Shoulder beef steak grilled al fresco with fresh spinach salad and red wine

After the storm, comes the calm and peace and the sun!

Having witnessed a brilliant 1 1/2 rainbow the evening before, today was the day for the return of the sun and a minimalistic meal al fresco.

Fresh oregano

The air was oozing with the aromas of the wet earth and the flowers and plants.

Rosemary

I always grill the beef cuts with only a sprinkle f olive oil, but I could not resist the temptation of placing them on a bed of fresh oregano, rosemary and bay leaves.

After the steaks have rested for a couple of hours, it is time to grill them.

Please note that I do not put anything on the meat, other than olive oil.

On the sides of the charcoals I place some branches of bay leaves. They moderate the heat and they give a wonderful aroma.

Fresh spinach salad and 2005 Cabernet Sauvignon from Cava Petas

On the table a fresh spinach salad was waiting patiently.

The wine I selected was a 2005 Cabernet Sauvignon made by my high school friend from Rhodes, Tassos Petas.

The contrast between the brown and the red is always inviting.

As the crust on the inside is formed, the inside remains juicy.

Provided the fire is strong enough, but not too strong.

I serve the meat medium rare.

And by the bones, a bit more rare.

Salt and pepper are added by the guests at their discretion.

I want to congratulate Tassos Petas for creating a wonderful wine. Six years after it was made and bottled, the wine had a full body, and a robust but not overwhelming bouquet. Well done Tasso!

Buon appetito e arrivederci!!!

Surf and Turf: Lunch at the Bar of Hotel Metropole, Venice, Italy

Hotel Metropole is one of the hospitality jewels in Venice. This I knew before my last visit to Venice. What I did not know was that for two years now they serve some real food dishes (not only sandwiches and salds) in the bar of the hotel every day of the week from 1230 to 1430. Taking into account that the famous gourmet restaurant of the hotel (with two Michelin stars) does not serve lunch except on Saturday and Sunday, the bar is a practical solution for a visitor who wants to have lunch.

Hotel Metropole, Venice

The Hotel commands a fantastic position on the promenade of the “Riva degli Schiavoni”, a few meters away from St. Mark’s square.

Lunch serving area of the Bar at the Hotel Metropole

The Bar is located on the ground floor, on the left side as you enter and before you reach the reception. It has beautiful wooden panels which are used as displays for the owner’s collection of objects.

Being in Venice, it is proper to start with the surf side of the menu.

Gamberi "in saor" - Hotel Metropole, The Bar

Gamberi (prawns) “in saor” (sweet and sour). A delightful appetizer. The prawns are seared for one or two seconds, literally, and then served on a bed of cabbage and pickled red onions, with raisins and raspberries (lamponi). On top the chef placed a few finocchio leaves. The flavor combinations are incredible! And if you do not have all the rest, go and get prawns and taste them with raspberries.

Prawns "al saor" detail - Hotel Metropole, The Bar

The red onions are pickled and caramelized, adding the mild sweet and sour background to the taste of the prawns.

Cod with asparagi and potatoes with mustard sauce - Hotel Metropole, the Bar

Merluzzo is “cod” of the Adriatic Sea. It was served on a bed of mashed potatoes with mustard seeds, and asparagus.

Cod - detail

The Merluzzo was seared on the side of the skin for a couple of minutes in very strong fire, that made the skin crispy and the flesh juicy, firm, and succulent. The fish was served with fresh oregano and dill. Wonderful execution!!!

We now move to the turf side of the menu: Italian Delicacies are the first chapter.

Prosciutto crudo di Sauris is the prince of this dish of mixed cured meats. Sauris is a locality near Udine, where this tender and tasty prosciutto crudo is produced. It tasted like it has more character than the prosciutto di Parma.

Soppressa di Valdobbiadene

Salsiccia del Veneto (deer and pork)

Speck di Alto Adige. Perfect balance of salty and sweet. When the pig has had the proper food, the fat is sweet and flavorful.

Salame del Piave

The silky and full of flavour “Veal Carpaccio (di Manzo)” completed the tasting experience.

After the qualitative parts of the food, it is time to come to the value for money summary. Not only is the food of top quality, not only is the service excellent, the value for money of the Bar’s Lunch Menu is unbeatable, the best not only in Venice, but in most of Italy!!! But please please please, keep this little secret to yourselves.

Lunch in Marathon: Pork chops – Lamb offal (Gardoumbes) – Aubergines

Among other things, I have recently moved out of the metropolitan area of Athens to the hills overlooking Marathon, some 40 kilometers away from the center of Athens. The arson fire that devastated the area in 2009 has left its marks on the landscape, a stark reminder that the worst enemy of Greece are the Greeks themselves!

After settling in, I invited the “closed” circle to come over and have lunch “al fresco”, in the open fresh air.

As the weather is still good, with temperatures reaching 21 degrees Centigrade, the cooking was done outside as well. Charcoals provided the much needed fire.

