BELLO mag #69 Lifestyle

BELLO APRIL 2015

Escape to RITZ-CARLTON, SOBE

Tobias MENZIES

Boutique TUSCANY Hot CHEF

LIFESTYLE

LIFESTYLE

TOBIAS MENZIES:

A Thoroughly

MODern WORDS BY FALENE NURSE PHOTOS BY JOSEPH SINCLAIR

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BLAZER OUR LEGACY SHIRT WOLSEY TIE RICHARD JAMES

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BLAZER BEN SHERMAN SHIRT RICHARD JAMES

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MI6’S VILLIERS OR CABLE’S LATEST VILLAIN? HOUSE OF TULLY HOSTAGE OR CAESAR’S ASSASSIN? 1940S FRANK RANDALL OR JACOBITE-QUASHING BLACK JACK? PERHAPS HIS RADA TRAINING AND CHAMELEON-LIKE APPEARANCE HELP HIM ACHIEVE ALL OF THE ABOVE SO BELIEVABLY. ONE THING’S FOR SURE: WHEN YOU’RE TOBIAS MENZIES, IT CERTAINLY PLAYS UP TO YOUR STRENGTHS TO HAVE A FACE THAT’S EQUALLY AS GOOD FOR TIME TRAVEL AS IT IS FOR PRIMETIME.

Few Hollywood actors could inhabit leading characters from the Bard and then co-star in a Bond movie with such ease as Menzies, nor could they do it so convincingly. This is by no means a slam on Tinseltown’s own, it’s just simple fact. London-based Menzies has been classically trained in stage, TV and film in a way that the average American star has not. An American household name might also be somewhat reluctant to play a cad such as Frank Randall (in Starz’s Outlander), who was once described by his creator Diana Gabaldon as a “sadistic bisexual pervert.” Yes, if you want one of those realistically portrayed, you need to go to Britain. And I say this without any bias - honest! - but based solely on the recent exodus of American casting directors going across the pond to entice our seasoned thespians back to American shores, then landing them smack-dab in some of the most popular TV, film, and cable successes in recent entertainment history (even if these shows technically aren’t based in America, or even in reality, very often).

As English actors go, Tobias might be the most perfectly British man I’ve EVER spoken to, and I say this as a native. Right down to that very proper dialect, I see why they cast him as the voice of the satirical Captain English in Jackboots on Whitehall: from the moment I clicked on Skype and saw his dandelion avatar, as well as his initial 35

uncertainty of whether he was “meant to be on camera for the call or not” and the hilarious repeated switching from “visible” to “voice only” that ensued.

Mr. Menzies, a self-proclaimed technological luddite and actor who has had an enviable career spanning over ten years that include nearly 30 TV shows, 13 theater productions (of which he’s been nominated for numerous awards) and 12 motion pictures, all tucked neatly under his 20th century belt, was at his utmost obliging and charming self during our chat.

as the female Game of Thrones,” which just so happens to be another critically acclaimed, literary-fantasy-turnedbodice-ripping-saga he’s starred in. *Fun fan fact: He informs me that both George R. R. Martin and Diana Gabaldon are also close friends...but I digress.

When asked if he wondered “if the shock of Claire’s narrative is due to cultural difference between the Brits and the Yanks,” he admits, “I hadn’t really thought about the differences,

I think the overall aesthetic of the show is quite muddy and grainy, though; they haven’t tidied it up too much, which I really like.

As we discussed the popularity of Outlander, I asked why he thinks it’s been looked upon as revolutionary for a narrative to be seen through the (very sexually charged) eyes of a female character. “Everyone gets quite excited by that, don’t they?” he pondered. “The suggestion behind it hasn’t been done before.” Well, not often on American TV, at least. “I wasn’t aware that was such a revolutionary idea,” he points out, perplexed of the notion of making women worldwide go weak at the knees. “Some have even referred to it

or the idiom of the British soaps (and female characters) and how that might play into how it’s perceived in the UK.” After all, it’s not uncommon to have a real woman (in shape and age) with a healthy sexual appetite who beds her male counterparts as the protagonist of the piece (e.g. Bet Lynch in Coronation Street, Clara Bowden Jones in White Teeth, and Detective Superintendent Tennison in Prime Suspect).

