La Petraia -True Tuscany, True Luxury

Ethereal, fabled, stunning- these words dance around in my mind as we drive up the cyprus tree-lined path leading to La Petraia. A fully restored and expanded 12th Century farmhouse stands proudly in the distance while the bright purple blossoms of fragrant lavender beckons gently in the breeze, perfuming the air with nature’s aromatherapy. La Petraia, or “Place of Stone” is a special place, made all the more idyllic by Canadians Susan McKenna Grant and her husband Michael Grant.

The couple scoured a few continents for a place to call their own; it had to have architectural integrity, unpolluted land suitable for organic farming and it had to inspire in them a sense of wellbeing. In the rolling Tuscan countryside of Chianti Classico, they found these ideals and more.

After years of painstaking restoration, La Petraia is considered one of Italy’s best agriturismo destinations that also happens to be a bit of a hidden gem (until now). Bon Vivant travelers will get a behind-the-scenes glimpse into the life of this pristine working farm and what it takes to keep centuries-old Tuscan traditions alive. A guided tour of the organic gardens, olive groves and vineyards will wrap up with a walk past the forest where a special herd of Cinta Senese pigs might just “pose” for the camera. This classic heirloom breed (with their distinctive white band or collar) dangerously dipped in numbers until recently when folks like Susan started breeding the free range forest pigs, prized for their rich, lean flavour.

After working up an appetite, the group will be treated to a special “Afternoon Tasting.” Four courses of just-picked, farm-fresh fare will be created for you by Susan herself, who has studied with culinary greats in Italy and France. You’re in for a gustatory delight because I’ve had the pleasure of dining at La Petraia and had one of the finest meals of my entire stay in Tuscany that night.

Tuscan wines will be paired with each course and if you’re lucky, you’ll end your afternoon savouring a piece of heaven on earth as the rose-tinted sun sets over the ancient, verdant hills. And the best part? You’ve got three more days of exploring the region before saying arrivederci to Italia.

Getting Giddy over Tuscan Wines

For most people, a trip to Tuscany takes in the glory of Florence, the stature of Pisa and (maybe) the unique towers of San Gimignano. While all of these sites capture the imagination and offer an insight into both Italian history and culture, none of them fully encompass the essence of Tuscany. For this you must venture outside the city wall into the fame rolling hills of the countryside. You need to get a little dirt under your fingernails.

For me,Tuscany is a very sensual place, and not in a creepy way. The sun shines differently here and brings everything into sharper focus. The air is perfumed with the herbs growing wild in the hills around you. The sounds of animals are everywhere and birds welcome the morning with their song. OK. I know that was overkill. There is some truth to it though.

There is a special texture to the grape vines and olive groves that seem to line every road and adorn every hillside.

These two also supply the flavour of Tuscany. There is no greater gluttonous joy than simple bread with fine olive oil drizzled atop and a Brunello from Montalcino or a Chianti with which to wash it down. The bright acidity found in the Sangiovese grape makes it the perfect match for the richness of fine olive oil. It is also a wonderful accompaniment to the cured meats and risottos that fill local plates and bellies. It is amazing that in such a highly populated country, there is so much open countryside. Now, granted, you might have to watch your step if it is hunting season, but the fact remains that there is more than enough space and fresh air to go around.

I don't know whether it is the Italian sense of humour or the shear joy of being there, but I have one other sense of Tuscany that I would like to share. I don't remember laughing so much for a long time. I seem to laugh for no reason. There are two possible reasons. The first is that I love the Tuscan countryside. The second is that I am barking mad. I will leave you to be the judge next time you are there."

Modena’s Balsamic Vinegar- One of the World’s Sexiest Condiments

Few things say Modena, in Italy’s northern Emilia Romagna region more proudly and deliciously than a fine Aceto Balsamico (balsamic vinegar). And few have been making it for as long or as well as the Giusti family at the Gran Deposito Aceto Balsamico di Modena Giuseppe Giusti. A mouthful? Yes, but it sounds as seductive as it tastes.

Bon Vivants from across Canada taking a bite out of The Flavours of Tuscany tour will be guided through the gran deposito by the charming Claudio Stefani, a 17th generation descendant of Giuseppe Giusti himself. In fact, his family is credited with being the first to record the balsamic vinegar recipe in history and it doesn’t hurt that these vinegars are also listed in the book “101 Things to Buy Before You Die” as a must-try.

