Travel + Leisure: Destination NorwaY Appetite
Chestnut Pasta
Now THIS is a bottle of wine!
of Tuscany - all the while with a glass of prosecco in one hand and a
Michael’s fig jam tart
Intertwined with culinary workshops at home, an active itinerary
fried zucchini blossom in the other. Pamela has written 17 cookbooks
ensued daily. We visited Montepulciano, home of the DOCG wine
to date. Her wealth of knowledge about the Tuscan region and its
Vino Nobile di Montepulciano which is one of three great Sangiovese
bounty is driven by her passion. Her nurturing manor is matched
DOCG zones in Tuscany, along with Chianti Classico and Brunello di
by her desire to educate people to not only cook, but to have an
Montalcino. Dinner at La Grotta included a mouthwatering panzanella
understanding and appreciation of the ingredients, sustainable food
salad made with soft moistened bread, tomatoes, red onions, cucum-
practices, and recipes steeped in tradition. Cooking in Pamela’s
bers and capers, and boned quails with rosemary, simply grilled. La
kitchen is an honor.
Grotta is located directly across from the church of the Madonna di
We hand-rolled an eggless pasta dough into long strands to
San Biagioi, circa 1500, a Greek-cross plan structure surmounted by
make pici; picked figs from the tree out back and stuffed them with
a dome and with four geometrical wings. The church was built on the
walnuts and gorgonzola, wrapped them in fig leaves, and steamed
remains of the ancient parish church of St. Blaise where, according
them into a sweet and pungent pudding like consistency. Michael
to folklore, a painting of Our Lady was seen moving her eyes.
made a fig jam tart using olive oil instead of butter; and Marie shaved
www.lagrottamontepulciano.it
the fennel and juiced the oranges for our fennel and blood orange
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salad. I rubbed organic chicken with house made herb salt and we
A trip highlight was the hilltown of Pienza, a magnificent place to shop
grilled the tender free range birds to perfection, surrounding them
for quality linens and view the work of local artists. A farmhouse
vibrant grilled vegetables we picked from the garden or foraged
lunch was enjoyed at an organic artisanal cheesemaker, Podere il
from the famers’ market. We ate our masterpieces and drank our
Casale, famous for their Pecorino Toscano cheese. The 61-hectare
Poggio Etrusco Sangiovese wine on the patio. We didn’t die, but
(170 acres) estate farms goat, sheep, pigs and cattle, as well as a
this was indeed heaven.
beautiful wine vineyard and wheat field. Dining at Podere il Casale
CONTEMPORARY CULTURE//MAGAZINE