce”, because my son changed very often his ideas about it.  Finally he decided on the Tiramisù.  I made the tiramisù also for the family.  While I was doing all the work, Filippo and his friends were very busy playing soccer, listening to music and dancing.  My husband, Guido, prepared Coca Cola, and a special cocktail with no alcohol for the children.  I believe that when it is my birthday, Filippo should make pizzas for me so I do not have to work so much.  Then, I will just dance with Guido.

If you want to try this for a party for your child, my recipe for tiramisu` is just below.   

Ciao,
Simonetta

CASA BELLAVISTA B&B

TIRAMISU
Ingredients:
· gr.500 Mascarpone
· gr.80 sugar
· 4 eggs
· gr.250 gr. Biscuits “Pavesini”
· 4 cups of Moka coffee
· cocoa
· chocolate

Directions:
Separate the eggs and beat the egg yolks with the sugar.  Then, mix in the mascarpone.  In a separate dish, beat the egg whites with a little salt. Fold in the egg whites very slowly to the mascarpone mixture.
Soak half of the biscuits in the coffee and place them on the bottom of a large dish. Spread half of the mascarpone mixture on the biscuits  Repeat this procedure with the remaining biscuts and cover them with the remaining mascarpone mixture. 
For decoration, sift some powerded cocoa and sprinkle little pieces of chocolate on the top.
Refrigerate for at least 3 hours before serving.

The one time Etruscan fortress of Cortona provides a wonderful and romantic setting  for a magical evening under the Tuscan moon.  A stately city, sitting on a hill  overlooking the Val di Chiana and Lago Trasemeno, it offers its visitors breathtaking  views, steep and narrow streets, pedestrian passageways, a deep and rich history, warm and welcoming people, a collection of the finest shops and wonderful trattorias and ristorantes.

Simonetta, Guido, Edie and I began our evening in Cortona arriving in the late afternoon at Porta Colonia.  As we approached the Porta, we could see the original Etruscan walls built to protect this onetime Etruscan fortress and the “newer” walls built during the time of the Roman Empire.  Our evening started with a stroll down Via Dardano, a narrow street flanked with pasta shops, and trattorias. Via Dardano lead us to “Piazza della Republica”,  home to Cortona's majestic town hall.

The “Piazza della Republica” was alive with families, older folk and young people    all enjoying the tradition of the “passigiata” as well as the company of their fellow Cortonesi.

The “enotecas” and (caffe) bars were busy with activity and groups of people sharing the events of their day.  Shops were busy and I was drawn into the Maledetti Toscani Leather Shop which opens onto the Piazza. The intoxicating aromas of the leathers, their textures, and the variety of colors were a joy to my senses. 

After making a purchase, I joined the others in the Piazza where they were talking with Antonio, the man who grows the beautiful fields of sunflowers.

next to Casa Bellavista.   We headed to a nearby bar to “take a caffe”.  After a brief visit,  Simonetta, Guido, Edie and I to continued our passigiata.  Walking down Via Nazionalle we could not help but enjoy the shops brightly colored displays.

We  paused a while at Trushers, a beautifully decorated martini bar, housed in a thousand year old building, where we enjoyed delightful antipasti snacks along with our drinks of choice. 

The evening was moving along and now it was time for dining.  We headed back through the Piazza della Republica and up Via Dardano to Trattoria Dardano for our evening meal.  Trattoria Dardano, a family owned and operated trattoria features a menu of typical Tuscan cuisine.  We enjoyed a variety of antipasti, primi and secundi courses.  Being a lover of duck, I was consistent with my ordering:  pici e anatra for my primi and roast anatra for my secundi.  A contorni of Tuscan beans and dolce completed a fine dinner.  We enjoyed a glass of homemade bay leaf liquor as a perfect ending to a delightful meal and an evening in Cortona, under the Tuscan moon.

Dave and Edie

www.fototoscana.net

As we looked out the airplane window, the sunrise gave us a warm welcome to Leonardo di Vinci Airport.  Approaching our “touchdown”, we delighted in the quilt like patterns created by lush fields of grain, flocks of sheep grazing in their pastures and the varied shades and shapes of olive groves and vineyards.  The sight was pure pleasure for our eyes.  Once again we were on our way to visit our friends Simonetta and Guido at Casa Bellavista.

