Toscana!

Pictures from a trip in Tuscany.

Photos by Nikolaos Moropoulos

Toscana, Photo by Nikolaos Moropoulos
Toscana, Photo by Nikolaos Moropoulos
Toscana, Photo by Nikolaos Moropoulos
Toscana, Photo by Nikolaos Moropoulos
Toscana, Photo by Nikolaos Moropoulos
Toscana, Photo by Nikolaos Moropoulos

Festive Lunch – 1st January 2015 – Marathon, Attica, Greece

Today I rejoice the passage of time, culminating in the coming of the new year.

tree
It was a chilly day with wet snow, but it felt nice

 

There is no better way to do that but a festive lunch, where food and drinks will have almost equal weight and pleasure potential.

menu 1 January 2015

Festive Lunch Table
Festive Lunch Table

The menu draws from Germany, Georgia, Italy and France. Greece adds the traditional cake to finish the meal, and the salad.

Bruns Raucheraal - Smoked Eel
Bruns Raucheraal – Smoked Eel

Smoked eel is one of the delicacies I will never stop craving for.

My best man, Manolis, brought me a sealed package of two smoked eels produced by Aal-Bruns, a German specialist producer.

As if I knew, I cut the eel in small pieces.

Pairing the smoked eel with a wine was a challenge.

But not for very long.

Smoked Eel
Smoked Eel

The gentle knight from Alsace came through the door and brought the solution with him. Two bottles of wine I had purchased in the Metzger winery at the beginning of the 21st century.

Metzger, Gewurztraminer Pflinz 1997
Metzger, Gewurztraminer Pflinz 1997

A late vintage of Gewurztraminer Pflinz from Alsace, produced in 1997!

I opened the first bottle, full of curiosity: Could a white wine have lasted for almost 18 years?

As you can see in the photo, the golden color of the wine gave the first answer. But this is nothing compared to the taste. Heaven on Earth!

The almost oily wine with its sublime sweetness coats the mouth and prepares it for the infusion with the smoky taste of the eel that literally melts in it. A marriage made in heaven.

Smoked Eel
Smoked Eel

I offered to my guests two options for tasting the eel. Both had as support a rectangle of whole grain bread, the first with a touch of butter on it, and the second with a spoonful of mashed pickled cabbage, beetroot, chilli pepper, celery and garlic. I personally enjoyed both, starting with the butter and then going to the pickled mix.

Needless to say, some pieces were enjoyed on their own. In the absolute magnificence of their existence. The taste is so powerful that only a small piece can be truly appreciated and enjoyed without the human being overwhelmed.

Georgian piroshki with minced beef
Georgian piroshki with minced beef

The second appetizer was a small piroshki with minced beef, a variation of a Georgian recipe.

It is smooth and spicy and tasty, while the wrapping is an ultra light and thin crepe.

The piroshki were prepared by a good friend.

Osso Bucco
Osso Bucco

The terrain is now open for the arrival of the main course, which is veal osso bucco with risotto.

I cooked the veal in a mix of carrots, celery, onions, garlic and tomatoes.

Risotto di Ossi
Risotto di Ossi

The abundant liquid of the mix I used in the risotto, which I prepared with Arborio rice from Ca Rossa.

The wine to accompany the main dish came from Toscana.

Ciacci Piccolomini di Aragona, Brunello di Montalcino, 1998
Ciacci Piccolomini di Aragona, Brunello di Montalcino, 1998

Brunello di Montalcino, 1998, produced by Ciacci Piccolomini d’ Aragona.

I had purchased both bottles in the winery’s shop near Montalcino, in Tuscany back in 2003.

The first bottle of the 16 year old wine was moderately ok, most likely due to cork problems. Drinkable, but not as rich and full as the second bottle, which gave to all great pleasure.

The risotto was the king of the main dish. It had rich flavor with considerable depth, without any of the elements overpowering the others.

The veal was tender, tasty and the rich sauce accompanied it in the best possible way.

At the end of the meal we shared the traditional “Vassilopitta”, a light cake made with mahlepi (mahlab) spice. Absolutely divine in its simplicity.

sea

Happy New Year!

 

 

Donatello's "The Penitent Mary Magdalene"

Following the trail I started with Titian’s “Pieta”, today I go a few years back to meet another Genius and Master, Donatello.

Donatello's statue outside the Uffizi Gallery in Florence

As I read in PBS’s web site:

“Donatello was not a popular person, but in his sculptures he managed to capture life itself. Every look and gesture was rich in humanity and personality. He was known to mutter “speak, damn you, speak!” at his figures as he worked.

In 1434, following his triumph over the enemies of the Medici, Cosimo requested a special commission from his friend. A statue of an Old Testament hero, symbolizing triumph against the odds. Donatello’s bronze “David” broke all the rules.

