Posts Tagged With: Food, Wine and Cooking

Italy on a Plate – Pasta and Porcini

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Dievole is an enchanted valley not far from Siena. The name is synonymous with the vineyard that was established here over 1,000 years ago and has since been lovingly cultivated by generations of the families who have made this valley their home.

Today, Dievole is still an enchanted place. I spent ten wonderful days here sampling the wine, relishing great local food and fresh produce, enjoying warm Italian hospitality, and above all, marvelling at the fantastic and beautiful scenery; the lush valleys, the rolling hillsides covered in vines that were adopting their autumn colours of gold and red, the deep green oak forests that are home to wild boar, and the quaint stone-built villages clinging to the hillsides.

What bought me to Dievole was my interest in photography. I came to learn and refine my skills with a fantastic teacher – Chris Corradino from New York. It was a great experience to see Italy with fresh eyes and a different perspective through the camera lens.

Our week flew by with excursions to interesting and different vistas; an urban shoot in Firenze, exploring small villages, nosing around old buildings, capturing open spaces and dawn shoots to get that special light. We were faced with all sorts of technical and artistic challenges along the way which were quickly resolved with Chris’ encouragement. A sample of my photos accompanies this blog.

Dievole has a wonderful gastronomic history. I enjoyed many memorable meals and the opportunity to talk to the chef and waiters who are passionate about serving great food as they are about eating it. A couple of culinary highlights demonstrate the essence of Italian cooking to me – the use of fresh, local produce and letting the flavours of the food speak for themselves. In typical Italian fashion, dishes are not complicated by conflicting tastes, textures and are not swimming in sauces. Plates are simply and beautifully presented where the ingredients are king and not necessarily dominated by the person in the kitchen that put it altogether.

Pasta is a dish that illustrates the Italian food ideal of simplicity. Every locality and region in Italy has its own signature pasta and here in this corner of Tuscany, it is pici, also known as pinci. This is a hand-rolled, eggless thick spaghetti and a good example of “cucina povera” (poor man’s cuisine) — utilizing only flour, water, green Tuscan olive oil. Originating from the Val d’Orcia region (the area between Montalcino and Montepulciano). This pasta is best served with sauces such as: briciole – breadcrumbs, aglione – spicy garlic tomato sauce, boscaiola – porcini mushrooms, and ragù – a meat based sauce, game meat such as – cinghiale – wild boar, leper – hare and anatra – duck.
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Cooking Tip – What is the correct pasta serving size?

Firstly, how much pasta you need to cook depends on a number of factors – whether you are cooking a first course of a main course, the type of pasta you are cooking, and how hungry your guests are.
The general rule is that the amount of pasta to cook per person should be roughly:

•75g-115g/3oz-4oz dried pasta;
•115g-150g/4oz-5oz fresh pasta;
•175g-200g/6oz-7oz filled pasta, such as ravioli ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I have two recipes for you – one a quick and easy dish for a light lunch, and the other, is a heartier meal with complex rich flavours. You won’t be disappointed…

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Pici con Pomodoro e Porcini (serves 4)

Ingredients
• Pici pasta – fresh or dry (amount per the above guide)
• 2 tablespoons cold pressed extra virgin – a must
• 1 punnet ripe! cherry tomatoes
• 2 cloves finely chopped fresh garlic
• 250 mls dry white wine (and a glass for yourself)
• Thinly sliced porcini mushrooms (or others if you can’t find porcini)
• Salt and pepper
• Parmesan cheese

Method
1. Prepare the pasta according to the packet instructions and for the number of serves required
2. When the pasta is just al dente drain and coat with olive oil and keep warm
3. In a frying pan heat the olive oil and toss in chopped garlic and stir for a minute
4. Splash in some white wine and cook off for a minute
5. Toss in washed cherry tomatoes and heat through
6. Toss in the cooked pasta and heat through
7. Season to taste
8. Place on a flat serving plate and arrange the sliced fresh mushrooms on top
9. Offer parmesan cheese and a crusty bread roll.
10. Perfect with a dry white wine – pinot grigio or similar