Traveling northeast on the Via Aurelia, we soon came upon an aqueduct, a sign of historic Roman culture.

As we followed this winding road, carved through tuffa rock, we could not help but be awed by the belief that Roman soldiers had driven their chariots over this route.

Our plan called for us to stay in Tuscania and take daytrips to Lago Bolsena, the Parco Archelogico in Vulci and the relaxing thermal waterfalls south of Saturnia.

Then we would head north to Bagno Vigoni, stopping at the hill town of Radicoffoni on the way.  Using Bagno Vigoni as our next base, we planned on day trips to hill towns of the Val d’ Orcia, including Pienza and Montepulciano.  On the final days travel to Casa Bellavista, we stopped at the Abbazia Monte di Olivetti Majorie for a viewing of the frescos depicting the life and times of St. Benedict.

Upon arriving at Casa Bellavista, we could not help but breath in the sweet smell of jasmine and roses.  The spirit of family and friendship consumed us as we visited with Simonetta and her parents along with Antonio, the farmer who grows such beautiful fields of sunflowers.

After we settled into “La camera die Fagiani”, Guido arrived home from his office at Castello di Spaltenna and it was time to open a celebratory bottle of EST EST EST, a refreshing white wine somewhat similar to Orvietto Classico.  It was great renewing our friendship over wine and cheese.  By then, it was time to prepare dinner.

The insalata for the evening was to be an artichoke salad (Insalata di Carciofo) garnished with chilled, rolled hare and pancetta.

We began preparing the insalata by removing the outer parts of the artichoke until the more tender interior parts of the artichoke were revealed.  The artichokes were then sliced very thinly lengthwise and thoroughly mixed in a dressing of extra virgin olive oil; freshly squeezed lemon juice and chopped parsley.  Salt and pepper were added to taste.

Earlier in the day, Simonetta had prepared a garnish of hare and pancetta for the insalata.  The garnish was made by rolling out pieces of hare until they were thin.  She then applied a rub of fresh garlic, sage, rosemary, thyme and extra virgin olive oil.  This was then covered with fresh, thin slices of pancetta, rolled and baked.  After baking, it was placed in the refrigerator until cooled.  When it was time to serve the insalata, the hare and pancetta roll was sliced into thin pieces and used to garnish the salad.

After a wonderful dinner and after the dishes were done, we closed out our first evening at Casa Bellavista with a café corretto and good conversation…the joy of friendship.

Ciao,

Edie and Dave

Spring mornings are a special time of day at Casa Bellavista.  The sunrise warms the Val di Chiana.  Sometimes, the bells of the Abby di Farneta ring, breaking the silence.  The olive trees, fig trees and peach trees of the orchard stretch their branches to the warmth of the morning sun.  Across the valley, the City of Cortona awakens to a new day.

It is a bit of a busy time for Simonetta who operates this wonderful Tuscan bed and breakfast.  There is gardening to do, flowers to be watered and rooms to be readied for guests.  Even in Tuscany, beautiful days can be busy days. 

Spring is also when the Frutta e Verdura truck from the south of Italy starts its’ season of bringing prodotti fresci to Casa Bellavista. The truck brings a selection of finocchio, cipolle, pomodori, melone, limone, arance, spinaci, and  mozzarella fresca  di bufula.  The men, who drive the truck, are good negotiators of prices, but Simonetta is more than a good match for them and is able to do well in refilling the pantry for la cucina di Casa Bellavista.  One recent time, when the truck left, the kitchen table was full of pomodori, cipole, spinaci and some mozzarella fresca  di bufula.

Like many mothers, Simonetta had a challenge...what to do with spinaci freschi. Filippo and Carolina, her children, like many children do not consider spinaci to be their favorite vegetable.  The challenge was to figure out how to use the spinaci so Filippo and Carolina would eat it.  After a little time to think, the decision was easy.  It was time to make Gnocchi di Spinaci, a great spring dish. What a clever way for a mama to get her children to eat spinaci.

