BVI! Virgin Gorda

Gathering my photos and getting my thoughts down in words regarding this pristine wonderland. So, stay tuned, you will be glad you did.

Castello Pavone, Ivrea - Piedmonte, Val d'Aosta Italy

Courtyard of the Castello

A very brief visit to Castello di Pavone in the town of Ivrea on the outskirts between the Val D'Aosta,  and Piedmonte, Italy was worth every Euro. Luky to have come in on the tail of two groups who vacated that very day and the weekend before Valentines, we had the place all to ourselves. The historic site has been lovingly restored and is dutifully maintained. You will find yourself immersed in an environment with most of the modern comforts you might desire and a nice dash of hardship to remind you how difficult it is to live in a castle, even today.

The courtyard

 The owner is the only one who has a vehicle in the upper portion of the grounds; all us lowlifers must park below the dwelling and climb a nice steep set of flagstone stairs to the outer wall where there is a door built into the rock (remember this when you pack your bags...).  :-)  You must ring the bell to enter and the door will then slowly open automatically. As it opens the view beyond comes alive and you descend into a short tunnel of brick terraces until you arrive to the front of the castle. They provide help when asked, to bring your bags up to the castle and then to your room and if you are not young and strong, take the offer because the stairs do not end here. :-) Getting to your room could add in quite a few more and every step is worth it in my opinion. The staff is wonderful, helpful and happy.

Stained glass window of the suite

We were welcomed to our Royal Suite Pavone with a glass of Prosecco and promptly reserved our table in the dinning room for dinner. Having dinned there months prior, we knew dinner was a must; the ambience is fabulous.

The suite had one window and three portholes, yes a dark room with the dark wood ceiling but so typical of these old structures it just makes the whole experience more of an adventure.  There are no elevators here and wondered how they received deliveries in the winter and during the rainy season because there is the old original river rock stone drive and I suppose their suppliers have a very difficult time during inclement weather (horribly slippery). Be sure to stop in the bar (the armory) and have a glass of wine and some outstanding appetizers.

Sunrise from the one window of the suite.

The dinning room is an experience and it is not just one room but made up of various adjoining rooms; one seems to be a little celestial room, up a few stairs off to the left of the fireplace in the main room and then to the right there is another room but I did not get a chance to see that one. The tables are large and round and stately; just perfect for a romantic and leisurely repast. The wine celler is well stocked so you can accompany their excellent food with an excellent wine. If you stay more than one day, I suggest requesting to have your bottle of outstanding red wine opened before dinner to let it air. Such a shame to not order one of these wines because you do not have time to let it breathe properly. We suggested they try out a Vinturi and see for themselves how this could give them a greater amount of flexibility with client satisfaction (and sell more of those fabulous reds).

We did not have the chance to taste breakfast but I am convinced it was nothing shy of their standard. After a late dinner, there just was not room for breakfast even though they called at 10 to ask if we would like them to bring breakfast to our room. Check out is at 11 so if you would like a slower morning, I would ask them if they do late checkouts; even at a price it is worth it. The spell you fall into while there, is  a shame to break so abruptly in the morning with the hassle of getting breakfast, packing and hauling your things back to the car. I was truly amazed watching these young waiters whisk platters of food up staircases to well hidden meeting rooms and small dinning areas for private parties and the like; I think I would have liked to have a job like that when I was young, what a great way to work and get exercise!

Heavenliness - Val d'Aosta, the Alps!

 If you have never been to the Italian side of the Alps, which means taking in the fabulous Val d'Aosta, you have not lived! Culturally Aosta is loaded with ancient history from BC to the beautiful Roman Amphitheater ruins to the Alpine culture and modern day. Everywhere you gaze there are mountains framing your views, the town piazza is crowned with tall glaciers in the background and you can have it all while sipping caffe in the square. I love Val d'Aosta

 

The gastronomic pleasures of this area begin with the infamous Fontina DOP. This is the queen of the alpine meadows, a cheese made from raw milk, fragrant and alive. To be labeled or considered Fontina DOP, it must be made only from cows of the Valdostana breed that forage on local grasses and meadows. This is the cheese that gave birth, to la fonduta (fondue). It was from this awesome fonduta, that was transformed into the other versions of fondue in Switzerland. If you want to savor the original, this is where you need to be! Do not forget to try Fromadzo DOP too, another very special cheese of the area, mix of goat and cow's milk. 