Donatello: Davis, Museo Nazionale del Bargello, Firenze

A playful, sensuous, and androgynous hero, “David” was the first life-size nude to be cast in bronze since Classical times.

In the 1450s Donatello began work on a terrifying statue, the most vivid of his career. The “Penitent Mary Magdalen”, carved for the baptistry of Florence, is an eloquent vision of fear and decay, perhaps brought on by the realization of Donatello’s own mortality.”

( The material of the previous paragraphs comes from the web site of USA’s Public Broadcasting Service, PBS.)

Donatello: The Penitent Mary Magdalene, Museo dell'Opera del Duomo, Firenze

From David to Mary Magdalen. It is a path of life.

Mary Magdalene has been the subject of many paintings and sculptures.

Titian: The Repentant Mary Magdalen

Titian has painted a portrait of Mary, which is in the Gallery of Palazzo Pitti, a few hundred meters away from Donatello’s sculpture, which is in the Duomo Museum of Florence.

What a contrast between Titian and Donatello’s interpretation! Is it only Titian portraying Mary as a young woman, repentant or not?

El Greco: Mary Magdalene in penitence

Not really. Look at El Greco’s interpretation. Mary is young, very young, beautiful, with long hair that envelopes her body.

Donatello: The Penitent Mary Magdalen (detail)

The hair is the only common element between Titian’s and El Greco’s paintings and Donatello’s sculpture.

Donatello: The Penitent Mary Magdalen (detail)

Donatello wanted Mary to be an old woman. A woman approaching the end of her life.

Donatello: The Penitent Mary Magdalen (detail)

A woman whose face is pierced by the bones, whose eyes inhabit open dark holes, whose mouth is almost toothless.

Donatello: The Penitent Mary Magdalen (detail)

Her hands are almost forming a prayer pair, but not so.  It is as if she was going to pray but she changed her mind as the hands were coming together, but not touching yet.

Donatello: The Penitent Mary Magdalen (detail)

The aging woman is standing firmly on her feet. As disconcerting her hace and overall condition may be, she is standing with confidence and without any weakness. She is almost “relaxed” when it comes to her feet.

This in my view is the key to “reading” the work. Reading the body.

Donatello: The Penitent Mary Magdalen (detail)

As the eye travels from the face to the torso, the hands and then to the feet, the ambivalence of the artist manifests itself in a comprehensive way.

This ambivalence is the distinctive feature of the work, a feature that differentiates Donatello’s interpretation from Titian’s and El Greco’s.

In both paintings, Mary is a person wiht a clear attitude and stance in life. Repentant in Titian’s painting, full of devotion in El Greco’s.

But in Donatello’s sculpture, Mary may be skinny and appearing in a state of departure from the worldly affairs, but at the same time she is not fully wholy absorbed by her devotion or repentance. Her body language expresses ambivalence and the coexistence of the worldly stuff with the heavenly. This is what I find amazing in this work. Donatello either consciously or subconsciously is a Modern Master in this work, as he depicts Mary in the state of inner conflict, in the state of Being and Being Not.

What Donatello may have started as a work that would portray his fear of Death, his anguish of getting old, was transformed in the creative process to a work that is full of Life, as Life is ambivalence and contradiction and conflict.

Ristorante "Il Colombaio", Casole d'Elsa, Tuscany, Italy

One hot evening in August 2011 I found myself in the garden of the restaurant “Il Colombaio” in the outskirts of the beautiful Tuscan village of Casole d’Elsa.

Casole d'Elsa Coat of Arms

The restaurant came highly recommended by a friend who visits the village almost every year.

The restaurant is also listed in the Michelin Red Guide and has one star.

I started with a selection of salumi from a producer in the area.

It was divine.

Cinta Senese

I particularly liked the locally produced Prosciutto di Cinta Senese, which according to “Barilla” owes its sweet, slightly gamey flavor, oily fat and aroma to the heritage Italian breed of pig called “Cinta Senese” used to make the prosciutto.

Another first dish was based on polenta, with and without cuttlefish ink, and a vegetable mousse. Very light and tasty.

My main dish choice was a tartare from the famous “chainina” cattle breed.

The meat was served almost undressed. There was a touch of olive oil,oregano, some salt crystals, and a few peppercorns. The sauces were more decorative as they were extremely subtle.

Chianina

It was the first time I had tartare almost undressed. And it was worth it. The meat was juicy and sweet, after the first couple of bites I made subconsciously the switch from main dish to desert. What an experience!

Other main dishes were pork roast and pigeon breast, caramelized in a wine sauce.