“I suppose that’s true; I never considered the nuanced cultural differences.”

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COAT THE FOURNESS

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But it’s the nuanced differences that set Menzies apart. While Hugh Grant can be seen as an affable fop, Menzies is a charismatic sadist on-screen...and we all hate to admit that we actually like it. Handsome and dashing at first, but usually harboring some dark or murderous plot, it’s a role he appears to relish in. “Well, it’s going to get a LOT darker than last season,” he tells me matter-of-factly. He goes on to nonchalantly explain some upcoming scenes of torture we have to look forward to. “You see, Jamie gets held captive

by Jack and tortured as his prisoner in the depths of Wentworth prison. It’s a moral and psychological investigation of Jamie, by Jack. They didn’t shy away from those scenes in the writing, and if half of what we filmed ends up on the screen, it’s going to make for some uncomfortable viewing.”

He then starts reconsidering my earlier thought. “Maybe Outlander hasn’t caused quite the same sort of stir in the UK.” No doubt English audiences especially women - love the show and probably the villain too. I suggest that they are probably a bit more accustomed to that viewpoint, so it should be an equally big hit. That, and of course the rather attractive cast.

“Yeah, it’s a relatively good looking bunch” he agrees sheepishly.

Although very comfortable in his own skin, he doesn’t give much credence to the idea that he is just as camerafriendly as his co-stars. I wouldn’t be at all surprised if an astounded “poppycock” came up at this point in our call. Like I said, there’s a reason he 37

lends so well to various periods, times, and spaces. Something in the tone of his voice, and even his demeanor, is both morally ambiguous and unspecific to any particular century. He fits just as easily into “now” as he does into “then.”

He’s definitely experienced a full American budget. “Yes. Oh yeah, I’ve been very fortunate in that regard to be involved with really ambitious stories so far. It’s exciting making TV on that scale, the great part being that, creatively, I’ve

“They didn’t shy away from those scenes in the writing, and if half of what we filmed ends up on the screen, it’s going to make for some uncomfortable viewing.”

“I think the overall aesthetic of the show is quite muddy and grainy, though; they haven’t tidied it up too much, which I really like,” he explains ecstatically.

It’s almost as if being considered “too” attractive might be an absolute curse.

His chuckles are very husky, and that’s where you really hear the devilish undertones of Black: both pleasant and a little unsettling, like good-tasting Scotch.

There is a definite bleakness to Outlander; it’s a not the cheeriest set or color palette. “[There are] a lot of moors, yes. Scotland is a big part of the show, so we shoot there a lot,” he says. “And there’s nowhere on earth that looks quite like it. In many ways the show is a hymn to the country.”

Most of the shows that he’s been in are filmed in some far-off locale, the first being HBO’s Rome, then GOT, and now Outlander. “I’ve never worked on an American show, set in America, so there’s that part of me that feels I haven’t had the full American experience yet.”

never been hampered because of it, but I’m also aware that cable is a unique niche.” I would have to agree; there is a certain level of incest that can only truly be explored on HBO. “I imagine it might be very different working on network TV in the States,” he theorizes.

You would imagine right, Mr. Menzies. At the suggestion of raunchiness, there’s that chuckle again. It’s hard to tell if Tobias is a bit shy, if he’s got a dirty sense of humor, or if he possesses a very vivid imagination. Maybe he’s just a bit tired.

Or maybe, as in the beginning, it’s a bit of all of the above.

