Second honeymoon

   Crusty, crunchy yummy breads in Rome at Forno Roscioli

Crusty, crunchy yummy breads in Rome at Forno Roscioli

“…Tuscany, say it loud and there’s music playing, say it soft and it’s almost like praying…” Yes, I am taking liberties with West Side Story’s lyrics.. But any of you who have been to Toscana and been bitten by the bug - you understand, right? The freshly prepared pasta, the delicious and robust wine, the rolling landscape and the warm color palette… So nourishing to the mind and body. We spent 2 glorious weeks in Tuscany, celebrating our 30th wedding anniversary. Can you believe it? I know I am having a hard time wrapping my brain around that fact! 30 years!

We first spent 4 hectic days in Rome, full of the major sights: The Sistine Chapel, Vatican, Colosseum, Pantheon and more. Of course, can’t forget the food tour - more on that later!

After the crowded streets, the big city and the long lines, we were ready for our own space in a slower pace… and boy, did we get it! Our little piece of Tuscan heaven by San Vincenti.

   Living the TUscan farm life

Living the TUscan farm life

Not trying to make you jealous (well, maybe just a little), but this was perfect. For us, that is; somewhat remote (20 minutes to the nearest main road), definitely rural (surrounded by grapevines and olive trees), spacious and well equipped kitchen (including the required espresso machine), an herb garden at our back door and the views… A picture is worth a thousand words!

   Our favorite spot for a glass (or a bottle) of Chianti Classico

Our favorite spot for a glass (or a bottle) of Chianti Classico

After exploring hilltop walled towns, ancient churches and open air markets, we returned nightly to a stunning sunset display, enjoyed with more wine (of course!)

   SUnset - need i say more?

SUnset - need i say more?

In this setting, my mind went to cooking and experimenting and I found myself baking bread every few days, trying my skills with the local flour. I used a simple formula: 4 cups of flour, 25 grams fresh yeast, 1 tablespoon salt, 1-2 tablespoons sugar or honey, a drizzle of olive oil and enough lukewarm water for the dough to come together. Let nature take its course and viola! Bread! (Couldn’t help but top it with flaky sea salt and some fresh rosemary from the garden)

   My first italian bread

My first italian bread

My brain is overwhelmed with experiences, flavors and impressions and as I process them and I will share with you and create my mosaic of Tuscan memories. More to come!!