The wine was a Castello di Brolio Chianti Classico 2001, priced extremely reasonably. The same comment applies to the whole of the wine list, which is a steal. Some of the best Tuscan wines, offered at prices that amaze me. Let alone that you cannot find them in the wine shop.

Overall, “Il Colombaio” is a restaurant I enjoyed and want to visit again. Both for its food, but also because of its wine list.

Bistecca Fiorentina: every encounter is a mystical experience

One dish, one and only, a treat elevating the humans to heaven!

From Dario Cecchini’s macelleria in Panzano, Toscana.

A wonderful cut that came all the way to Athens.

Marbled to perfection.

Grilled on hot charcoals.

Until golden brown and crisp.Served on the carving board. The potatoes were the only accompanying food, just like a shock absorber, so that the senses do not get totally deranged.

Sliced to the very end of the very bone.

Juicy and pink divinity, real meat not to be forgotten until the next time.

The "Arista" Trip – Το ταξιδιον της "Αριστης"

Το παρον αποτελει ταξιδιωτικον χρονικον. Λιγο πριν τα Χριστουγεννα εξορμησα στην Τοσκανη για να δω τον φιλο μου τον Νταριο και να προμηθευτω τα αναγκαια κρεατικα για το μετα-Χριστουγεννιατικο τραπεζι με το οποιο εδω και 19 χρονια τιμω τον κουμπαρο Εμμανουηλ και την κουμπαρα Μαρια, τους οποιους ενυμφευσα στις 26 Δεκεμβριου 1991.

Ο Νταριο ειναι χασαπης σε μια κωμοπολη της Τοσκανης, το Παντσανο, και με τιμα με τη φιλια του απο το 2003.   Παρολον οτι ειναι διεθνης φιρμα, ειδικα στις ΗΠΑ οπου η κοινοτητα των σεφ Ιταλικης καταγωγης τον λατρευουν, ο Νταριο μενει πιστος στη δουλεια του, ανοιγει το μαγαζι του καθε μερα στις 9 και το κλεινει στις 2 το μεσημερι. Αποτελει γνησια ενσαρκωση του αρτιζανου τη Αναγεννησης και οταν γνωριστηκαμε μου απεκαλυψε: “εγω Νικο δεν ειμαι Ιταλος, ειμαι Ετρουσκος”. Στον Νταριο εχω αναφερθει και σε προηγουμενο αρθρο μου τον Αυγουστο του 2009.

This is a travel report of my last visit to my friend Dario, in Panzano, Chianti, Tuscany, Italy. A fe w days before Christmas I found a couple of days to cross the Adriatic, drive to Panzano and visit with my friend, who supplies me with the best meat products. Dario is a celebrity butcher, especially in the USA, where the community of chefs with Italian origin swear in his name. In spite of his celebrity status, Dario remains true to his vocation. He opens his shop at 9, and closes it at 2 every day, rain or shine. In his web site he proclaims: “Io sono un artigiano”, i.e. “I am an artisan”, and what an artisan he is!

Το δρομολογιο ειναι απλο. Πατρα – Ανκονα με το πλοιο, ενα απο τα αγαπημενα μου Σουπερφαστ, γευμα και διαμονη στην περιοχη κοντα στην Ανκονα για μια βραδυα, και την επομενη μερα μεταβαση στην Τοσκανη μεσω Περουτζια, διασχιζοντας εξ ανατολων προς δυσμας την ιταλικη χερσονησο, με αυτοκινητοδρομους που τρυπανε τα βουνα της χερσονησου πλειστες οσες φορες και μηδεν διοδια.

The travel plan is simple. Patras – Ancona on board one of my favourite ferrys, Superfast, arrival the next day and lunch at one of the restaurants near Ancona. Overnight stay in the Marches area, and the next day crossing of the Italian peninsula from east to west. The route takes me to Panzano via Perugia.

Φθανοντας στο λιμανι της Πατρας, στην Ηρωων Πολυτεχνειου, αντικρυσα για πρωτη φορα το κυμα των μεταναστων που εχει κατακλυσει την περιοχη του λιμανιου. Ενα πληθος μεγαλο, πανταχου παρον, αφημενο στην τυχη και την κακοτυχια του. Σκεφτηκα τον εαυτο μου στη θεση τους. Αφραγκος, αστεγος, βρωμικος και ελεεινος σε μια ξενη πολη, τι θα εκανα;

Arriving at the port of Patras, I saw for the first time the “wave” of immigrants who are stuck in the city and spend their time moving around the port area. The crowd is big, left to its misery and fate. How would I feel feel if I were in their position? Not well at all!  In spite of the obvious things that need to be done, nothing is done to ease the burden off the unfortunate people’s backs and eventually resolve the problem.