Outlander returns to Starz on April 4th, with each episode available 24 hours later on Amazon Prime in the UK. If you want to binge on the first half of the season, it will be available on Amazon Prime starting March 26. @FaleneNurse

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BLAZER & SHIRT TOPMAN TIE RICHARD JAMES

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COAT TOPMAN SHIRT OUR LEGACY TIE RICHARD JAMES

Photography JOSEPH SINCLAIR www.josephsinclair.com Styling THEODORE REGISFORD Grooming BRADY LEA using L’oreal Paris UK 39

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LIFESTYLE

Jetsetter Report:

Escape to the

Ritz-Carlton in South Beach

BY DEE TRILLO Fashion, Beauty, Entertainment and LifeStyle (Travel & Tech) Expert|@HauteFrugalista| HauteFrugalista.com

AS FUN AS MIAMI CAN BE, THE CONSTANT PARTY MODE CAN BE A DISTRACTION FOR THOSE WANTING TO RELAX AND RECHARGE THEIR SPIRIT. THAT IS WHY THE RITZ-CARLTON SOBE IS THE PERFECT OASIS AWAY FROM THE HECTIC LIFESTYLE OF THE CITY. REST ASSURED THAT THE STAFF WILL TAILOR THE EXPERIENCE TO YOUR NEEDS AND THE PURPOSE OF YOUR TRIP, MAKING IT AN UNFORGETTABLE TIME.

South Beach is home to some of the most luxurious hotels in the U.S. As soon as you enter the city, you are greeted by green palm trees, a warm breeze, LUXE issue - BELLOmag.com

powder-like sand, and a blue ocean kissing the tangerine sky. Trust me, sunsets in SoBe are some of the most beautiful things you can experience in

Florida. It is also considered an adult playground because of the nightlife... and the endless traffic of gorgeous ladies wearing nothing but a swimsuit.

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When you walk down the streets you find yourself surrounded by people from all parts of the world, visiting to get a taste of the fabulous Miami lifestyle.

However, as exciting as Miami is, it can also be too hectic for those seeking to disconnect from the world. The saturation of restaurants, lounges, and clubs that has taken over even the most posh hotels is not the ideal scenery for everyone. That is why I love the Ritz-Carlton in South Beach so much.

Aside from being an immaculate 5-star property filled with luxe details and a superb concierge staff, the fact that there is no club inside the hotel lured me in the most. As awesome as it is to have a dancing spot to the reach of a heel, it is not pleasing to have to deal with a never-ending wait at the valet, a crowded lobby, or a pool full of strangers.

have your honeymoon or romantic getaway, or simply - like myself - treat yourself to a birthday celebration. It’s the oasis away from the madness that Miami can become during the holidays or peak season.

Find Your Inner Peace: Staying at this property is so well worth it, especially for the delicious signature mango guava scent that accompanies the polished and luxurious rooms. The Lanai suites have their own private balconies that overlook to the pool and the beach, giving your stay a relaxing outdoor experience. Everything in the rooms is thought out to make your stay not just

pleasant, but extraordinary, from the high-end aromatic toiletries - which even include shaving and sewing kits to the additional in-room furniture and fully stocked mini-bar. From my own account, I can assure you that you will want to make this hotel your permanent home.

Sanctuary For The Senses: Sip on tea inside the steam room, or a mimosa in the oxygen therapy suite, and prepare to let go of the outside world. The spa menu includes hair styling, body and facial treatments, and grooming options that go beyond your average massage center. It’s a dream come true

The Ritz-Carlton SoBe is the ideal venue for those who appreciate fine traveling, exquisite accommodations, succulent food, and top-of-the-line wellness facilities. It’s a place to escape from the “regular” notion of what Miami Beach is about and re-connect with the beauty of this place. It is where you go to get married with your toes on the sand, 41

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for anyone who wants to be thoroughly pampered from head to toe. The RitzCarlton SoBe offers some exclusive services, including the Rhythmic Massage, which consists of adapting the movements to fun music, but the one that intrigued me the most was the AstroBalance.

The process allows for the relaxation of the mind, the awakening of the spirit, and the healing of the body, providing a full sensorial experience that can be intensified by adding (for a low fee) a sugar or salt scrub to get rid of dead cells and toxins, or the inclusion of hot stones to soften stressed areas.

It matches your birth date with the essences that belong to your Zodiac sign.

Ask And You Shall Receive: Feel free to leave your agenda and worries behind.