This area is also ultra famous for the Lard d'Arnad DOP and the Vallée d'Aoste Jambon de Bosses DOP. The prosciuto was an ancient gift for bishops and archbishops, produced in the city of Saint Rhemy-en-Bosses since the 14th century. The frigid stream of air that would come down to the valleys bordering with Switzerland and the long winter cold coupled with the manual labor of man, helped transform these raw prosciutti into authentic one-of-a-kind pieces. They are aged 12, 18 and 24 months and if you can find this ham, you must try it. 

The lard of Arnad is truly the jewel of the mountain peasant's world. Today it is found in the area for sale where previously, it was very difficult to find because it was the source of substenance during those long harsh and cold winter months. As they say, living in the mountains is about 9 months of frigid cold and 3 months of just cold. So be sure to try ultra thin slices of this served on warm crusty pieces of bread; this is something you will come back for time and again. 

A few of the brands assuring you of quality and origin are Saveurs du Val D'Aoste as well as  Alpenzu. Alpenzu is another group of the Val d'Aosta guaranteeing the origin of the products sold. While at the hotel, we were lucky to taste chestnuts in honey as part of an appetizer and while shopping we stumbled on le tegole, famous cookies of the area, another must-try!  

While traveling make sure you do the castles of the region, they are fantastic!    

Romantik Hotels - European Class

If you have not heard of this group of hotels, then you are in for a real surprise. This franchise has hotels all over Europe specializing in romantic getaways, spas, wonderful food and dinning as well as, stunning surroundings. I suggest ordering their catalog so you can see for yourself the smorgasbord of choices! If it is possible, at least for this creature, I will try to organize my business trips around staying in one of these hotels. You definitely get value for your money and are in lovely historical environments always family owned and operated so there is a nice sense of friendliness, lacking in the large hotels.Romantik
 
 

Oh WOW, Val d'Aosta - Paradise Unveiled!

Just got back from a quick trip to the Val d'Aosta, and man do I have some great information for you! How can anyone not be amazed at those Alps, the Roman history of Aosta itself and the ancient door/arch to the city built 25 BC...
So hold on to your knickers because I have lots to share.  :-)

Etruscan pasta - Simple and Honest Cooking!

This has been the month of chocolate mousse for some reason of course I am super cheating because I have found a 2 minute package from Lindt! These are amazing and come in two if not three flavors...cannot remember (brain fart again). All you add is milk and whip (no, not me even though I have been very remiss lately with my recipes and cooking).:-)

As the hot season approaches, the desire for fresh and cool is right up there with finding a way to pay off all debt in one's life ;-) and last week I tried out an old Etruscan recipe and had to wing it.  This is not a cold pasta sauce but it is SUPER simple. All you need is fresh mint, walnuts, garlic, olive oil and the real thing, parmigiano reggiano or grana padana.

For all you seasoned cooks, you just have to guess on the portions. I used quantities I would use for two people making garlic, parsley and oil pasta.

Choose a long pasta, linguini, spaghettini, pici, spaghetti, etc.


For two:
15 - 20 leaves of fresh mint approx.
2-4 cloves garlic depending on tastes
ultra finely chopped walnuts about (4 whole ones)
olive oil extra V, enough to make a sauce to cover the pasta.

Crush the garlic into the oil and begin to saute very slowly.  Finely chop the mint and add to oil mixture and saute about one minute on very low heat take off the heat.


Cook the pasta in salted water, (must use some salt in the cooking otherwise pasta is just flavorless with the sauces).  When al dente, drain and quickly toss into the pan of garlic, oil and mint that you will have deftly put back on the fire just seconds before draining the pasta. Saute high for 2 minutes or less tossing the walnuts into the sautee mix.


Serve in warm bowls and garnish with the parmigiano. Serve with a fabulous frizzy white summer wine from the Veneto region or even a Prosecco would do well with this. Buon appetito!

Texas Roadhouse!

I just happened upon this restaurant, Texas Roadhouse while in New England and thought I had discovered the mother lode. What a fun place, where one can eat peanuts and just toss the remnants onto the floor and listen to country kicking music and yell "ye ha" every hour! If you go, you must try the rattlesnake bites, which are out of this world; not even chili poppers, so popular in So. Cal. come close to these! The steaks were cooked to perfection, the fresh hot bread is really something else (while trying to cut down on bread) served with cinnamon butter as well as, the daily assortment of awesome fresh veggies.

