There is an area of Tuscany that offers the traveler breath taking beauty.  It affords the traveler a challenging terrain of mountains and valleys combined with a maze of winding roads which if stretched straight could possibly reach from this earth to heaven.  But they do not need to be stretched for they wend their way through vineyards and olive groves, villages and past villas and castles.  This is the Chianti region of Tuscany, a region some believe is “heaven on earth”.  This is an area of Tuscany which is steeped in the history and traditions of the Middle Ages and of the conflict between Florence and Siena. 

Situated among the rolling hillsides of Gaiole in Chianti is the historic castle of Castello di Spaltenna. As you enter into the courtyard of Castello di Spaltenna you pass the entrance of Pieve di Spaltenna (Santa Maria di Spaltenna), a small church dating back to the 11th. Century.  Pausing to look into the chapel, we are taken with the simplicity of its Romanesque architecture.  As we check in, we learn that Spaltenna was once a medieval monastery connected to the Pieve.  What was once the cloister of the monastery serves today as a welcoming courtyard to the hotel.

As we were taken to our room, we could not help but appreciate the beauty of the medieval architecture surrounding us.  Our room, complete with canopied bed afforded us a unique feature.  It had a small window overlooking the altar of the Pieve di Spaltenna and a kneeling bench so prayers could be offered while viewing the church’s altar.

Perhaps this had been the room of the priest when Spaltenna had been an active monastery.

After “settling in”, we strolled the beautiful grounds and enjoyed the roses and the many floral gardens as well as the views of vineyards and mountains.  The quiet and relaxed beauty was striking. 

Dinner that evening was in Il Pievano, an absolutely marvelous restaurant at Castello di Spaltenna  The dinner menu offered such wonderful selections as: Pappardelle di farro al sugo di fagiano in infusione di alloro broccoli e tartufi (Pappardelle pasta made of spelt with pheasant ragout flavoured with bay leaf, broccoli and truffle) or Filetto di Rombo arrosto con capperi di Pantelleria indivia brasata e pappa al pomodoro all’olio extravergine di oliva (Roasted fillet of turbot with capers from Pantelleria endives and pappa al pomodoro). 

For desert choices included, but were not limited to Tartelletta di Zucca e mandorle con gelato al bianco latte e amaretti (Tart of pumpkin and almonds with ice cream of milk and almonds) and Lacrima di ricciarelli avvolta da un velo di cioccolato, il cannolo al panforte di Siena e il gelato al panpepato

The food was prepared to an excellent standard and the service was perhaps the finest we have ever had.  Enjoying dinner at Spaltenna is a marvellous way to spend an evening.  The wine steward paired an excellent choice of wines to be served with our dinners.  Spaltenna's wine cellar offers the widest range of wines...fantastico.

Some say that in real estate, location is everything.  To us who travel, location is also important and Spaltenna offers its visitors an ideal location from which you can enjoy superb day trips.  As an example, just a short ride from Castello di Spaltenna is the medieval borgo of Vertine, complete with its original tower, walls and gates. 

The other side of the valley from Spaltenna and a short drive through the winding country roads of Chianti is Volpaia, a small village perched atop the mountain.  Dating back to circa 1172, Volpaia is home to some of the finest Chianti Classico.  After a stroll through this beautiful medieval village a relaxing lunch on the terrace of the Osteria di Volpaia is in order.  Our suggestion would be that you enjoy a frittata with a glass of Bianco di Volpaia.

A trip to Villa Vignamaggio, the estate that was home to the Mona Lisa and the film location for “Much Ado About Nothing” is another must for day trips from Castello di Spaltenna.  Here you will enjoy gardens and magnificent views across the vineyard covered hillsides.  Our suggestion is that you phone ahead for a reservation to tour the gardens and the wine cellars.

Located near Spaltenna, Badia a Coltibuono was formerly a Benedictine monestary. You will enjoy a well-ordered monastic garden and magnificent views of the countryside.  Stop by the ristorante and enjoy a dish of some of the most delicious lemon-basil sorbet ever made.