I start with the aubergines, or eggplants, which I can eat all the time, every time. I got them from a farmer who is down the road from where I am. I cut them in thick slices and put them in salted watr for one hour. The slices must be thick because they will be grilled and we do not want them to be burned and dried, but soft and juicy, albeit with a carbonated crust.

The pork chops came from the shoulder of the animal, in order to have the necessary marbling. I always prepare the meat by placing it in a mild solution of sea salt and herbs. After two hours the meat is juicier, its color lighter, and it tastes a lot better! If you have not done it before, try it now. With pork! It also works wonders with chicken.

Finally, the “Gardoumbes”, lamb’s intestines and sweetbreads on a stick, I got from a local butcher who promised me that they were fresh and local. He even showed me a bag with some intestines that he was taking home after work.

(Χορδήν έτρωγαν οι αρχαίοι Έλληνες, χορδούνιν οι Βυζαντινοί, γαρδούμπα οι Νεοέλληνες)

We now get to the very serious business of the grill. The aubergines need just a coat of olive oil in order not to stick to the grill base. Frequent turns ensure that the surface will be only marginally “burned”. There is a very sensitive balance between the brown and the black of the surface, so be careful!

The pork chops also require a coating of olive oil in order for them not to stick on the mesh. The surface must be golden brown and the inside juicy and tender.

I serve the chops on a bed of finely chopped garlic. The combination of the charcoal flavour with the garlic is simply unbeatable. I do the same with the eggplants, adding a bit of vinegar or lemon.

Finally, the “gardoumbes” take a lot of time to cook, and the fire must be relatively mild, otherwise the outside will be dry and the inside uncooked.

All in all, a lunch that honoured the Greek pastoral tradition with pork and lamb, the two animals that have supported the inhabitants of the south Balkan area for centuries.

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.

Osho Restaurant, Bucharest, Romania

Bucharest is a big city with a rather dubious reputation for restaurants. In addition to the fast food chains that sell the well known stuff, most of the restaurants in the city serve medium quality food at high prices for the value. I do not need to mention that the top “French” or “Italian” restaurants are mostly mediocre, and primarily places of social encounters rather than top quality food. Osho is a restaurant where this rule is violated. You get best value for a reasonable price, and can socialize as much as you want. And this is a good way to start a relationshsip!

Osho is located in one of the best areas of Bucharest, on the Spring Boulevard (B-dul Primaverii). It occupies the ground floor of a modern building, and its interior is unassuming and reminds me of  a New York deli shop. It is not an accident that the proprietor is an Istanbul-born Turk who has spent more than two decades in America.

When I first visited Osho, the proprietor asked me where I come from and I said Greece. He then said that he comes form Istanbul, which makes us “kardas”.

“kardeş = sibling in standard Turkish, though I think some dialects, especially outside of Turkey pronounce it kardaş. It’s also used as a familiar form of address, like “brother” in English.”

The restaurant prides itself in selling the best aged beef in town. I would just say: “the best beef in the country”. Aged beef is superior in flavor and tenderness to the ordinary beef as we know it. It requires strict temperature and moisture conditions, and is much more expensive than the ordinary beef. However, in my view it is worth every penny.

The first time I visited Osho I tasted the “Delmonico” cut.  According to the Osho owner, the Delmonico he serves is a boneless rib eye.

The steak was excellent: tender and flavorfull, the way real meat should taste. My friends tasted veal chops and were fully satisfied. Unfortunately I could not take any photos this evening, so I cannot show you the served dishes.

The second visit was for lunch. My friends took a cheeseburger and a hamburger, while I has the lamb loin out of curiosity. The votes on the hamburger were very positive.

Could Osho be as good in lamb as they are in beef?

Well, the answer is YES!!!! The lamb was served in stripes of succulent, juicy, tender meat, that had been marinated in spices and was pink inside. In one word: SUPERB!

Thank you guys, see you next time!

Beef Guvec with pasta – Μοσχαρι Γιουβετσι με κοφτο μακαρονακι

Today I share with you a recipe for beef guvec with pasta. Guvec is a generic term of Turkish origin, meaning a stew cooked in an earthenware pot.

The word guvec (güveç) is derived from an Altaic word for a clay cooking vessel. From Turkey it has spread throughout the region, with slight variations on the name. In the Balkans it is djuvec, in Romania it is known as ghiveci, while in Cyprus it is called yiouvetsi.

This hearty dish can be made in any type of oven-proof pan, but clay or earthenware pots are preferred because they impart a heady, earthy aroma to the stew. To make the pots, straw, hay, sawdust, wood ash, sand and water are added to the clay. It is then kneaded until there are no air bubbles left in it. Then it is shaped by hand or on a potter’s wheel and left to partially dry. While still partially wet, it is scraped to smooth the pores of the pot, thus ensuring that it is impermeable. It is covered and left to dry completely, then glazed and fired in a kiln.

I used the pot that was given to me by Marion, Manolis’s wife. It is a “terrine”, made in Alsace.

I have photographed it top – down, so that you can see the beautiful lid covering the pot, and also the fact that when I bake I use aluminum foil to block as much steam as possible.  And I do this becasue the secret to preparing güveç is the slow cooking in the closed pot, which brings out the flavors of all the ingredients.