So for a fanatic against chains...I have to admit, this one has got me changed along with RiRa (Irish pub and grill -FAbULOuS food and cocktails)! This is one amazing restaurant and bar serving perfect Irish fare (try the Reuben with their homemade corned beef), great hand cut fries and since I was in New England, had to try their clam chowder finding it to be just perfect (as well as their potato leek soup). Most of these pubs have taken over old historic buildings and while maintaining the decor as it was when it was either a bank (or something else), they have transformed these into working bars and restaurants while preserving a part of our past, fantastic!


One last recommendation before I have to run out the door here, is Jumping Jays Fish Cafe! This is located downtown Portsmouth, NH and was the best meal I had in the 3 week vacation. The fish was unbelievable; ultra fresh, prepared with a choice of sauces and each one done to perfection. The martinis were good, the bread superb and the caesar salad was (finally) the way it should be, just olive oil, lemon, garlic, anchovy and parmigiano (nothing saucy or over dressed)! Mind you to eat here on a Friday or Saturday, you MUST make a reservation way in advance otherwise forget it. Even during the week you should make a reservation especially during the tourist season.

Portsmouth offers wonderful coffee houses, fabulous bakery items and oodles of Italian restaurants as well as the classic pub, brewery and chowder houses. The one thing I did not do with my other half was go to a great martini bar  (I was told by an insider it has the best).  The Red Door Martini Bar and martinis are not all they serve, check out their music line up, damn wish we had found out this little tip earlier, before we had to leave (guess I have a good excuse to go back)!  ;-)

Eye Opener of a Vacation

I am now convinced after spending time in New England, variations on a theme regarding clams, lobster, cod and such are really hard to find. After three weeks of the same type of menus, I never thought I would say this, I almost broke down and went to an Italian restaurant in the US (OMG)!  Nonetheless, the freshness of the shrimp, the three sizes available for clams, the lobster and great tasting fresh cod seemed to take away the boredom of the choice. I love New England but to eat some of their traditional food means you really have to exercise; those chowders are not low fat (but wow, are they delicious)! 

New England strives to be eco-friendly, green and eco-correct but I found that to be just a "tad" hypocritical when everyone drives SUVs! America has GOT to get a grip on it's over sized engines in these over sized vehicles to drive around in town. Just because it snows does not mean one must have an SUV unless you live in an area where the road to your own home is long and off the main road then yes, most of the trucks have their own snow blade attached to the front. Again, the cost of pushing that heavy blade added into the size of the truck = how much gas consumed? Salting the roads is bad for the rivers and streams and such because it is not just pure salt flowing in when the melts arrive. Snow plows paid for by the cities are for the main roads only so, what is a person to do?  

Well I have one suggestion, downsize the cars and engines without sacrificing power (as done in Europe for decades) and still have a four wheel drive vehicle able to pull a trailer, or pack your kayak on top.  Check out these photos of the Fiat Panda 4x4 and the ultimate dream of making the Fiat 500 into an SUV ...

For most of us who drive from the house to town for marketing and errands, why not downsize to the revamped Fiat 500? Remember this the old one?  Check out the new one and talk about gas savings!

After driving around Vermont and seening how beautiful that state was and how nice to see all the eco-correctness there as well and fierce pride in serving Vermont-made products and using 7th Generation products in hotels, I was severely disappointed to see again, the massive number of SUVs, trucks and, the incredible amount of trash at rest stops, in town (Burlington), cigarette butts all over and the number of people who smoked. Wow, what a dichotomy.  
So as we approach another year of crisis proportions for jobs, taxes and less money to buy gas...I think it would be a good time for America to really wake up and not just talk the talk but walk it. We have an amazing country and a great people but we really need to downsize our standard of living for the good of all.  Take a few lessons from Europe and its small cars and truck/vans. :-)

Back from Vacation!

Whew, just got back from a long vacation and much needed at that. Found lots of things to share so stay tuned and not all of it about cooking. ;-)

Still on Eggplant...Favorite Marinated Eggplant!

Melanzane Marinate

2 long eggplant
2 cloves of garlic
2 bay leaves
White wine vinegar
Salt
Whole black peppercorns
Olive oil for frying


Wash and dry the eggplant, cut off the ends and cut lengthwise throwing away the first lengthwise piece (all skin) and make these about 4mm in thickness. Do not skin the eggplant.
Fry in oil (do not flour the slices) and dry them on oil absorbing paper.  Once they are cold, place in a nice terrina and add the garlic cloves cut in half, the bay leaves and the peppercorns, lightly salt and cover it all with the white wine vinegar. Let rest for one night before serving. These are great as an antipasto or to accompany mixed boiled meats.  These should be consumed 3-4 days post preparation.

