I’d like to say that this post is all about Jean’s first lunch on a train.
The trip from Firenze to Napoli included lunch as we rocketed through the countryside north of Roma at 275km/h. Compared to typical airline food this was a feast of pasta, ragu and buffalo mozzarella all washed down with a Sicilian Chardonnay.
But really this post is just an excuse to use the title.
Rental cars are commodities. You get handed a set of keys, jump in and drive. It was only when we returned to our rental in Radda later in the day that we realised we had no idea what make or model it was.
It’s one of these – thank heaven for remote unlocking.
Last Friday we visited our dear friends Dani and Olga at their home for dinner. We had not seen their new house before or the delightful hamlet it is part of. As the sun set, we took some photographs that go some way to capturing the beauty of the area.
The meal was absolutely superb and the company delightful. Grazie mille Dani and Olga.
One of the things we love to do on holiday is cook. Dishes that makes use of local ingredients can’t be beaten and when we spent a few days in a villa, the apron comes out.
When it was time to cook at Il Diaccino we assembled the ingredients for a Carbonara and Jean went to work. Local fresh Pici pasta and pancetta, fresh parmigiano reggiano cheese, black pepper, egg and a little cooking.
Last week in Chianti we were lucky enough to dine in style at Osteria Il Papavero in the hills above Gaiole in Chianti.
We visited Il Papavero with our friends Dani and Olga two years ago and thoroughly enjoyed the food, wine and company and when we discussed a dinner venue this time there was no doubt – it was Il Papavero again.
This is not a restaurant that gets “passing trade” as it is located in the hamlet of Barbischio – high in the hills above Gaiole in Chianti. The views are expansive and on a warm summers night there is seating inside and out.
It helps that Dani and Olga are regular customers so we were greeted like locals. We discovered that following our last visit we had become part of Tuscan legend as one of our party (you know who you are Jean) was the only person who has ever ordered one of Papavero’s steaks “ben cotta” – well done. Two years after that, it was still remembered.
Despite this we were allowed in and enjoyed a great night.
The wonderful thing about Papavero is that their menu is supplemented by as many special dishes again, all produced using local produce that is seasonally available. So last night we had everything from anchovies and pesto through to Calamari shaped pasta with pork and olives. All washed down with fine wine and finished with a local digestivo.