Ελαφρα συννεφια, αερας ελαχιστος, η προβλεψη για το περασμα απεναντι στην Ανκονα καλη. Το τεραστιο Σουπερφαστ 11 ειναι σχεδον αδειο. Τα περισσοτερα φορτηγα και ΙΧ θα μπουνε στην Ηγουμενιτσα. Χαζευω τα προσωπα των ταξιδιωτων. Οι περισσοτεροι ειναι φορτηγατζηδες, και απο ο,τι ακουσα υπαλληλοι οδηγοι, οχι ιδιοκτητες. Μαλλον ειναι καταδικασμενοι να κανουνε Χριστουγεννα στο δρομο, δεν προλαβαινουνε να γυρισουνε για τα Χριστουγεννα.

The weather was mild for December, a few clouds, light wind, temperature around 10 degrees centigrade. Superfast XI is almost empty. Most of the trucks and passenger cars will board in Igoumenitsa. I look at the travelers’ faces. Most of them are truck drivers, employees of firms rather than owners. It is too short a time for the Greeks to return home for Christmas.

Οι προβλεψεις επαληθευτηκαν. Ο διαπλους καλος, η θαλασσα ηρεμη, και η θερμοκρασια ηπια. Αρκετη υγρασια στην ατμοσφαιρα ομως.  Η Ανκονα ντυμενη στα χειμερινα χρωματα ειναι πιο σοβαρη, σχεδον επισημη. Καθως πλησιαζουμε την αποβαθρα για να δεσουμε, θυμαμαι οτι στην Ανκονα μεγαλωσε η Teresa Iginia de Marsanich,  η μητερα του μεγαλου Ιταλου λογοτεχνη Alberto Moravia.

The weather forecast came true. Very smooth sailing, calm seas, mild temperature. Due to the south winds, there is a lot of moisture in the air. Ancona welcomes us dressed in its winter colors. As we approach the pier, I remember that Ancona was the hometown of Teresa Iginia de Marsanich, the mother of the great Italian novelist Alberto Moravia.

Στην πρωτη στροφη για να βγω απο το λιμανι βλεπω το χιονι. Εδω και τρεις μερες αρχισε να λυωνει, παραμενει ομως και ηταν πολυ!

On the first turn to exit the port area I See the pile of melting snow. Three days ago they had heavy snowfall!

Η πρωτη σταση στην διπλανη πολη παραλιακη πολη της Σενιγκαλια, επανω στην παραλιακη λεωφορο. Το τοπωνυμιο ονομαζεται η Παναγιτσα του Ψαρα, και εχει αυτο το μικρο μνημειο . Ακριβως απεναντι, βρισκεται το ομωνυμο εστιατοριο του σεφ Μορενο Τσεντρονι. Για την επισκεψη μου σε αυτο εχει προηγηθει το σχετικο αρθρο.

First stop tot he neighboring town of Senigallia, on the avenue that runs along the Adriatic coast. The spot on the photo is called “Madonina del Pescatore” as the small monument testifies. Across the road, Moreno Cedroni, one of the most talented Italian chefs, offers you delicacies of the sea (and not only) in his restaurant with the same name. My visit to the restaurant is reported in the relevant post

Ολοταχως τωρα στο αγροτουριστικο καταλυμα “Tenuta San Marcello”  στους λοφους 30 χιλιομετρα απο την Ανκονα. Η περιφερεια ειναι η Marche, μια απο τις σχετικα αγνωστες τουριστικα περιοχες της Ιταλιας. Κι ομως, παρολο το χειμερινο χρωμα, το αγροκτημα ειναι υπεροχο!

After a delightful lunch I head straight to “Tenuta San Marcello“, an wine producing farm up on the hills west of Ancona. Marche, the region of ancona, is not a touristy area, but I love the landscape and – of course – the wine!

Η Πασκαλ και ο Μασσιμο, καλλιεργουν αμπελια. Πριν το 2008 κατοικουσαν και εργαζονταν στο Μιλανο, επαγγελματιες και οι δυο. Καποια μερα ομως αποφασισαν οτι η ζωη στην μεγαλη πολη του Βορρα δεν τους παει. Ο Μασσιμο καταγεται απο το Μπαρι, και εβρισκε τη νοοτροπια των Βορειων εντελως ξενη προς την δικη του. Πουλησαν λοιπον τα παντα και κατεβηκαν στο Σαν Ματρτσελο, οπου και αγορασαν το αγροκτημα. Εβαλαν τα λεφτα τους, δανειστηκαν και απο την τραπεζα, κι εφτιαξαν το καταλυμα.

Pascale and Massimo grow vines. Before 2008 they were professionals employed in Milan. One day they decided that urban life is not what they want to do for the rest of their life, and left. Massimo comes from Bari and found the culture of the North alien to his own. They sold what they owned and bought this agricultural land with a farm building in the area near San Marcello.