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Ragu di Anatra (Duck Breast Ragu (serves 4)

Ingredients
• 20g butter
• 2 tbsp. extra virgin olive oil
• 2 duck breasts (3 if small) trimmed of skin and excess fat, thinly sliced into strips
• 6 slices chopped pancetta
• 1 finely chopped onion
• 2 garlic cloves finely chopped
• 1 finely chopped carrot
• 1 finely chopped celery stalk
• 2 bay leaves
• 2 tbsp. tomato paste
• 250ml dry red wine such as Chianti (and of course a glass for you)
• 600g good-quality tomato pasta sauce
• 1 cup (250ml) chicken stock
• Grated parmesan, to serve

Method

1. Heat the butter and oil in a frypan over medium-high heat.
2. Cook the duck, in batches, until browned.
3. Remove duck with a slotted spoon and place in a bowl.
4. Drain all but 1 tablespoon oil from the pan and heat over medium heat.
5. Add pancetta, onion, garlic, carrot, celery and bay leaves to the pan and cook, stirring, for 2-3 minutes until they start to colour.
6. Return the duck to the pan with any resting juices,
7. Add the tomato paste and cook, stirring, for 1 minute.
8. Add the red wine and cook for 2-3 minutes until the liquid has reduced slightly.
9. Add the tomato sauce and chicken stock, bring to a simmer, then reduce heat to low, cover and gently simmer for 45 minutes or until the duck is tender and the sauce has thickened slightly.
10. Season the sauce to taste and serve the ragu with the cooked pici
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Do you know any foodies? Please forward my blog to them and ask them to sign up – more fab recipes to come!

In my next blog I visit the olive oil press for an amazing treat.

Categories: Cooking School, Food, Wine and Cooking, Italy, Language, Photography, Recipes, Travel, Uncategorized, Wine | Tags: , , , , , , , , , , , , , , , , , , , | 3 Comments

Jordan – At the crossroads

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Jordan is a peaceful and law abiding country. Here traffic rules are made to be broken. No matter if the driver is a hot blooded young stud with 6 cylinders under him or a doddery old codger chugging around in a clapped out Toyota – the rule of the road is mob rule!

Unlike the drivers in Egypt, the Jordanian drivers are quite circumspect about using their car horns. So travelling around the streets is comparatively a quiet affair, but nonetheless entertaining. When stopped at traffic lights, it is quite common that one or two vehicles will streak by through the red light, without any concern for oncoming traffic, pedestrians or livestock. At roundabouts which are numerous, drivers merging will edge onto the roundabout and then come to a halt in front of the oncoming traffic and sit and stare when a driver blasts the horn. Pedestrian crossings are non-existent, and if they are marked on the road they appear to be for decoratative purposes only. Lane markings on the roads and freeways are not used to separate the traffic into lanes as everyone drives right down the middle of the line. Camels, donkeys and sheep have right of way. Camels are treated with the utmost caution. If you are unlucky enough to hit one, it will end up sitting in the front seat with you. Then there are the trucks – big ugly oil-dripping, fume-belching monsters that rule the road. You will often see these pulled up on the roadside, with the driver getting out his prayer mat to observe the 5 times a day call to prayer. They certainly need Mohammad in the front seat with them the way they drive.

My driver is Fadi; around thirty, darkly handsome, softly spoken and with the largest and most impressive eyebrow (note the singular – his is a monobrow) I have ever seen. This dark, lustrous growth crowns his eyes like a toupee for the face. Jehad my guide makes very witty observations and comments about Fadi’s eyebrow thatch which Fadi takes in good spirits. Fadi is happy to enter into the banter, making self-deprecating comments as well.

Jehad is another kettle of fish altogether; he is well travelled, has modern and moderate views, speaks several languages and is politically aware and very voluble in his opinions. I sit in the back listening to Fadi and Jehad chatting in Arabic; instinctively I know when the conversation has strayed onto politics. Everywhere I go in Egypt and Jordan – politics is hot.