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The concierge team is knowledgeable, professional, and ready 24/7 to customize your schedule to exceed the expectations of your visit. Don’t be afraid to pass on your cravings for an inroom massage or late night dining. In addition, when in doubt, they can advise you about the hottest places where you can have a drink, enjoy a four-course dinner, or dance the night away. The property even has a program called Ritz

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Indulge Your Palate: No trip is complete without a full-on foodie time, and this was no exception. The Dilido Beach Club is located on the beach and provides the best of Miami Beach scenery. The colorful décor, clear view of the ocean, and live music make it the ideal spot to recharge your energies before heading out, or after a long day swimming. During the day, you can enjoy the sun and the salt water, and at night, a romantic stroll down the beach with the moon glistening over the calm waters.

The menu is everything you would expect of a water side location, but

is done with exceptional attention to detail, and using the freshest ingredients. In fact, I still dream about the scrumptious pork sliders and the mouth-watering ceviche duo mixed with fruits. The queso fundido with chorizo, as well as the miso salmon with udon noodles, were some of my favorite dishes, too. Now I have to admit, the drink that accompanied my meal was absolutely the most delicious grape caipirinha I’ve ever had in my life. It was so yummy that it has become my signature drink ever since, and it should become yours too.

Visit RitzCarlton.com to book your stay.

Kids, where parents who travel with their children can leave them playing - under supervision, of course - in the nursery. Children can choose from interactive books, video games, arts and crafts, face painting, and learning games. It’s the best way to get some alone time, if you need it, while on a family vacation.

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LIFESTYLE

Boutique Tuscany YANA PTASHKA, SAGA Institute Hotels, Restaurants, SAGA Institute

1 GRAM OF FLOUR, 10 GRAMS OF SUGAR, 100 GRAMS OF PASSION, 1,000 GRAMS OF LOVE…

BY ZIGA COLJA

THE INTENSE HEAT OF A NOON SUN AT ITS ZENITH, BARELY A HINT OF SHADE, CURVACEOUS HILLS SURROUNDING THE AIR HOVERING AROUND THE CYPRESS SKYSCRAPERS, A SIGNATURE OF SOIL AND LAND ‘HISTORICA’... IF THESE FIELDS WERE THE JUICE THAT FUELED THE RENAISSANCE, IF THE MAGNETISM OF THE NEW ERA DRAINED THIS EARTH DRY OF ITS OWNERS, IF THESE ESTATES BECAME A POOR REGION, THEN LOOK NOT BEYOND THE VERSE OF PETRARCA, THE STATUA DEL MICHELANGELO, PUCCINI’S COMPOSITION, DANTE’S HELL, OR TECHNICAL DA VINCI MASTERPIECES, AS THESE ARE THE SONS OF REBIRTH. Castelo del Nero

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Castel Monastero Still, here is tranquility, but it is no vacuum between the vineyards. Au contraire: strong hands under olive trees squeeze the fruits’ gold as it drops onto bruschetta. A region exposé, so be it; feed your senses and awaken your soul. Toscana al dente.

The dirt road had long ago lost its finesse and the rocks fronting the wheels were not longer mild. I could not see the dust behind me. Creatures of the night come out of hiding, slowly revealed in the moonlight shed atop the hillside. And there it is, finally: La Bandita. I’m tired, yet content. A young crowd is below my window, immersed in sweet life and setting underneath the plentiful stars. My mind danced away to sleep, lost in the vast solitude of my suite. It was only in the morning sun when I woke and realized that this stunning mid Val d’Orcia location was a boutique, a luxurious, unspoiled, and nature-immersed property. The suite boasts six rooms and is hosted

by John, the super attentive owner.

After breakfast and a quick plunge in the refreshing infinity pool, I turn to my itinerary. The sweetest tastes of Tuscany are soon to be unveiled and tasted through the places that stir your 45

very soul and gourmet self. Although I had to leave my newfound paradise, it was practice I needed to get used to for the very next ten days. Luckily, more was soon to come.