SPINICH GNOCCHI

Ingredients: (Serves four persons)

· 600 grams of boiled spinach
· 300 grams of sheep’ ricotta cheese
· 80 grams of flour (0 grade)
· 2 egg yolks
· 100 grams Parmigiano  Reggiano
· Sage
· Butter
· Nutmeg
· Pepper
· Salt
· 250 grams béchamel sauce (very liquid)

Directions:

Pass the spinach through a blender and wring out as much liquid as possible.  Add the egg yolks and ricotta cheese, the parmigiano reggiano, the flour and salt and pepper.  Work the ingredients together into classic gnocchi dough.  Roll the dough out and make the gnocchi

For the seasoning sauce, in a large pot dissolve the butter at a low temperature, add the leaves of sage, salt, pepper and nutmeg.  To bring out the flavour, cook for a few minutes on a low fire.  Then, add the béchamel (this will serve to render it all more creamy).  Boil the gnocchi in abundantly salted water.  Drain them and cook them for a few minutes in the prepared sauce.  To your taste, add the Parmigiano Reggiano and ground pepper.

Let us know if you like this recipe.  We may include it in the cookbook we are writing.

Boun appitito…

Simonetta
www.casabellavista.it

Edie and Dave
www.fototoscana.net

At Casa Bellavista , the tractors have come to harvest the sunflower fields of our friend Antonio. 

The olive groves have given of their fruit and the olives, pressed by big stone wheels have produced a wonderful extra virgin olive oil, ready for use in “La Cucina di Casa Bellavista”.

In the tradition of Vendemmia, this year’s grapes have been cut from the vines and sent for pressing.

A quiet coolness has settled in as the fall colors of the Tuscan countryside are etched in our memories.  The time has come to turn our thoughts to creative cooking as we have a bit more time to spend in “la cucina”. 

One of the beauties of traditional Tuscan cooking lies in the ingredients that make up the recipes.  It is the practice of Tuscan cooks to use fresh ingredients that combine simple flavors and tastes.  Pasta Con Cavolfiore is one of the recipes we use in cooking lessons at Casa Bellavista.  The beauty of this recipe is in its simplicity.  It is an appropriate recipe to share with readers of GourmetStation blog posts.

PASTA CON CAVOLFIORE

Ingredients:  (4 persons)

Directions:

Heat the oil in a pan; add the chopped celery, parsley and garlic. Clean and cut the cauliflower into pieces and add to the pan.  Then add the white wine and the anchovy filets.  Cook slowly, adding the cauliflower water.  Mix until creamy.

Cook the pasta in boiling salted water until aldente.  Drain the pasta and mix it with the cauliflower cream.  Add grated pecorino and a dribble of oil. Serve.

This is a simple recipe, yet it is a good taste, especially when the pasta is fresh made. 

We hope that all of your readers have a wonderful year for 2007 and that they enjoy the fine foods from GourmetStation and that maybe once in a while they will try a recipe from Casa Bellavista.

• 1 cauliflower                                       
• 320 grams of short pasta                    
• 4 tablespoons grated pecorino                                           
• 2 spoons extra virgin olive oil             
• parsley
• 1 stick celery
• salt and pepper
• garlic
• anchovy filets (or paste)
• ½ glass white wine   

Simonetta, Edie and Dave                                   

It was a quintessential October day in the rolling hills of Northwestern Connecticut.  The autumn colors were magnificent…the sky was almost the blue of the Tuscan sky…the air was crisp and a soft breeze was blowing out of the southwest.  It was a perfect day to begin preparations for the anticipated New England winter soon to follow.

And so, after a day of dealing with leaves, shutting down the outside water, changing from screens to storm windows and a few other miscellaneous tasks, it was time to relax, enjoy the sunset, a glass of wine and dinner.  As I entered the house, having put the leaf blower away, delicious aromas greeted my sense of smell.  I knew instantly that dinner was going to be great.

In addition to being an avid gardener, my wife Edie is a “creative cook”.  She delights in augmenting existing recipes with added ingredients she feels will enhance the taste or in creating new recipes especially if what she uses comes from her garden.  This year’s garden included some great tasting zucchini squash, superb eggplant and a bumper crop of tomatoes.  She was using these ingredients to form the basis of two delightfully tasteful dishes.

The fresh cherry tomatoes had been sliced in half and were marinating in a dish along with fresh basil (from the herb garden), salt, extra virgin olive oil, garlic, and Gorgonzola cheese.  In addition, small cubes of eggplant and diced pieces of pepper (both from her garden) had been sautéed and added to the tomatoes.  On the stove, a pot of water was being brought to a boil for the pasta. 