As a young man Jehad left Jordan and lived in Rome for a number of years where he studied hospitality and then worked in hotel and restaurant management. He met his wife who is Australian, then left Rome for a new life in Brisbane. After a few years and one daughter later he found that he was missing his homeland and needed to return to Jordan and now lives in the capital, Amman.

As we drove along, we enjoyed many interesting conversations about the life, lifestyle and the politics of the Middle East, and Jordan in particular. It seems that most people in Jordan and Egypt are concerned about the right wing Islamic fundamentalists becoming more powerful and influential. This is not a direction that most educated people want to go. They see Saudi Arabia is exerting more pressure to introduce draconian Sharia laws that will make life intolerable for most women in Egypt and Jordan.

Traditionally, the veil has not been part of Jordanian and Egyptian culture; however, many more women are adopting the veil or being made to wear the all-black dress covering the face, feet, hands and eyes. They appear like a black apparition walking along the street. As I sit in the cool air con of the car wearing short sleeves and jeans, I can’t imagine how hot and uncomfortable this outfit would be.

Life in the middle east is difficult; clashing political views, democratic reform is hard fought, equality for women is not enshrined, a hash and water deprived landscape, autocratic governments, equal education and employment opportunities for all unheard of. This being said, everyone I came into contact with was a pleasure to meet; proud of their history and culture, warm and welcoming to a stranger, generous and kind. I would certainly encourage everyone to make the journey and be wowed by the fantastic sights, the great food, the rich culture, the people and the heart and soul of these ancient lands where mighty conquers made their mark, crusaders were vanquished and where Moses is buried. This is an ancient and wondrous land.

Categories: Egypt, Food, Wine and Cooking, Jordan, Language, Photography, Travel, Uncategorized | Tags: , , , , , , , , , | 1 Comment

Italy on a Plate – Pumpkin and Parmesan Custards – Yummy!!!

Italy has many festivals and “The Festa della Zucca” held in October in a small town Venzone – in the Friuli–Venezia which is Italy’s most North-Eastern region. Venzone is pumpkin central. The town center transforms itself into a Medieval carnival with fire eaters, jugglers and street dancers all parading in the streets which are lit by torches and candles. The locals get into the mood by dressing as nobles, knights and ladies, innkeepers, shopkeepers and merchants. The atmosphere is enhanced as the shops are decorated with pumpkins and gastronomic delights such as pumpkin pizza, pumpkin gnocchi, pumpkin crostini and more. The humble pumpkin is elevated to royal status for the occasion.

The origins of the Pumpkin Festival are legendary. The Noble of the village of Venzone wanted to beautify and fortify the town and used the townsfolk as labourers. On completion of the restoration, the workers were not rewarded including a special craftsman who was to decorate the copper dome of the Cathedral of Venzone with a golden ball. But he too was not paid for his work so he craftily replaced the ball on the golden dome of the cathedral with a pumpkin. The Noble realized that he was tricked by the artist only on the day when the ball fell from its position on the dome and smashed to the ground.

Recently I had 8 friends for lunch and like every cook, planning the meal is half the fun. Poring over the cook books, being inspired by far a way places and cuisines and salivating over sumptuous and mouth-watering food photos. However, this time I decided to cook lunch using some of the recipes that I received at the Casa Ombuto cooking school in Tuscany last year. You can read more about this in my other blogs.

The lunch menu was:
Antipasto – Filo Cups filled with Aubergine Sauce (salsa con melanzane)
Prima Piatti – Pumpkin and Parmesan custards (Copette di zucca e parmigiano)
Secondo Piatti – “Jump in the Mouth” Veal with Sage and Ham (saltimbocca alla romana)
Dolce – Tiramasu (this literally means “pick you up”

The Pumpkin and Parmesan Custards were real winners as they were a new taste sensation and a different approach to serving pumpkin. The result is a lovely creamy custard that is slightly sweet from the pumpkin and the complex hint of the smoked cheese. I think the smokier the cheese the better.