Toscana is a place that moves at its own pace, and it’s easy to understand why it is so popular. Connecting with that pace is so easy. Suddenly, as if you had waved a magic wand, you are living and breathing the life you always wanted. I felt no different when I arrived at my hotel. Villa Fontelunga, a chic property in the hills above Val di Chiana, has such beautiful scenery as classic Italian olive trees and many amenities, including a distant tennis court. The property creates privacy for its guests without constricting the views and space with walls. Paolo, the owner, explained I could have the whole villa and swimming pool to myself, and offered limitless wine tasting from their collection as well. Evening, as one can imagine, arrived too fast, and with it my reservation at one of Castello di Monterone’s (near Perugia) two restaurants. A cataclysmic rain cooled the hot day as I watched from the terrace of Il Gradale, anticipating the savory meal to come. Now accustomed

to the region, I had all one could expect: a medieval castle on top of a hill and a splendid view. Food arrived in different states and forms; sometimes the raw meat of beef tartar, sometimes pasta... and you can’t forget the Chianti after Prosecco. Need I say more? A bed on the first floor of Villa Fontelunga was all that I needed after that, as tomorrow I planned an early rising to try some of the wines left from my session today at the pool. I felt I have started to grow as a person. Toscana was treating me well.

On an old road between Siena and Firenze lies Tavarnelle Val di Pesa, a small city with close ties dating back for more than 800 years with Castello del Nero, the property of the family that reigned over the valley from their summer retreat. Thick walls and a small army of servants make this not a boutique villa, but rather a boutique hotel.

With every room differing from the other in size and design, the possibilities are many (there are also varied pricing options). Cooling off in the pool again, this time with the assistance of a pool servant, plenty of towels and an open horizon, I peeked at the spa (which I would not experience April 2015 - BELLO

Castel Monastero until the very next day). Now I had food on my mind. Massi, the owner of a beautiful terrace that forms a part of ristorante Locanda di Pietracupa, is just one of the family members engaged in an ongoing food preparation and menu setting according to the season. A beautiful facility and friendly personnel, though marvelous, sometimes pales in comparison with the gorgeous food... gorgeous to the point when you can’t stop at the right moment. My stomach full and content, I walk among the 500-year-old trees and gardens back to Castello del Nero, where my bed awaits for a night siesta. Then the morning greets me with breakfast in bed...and one quickly realizes that the world here revolves around food - irresistible food both day and night. They also produce a great deal; the cellar housing the most incredible wines contains those not just from around the world, but also from their very own vineyards. And they not only produce their own wine, but you can pick up a bottle of organic olive oil as well. It’s another sunny day, so I’ve decided to stay here one more day...and not only to have look at the spa. This state-of-the-art facility wasn’t only a place where I would get my massage, but a far more advanced calibration LUXE issue - BELLOmag.com

of my health.

With relaxation, temperature and moisture variations, and jet nozzles, let’s just say I felt like I was brand new...and ready for another dinner appointment. This time was to be with Marcelo from the house with a 1,000-year-old tradition in Badia a Passignano. This Michelin restaurant, Osteria di Passignano, is a sanctum of superb dinning and service. After a welcome smile, a tasting menu begins, with words on the menu appearing in no order whatsoever. Affumicato, Cippolina, Velutatta, Mentuccia, Piccione, Padella, Mazzancolla,

Alloro...But I did notice, between the sips of various wines, that all the words feature double consonants. Imagine the passion of just pronouncing these words, not to mention how delicious it is to eat ALL of this. So again, I left the restaurant as full as one can be, off to another round at 1 a.m. in the gardens of Castello del Nero to let the food process. With too many good restaurants around this castle, it was time to move south to the steep hills of Cortona, or actually just below it, where a falcon resides on the shoulder of its proud owner.

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Villa Bordoni The upcoming program said “Cooking under the Tuscan sun”, and although it was raining, it soon became an activity that kept five strangers together one long afternoon. The master was the chef of Il Falcionere’s Michelin Star restaurant, Ricardo Titi. Creating one whole menu, we made picci pasta, meat filled with olive paste, desert, zucchini flowers and while in the process tasting all kinds of local specialties. Did you know that a hardboiled egg is made best if you stop the water from boiling the moment it starts? And then you leave the egg in the slowly cooling water for the next 15-20 minutes. Yep! The whole menu was ready till dawn and later on we were expected to get ready for dinner, as our menu will be served in the restaurant. Tasting the dishes you helped to create was a new experience for me, but appreciating the ward work it goes into it. It was fantastic. Oh I almost forgot, that while cooking, I meet the mother of the owner Silvia Barrachi and she is still considered one of the best cooks in Tuscany. My Italian is not good, her English neither, so this was a women conversation with hands and soon afterwords she invited me to stay at her own Locanda del Molino hotel on the other side of Cortona. It’s not a 47