Το αγροκτημα διαθετει απλετους χωρους και ειναι ηδη δημοφιλες. Η Πασκαλ μου ανεφερε οτι παρολα τα καλα, δεν υπαρχει ακομη ενα πλαισιο προστασιας του αγροτικου περιβαλλοντος. Προσφατα ενα γειτονικο αγροτεμαχιο πωληθηκε σε εταιρεια που θα αναπτυξει φαρμα φωτοβολταϊκων! Για καποιο λογο δεν μπορω να διανοηθω κατι τετοιο να επιτρεπεται στην Τοσκανη!  Η Πασκαλ και ο Μασσιμο θα προσπαθησουν να μπλοκαρουν την εγκριτικη αποφαση, και δεν μπορουν ακομη να πιστεψουν οτι ενω η αδεια δοθηκε απο την Ανοιξη, κανεις απο τους ντοπιους στο Σαν Μαρτσελο δεν τους ανεφερε κατι. Το εμαθαν κατι τυχη το Δεκεμβριο!

In its first year of operation the residence is already popular and very comfortable for the visitor. Pascale told me that in spite of the nature of the local economy, there is still no framework of protection of the agricultural environment. A few months ago, an adjacent plot of land was sold to a photo-voltaic company, to build a relevant “farm”. As she was talking, I could not help thinking that such a permit would not be given in Chianti!   Pascale and Massimo will try to block the permit, but are stunned by the fact that during the months that have elapsed since, none of the locals has told them anything about it, and they had to find out by chance.

Πισω στα παραγομενα κρασια. Το λευκο σταφυλι ειναι Verdicchio dei Castelli di Jesi, και το κοκκινο Lacrima di Morro d’Alba . Και τα δυο ειναι τοπικα και δεν καλλιεργουνται σε αλλες περιοχες της Ιταλιας. Το κυριως καταλυμα ειναι μια επισκευασμενη παληα αγροικια.  Ευχαριστω Πασκαλ και Μασσιμο, ελπιζω να σας ξαναδω την Ανοιξη!

In any case, they produce great wine, one red, Lacrima di Morro d’Alba, and one white, Verdicchio dei Castelli di Jesi. Both grapes are local and I am already impressed by both. Thank you Pascale and Massimo, hope to see you in the near future!

Καθ’ οδον απο Σαν Μαρτσελο προς Παντσανο. Λιγο μετα την Perugia  φτανω στο Lago Trasimeno τη μεγαλυτερη λιμνη στην Ιταλικη χερσονησο, κατα τι μικροτερη απο την λιμνη Como.

It is now time to go to Panzano. A few kilometers after Perugia I have Lago Trasimeno on my left. It is the biggest lake of the Italian peninsula, a few square kilometers smaller than Lake Como in the North.

Η γεματη λοφους περιοχη Chianti, που παραγει το ομωνυμο κρασι, ειναι ενα φυσικο τοπιο που διατηρειται με θρησκευτικο ευλαβεια απο τους Τοσκανους. εν θα δεις φωτοβολταϊκα εδω! Και φωτοβαλταικα μεν δεν εχει, εχει ομως αρκετη ομιχλη και χιονι στην ακρη του δρομου.

The Chianti area, producing the wine with the same name, is a natural environment preserved with religious fervor by the locals. No chance of seeing photo-voltaic panels in the middle of the vineyards in Chianti! But I can see snow on the sides of the road and quite a bit of fog, even though it is already mid day.

Η κωμοπολη του Παντσανο στην καρδια του Κιαντι, ειναι ο προορισμος μου. Το μαγαζι του Νταριο ειναι στο κεντρο της πολης “Παλαιο Κρεοπωλειο Τσεκινι”.

Panzano is my final destination. On top of a small hill in Chianti, Panzano is the small town where Dario Cecchini has his butcher shop, “Antica Macelleria Cecchini”.

Δεν υπαρχουν τα πληθη των τουριστων επισκεπτων του καλοκαιριου. Ενας δυο ντοπιοι, μπαινουν και βγαινουν. Ο Νταριο ειναι μονος του στο μαγαζι. Η γυναικα του Νταριο, η Κιμ πεταξε το πρωι για Σαν Φρανσισκο και θα γυρισει σε ενα μηνα. Μετα την υποδοχη που οπως παντα ειναι εγκαρδια, παραδιδω στον Νταριο το δωρο που πηρα για την Κιμ, και εκεινον. Το βιβλιο του φωτογραφου McCabe Greece: Images of an Enchanted Land, 1954-1965.