So here is the recipe for you to try….
Ingredients
• 350 gms of cooked and pureed pumpkin
• 320 ml pouring cream
• 2 eggs
• 1 tablespoon grated smoked cheese (I used smoked cheddar)
• 50 gms grated parmesan cheese
• Salt and pepper to taste

Method

1. Preheat oven to 150 degrees
2. Pass cooked and pureed pumpkin through a sieve
3. Mix pumpkin, cream and smoked cheese and salt and pepper until smooth
4. Add the eggs and mix well
5. Pour into individual heat proof ramekins
6. Bake in a “bagno maria” (a water bath) for about 45 minutes or until the cream has thickened when you give it a gentle shake
7. Take out of oven and sprinkle about a teaspoon of grated parmesan cheese on top of each custard
8. Place under a hot grill until the cheese is golden brown
9. Serve warm with some crusty bread and a full-bodied white wine – maybe a pinot grigio from Fruili.

Happy cooking and eating… do you have any other favourite Italian dishes that you would like the recipe for? Just drop me a line in the comment box below.

For information, prices and dates for cooking schools in Tuscany please contact me at varley.e@gmail.com

Categories: Cooking School, Food, Wine and Cooking, Italy, Language, Photography, Recipes, Travel, Uncategorized, Wine | Tags: , , , , , , , , , , , , , , , , , , , | 1 Comment

Italy On A Plate – Il Ragu, The Best Bolognese Sauce Recipe Ever!

In Australia, like the rest of the world we eat Bolognese sauce by the litres. Commonly known as “Spag Bol” – this dish is to be found on menus everywhere, and in every instance, there is a variation made by the chef. Sometimes this is successful, but in most instances, these Bolognese sauces bear little resemblance to anything that you will find in Italy.

However, recently I attended an Italian cooking school in Tuscany, and Paola our chef says this is the “real McCoy”. Bolognese sauce is an Italian meat-based sauce for pasta which originated in Bologna, a city in Northern Italy. There it is often referred to as Il Ragu. It is a rich, thick and hearty sauce that unctuously clings to the pasta. Italians do not eat pasta swimming in sauce but prefer a “drier” sauce that has bold and clear flavours and is equal partner to the pasta.

Bolognese is a complex sauce which involves long slow cooking to let the flavours develop and intensify. This is not a dish for people in a hurry or the impatient. It is based on a soffritto which uses finely diced onion, carrot, and celery which are sautéed in olive oil until the mixture reaches a state of browning appropriate to its intended use. A soffritto is a building block to many Italian sauces and dishes.

Ingredients
• 1 Medium Red (Spanish) onion
• 2 cloves garlic
• I small carrot
• I stalk celery
• 100gms minced pork
• 200gms minced beef
• 400gms peeled canned tomatoes (crushed or chopped)
• 2 tablespoons of torn basil leaves
• Olive oil
• Salt and pepper
• 2 glasses red wine
• 1 glass of red wine extra
Proceedure
1. Mince the onion, carrot and celery in a food processor or chop very finely by hand
2. Brown these with the olive oil in a large pan over medium heat and season with salt and pepper
3. Add the combined meat and brown well
4. When the meat starts to stick to the pan add half a glass of red wine and leave on low/medium heat to reduce again
5. Repeat this 3 times, each time adding wine, stirring and leaving it to reduce
6. Mash tomatoes (if whole) and pour over to meat mixture and leave to slowly infuse with the meat for 10 minutes and then mix
7. Stir in basil leaves
8. Cover and simmer for 2 hours
9. Stir occasionally and add extra hot water if necessary
10. While il ragu is cooking drink the extra glass of wine!

To serve – use any type of pasta that you prefer, but tagliatelle is the Italian choice. In the absence of tagliatelle, you can also use other broad, flat pasta shapes, such as pappardelle or fettuccine, or with short tube shapes, such as rigatoni or penne.

Offer freshly grated parmesan cheese and a hearty red wine such as Shiraz or a Sangiovese.

Do you have any favourite Italian dishes that you would like the recipe for? Yes? Please just leave a comment below and I will blog that recipe for you….

