Thursday, March 09, 2006

Negroni and Cinghiali sauce

Few things have touched us deeper in recent months than our authentic tuscan dinner at the Guili's house. After working for the past month with Francesca Guili, one of the local italian guides, Gino and I were more than excited to visit her at her home in Riotorto, Toscana once the Olympic games were finished. We drove four hours south of Torino passing through Genova, before we arrived in beautiful Riotorto, where Francesca's family lives. Signore Guili has retired from a successful career in international finance, but now works in the olive oil business. The family home is situated in the hills over looking the sea. Surrounded by vineyards, olive trees, and a clear view of the mediterranean sea, Gino, Christopher, and I were in heaven. It looked just like the pictures and postcards.

After a day of sight seeing, we came home to have a very special dinner with the Guilis. Singore Guili's negroni aperitivo and Singnora Guili's cinghiali (wild boar) dinner was easily the best meal of the month. Negroni is made with red campari, gin, and martini rossi. After our aperitivo, we had the first course of cinghiali bolognese pasta and the two red wines we bought that day. For those aware of Isabel Wadsworth's bolognese sauce, it was quite similar, only, it was made with WILD BOAR, which changes things a bit. Afterwards, Singnora Guili brought out her delicious cinghiali meat and potatoes, which we're simply delicious. Very reminicent of short ribs, only, they were WILD BOAR short ribs. The next course was stricly parmiginao cheese from parma--without question the best cheese anyone of us had ever had. The dessert was mainly chocolates and what I like to call cherries of fire. They very well may have an italian name, but I can't for the life of me remember it because they are absurd. Signore Guili came out with bowls of small cherries, which he had just taken from his jar of 100% alcohol. The cherries had been sitting in this jar far some three to four years. Needless to say, they burned like the dickens when you first put them in your mouth, but after a little while you get used to them...

Toscana is everything you've ever seen or heard. We could not recommend it anymore. We'd like to take this time to thank the Guili's again for their warmth and generosity.


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