Also on the stove was a cast iron fry pan in which she had sautéed squash and sliced onion.  They had been topped with Parmesan cheese. 

When the pasta was al dente, Edie drained it and added it to the sauce, which was marinating in the dish.   A light tossing blended the pasta with the sauce and melted the Gorgonzola combining all the ingredients into a wonderful bouquet of flavors.

Served along with a glass of red wine, this dinner was the perfect ending to a beautiful autumn day in southern New England.

Ciao,

Dave
www.fototoscana.net

It has been busy summer at Casa Bellavista.  We have many guests visit and many dinners to prepare.  Now that Tuscan summer is going, I have a little time to write story for GourmetStation.  This summer was Prima Communione for my son Filippo.  And so we had big family festa to celebrate.  We did much cooking. 

Every few days a frutta e`vedure truck comes to Casa Bellavista from farm in Calabria.  They have much to buy and I always am looking for many discounts so I discuss to contract the best price I can. Sometimes I have to buy much to get good price. 

They came two days before festa for Filippo and I bought many pomadori.  Maybe too many…I bought 15 kilos of tomatoes from the men on the truck

And so, with so many pomadori I had to make old Tuscan recipe named “Pappa al Pomodoro”.   I am happy my friends Dave and Edie from US were here to help cut all the pomodori.  This is good recipe for the Primi Piatti of Italian dinner.  Here is recipe:

-         gr. 350 dried bread

-         gr.500 ripe tomatoes or pealed tomatoes

-         2  cloves of garlic                                        

-         basil                                                       

-         one liter (34 oz.) of broth

-         extra virgin olive oil

-         salt and pepper

Place a some olive oil in a pot and add garlic.  When garlic turns golden brown add the tomatoes which have been cut to small pieces and add basil to your liking.  Salt and pepper to taste and cook for about 15 minutes.  Pour in the broth and bring to boil.  Add the bread which has been cut into pieces.  Cook for about 10 minutes, mixing well and turn off heat.

Leave “Pappa” in the pot for 15 to 20 minutes and serve warm, adding drizzle of extra virgin olive oil on top along with grinding of fresh pepper to taste.

This is very nice traditional Tuscan recipe.  Now I must work some more.

Ciao,

Simonetta

Casa Bellavista

Arezzo, Italy

Cooking creativity can best be developed in small classes or in one on one situations.  This is certainly the case at Casa Bellavista.  Edie and I have enjoyed the passion and enthusiasm Simonetta brings to the “marble top table” in her kitchen as she has shared some of her secrets of traditional Tuscan cooking with us.  It is around this table we have learned how to prepare everything from antipasti to gnocchi and pasta to several “secondi” dishes and of course, dolci.   

However, one of this year’s cooking experiences proved to be little different.  We were honored to be guests during a family celebration in honor of Filippo, Simonetta and Guido’s son who was making his Prima Comunione.  It has been said that when an Italian family gathers around the table with friends a celebration breaks out.  We can testify that this is true.  It is a celebration of food…family…and friends where joy abounds. 

The Aperitivo for this family gathering included a Chianti Classico from Vignamaggio and aged pecorino cheese which Simonetta purchased from the “Porchetta Man” at the open market in the city of Cortona, not far from Casa Bellavista.

The Antipasti for this exciting festa included stuffed fried sage leaves. Freshly picked from the herb garden, the leaves are washed and dried.  Then a bead of anchovy paste is pressed between two leaves of sage, which are then dipped in an egg batter.  A brief time of frying in extra virgin olive oil blends the flavors into something that your taste buds will never forget. 

Pappa al Pomadoro, a dish prepared from bread, plum tomatoes, various herbs, salt and pepper and of course, extra virgin olive oil, was served as the Primo Piatto. To prepare this dish, we diced an estimated five kilos of plum tomatoes.  The pomadori, herbs, and extra virgin olive oil are cooked on the stovetop until soft and all the flavors have blended together.  Then, the bread is added and they are all cooked together for a little longer.  Its’ herbed flavors formed a perfect compliment to the Vignamaggio Terra di Prenzano wine served with it.