Chateaux&Relais like Il Falconiere but has a cute charm to it and for me this works. My newfound American friends from the cooking class were all headed to Palio in Siena the next day, but I had other plans on my mind. Leaving the overnight experience in the ‘falcons nest’ and the spa program and their private vinery tasting for another time, I realized it was time to do something radical. The entire food extravaganza day after day led me to one thought. To drink lemonade and eat nothing, the whole day. It was Saturday and as it proved, it was going to be a very long day. Sunday breakfast was far and so was my new destination near Greve in Chianti. The mystical Villa Bordoni.

During the Siena Firenze wars, Villa Bordoni was an outpost, only much later it’s surroundings were exploited for agriculture, wine and olives. When David Gardner, owner of various restaurants in Florence, set steps on these hills, the once noble villa was only a shadow of once glorious history. After restoration, it became a sophisticated country manor with décor in every detail and lots of love felt everywhere, especially in the kitchen.

For which I was a persona non grata,

having been on my diet still. Bordoni is set in the middle of the Chianti region which is totally different from the south Pienza where for example La Bandita is located. Hills here are more steep and green. A view one is stumbled upon let’s say while swimming in the pool. Oh la la! Morning came as a long awaited image of a plentiful breakfast and I was not let down. Sun rays sneaking through the windows of my suite, the metallic bathtub front of my bed is still there, at night I had a hard time falling asleep due to hunger, and I took a bath in candle light. So quickly now to breakfast and the pool. As these hills will soon be changed for those above Montepulciano. Setting will change to a fairytale stile Hotelito. The Lupaia.

Last but not least I had to have a look at the aftermath of the Palio in Siena. An event unparalleled and so dangerous that the winner is not the only hero but the whole Contrada. A horse race between the city walls. To see and to die, such is the intensity of it.

From the owners of the only five star hotel in Americas without electricity but rather 2.000 candles each day, there came the incentive to build this small family rural luxury property with April 2015 - BELLO

Siena Palio a different suite concept for every room.

Flamboyant with colors and style, it is one of the most interesting and friendly places I have ever set my eyes onto. A long macadam road will take you to the middle of hills and offer spectacular views even while swimming in the pool which features large rocks in it. How is that for different. Matteo, the owner, has been illustrative enough with explaining his philosophy behind this estate. It’s a family place, generation to generation and just lately they decided to restore it with a loving passion and turn it into a hotelito. My room for example was called swan and everything, from color to wood and even a water tap resembles of a swan. Splendid and magical. I spent the day at the pool while another Michelin star restaurant engagement was due for dinner. It was back to Castello di Monterone, where their second food temple called Il Postale boasts only four tables in a knight room of the castle. Book well ahead as this is extravagant and unique. With two degustation menus available, one being ‘Sensazioni’ offering a sequence of most exceptional plates from the restaurant in years 1997-2008, while LUXE issue - BELLOmag.com

the second is ‘Dall’ Acqua’ seafood select from the chef Marco Bistarelli.

Besides that wines across Europe in their cellar, but you of course want to try the Italian ones, maybe some Brunello.

This has been straight eight days of Toskana delight and no ending in sight.

This was the trip I could only have dreamt of. Next day was interesting.