Home to the Ricasoli family, Castello di Brolio, is also home to the now famous Chianti Classico.  It is widely acclaimed  that here, at Brolio, Baron Bettino Ricasoli developed the formula for Chianti Classico wine.  The castle, surrounded by huge fortress like walls provides visitors with commanding views of valleys and vineyards  Plan your trip around lunch time and enjoy a delightful dining experience at the Osteria del Castello.  The menu offers traditional Tuscan dishes which will be a delight to your taste buds.

Castello di Spaltenna is a historic castle steeped in the finest of traditions of Chianti.  Its rooms, service, restaurant and wine cellar are second to none.  Its pool and outdoor dining make it the best of both worlds...a fine resort hotel and a great location to enjoy the surrounding areas of Chianti country.

Edie and Dave
www.fototoscana.com
 

My wife Edie and I awoke to yet another beautiful Tuscan sunrise.  A light early morning mist nestled in the valley between Casa Bellavista and the hill town of Cortona.  There was a feeling of excitement for today was the day we would begin our adventure into the world of vendemmia, the harvest of the grapes!  

Following a delicious buffet breakfast at Casa Bellavista, our day of experiencing vendemmia took us to the hill town of Montalcino, a small medieval village located just west of San Quirico.  The short drive from Casa Bellavista to Montalcino, took us past  some of the beautiful midieval hill towns of the Val d` Orcia.  Their majestic appearance combined with the picturesque vineyards and olive groves surrounding them heightened our anticipation of celebrating vendemmia in Montalcino.

  The vineyards of Tenuta La Fuga, makers of one of Tuscany’s finest wines, Brunello di Montalcino, was our destination.

After meeting our friend, Signor Volpi near the Fortezza in Montalcino, we drove through the countryside southeast of this hill town heading to La Fuga.  Upon approaching the vineyard, we noticed it was surrounded with electric fencing.  For us, this raised an interesting question.  According to Signor Volpi, the cinghiale (i.e. wild boar) had developed a taste for the sangiovese grape, the grape used to make Brunello wine.  La Fuga’s vineyards are planted on approximately 10 hectars of the estate.  The remaining hectars are used to house the family villa, the wine production center and the wine cellars filled with large oak casks used to age their wine to its full, rich flavors.     

As we walked through the vineyards with Signor Volpi, we learned of the “green harvest”, the process of removing grapes while they are still green in order to allow the remaining grapes to enjoy the full warmth of the Tuscan sun so they grow to fullness in flavor and juice quality.

We learned also that leaves are pruned or tied up to allow the sun to help the flavors in the remaining grapes mature.  A proper climate is very important to a successful growing season.  Montalcino’s climate enjoys the added warmth of sea breezes from the Mediterranean Sea while at the same time being protected on the south by Monte Amiata which mediates the climate and rainfall.

This area combines all the necessary ingredients; climate, sun and soil to afford the proper location to grow the sangiovese grape.

As we watched the men harvesting the grapes, we noticed that on occasion, some grapes would be cut from the bunches being harvested.  At La Fuga, grapes are harvested by hand, and removal of some grapes from those being harvested was simply the culling of grapes that had not matured to the standard required by the vintner for their Brunello wine.

Following our time in the vineyard, we went to see the wine production center and visited with the vintner.  It was interesting to learn that the wine being produced this year would age for five years before it would be shipped to our wine shop back in Connecticut.  As we talked about the production process, we toured the wine cellars complete with their huge casks.

filled with Brunello di Montalcino.  After a brief tasting of wine in the tasting room, we decided it was appropriate to conduct further taste tests of the Brunello di` Montalcino as well as their Riserva with some food.  Returning to Montalcino, we dined “al fresco” in the Palazzo Publico and could not help but marvel at how well the wine, with its full rich taste complimented our lunch of tagliatelle with a bolognese alla chingale sauce and caprese con mozzarella di bufula.