The Secondo Piatto was the crowning touch to this wonderful festa.  Thick, succulent Val di Chiana beefsteak was grilled to perfection.  The beef, thinly sliced, plated with a helping of Tuscan Beans and drizzled with extra virgin olive oil was a  secondo piatto “second to none”.

A dolce of torta di limone and the customary cafe espresso and grappa brought the evening’s festa to a perfect conclusion. 

The day was fantastic!  The excitement of a trip to market - a great experience…helping prepare the foods – a cooking lesson beyond comparison…observing a family celebrating itself around la tavola, under the Tuscan stars…priceless.  (Apologies to MasterCard).

Dave Galusha

Foto Toscana

The most fun about working at GourmetStation is product development – without a doubt! My favorite job is sampling cheesecakes and we have some zingers coming available soon. The team works hard to keep a variety of entrees, especially for those patrons who are the recipient of our Dinner of the Month programs. Lots of variety including selections from many protein sources is our goal – pasta, chicken, seafood, beef, and pork.

Recently the team hit an idea drought – much like the rest of the country this August. We were looking for a pork entrée for our Tuscan 3 course dinner. Rather than labor over the issue I contacted our good friend Simonetta at the Tuscan bed and breakfast, Casa Bellavista. Simonetta gives cooking classes on authentic Tuscan dishes and I knew she would have an idea. We were right and we thank Simonetta for steering us to the Medici Renaissance Pork entrée.

Simonetta reminded us that during Renaissance times the Medici family (isn’t their family crest to die for) used quinces to sweeten pork dishes. We had worked with the quince cousin pears, but never with quinces so R&D had a new challenge. The end result was worth the work. We found a slightly sweet quince spread that is lightly buttered over a lean western style pork chop. The next layer is a light brown gravy. The toppings are whole organic garlic, golden raisins and Kalamata olives. This sensational new pork entrée served with our new Tuscan oven roasted veggies with rosemary.

This entrée is offered as a delightful dinner gift or meal gift under our three course Tuscan dinners for two. If you would like to purchase this item separately in quantity for a dinner party, just call 1-888-944-9794 between the hours of 9:00 AM and 5:00 PM Eastern time.

Again, thank you Simonetta!

The dinner table is the heart of Italian culture. So is it any wonder that the table decor is warm, inviting, casual and distinctively Italian.

Deruta is a walled city in Italy famous for production of colorful hand painted ceramics. Predominant colors are yellow, green, aqua - yes, food colors. When casually arranged ceramics are filled with fresh cuisine, the result is akin to a Renaissance still life.

My favorite pieces from Deruta are tiny espresso cups artfully signed fima deruta italy. Matching bud vases create an intimate conversation area especially when I use a slightly tattered white & yellow starched tablecloth my mother acquired in Italy in the early 1950's.

Visit this site and see Deruta through Carol's eyes. Christmas trees are decorated with ceramic ornaments. Storefronts are adorned with ceramics. It's sensory overload.

If you wish to purchase a few pieces to get started and you don't wish to invest a lot, try Replacements.com. A matched set is certainly not required. As a matter of fact, a mixing and matching of china from several Deruta factories will produce a more interesting table setting. Another Source is CeramicaDirect.com.

If you are thinking about giving a meal gift from GourmetStation from the Tuscan menu, you might consider also ordering a single piece of china from Deruta as a keepsake. Who knows? It could be the beginning of an extensive collection!

It is with sincere gratitude to Edie and Dave Galusha that I share with you their latest adventure in Tuscan culture and cuisine. We hope to hear more very soon from Edie & Dave about their latest trip to Tuscany. Enjoy!

The people of Italy approach life with a zeal and passion for what they do.  It’s evidenced in events such as the Palio and the Calcio Storico.  It’s evidenced in their approach to making pecorino and parmagiana reggiano cheeses and in their making of fine olive oils and wines.  Their passion for life extends to their joy of family celebrations and to their love for cooking.  They are artisans in all that they do and la cucinia italiana is a place where the artisans are at their creative best.

Our trips to Tuscany gave birth to our interest in Italian cooking.  It was at Casa Bellavista that we met Simonetta Di Marche.  In Simonetta’s kitchen, around her large marble topped table we learned what la cucina italiana  really means.  Simonetta’s kitchen is not a large “cooking school” kitchen where many people at one time are learning how to make “restaurant” style meals.  It is a “traditional” Tuscan kitchen where you learn traditional Tuscan home cooking.  Cooking lessons at Casa Bellavista are hands on cooking experiences.  Simonetta shares her enthusiasm and passion for cooking which creates a unique and wonderful environment for learning.