Recipe with thanks from http://www.tuscookany.com

Categories: Cooking School, Food, Wine and Cooking, Italy, Language, Photography, Recipes, Travel, Uncategorized, Wine | Tags: , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Cairo – Chaos, Cars and Commotion

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The landing at Cairo airport will be the smoothest ride that I will experience in Egypt over the next ten days. The roads are choked with traffic day and night and the condition of the roads is precarious. Peak hour starts at 5.00am and continues until 2.00am the following morning. That leaves a window of three hours where the roads are virtually un-clogged by cars, vans, trucks, donkey carts, motor bikes, horse-drawn wagons, pedestrians, bikes, scooters, buses and anything else on wheels or foot. This clammour and chaos, I am assured by my guide Ahmet, is normal, except for Friday which is a holiday and Cairo’s streets are amazingly quieter, even serene.

We leave the airport and pull onto the ring road that skirts this vast city of almost 20 million people. No one in their right mind would actually try to cross Cairo in a straight line. One could be hopelessly lost amidst the endless traffic jams, accidents and the maze of streets, alleys and no-go zones.

I soon learn that traffic rules are largely non-existent and drivers are notoriously unpredictable. Driving here is not for the faint hearted. I feel sorry for any new car salesmen as there are no new cars on these roads and new car sales are certainly not an economic benchmark of the Egyptian economy. All the cars are covered in dings and dents, rusted and in various stages of dilapidation and disrepair. When an Egyptian car fails to proceed it is often left where it stopped. I saw a police car that had 2 flat tyres, a missing back window and it generally looking rather dead – it had obviously been abandoned when it last failed to proceed.

Public transport is virtually non-existent. There is a bus fleet which is totally inadequate to service the enormous population of non car-owners . Official public transport is supplemented by a vigorous and entertaining fleet of private vans that ferry people around the city for a fixed price on a fixed route. These buses are mainly white VW Kombie vans of an indeterminate age (Moses was a boy when they rolled off the assembly line). They have a myriad of amusing and colorful decorations inside and out. The seats have been rearranged to make sure there is a maximum payload of at least 12 people in the back. This number can be stretched by including a few more customers in the front with the driver and children being accommodated on knees. This ancient fleet putters around the streets with their engine panels propped open – I suppose to aid the cooling of the engine in the searing heat of Cairo.

The vans’ decorations are a reflection of the owners’ personalities and can range from bumper stickers that are placed anywhere, to aerials (the more aerials, the better the radio reception possibly?), a variety of colorful bobbing, bouncing and eye-catching dash ornaments plus an abundance of geegaws that hang from the mirror. The driver is usually hunched over the wheel with one arm hanging out the window with a cigarette hanging from his fingers, the other hand grasping the wheel and constantly honking the horn. This “horn language” can vary from a friendly toot (Hi!), to a series of peeps (I see you – can you see me?!) or a strident series of long blasts (Get-out-of-my-way-you-mug!).

Traffic blockages are a way of life. There are very few traffic lights or traffic policemen. The traffic flow does not move at a steady pace, but in bursts of speed and then inexplicably it comes to a complete grinding halt for a protracted period. Intersections are locations for vigorous horn blowing, hand gesturing, and if irked sufficiently, verbal abuse. There does not appear to be any traffic code other than “he who is bold – wins”! Everyone pushes their way onto the intersection, and then slowly, inches forward by either giving threatening looks to other drivers, or encroaching so close to another vehicle that a scrape of metal is inevitable, unless the other driver backs down. A traffic policeman can sometimes be found in the midst of this melee waving his arms around in vain.

Added to this mechanical stew are the pedestrians. They cross the street anywhere, any time and in any number. The old, sick, the infirm, mothers and babies, men with loads on their shoulders, school children – all throw the dice of luck and venture off the curb and into the unknown. Their lack of fear is a marvelous thing to behold. I am amazed that the gutters are not running with blood and that there are not piles of bodies and wrecked cars on every street corner.