There are no tourist’s crowds today in the shop. The clients are locals. Dario is attending the shop alone. His wife Kim flew the same morning to California to see her parents. After exchanging the first greetings, I present Dario the present I got for them. McCabe’s book of black and white photographs Greece: Images of an Enchanted Land, 1954-1965.

Οσοι δεν το εχετε δει, δειτε το στο συνδεσμο που εχω προς την Αμαζονα. Αξιζει τον κοπο. Για μενα ειναι ενα βιβλιο που πρεπει να εχει καθε Ελληνας (οχι εξ αιματος, αλλα εκ πολιτισμου).  Ο Νταριο ειναι ενθουσιασμενος. “Μου θυμιζει το ταξιδι μου στην Ελλαδα των Συνταγματαρχων το 1970” μου λεει.

Those of you who have not had a chance to see this book, have a look at it using the Amazon link. For me it is a valuable book that should be on the book shelf of every Greek (not by blood but by culture). Dario loves it. “It reminds me of the Greece I Saw back in the 70’s” he says.

Μια πελατισσα τελειωνει τα ψωνια της και ο Νταριο μου τη συστηνει. Ειναι η Μυριαμ, μια γυναικα απο την κωμοπολη. Μολις ακουει οτι ειμαι Ελληνας, ανοιγει την τσαντα της και βγαζει μια φωτοτυπια με το ποιημα του Καβαφη “Ιθακη” αποδομενο στα Ιταλικα.

A woman finishes her shopping and Dario introduces her to me. Her name is Myriam, and when she hears that I come from Greece she opens her purse and pulls out a photocopy of Cavafy’s Ithaca, translated in Italian. The culprit is Dario, who loves Cavafy and indoctrinates all of his friends and clients.

Και τωρα ωρα για δραση! Ο Νταριο αρχιζει την ετοιμασια της Αριστης, που ειναι χοιρινο ρολο με μυρωδικα της Τοσκανης, που θα ψηθει στο φουρνο.

And now, action time! Dario starts the preparation of Arista, which is rolled pork pancetta with Toscana spices.

Το πρωτο βημα ειναι αβαθεις επιμηκεις τομες στο δερμα, για να μπορεσει να τυλιχθει το κρεας.

Cut the skin on the long side so that the pancetta can be rolled.

Στο δευτερο βημα αλειφεται το κρεας με πολτο σκορδου.

Spread garlic pulp on the inside.

Το τριτο βημα περιλαμβανει θυμαρι και αλατοπιπερο.

Sprinkle thyme, salt and pepper.

Το τεταρτο βημα κλεινει την ετοιμασια με αφθονο δενδρολιβανο.

Finally, be generous with rosemary.

Τελος, τυλιγομε, δενομε και συσκευαζομε  για το μακρυνο ταξιδι. Ο Νταριο βαζει στο κουτι κι ενα βαζακι με αλατι, πιπερι και μυρωδικα της Τοσκανης, που νοστιμιζει ενα καλο κομματι κρεας χωρις να “σκοτωνει” τη γευση του και τα αρωματα του.

Roll, tie, pack neatly, for the long journey back to Greece. Dario adds a vase with salt, pepper and Tuscan spices, that add taste to the meat without overpowering it.

Η Αριστη της Τοσκανης εχει και μιαν ιστορια να τη συνοδευει. Το Ιανουαριο του 1439 μεταφερθηκε στη Φλωρεντια η Συνοδος της Φερραρα αναμεσα στη Δυτικη και την Ανατολικη Εκκλησια. Την Ανατολικη Εκκλησια εκπροσωπουσε αντιπροσωπεια της οποιας ηγειτο ο Πατριαρχης Ιωσηφ ο Δευτερος.

Arista of Tuscany, as the dish is known, has a legend following it. In January 1439, the Council of Ferrara between the West and East Christian Churches, was moved from Ferrara to Florence. The Eastern Church delegation was headed by the Patriarch Joesph II.

Σε ενα γευμα που παρεθεσαν οι Φλορεντινοι στους μετεχοντες, περιελαβαν την Αριστη. Αφου δοκιμασε ο Πατριαχης Ιωσηφ, κατα την παραδοση  σηκωθηκε, και ανεκραξε “Αριστος!” Εκτοτε το χοιρινο αυτο ρολο αναφερεται ως η Αριστη της Τοσκανης.

The hosts presented the Patriarch with a meal that included Arista. After the Patriarch tasted it, he rose and pronounced in a loud voice “Aristos”! meaning the best in Greek. Ever since, the dish is called “Arista Toscana”

Ο Νταριο οπως παντα ειναι και ενας εξοχος οικοδεσποτης, οποτε δεν μπορω να αρνηθω τρια απο τα εξαισια εδεσματα που ετοιμαζει καθε μερα στο εργαστηριο του.