Swimming in the morning, after breakfast with lots of honey and local latte products, a goodbye to Lupaia, hello to city Colle di Val d’Elsa and another Michelin restaurant Arnolfo and his chef Gaetano Trovato. This was light lunch as Mr. Trovato explained. Big plates, small pieces of food carefully put together as an art, almost feeling the need of taking a picture of the dish before eating it. Taste and passion in the menu, which changes seasonally, was extraordinaire. Changing wines, tasting dry and sweet, pasta and lobster, always in the presence of the grand chef the food is brought on the table. A white room, with books and the shelfes, five tables, like being in Gaetanos home. As the plates keep coming and light starters move into the

main courses and these into desert, I am able to count 4 plates of 15 deserts at one time simultaneously. I wonder what a serious lunch would look like then? Three and a half hours later it’s time to look at the map and head to a monastery with one thousand years of tradition. A monastery which was turned into an elite hotel, a place where my two floor royal suite is looking onto a piazza of this film like setting. There isn’t much here that one cannot ask for. A grand Spa and swimming pools are a place where one only needs to whisper such is the serenity of this place. Architectures central tool is stone and more or less anything built is made of it. A truly special place, for senses and mind. A booked massage is confirmed by a letter in an envelope waiting in my suite. At reception checkin the director of Spa arrives to greet me personally. The level of attention is fully there, but not in the way, noticed only when in need of it. I for example leave my bag the outer swimming pool while going to the jet pools inside and as a quick rain occurs someone from the staff takes the bag inside for it not to get wet. This place is a Grande Dame of 48

La Bandita

Tuscany!!! But leaving it is no different from all other properties, grim but you know something nice is on the way.

Voila!

Le Fontanelle is built on a 13th century property and its name is derived from a water fountain. High up on a hill a few kilometers from Pianella, it’s higher than any of my previous hotels. With the whole valley underneath, it’s a place waiting to be discovered. There is a whole range of rooms from Classic to Suite that one can choose, or breakfast on the terrace, beautifully appointed lobby and daytime areas, or even a garage, but what makes is special is the surroundings which belong to it, homemade olive oil and wine. In fast so many high end customers come here with their planes and helicopters that they decided to build another suite only hotel on a nearby hill. Leaving out for dinner, I had the next day to discover more. The road led me to Cerbaia in Val di Pesa to a renowned restaurant La Tenda Rossa. The sommelier there is Natascia Santandrea and she helped orchestrate a tasting menu of incredible proportions. Wines accompanying 49

every dish, from locale specialties handmade pasta to baby squids and caviar. All that in shapes and spaces not imaginative to a normal person.

Backed with exquisite service and calm interior, this restaurant has without doubt earned its Michelin Star. Three hours later I depart and all the staff comes and greets me and wishes me a safe drive back to the hotel. As I look back into the small writing on the door which by the way is very shy and not so

easy to find, I realize it’s one of the best kept secrets of the region.

The last leave is the hardest as there are no more places to discover bud to head home. It was a region hard to pack into 10 days, but with so many different properties and location gourmet angels I’ve managed to understand more. And one think that comes to my mind is to come back again. To claim my 1.000 grams of love…

Cooking class April 2015 - BELLO

LIFESTYLE

Spiced Asian Ro Reed Full Issue, Download Pear Bellini

BELLO

• 1 tablespoon of unsalted butter • 2-3 Asian pears • ¼ teaspoon of ground nutmeg • ¼ teaspoon of ground cinnamon

mag on any of your digital devices.

• ¼ teaspoon of ground cloves

• 2 tablespoons of brown sugar • Champagne

Now, BELLO is available on Android (Google Play), Amazon Kindle and iTunes Newsstand.

Instructions: In a large saucepan, melt the butter over medium-high heat. Add the rest of the ingredients and cook until pears are tender, stirring often, about 10-12 minutes.

Transfer to a blender and puree on high speed for 90 seconds until smooth (if you have a hard time blending, add a little filtered water, one tablespoon at a time, until it begins to move). Transfer puree to an ice cube tray, cover, and freeze.

When ready to serve, place 1-2 spiced Asian pear cubes in a flute and top off with champagne. Serve and enjoy!

Chef Ronnie Woo is the executive chef and owner of The Delicious Cook, a private chef company that specializes in intimate four-star dinner parties. He has a growing list of celebrity clients and is a regular contributor to Good Day LA. For more recipes and information on Chef Ronnie, visit his website at www.TheDeliciousCook.com or www.

RonnieWoo.com.

C H O O S E Y O U R P L AT F O R M

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