At our first cooking lesson, it did not take long for us to get wrist deep in flour and mashed potatoes as we learned the art of making gnocchi.  Then, some pomodori, a pinch of this herb, a dash of that herb, and soon we had an excellent sauce for the gnocchi. 

We’ve progressed from basic pasta dishes such as tagliatella and accompanying sauces to preparing full dinners including: Antipasto (appetizer), Primi (pasta), Secundo (meat or fish), Contorni (vegetables), Insalata (salad) and then perhaps a break for some Formaggio before we serve the Dolce followed by Café.  The preparation of this type of dinner is culinary creativity at its finest and serves to heighten the anticipation of a pleasant evening with friends around la tavola enjoying carefully selected wines, great food and eachother’s friendship.

The following menu would be served after sharing conversation together over an apertivo and some crostini or perhaps a bruschetta or two.

A sample menu might include the following:

Antipasto - Mussels Toscana

Primi - Pasta Carbonara

Secundo - Pesce Bianca

Contorni - Oven roasted vegetables

Insalata - Orange, beet & parmigiano-reggiano salad

Formaggio - Assiago e' Pecorino

Dolce - Crostata di Frutta

Cafe e' Grappa

The beauty of Italian cooking is in the freshness of the ingredients and in the blending of textures and flavors. The joy of Italian cooking is in sharing it with others. Thanks Simonetta for teaching us both the beauty and the joy of Italian cooking.

Edie and Dave Galusha

FotoToscana

Simonetta from Casa Bellavista, an exquisite Tuscan bed & breakfast in Cortona Italy, has graciously shared another one of her family’s time-honored recipes. Now if you think you can’t make home-made gnocchi - think again. Simonetta has shared a recipe that is not only delicious but it’s simple to prepare. Blended with asparagus sauce straight from the Tuscan market, this recipe is a favorite at Casa Bellavista and will surely be a favorite with your friends & family. If you’re looking for a unique vacation this summer and want to join Simonetta and her family at Casa Bellavista, you can participate in cooking classes from her authentic Tuscan kitchen. You may email Simonetta at info@casabellavista.it or visit their website at http://www.casabellavista.it/ - Enjoy and thank you Simonetta!

Gnocci With Asparagus

1000g. white potatoes

250g. white flour 0

salt

gr. 500 fresh asparagus

1 onion

salt/pepper

lemon zest

grated parmesan cheese

Extra Virgin olive oil

Gnocci: Cook the potatoes in their skins in salted water. Peel and pass, add the flour, salt and knead into a dough. Divide the dough and cut into sections, then roll into long sausages. Cut into small pieces and roll each with one finger to make them curl.

Sauce: Cut tops from asparagus spears. Boil stems in salted water until tender. Drain then use the same water to lightly boil the tops. Keep the water. Finely chop the onion and brown lightly in a little oil. Add the asparagus stems and, after cooking for a few moments, put through the blender. Replace the mixture in the pan, add a little of the asparagus cooking water and the peas and cook together. When almost cooked add the asparagus tops, salt, pepper and grated lemon zest.

In the meantime cook the gnocchi in the asparagus cooking water, drain.

Add to the cooked vegetables and stir in the grated parmesan.

Serve immediately.

If you can't make it to Casa Bellavista this summer, try GourmetStation's line up of Tuscan Cuisine including delicious Italian pasta dishes and other gourmet food gifts guaranteed to please.

Spring is in the air in Tuscany! We received another lovely email from our friend and guest writer, Simonetta Demarchi at Casa Bellavista. Not only does Simonetta share another one of her family recipes with Delicious Destinations, she has also given us a glimpse into her daily life as she and her husband, Guido, operate their beautiful Tuscan Bed & Breakfast, Casa Bellavista. Enjoy! (For more recipes from Simonetta click here.)

“Finally I have time to send to you another recipes, because the spring arrived after a very long winter......., spring for me means also prepare the garden, cut the grass....., plant new flowers, me and Guido (my husband) have planted a lot of new roses ...around the fence of the pool.... I will send you a picture when they will be in bloom......