Guvec in Greece is usually made with red meat, although sometimes people also use chicken.

In today’s dish I use osso bucco, i.e. the shank, with the bone, that gives it super flavor.

First I brown the meat, colour is flavor!!! I use olive oil, but you can also use butter.

After browning, I put the meat with the bones in the pot. I bake for 2 hours in 200 degrees centigrade.  If the meat is a thicker cur, you have to leave it for more time.

After this first stage of cooking, I add tomatoes to the pot and a bit of tomato paste, and the pasta. Please note that there must be enough liquid in the pot so that the pasta cooks, without becoming like mush.

There are two types of pasta used in the Greek dish. One is with pine kernel like pasta, called “kritharaki” in Greek. The other is short hollow pasta, called “kofto” in Greek. In the version  I present today, I used “kofto”.

Today I used the “brown” pasta made by Misko. I highly recommend this to the Greek readers, it is much tastier than the white stuff.  Once the pasta is added, cover and return to the oven for another 35 minutes.

Do not hesitate, take it out of the oven, and serve it steaming hot.

Enjoy it with a nice glass of a full-bodied red wine, like “ksinomavro”, from the North og Greece.

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!

Cannelloni with beef and parmesan

In rather damp and chilly weather conditions, you need warm and rich dishes to support you. One of them is cannelloni with beef and parmesan. Cannelloni are time consuming to fill, but the reward for the patient cook is the splendid combination of the filling with the pasta shell, which is a quite different experience from eating pasta.

I do not use ground meat when I can, as I do not like the texture. Instead, I prepare a rich ragu and then break it into threads. The best cust is the short plate.

I separate the meat from the bones, and cook in a big pot with carrots, onions and peppers.

After three hours, I take off the heat and let it cool off. Once it is cool, I cut it in chunks and then break the chunks in threads.

I place the meat in a shallow pot and then add the boiled mashed vegetables, a bit of tomato paste and olive oil to season, and leave to simmer for 30 minutes in medium heat.

We are now ready to fill the cannelloni.

On top I prefer to put a rich tomato sauce, with all the juices of the meat, and grated parmesan.

Place in a very hot oven for 15 minutes and you have a wonderful meal.

With this dish you need a red wine with body. Enjoy it!

Joselito – Bellota Ham

The picture that you see is not a fake. You see pigs with black feet (pata negra) enjoying the environment of woods and waters in Spain) in one of the farms of Joselito, may be the most famous producer of bellota (acorn fed) ham. The leg is cured for a period ranging from 2 to 4 years and the whole process transforms the flesh of the acorn fed pig into a symphony of flavours. In addition, due to the chemical composition of acorns, the fat of the pig is transformed into an olive oil tasting substance.

There is no way to relay the whole experience, one has to taste this beautiful piece of cured meat. During my recent visit to Munich, Manolis welcomed me with a whole leg of Joselito’s bellota ham. This post is dedicated to Manolis and Joselito.

I start with the presentation of the whole leg on its stand, as presented to me upon my entry in Manolis’ dining room. Next to it, stands a bottle of rioja, “Castillo Ygay”, of 1978. The little card has a poem of Manolis:

“Το συντεκνο ο Μανωλιος

για να καλωσορισει

τον Χοσελιτο εστειλε

να τον προυπαντησει”

(liberally translated this means:

Preparing to  welcome his brother,

Manolis has sent Joselito

to greet him)

The task of slicing is what can destroy or glorify the meat. The thinner the slice, the bigger is the surface exposed to the air, thus more aromas are released. But the most important seems to me is the marbling of the meat, these thin translucent lines of  fat that give to the meat the unique flavor. Although the initial treatment of the leg is in a mix of salt and herbs, the meat is not salty at all! This is the first sign of quality.

Eating Joselito ham is a long process, that requires very good wine, that can accept the role of the second violin, as the first violin and the conductor of the orchestra is unquestionably, Joselito! The experience grows on you as you overcome the shock of the first tasting. I have tasted Joselito now since 2003, and it is always a revelation. The aftertaste is long and complex. This requires a slow eating process, long pauses to enjoy, to close your eyes, to relax and retreat into the world of the senses!

The first day’s session lasted almost 6 hours, and as you can see it had a noticeable  impact on the leg.

When you see the meat close up, you will be impressed by the thick ruby color. Another important feature of bellota ham, is that it sweats, i.e. it releases its fat gradually and steadily once it is cut.

The hard work of day 1 required a second wine, which was a native Austrian red, with the impressive name “Admiral”, produced by Poeckl, in 1999.

The hard work with Joselito work continued on day 2 and the results are noticeable.

After such a wonderful experience, you are no longer a mere mortal, but an angel. May be not as beautiful as the Angel created by Manolis’s daughter, Athina, but nevertheless an Angel!

"Angel", by Athina Payatakis

Thank you Manolis, thank you Marion, thank you Athina, for this wonderful treat!

Thank you little acorn fed piggy! You are an angel too!

Thank you Jose Gomez, for producing the ham!