Deep burgundy in colour, luscious and infinitely complex, Giusti balsamic vinegars are like a rare, edible historical artifact that are meant to be savoured like a fine wine. Using generations-old barrels, the vinegars start out as grape must that is aged and reduced over years in the family’s beautifully appointed facility in Modena. Take a step back in time as you are guided by Claudio himself into the prized cellars where “Il Profumato” (the perfumed one), the Giusti White Label “Il Classico” or my favourite, the 10 year old “Il Denso” – which as its name suggests is sweet, thick, and sexy- are all created. A sampling of all five “Historical Collection” balsamic vinegars as well as two of the family’s “Traditional Balsamic Vinegars” will be lead by Claudio on site.

For the culinary curator, there’s the prized “Scrigno – Giusti Complete Collection” containing all five Giusti balsamic vinegars. The collection came to be as a special request from the late tenor Luciano Pavarotti. He asked for a unique prize that could be donated for a Red Cross charity auction in December 4th 2006 in Modena. The vinegar set sold for a handsome € 1100. Today, you can pick up a set of your own for a more moderate €180.

And since the Flavours of Tuscany tour is about giving travelers an intimate taste of the culinary landscape in that part of Italy, the group will head over to the Locanda delle Quattro Stagioni for a bespoke lunch featuring Giusti’s various balsamic vinegars. There’s nothing quite like a well-made ravioli drizzled with a thick and deeply intense balsamic vinegar to elevate a dish to Mount Vesuvius proportions. And this is just a taste of things to come.

The Bon Vivant Tour of Tuscany: an intimate food & wine adventure

Bon Vivants it’s the moment we have been waiting for….. our first exclusive culinary adventure. We have enlisted the help of our blogger Mary Luz and she has put together an amazing journey into the ‘real’ Tuscany. For those of us who read ‘Under the Tuscan Sun’ and are driven by the dream that maybe some day we too can live in an old palazzo and spend our days strolling the town’s markets buying fresh local ingredients, sipping espresso in the piazza with our neighbours, and then make our way back home to slowly prepare that sacred meal of the day, that eventually we will enjoy on our terrazza, savouring a glass of Chianti and taking in the beauty of the countryside. Well for those who decide to join us on this intimate tour each day will bring these types of experiences.

In the next few weeks Mary Luz will bring this tour to life for us. She will share her own personal experience of traveling through Tuscany with her husband Mario. Her idea of the ideal culinary adventure is to go off the beaten track and meet ‘real’ people who have been able to make their dreams and passions come true. To learn more about the Bon Vivant flavours of Tuscany Tour please visit our web site at www.bonvivanttravel.ca

Life on board the Queen Mary 2 is truly a foodies fantasy

Have you ever wondered what it would be like to have a chef prepare all your meals? Once you get on a Cunard Cruise, you don’t have to wonder anymore.

Where dining is always an adventure, Cunard Cruises menus are overseen by none other than Chef Jean-Marie Zimmermann, the recipient of a prestigious Michelin-star. Each recipe and dish gets his stamp of approval before any guests get to taste it, so you can be sure that your every on-board meal meets the highest standards.

This Alsatian-born chef grew up on the apron strings of his grandmother, where he first honed his culinary skills. From there, it’s been a non-stop journey to chef stardom as he rose through the kitchen ranks, stopping only for the occasional accolade or laurel. Although his career started in the town of Strasbourgh, he has plated meals in Cannes, Juan Les Pins, Monte Carlo and London. He has competed and come out with gold medals at the Culinary Olympics, which are hosted every four years in Erfurt Germany, placing him among the leaders in his trade, worldwide.

It was Zimmermann’s time as proprietor of his own restaurant in Berkshire, England called “The Warrener” that earned him his Michelin star, but when chef Zimmermann decided to write a cookbook, it was about the cuisine that has now captured his attention.

The cookbook titled “Queen Mary 2 Ocean Liner Cuisine” lets guests of the cruise line take home a visual reminder, through its photography of their dining experiences on-board. It also lets them try to recreate some of the spectacular meals in their own kitchens.

On board the Queen Mary 2, there are 10 dining options, ranging from sophisticated upscale dining and Mediterranean cuisine to pub and patio fare. If you fancy a spot of tea, the Queen’s Room serves a proper British Tea complete with finger sandwiches and scones. Keep your eye for the Todd English restaurant, the namesake eatery of Cunard’s other claim to culinary fame, the Boston-bred chef.

The dishes at Todd English reflect a taste of Maine with a strong penchant for seafood like a Maine Crab Cake with Todd’s Fiery Sweet and Sour Tomato Sauce and a Ricotta Gnudi and Brown Butter Lobster served with Zucchini and toasted Hazelnuts.

No matter which way you look at it, the food on board these ships is tasty enough, that you may not want to leave for your shore excursions. But when you do disembark, you’ll undoubtedly be reassured that the food onboard is without a doubt world-class, no matter where you sail.