After thanking Signor Volpi for his kindness, Edie and I enjoyed a walk through the streets of this quintessential Tuscan hill town, knowing full well that we would return once again to enjoy its beauty and culture.  The return trip to Casa Bellavista was restful as we traveled the winding roads through the vineyards and olive groves casting shadows of the setting sun.  We rode by fields filled with grazing sheep.  Their bells, hanging like musical chimes from their necks, produced an enchanting melody which cascaded down the valley. 

As we continued our ride, we couldn't help but look forward to a relaxing evening at Casa Bellavista over yet another dinner of traditional Tuscan dishes which Simonetta would be preparing for us...but that's a story for another blog.

Buon Natale

Edie and Dave

www.fototoscana.com

In the kitchen of Casa Bellavista there is a large marble topped table.  When students gather around this table, it becomes the nerve center for a Casa Bellavista cooking class.  On this table, some of the finest traditional Tuscan dishes are prepared by students of Simonetta's cooking classes.  Gnocchi, ragout di carne, pasta, insalata di farro, braciola di maiale alle erbe aromatiche, petto di pollo all florentina and many other dishes are created for the eating pleasure of the students.

Against one of the walls, shelves are laidened with fresh fruits and vegetables.  Hanging on a rack against another wall is a large selection of pans and pots waiting to go to work in preparation of some of the finest Tuscan dishes students in the cooking classes will ever taste.  On the menu for this day's cooking class are: gnocchi, insalata di farro, pollo alla fiorentina and a torta for desert.

While the potatoes boil in a large pot on the stove, in preparation for making fresh gnocchi, the students are busy rolling out chicken breasts

as the first step in preparing  petto di pollo all florentina.  Once the breasts are rolled to the appropriate thickness, they are layered with fresh spinich and fontina cheese.  When the layering is complete, the breasts are rolled and placed in a pan with extra virgin olive oil in preparation for cooking.

The table is cleaned and prepared for the preparation of gnocchi which begins with the peeling of the potatoes.  After the potatoes are mashed

they are mixed with flour, eggs and salt and kneaded into a dough.  After rolling the dough into long strips it is cut in to one inch sections which are “grooved” so the gnocchi will hold the flavourful ragu sauce which has been simmering on the stove top since the cooking students diced and chopped the ragu ingredients in the early part of the class. 

The gnocchi, having been prepared, it is now time to think of the insalata.  On today’s cooking menu is Insalata di Farro.  As the farro cooks, olives, celery, tomatoes, capers and anchovies are chopped and diced. 

These ingredients will be added to the farro once it is cooked and cooled.

A fine traditional Tuscan dinner is never complete without dolce.  Today’s class menu calls for the baking of a Torta di Fruita.  Fruits are sliced and layered in a pan lined with freshly made pastry dough.  While the torta is being finalized, the ragu sauce is given its final seasoning.  The insalata ingredients are folded together. 

While the table is being set, the new “chefs” take a break and prepare to enjoy the results of their afternoon's culinary accomplishments.  After dinner, perhaps a little café or grappa...perhaps a little of each.

The experience of a cooking class at Casa Bellavista is rich with traditional Tuscan cooking.  It is an afternoon and evening the class participants will take with them and remember as their stories of “cooking Tuscan” are shared with their friends back home.

Dave Galusha
www.fototoscana.com

So what makes one item popular for a season and another item popular for another? In the cold months our Parisian menu is top seller / hands down. But in the summer it's Tuscan. I believe that the rich sauces associated with French cuisine suit us better in the colder months. Then when we want to shed those heavy clothes & drop a pound or two, attention turns to Tuscan.....a little lighter fare.

All our Tuscan menus are 20% off! That's the Tuscan 4 course dinner gift, plus Tuscan dinner gifts for Birthdays, Anniversaries, Congratulations, Thinking Of You and Thank You. Don't miss out! Check out our home page for the promo code. Bon appetit!

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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