Cairo’s skyline is a wreckage of a different kind. Many buildings are in various states of construction or demolition. It is hard to tell the difference between the two. New buildings are mushrooming up everywhere but remain unfinished with no windows, like rows of missing teeth. There are gaping holes in walls, reinforcing bars sticking out of the roofs as if they are the quills of an irate porcupine. The concept of a finished building with running water, completed bathrooms, windows, doors and walls is entirely unecessary when seeking to fill it with inhabitants. Numerous apartment buildings are let in a variety of unfinished states and the residents no doubt, pay exorbitant rents to live in such squalor.

The pressure on Cairo’s resources to constantly support the veritable tidal wave of immigrants from the country areas is a major problem. Some 95% of Egypt’s population lives in Cairo or the delta region. These families are forced into living in incredibly cramped, overcrowded and desperately poor conditions. As more people arrive, the levels of poverty increase and the standard of living is just appalling for the masses. The evidence of this is everywhere: pollution and garbage in the streets, the river and the irrigation channels choked with domestic garbage and industrial waste, filthy streets with a few street sweepers making futile attempts to clean the garbage from the roadways, buildings once beautiful and functional, now in a state of serious decay and decline.

The limited fertile agricultural land that surrounds Cairo, and other cities and towns is being overtaken by dodgy and often illegal housing development. Hope remains high that the revolution of the Arab Spring, and the downfall of the oppressive regime of the Mubarak dictatorship after thirty years , will see a change for the better. However, change cannot come soon enough for millions who are desperately poor and oppressed.

Vestiges of a once grand and mighty Egyptian empire are to be found in the ancient sites and museums. Already, I have been swept away by the amazing scale, magnificence, artistry, engineering prowess, splendor and incredible genius of these ancient people going back over five thousand years to around 3,500BC.

Stay tuned for the next blog – Wonders of Ancient Egypt. It will take your breath away….

Categories: Egypt, Language, Photography, Travel | Tags: , , , , , , , , , , , | Leave a comment

Italy – Painting Under The Italian Sun

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Borgo San Fedele is a little slice of heaven in the Chianti hills close to the small town of Radda in Chianti and only a 15 minute drive to the wonderful Medieval city of Siena.

However – heaven can be a noisy place during the wild boar-hunting season. The quiet is punctuated with the sound of gun shots and the baying of dogs on the scent of cinghiale (wild boar). Hunting is a weekend recreation as the hunters scour the hillsides for these elusive beasts. They are certainly not a pretty sight face-to-face (the boar that is, not the hunters) – dark, bristly and with sizeable tusks. However, on a plate they are a very appealing and yummy meal – made into a rich stew with homemade pasta, in sausages, salami, dried and served in all sorts of ways this is a local delicacy.

Here is a recipe for you to try when you next get a wild boar in your garden…

PAPPARDELLE WITH WILD BOAR RAGU
Ingredients
• 1 tablespoon extra-virgin olive oil
• 500gms cubed wild boar,(substitute pork shoulder)
• 1 teaspoon fine salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoon diced onions
• 1 tablespoon diced carrots
• 1 tablespoon diced celery
• 1/2 tablespoon minced garlic
• 2 tablespoon tomato paste
• 1 tablespoon plain flour
• 1 bottle red wine
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig thyme
• 1 sprig sage
• fresh or dry pasta, cooked al dente (for 4 to 6 serves)

Directions
Heat the oil in a large saucepan over high heat. Season the meat with salt and pepper and add to the pan. Once the meat is browned, add the onions, carrots, celery, and garlic. Reduce the heat and cook until the moisture is gone. Add the tomato paste and flour. Add the red wine and herbs. Cover and cook for about 2 hours or more depending how tender the meat is), stirring occasionally. The sauce is done when the meat is fork tender.
Remove the meat from the sauce and set aside. Strain the sauce, blend, and return to the pan. Pull the meat apart and add back to the blended sauce.

Serve over pasta and a generous dusting of parmesan cheese. Eat with a bottle of full-bodied red wine and crusty bread to mop up the sauce.

