Tuscan Food

Last night we decided to take up the Welcome Dinner offer provided by the hotel, this meant that by booking a table in the restaurant on checking in we received 30% discount on the food and wine we had at the meal.

We booked the table for 8.00 p.m. and, after I returned from my walk, and got washed and changed we were ready to eat.

The restaurant is called the Capriccio and tables are available inside or in the gazebo, we opted for inside.

The menu is Tuscan in origin promising the best local ingredients. Drew began with  Uovo panato croccante con punte di asparagi e fonduta di parmigiano. This looked like a scotch egg with asparagus and sauce. But the breading around the egg was subtly spiced, the asparagus was cooked perfectly (El dente) and thre sauce was a mix between a mustard and a mayonnaise. I went for the Coniglio arrotolato alle erbe toscane con sfoglia di pane saporita insalata di cicoria. I'm a big fan of rabbitt, and the mix of that subtle meat with the tuscan herbs provided a whole new intensity of flavour, the salad with the rabbit had a rosemary flavour which set the rest of the dish off well.

For the pasta course Drew had Lasagna con sfoglia di pasta croccante ragout alla bolognese; a traditional mix of flavours made glamourous by the use of puff pastry rather than pasta for the layers of the lasagna. For me it was Gnocchi al parmigiano reggiano e basilico con crema de violette e pomodoro con fondut di mozzarella di bufala an unusually strong mixture of flavours well held up by the soft and tasty gnocchi.

The came our main dishes: Drew opted for Tagliata di manzo composta di cipolle toscane in agro his meat, done medium, was tender and juicy, more cooked than I would have had it, but a lovely piece of meat the aubergine was flavoured by a cheese crust, they were cooked as two pieces with tomato in between, giving them more flavour than in my previous experience of eating them. I opted for Tagliata di manzo composta di cipolle toscane in agro this version of what the Germans call Wiener Schnitzel seems popular in this part of Italy, I'd see it on the menu in Milan as well as here. I don't know if this is the case of two cultures coming up with the same idea, or the Holy Roman Empire's influence on Italian cuisine. The flavour of the meat was enhanced by the herbs in the breadcrumbs. We shared an Inslada Mista with our mains. 

The final course saw us both opting for dessert. Drew has the Sinfonia di sorbetti  a mix of four flavoured sorbets: pineapple, strawberry, watermelon and redcurrants; he loved them. I, on the other hand, went for the Tagliata di frutta fresca di stagione; the fresh fruit being pineapple, kiwi fruit, redcurrants, blackcurrants, blackberry, strawberry, watermelon and orange - a lovely refreshing way to end what had been a marvellous meal.

Our coffee was served in little cups with lids on, a nice touch. So overall a really tasty meal with lots of intriguing flavours. 

I love the gentle Italian speed of eating, having sat down at table at 8.00 p.m. we left there at 11.10 - for me that's the way to eat with pleasure but no rush. Though some Americans on a table in the next room were complaining that it had taken so long, plus that the aubergine wasn't aubergine at all but eggplant  - I was trying not to listen to their conversation, but they weren't quiet - I was amused by the view of the world expressed by that last comment.

After dinner it was time for a shower and bed. A really lovely night.