Dario is in addition to everything else a great host, so after the preparation of the Arista, it is time to have a taste of his recipes.

Sushi del Chianti

Sushi del Chianti.

Αυτη η δημιουργια του Νταριο ειναι – οπως ολες – η αποθεωση της απλοτητας και της ποιοτητας της πρωτης υλης. Μοσχαρισιο κρεας αριστης ποιοτητας εχει κοπει με το μαχαιρι (ποτε απο τη μηχανη του κυμα) και αναμιχθει με ελαιολαδο και μυρωδικα ισα ισα για να σπασει η ευθυγραμμη γευση του κρεατος.

Raw veal cut with knife to a smooth soft pulp seasoned with slat, pepper and spices, with a touch of lemon zest.

Tuna (Tonno) del Chianti

Tuna (Tonno) del Chianti.

Εδω εχομε την αλλη ακρη της κλιμακας, χοιρινο μαγειρεμενο σιγα σιγα μεχρις οτου σχεδον λειωσει, και αποκτησει αυτη την υφη του τονου. Ειναι μια συνταγη που τη βρηκε ο Νταριο στην παραδοση και την επανεφερε με τον δικο του τροπο.

Dario found this traditional recipe and improved on it. This slowly cooked pork meat really tastes like tuna!

Cosimino (Meatloaf)

Cosimino (Meatloaf).

Το ρολο απο χοιρινο κιμα ειναι μια αρμονια αρωματων, αφου ο Νταριο εχει βαλει ολη του την τεχνη να φτιαξει κατι εξαιρετικα νοστιμο.

And the famous meatloaf, a real delight!

Ολα τα καλα ομως εχουν το τελος τους, κι ετσι ειμαι παλι στο δρομο για την επιστροφη, αφου υποσχεθηκα στον Νταριο οτι θα επιστρεψω τον Αυγουστο.

As always in life, the good things do not last very long, it is time to go, having promised to Dario that I will be back in August.

Το υπεροχωτατο Σουπερφαστ 11 δεμενο στην Ανκονα, ετοιμο για το περασμα απεναντι. Μονο που δεν ηξερα οτι ειχε 10 μποφωρ μεχρι την Κερκυρα. Μετα το τρελλο ταρακουνημα η Ηγουμενιτσα νυσταγμενη ακομη μας υποδεχεται.

The superb Superfast XI ready to sail from the port of Ancona. The only thing I did know was that there were winds of 10 in the beaufort scale from Ancona all the way to Igoumenitsa. After all the crazy dancing on the waves, Igoumenitsa greets us.

Με τρεις ωρες καθυστερηση, ταλαιπωρημενοι και κουνημενοι για τα καλα, φθανομε στον Κορινθιακο .

With three hours of delay, shaken and stirred like a good James Bond Martini, we enter the Corinthian Gulf.

Ο αερας δεν ειναι τοσο εντονος, και η θερμοκρασια ειναι στους 15 βαθμους.

The winds are now between 6 and 8 on the beaufort scale, and temperature around 15 degrees.

Τελειωνει η επιστροφη με το τελευταιο σκελος, Πατρα – Αθηνα. Ο δρομος σχετικα αδειος, ειναι πια παραμονη Χριστουγεννων. Το μαγειρεμα και το τραπεζι της Αριστας ακολουθουν σε επομενη αναρτηση.

I am almost there! I only need to travel the 221 km from Patras to Athens. The road is almost empty, the weather is fine. The preparation of the “Arista” meal will follow in a separate post.

Ευχομαι τα καλυτερα σε ολους του περαστικους απο εδω, το ατελιε που τοχουμε βαφτισει.

I wish to all the visitors of the blog a Happy and Creative New Year!

Lunch 26th December 2009 – Toscana meets Thessaly

On the 26th December is the name day of my “brother”, Manolis. We have made it a tradition that every year we get together in my house and celebrate his name day having lunch. The same happened yesterday, and I happy to report the proceedings of this event.

As you may remember, I already had a go at the menu a couple of weeks ago, but as it usually happens, things changed. The ever moving fate brought two regions of the Mediterranean together on the menu. Thessaly of Greece and Toscana of Italy contributed their best products. Spleen sausage (splinantero) from Trikala and Bistecca Fiorentina from Panzano, Toscana.

Lets start from the appetizer, which is like a greeting card of the two regions in an envelope.

Hard salty goat’s cheese (kefalotiri) from Trikala and pancetta from Toscana, join forces in the greeting card.

Place one slice of cheese on top of a phillo pastry sheet, then a slice of pancetta, then tomato and parsley and wrap as an envelope. Bake and serve steaming hot.

