Once the steak has been seared over hot coals and is sliced rare, the juice of the meat mixes with the marinade to form an exquisite sapore (flavor). Alberto gives us his tip for a marinade: olive oil, a pinch of salt and pepper, and some fresh rosemary. ![]() The massive Chianina beef steaks now marinating will become the famous Bistecca alla Fiorentina. The fresh tagliolini is drying on the racks sauce is simmering. He is toasting walnuts for the sauce and yes, they are from the walnut trees on the property.įood is one of the great Italian passions, and tonight we are in for a gastronomic delight. We are introduced to chef Massimiliano "Max" Izzo, who is preparing handmade pasta for this evening's dinner. Alberto says that his guests are always commenting on how much wine they consume in Italy and how they never experience a headache. The regulation for low sulfites is very strict, he explains, and every plant is inspected. If there are too many rainy days or flooding, the harvest must wait. Weather dictates when this will take place. The grapes must be picked at the exact time they are ready and sent to production. ![]() ![]() I felt so relaxed, my soon-to-be husband said I was Floridized.Īlberto joins us for a discussion of wines produced in Italy and why they are so good. It reminds me of my first time visiting Sarasota in 1989. A platter of cured salami, prosciutto, olives and cheese follows. We are served a dry crisp white wine, Primo Bacio, with our meal of homemade pasta with fresh tomatoes and basil from the garden, and gnocchi in a pesto sauce. The panoramic view is mesmerizing there is no sound. Lunch is served on the terrace overlooking the vine-clad hills and silvery gray olive groves.
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