Today it's a little cold so I do not go out to work in the garden but I have been to the market and I bought fresh fish, some lemons some oranges...... and now I'm preparing the dinner........Ciao hoping to see you soon.”

Sarde All'Arancia

(Sardines with Orange)

500g sardines

30g pine nuts

2 oranges

3 dessert spoons bread crumbs

chilli pepper

olive oil

salt & pepper

Clean sardines, wash and drain

In a bowl mix bread crumbs, pine nuts, chilli and oil

Add salt and pepper

Pass the sardines one at a time through the mixture & roll them with the skin out

Alternate sardines with slices of orange & place in baking tray with oil.

Bake at 180 degrees for 5 to 7 minutes.

Dave & Edie Galusha need no introduction. As regular writers for Delicious Destinations, Dave & Edie graciously introduce us to Trattoria Dardano, a family owned restaurant nestled deep in Tuscan culture. Enjoy.

The theme of the 2006 Winter Olympics in Torino was “Passion Lives Here”.  That theme was true for the Olympics and it is true for the people of Tuscany.  Theirs is a passion for food, a passion for fine wine and a passion for enjoying both in a relaxed atmosphere. 

The quintessential Tuscan hill-town of Cortona nestled high on the crest of Monte Sant` Egidido provides an ideal location to enjoy these passions.  The Cortonesi, while enjoying the warmth of the Tuscan sun, also enjoy splendid views of the Valdichiana   and Lago Trasimeno.  Visitors to Cortona will enjoy walking along the Via Nazionale with its shops and markets offering insights into the culture and character of this historic Etruscan city.  If you’re lucky there may be a wedding on the steps of the Town Hall in Piazza della Repubblica.

It was once said that to truly experience the real nature of a community, one need dine where the “locals” dine.  From our perspective that place is the Trattoria Dardano at Via Dardano, 24, just a short walk from the Piazza.

Trattoria Dardano, a family owned trattoria where Cortonesi and travelers alike enjoy traditional Tuscan cooking offers a warm and relaxing environment.  Upon entering, you will be seated by Palo and Lucia, your hosts for the evening.   They will make you feel welcome and will share with information about the trattoria.  You can rest assured that your evening’s meal will be prepared for you in typical “Tuscan home cooking” fashion.

The family that operates Trattoria Dardano grows many of the vegetable and meat food items they serve on the family farm, just outside of Cortona. Much of their olive oil is produced from their own olive orchard and the red house wine from their family vineyard is one of the finest house wines we have ever enjoyed.  Their Ribollita and Uccelletto beans (see their website for recipes) are among our favorite items on the menu.

The best way to enjoy Trattoria Dardano’s offerings is to plan on a relaxed evening.  Our suggestion is that you start with a glass of their “house red” and an insalata caprese for antipasti.  Then order a dish at a time and relax as you enjoy the succulent flavors of the food that has been prepared for you. 

Your evening repast would not be complete without a small digestivo.  Might we suggest a glass of sage liquor.  You will find that this too has been made by a member of the family.  It is the perfect ending to an evening of traditional Tuscan dining.  Buon appetito!

Dave and Edie Galusha

FotoToscana

Do you ever think about walking in the shoes of another? We do it all the time when we read fiction or watch a good movie. What would it be like if I lived there or worked at that job? OK – maybe it’s a little escape, but escape can be good for the soul and I like to escape to Tuscany.

When I receive blog posts and recipes from Simonetta at Casabella Vista, I drift into the life of a Tuscan bed and breakfast owner. When Simonetta sent this recipe for apple cake she also sent a nice note. It was cold on the morning she wrote the email. Simonetta and her mother walked to market as I imagine Simonetta’s relatives had done in generations past. They go with a vision in mind….an entrée, a pasta dish, but this particular morning they wanted apples for apple cake. After making the cake I can just see Simonetta’s family and the guests of Casabella Vista enjoying the cake with a cup of coffee or tea. Perhaps they found a moment of peace on a balcony or porch gazing at the beautiful Tuscan countryside.

Why don’t you try the recipe and while you’re at it, take a small vacation in the privacy of your imagination.

TORTA SOFFICE DI MELE

Soft Apple Cake

125g butter at room temperature