Parma for Eggplant Parmigiana! (No Cheese)

Thinking about a friend who the other day decided to make eggplant parmigiana, I had to go to my "bible" cookbook Emiliana and Romagnola wanting to set it straight once and for all the difference between these dishes. 
First off, the ultra famous eggplant parmigiana served in most restaurants in the US and in cookbooks as well, is actually what is called "Parmigiana di melanzane" vs what is made in Emilia Romagna called, "Melanzane alla parmigiana." The former is from Campania (Naples province) and uses heavy amounts of mozzarella. 
Another myth to be exposed is the one when preparing eggplant, was to cover the raw slices with salt. This was supposed to force the vegetable to purge the bitter water contained within. Maybe centuries ago this plant was very bitter but today the varieties we have are far from bitter and the salting actually ruins the delicate flavor of the eggplant and is harmful so, NEVER, ever salt eggplant before use.  :-)


My favorite recipe for Melanzane all parmigiana (Emiliana recipe) is the following:
2 medium eggplant
50 gram prosciutto crudo - thick slice about 1/4 inch
1 small onion
300 gr peeled tomatoes 
50 gram butter
flour
olive oil
salt pepper
Wash and dry the eggplant, but the ends off and slice into rounds.
The slices should be about 4-5 mm in thickness.
Flour them well and fry in olive oil, dry on oil absorbing paper.
In a casserole dish, melt the butter (may substitute olive oil here is desired) together with the super finely SLICED onion. When the onion is nice and transparent, add the prosciutto cut into little cubes. Sautee for two minutes and add the tomatoes.
Salt and pepper to taste and then add the eggplant slices.
Cook over a slow flame, covered for approximately fifteen minutes.

Bet you didn't know...

Did you know Italy contains 70% of the world's art? Think about that for a second, a country so small physically is so crammed full of art, monuments, churches, artifacts, tombs and on and on!! It is just amazing to me the whole concept, thinking about the number of people who passed through the country leaving such an imprint and patrimony for the rest of the world to come. No wonder Italy is so short on living space. ;-)

Meucci was the father of the telephone, not Mr. Bell; in fact Bell was well known for pirating his inventions. Marconi was the father of the radio and I bet you did not know the world's first freeway, created conceptually and physically constructed was here is this little land of dreamers and creators. Today the Italian autostrada is one of the best out there that is, if you do not judge it for the curves. With such a lack of space to build freeways, and the fact people will not sell land, the roads have to curve around history and stubbornness, so remember this when you are screaming down the road and have to back off by 50 mph to make a curve and stay alive. They have the best and world's only draining asphalt so when it rains, you can see the road; it is truly amazing (and still drive fast).

Now a quick tip on how to choose Gorgonzola, make sure the mold is not uniformly distributed. You should look for inoculation lines as well as where made. Gorgonzola originated in a small town close to Milan called, obviously, Gorgonzola. Today most of it is produced in the province of Novara and regions of Piedmont and Lombardy.  Try a risotto with Gorgonzola!

Marchesi - Pastries of Time Gone By

Marchesi is one of the oldest pastry shops in Milan where the art of bakers, the flavors, the colors and the smells meet and blend into the classic tradition menghina (of Milan also meaning a dessert or sweet). This shop began in the second half of the 1800's by Angelo Marchesi and is still situated today in one of the wonderful 1700's style palazzi.

Today the style of the early 1900's has been maintained with decorated boxed ceilings, antique furniture, and lamps with the old bar in steel and brass. One can say, today in this shop one may literally breathe an atmosphere of the 1800's, almost a Renoir painting.

They are famous for their panettone, veneziana, praline and krantz as well as, not to miss, a daily appointment for breakfast with warm sweet rolls to tempt and, cocktail hour at the bar. If you want to see the real Milanesi, hang out during these two times and one could fill pages and pages for a book on old Milan. The origins of krantz go back to when the Milanese kicked Austria out of the city, this bread is not just about risen dough, it also contains puff pastry and takes up to 17 to 24 hours to create! Tasting this for the first time in all the years here in Italy, I confess, it is and was (devoured it) the most incredible marriage of butter and candied fruit! I hate to guess how much it cost the Piglet, I gather one needs a bank loan for these breads.

