It
was Tania’s birthday yesterday – a significant one I might add but I’m not
going to say how significant.
Tania
and I had a quiet day up in Cortona where we had a beautiful lunch at “La
Bucaccia” restaurant (their website is: http://www.labucaccia.it/en/).
It was a typical Tuscan-style with lots of meat and finished off with grappa
from Friuli (of all places).
We
got a taxi back to the villa where we then got ready for the birthday
celebration.
There
were photos in the garden (see below) and a glass of Tania’s favourite
champagne: Moet.
The
owner of the villa (Sig. Tanganelli) even dropped by to give Tania some tulips
in her favourite colour: purple.
 |
| Looking out towards the kitchen and to Cortona |
What we’d
organised for the evening was for two chefs (Francesco and Cristiano – both lovely
chaps) to come to the villa and cook us a meal.
 |
| Chef Cristiano |
 |
| Chef Francesco |
They’ve
been doing this for seven years and service a lot of the villa and agriturismo
places in the area.
This
night, we went with Gourmet Menu 2:
Welcome aperitifs with the Chefs
Tomato
Caprese
Zucchini
soup with Parmesan chip
Appetizers
Pappa al Pomodoro reinterpreted in the
tradition;
Ricotta Cheese with basil pesto oil and “Lardo di Colonnata”
Ribolitta with cavalo nero
First Course
Risotto with Saffron: Saffron Carnaroli
of Cortona, white truffle oil, pecorino cheese and arugula;
Second Course
Fillet of Veal: served with Chianti
sauce grilled vegetables;
Dessert
Arezzo’s Chocolate small cake pie: served
with strawberry sauce;
All
this was served with water along with some very nice local reds and whites (the
Tuscan chardonnay was really nice !!).
 |
| The Tomato Caprese |
 |
| The zucchini soup |
 |
| The table is all set to go !! |
 |
| The Pappa al Pomodoro |
 |
| The fresh ricotta cheese with basil and lard |
 |
| The Ribolitta |
 |
| The risotto with rocket |
 |
| The veal steak (called Chianina) |
 |
| The Arezzo chocolate cake |
By
the end of the evening, we were all full.
The
cost for 10 people – Euro 40 per head !!
Worth
every penny I reckon !!
 |
| A big hand to the chefs !! |