Borgo San Fedele, our home for the week, is a marvelous story of discovery and rescue from near ruin. It was a thriving monastic community which was built in the 12th century but in 1982, after a gradual decline, the last priest in residence died and San Fedele was abandoned. Like many abandoned monasteries and convents all over Italy, San Fedele fell on hard times and neglect and nature took over. This saw the wonderful stone buildings fall into decay as roofs collapsed and walls gave way under the pressure of encroaching vegetation.

The current owners – Nicolo and Renata happened on this derelict site and fell in love with the notion of rescuing this wonderful piece of local history and bringing it back to life. It is now a place where individuals and groups can come and experience Renata’s and Nicolo’s hospitality and enjoy a unique place steeped in history and surrounded by the lovely Chianti countryside.

I came to San Fedele to attend a week-long water-colour painting workshop. On the first day, our instructor Pat Fiorello was very encouraging and explained that… “painting requires your full self – the left and right brain, the eyes, hands, heart and soul. The technique of painting, the technical aspect of putting paint on paper involves a motor skill (eye/hand coordination) that I truly believe anyone can learn, but that is just the beginning. There is also the emotional expression, the artist’s personal vision, selection of subject, colors, shapes, etc and the intuition and sometimes magic that goes into creating a piece of art. So to think of it as mechanical – doesn’t really do it justice, it is so much more. And I do believe every one can learn and share their own expression”.

With Pat’s careful and positive encouragement, I am hopeful that I can bring all these aspects together to achieve some level of success. However, talent might have some small part to play. As the days unfold, I am amazed that the paint on paper is taking shape, and amazingly enough, it appears that the subject is somewhat recognizable. Thanks Pat!

During the week we explore the local area and visit a number of very quaint hillside towns including Radda in Chianti, Castelino, Pienza and of course Siena.

This wonderful medieval town which has the amazing and famous shell-shaped Piazza del Campo where the colourful Palio (horse race) is run twice a year in summer. Siena is divided into 17 ‘contrade’, that means ‘little boroughs’, which have their own traditions and colours. They are fierce rivals, and the Palio is an event where this rivaly is played out to the enjoyment of the boisterous and partisan crowd. The race is run in the piazza and the riders ride bareback and grip on for dear life as their horses tear around the square.

There was no horse race there on the day we visited but there were plenty of tourists. This is a great opportunity for a spot of people watching at any one of the cafes and bars that surround the piazza. Sitting there in the warm autumn sun, drinking an espresso (or a wine) and watching the passing parade is a real Italian pastime. As one of the ancient cities of Italy, it is a small city with winding lanes and small alleys, so a good map and a sence of direction are needed to navigate this labarynth.

The day passes quickly with a visit to the Duomo – a magnificent structure, striking in its black and white external façade which is adorned with sculptures. The towers, turrets and spires are all richly decorated. The present building was begun in the early 13 Century and the cupola was finished in 1464. The dramatic interior has a pavement of marble mosaics — the work of masters of the fifteenth century depicting scenes from the Old Testament.

Siena is famous for its confectionaries that include Ricciarelli biscuits, gingerbread and delicious sweets made of honey and almonds. However,  a day cannot go by in Italy without a gelato. You must make a trip to GROM. This is a unique gelato experience. They make gelato and sorbet the old-fashioned way with real seasonal ingredients and methods that are reflected in the quality and taste of their gelato. Here are some of their exciting flavours…

• Caramello al sale
• Cassata siciliana
• Liquirizia
• Marron Glacé
• Tiramisù
• Zabaione

Interested in painting? Visit http://patfiorello.com/
More info on San Fedele – info@borgosanfedele.com http://www.borgosanfedele.com/en/history.htm
Need a holiday https://www.ilchiostro.com/

Next blog I will be in Roma… stand by for some food, fun and fantastic sites….

Categories: Food, Wine and Cooking, Italy, Language, Photography, Recipes, Travel, Uncategorized, Wine | Tags: , , , , , , , , , , , , , , , , , , , | 1 Comment

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