Panettone is a large Italian sweetbread, which is "the" dessert for the traditional Italian Christmas lunch as well as, being the favored dessert during the festivities of the season. There are two types of panettone, the one you find in the supermarkets produced commercially and, the ones you can find at some of the old Milanese pastry shops (taking up 2-3 days to produce). Real panettone is not dry but a soft, humble bread containing sultan raisins and top quality candied fruit. There are various legends as to the origin of this cake; one being that it was created by a kitchen helper of the court of the Sforza’s. This cake had to replace the chef’s cake, which had burnt in the oven. Another story runs along the lines of this, that the falconer of Ludwig the Moor, in love with the daughter of the baker, saved the bakery from bankruptcy by selling the falcons, and buying the ingredients for the panettone. The sweetbread then became a hit with the Milanese.

It is also said to have been a dessert created from the simple, leftover ingredients in the pantry, made by a nun who then drew a cross in the top of the dough to thank God for his providence.

During our travel to this shop, it was snowing with frigid temperatures as the whole world seemed to be in line cramming the store for their Christmas breads; soft lights on the inside with steamy windows; this seemed to be an image from Hans Christian Andersen's The Little Match-Seller, only the difference here was, the images were real and these delights are created as little works of art by the Marchesi family.

These specialties (panettone, krantz etc) used to be by reservation only and in person, not by phone, but today one can slip in un-announced and partake in this glorious old Milanese tradition; I wonder how the veneziana is...the traditional cake for New Years...thinking we may have to try to do another illegal park job to get there again.
The shop is open Tues - Saturday from 7:30 to 9pm, and Sunday from 8am to 1pm.

Christmas Milanese style...

Just got in from a snowy day in Milan...have SO much to tell! Christmas breads from the oldest bakeries in town, restaurants that I thought were closed, shopping the season with the "old milan" elbow to elbow...such an amazing treat! Stay tuned.

Regional Tuscan Cooking at it's best!

During one of our lightening fast trips to Tuscany for work, we stopped in at a restaurant and locanda we had passed by in the car on numerous occasions but never had the time to stop in. This is a gem, one worth planning your trip around just to immerse yourself in an atmosphere of top notch Tuscan country living.

This is a small locale hosting rooms as well as, the restaurant and being the curious one that I am, we requested to see the rooms; such a nice surprise to find them done tastefullly and with all the amenties one might wish. Granted, it is over the autostrada and very close to the exit so if you plan on staying for a while, it might be noisy but then again, while soggiorning at Hotel Rosati, I never noticed the traffic noise and this hotel is just a few steps away. Great place for an encounter, dinner downstairs and just crawl or race to the room afterwards. Sex, languid, steamy kiss, cozy.

The decor of the dinning room is ultra classic rustic Tuscan tables, with tables out side for the hotter months. This is a wonderful place for a quick meal or for something completely sumptious, slow and satisfying. The waitresses are patient and friendly and the food is cooked to order; (grilled specialties). One of my favorites was the bruschetta done with freshly grilled/roasted tuscan bread (which as you all know is salt free not to detract from the food). If you are dinning with more than two people, order different appetizers and share, the salame, cinta senese products as well as the cinghiale are out of this world and NOT to be missed. Do not expect a wine list, when asked she trotted back with three bottles of red, all Tuscan of course, a Montepulciano Rosso, and two Brunellos and all three super reasonably priced. I just picked one, the Montepulciano red and we were super satisfied with it, a perfect marriage with the meal. Two other "not-to-miss" dishes are the fagioli al fiasco and the ceci both boiled and served piping hot in their own cooking juice and dressed with a splash of fresh pressed olive oil (yes it was November time of the olive harvests). Anything chosen from the grill is fabulous as are the pasta dishes and the deserts are all homemade (did not have room for even a glance at those).

So, next trip to Tuscany or first timers, plan a journey through Chiusi (Etruscan heaven), Sarteano (wonderful tombs to visit), Montepulciano, Perugia, Orvieto and Siena and make base camp here at the Chiusi Chianciano crossroad, (Loc. Querce al Pino) you will save a few pennies as well as find some of the best Tuscan meals to be had. Oh, and do not forget to make a stop off in Pienza at the cheese and salame shops, pick up a finocchiona and salame both made from the Cinta Senese pork...your taste buds will thank you.

La Locanda della Ribollita