This envelope was well received by all participants, who more or less gulped it down in a frenetic mode. This was largely due to the fact that the cheese had melted, it was thoroughly covered by the liquid fat of the pancetta, and engaged in constant dialogue with the acidity of the tomato and the strong sweet flavoor of the parsley. Hard to resist!

Next in line was the spleen sausage, the “splinantero” (σπληναντερο), prepared by a shepherd in a village near Trikala, in the region of Thessaly. This is forbidden food, according to the European Union. This is sausage made from the spleen and heart of muton, wrapped in the “suet” fat (μπολια). For the Greek speaking visitors, I have created an entry in wikictionary on splinantero (the spleen sausage).

I grilled it on charcoal fire and the result was divine! The honest beauty and quality of the ingredients shone through the grilled melting cover. Every dialog seized. Only moans could be heard.

Then it was time to greet the Tuscan beauty, La Bistecca Fiorentina! Especially prepared by my friend Dario Cecchini in Panzano, Chianti. I grilled la bistecca over charcoal, as the spleen sausage.

In Greece a lot of people eat meat well done, and so my task was a difficult one, as I personally detest well done meat. In any case, it all worked well and everyone was happy! Manolis more than anyone else, as he devoured the bone!

The bistecca was out of this world! Tender, juicy, full of flavors, it was literally melting in the mouth! Grazie Dario!

Every good meal must end with a good desert, may be more than good, to lighten the hearts and the stomachs of the participants. In this case, I made a kiwi tart on the basis of a recipe by Thomas Keller (Bouchon).

I am proud to report that not even a flake of the pastry was left! Needless to say, this lunch also demolished the alleged divorce that I have taken from sweets. (Manolis could make a comment here!).

A short note on the wines, all of which came from Toscana. We started with Morellino di Scansano Riserva 2000, from Val delle Rose (92 out of 100 in the Wine Spectator). Continued with Alte d’ Altesi 2000 from Altesino (93 out of 100 in the Wine Spectator). For the desert we had Castello di Brolio Vinsanto del Chianti 2004, from Barone Ricasoli.

Firenze! The jewel of Arno

I continue this journey in Toscana with a visit to Firenze, home of so many treasures of the world culture that I cannot even attempt to name a few.

IMG_2371It is a city that does not knock you out on first sight, but instead grows on you.

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Ponte Vecchio, one of the landmarks.

IMG_2166The river Arno is the blessing and the curse of the city. It has flooded the city many times, and in some of the floods has killed people and destroyed invaluable art treasures.

IMG_2181Galleria Uffizzi, an art lover’s dream.

uffizziAround the corner…

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Palazzo Vecchio awaits you

IMG_2209Standing there for centuries

IMG_2176witness to the rise and fall of the Medici

IMG_2177Wandering around the streets you can see the emblem of the city

emblemand have dinner in Enoteca Pincchiori, one of the gastronomic landmarks of the city, straight across the street from Michelangelo house.

enoteca_pinchiori

or try a more modest but also delicious dinner in “Il Latini”

enrance

And then for a nice sleep behind the closed windows.

windowBuonanote Firenze e grazie!!!

Toscana forever and ever – Montalcino, Pienza and Monte Amiata

After the enthusiastic response to the beauties of Toscana, I share with you today some more pictures from this blessed part of Italy.

I start with Montalcino, the famous town of the best Brunello on Earth.

toscana_montalcino_view_morning1The medieval center is floating on the early morning mist.montalcino_passage

Just so that you get a feeling for the geography and the wines, I borrowed from the Wine Spectator the Tuscany wine map that you see next.

map_wine

The small village of Castelnuovo dell’ Abate is 5 km south of Montalcino.castelnuovo_dellabate

It is famous for Abbazzia San Antimo,toscana_abbazzia_san_antimo_outside4

and for the wine drinkers, for the Ciacci Piccolomini d’Aragona wine maker.toscana_abbazzia_san_antimo_outside3And when you go hungry, Bassomondo is a family run osteria where you can forget the toils of life and enjoy the good side of it!Osteria_BassomondoMoving on to the medieval town of Pienza, a relatively unknown jewel a few kilometers away from Montalcino.toscana_pienza_squareThe square of Pienza takes you back to the medieval times. You can easily forget time and abandon yourself to the miraculous effect of the beautifully preserved surroundings.

pienza_balconyThe whole town is a brilliant example of what you can do when you respect your past and create a product for international tourism that sells quality and respect for civilization. And in case you get hungry, you do not need to go far, the Enoteca of “Marusco e Maria” will take care of you.marusco_maria

And then you find yourself in the subliminally quiet town of Monte Amiata.

monte_amiate_pink_houseAnd the railway station to take you away.

toscana_monte_amiata_railstation1