20140723

"Relais Fonte alla Lepre" a Different Style of Tuscany

Quando siamo arrivati in questa bella ed intatta località della Toscana, non lontano dal Mare e da Volterra, ci siamo imbattuti in una vera sorpresa. Un relais unico nel suo genere il "Fonte alla Lepre", diverso per stile e filosofia da ogni altro che abbiamo mai visto in questa leggendaria regione Italiana. Si tratta di una serie di casolari rustici completamente rivoluzionati nel loro arredamento interno perché qui gli architetti hanno veramente dato il massimo nell' armonizzare lo stile moderno con quello tradizionale degli edifici di campagna. Così appena entrati in una delle tante stanze o appartamenti disponibili nella proprietà vi renderete subito conto della differenza, delle comodità  e della vista impareggiabile che da qui si gode sul paesaggio delle colline circostanti.

When we arrived in this beautiful and unspoiled area of ​​Tuscany, not far from the sea and from the city of Volterra, we came across a real surprise. A one of a kind Relais of  “Fonte alla Lepre“, different in style and philosophy from any other we have ever been in this legendary Italian region. It is a series of rustic farmhouses completely revolutionized in their interior because here the architects have truly given up in harmonize the modern with the traditional country style buildings. So when you will just walk through one of the many rooms or apartments in the property, you will immediately notice the difference: amenities and stunning view! From here you can enjoy the scenery of the surrounding hills.




Vi sono diverse suites e appartamenti a seconda della durata del soggiorno, adatti sia alle coppie che alle famiglie. Inoltre una vera attenzione è dedicata agli appassionati di ciclismo che qui possono contare anche su un "pit stop" per fare la messa a punto o le eventuali riparazioni della propria bici durante un tour della regione.


There are a number of suites and apartments depending on length of stay, suitable for both couples and families. In addition, a real attention is devoted to cycling enthusiasts who can also count on a “pit stop" to the maintenance or any repair of your bike during a tour of the region.







Nel parco della tenuta ci sono bellissime piscine a cascata che presto saranno completate anche da una SPA e da altre piacevoli amenities. Non potevano certo mancare aspetti di gourmet e gastronomia che sono ormai un "must" in strutture come queste. Il palato e il relax sono effettivamente un binomio inscindibile per un soggiorno o un week-end indimenticabile.

In the estate there are beautiful pools/falls that will soon be accompanied even by a SPA and other nice sports improvements. Aspects of gourmet cuisine couldn’t miss as they are now a “must” in retreats like this one. The palate and relaxation are actually inseparable for a stay or an unforgettable weekend.





La cucina della costa occidentale Toscana fa da padrona nel locale ristorante, vero piacere, per chi come noi e' appassionato di materie prime di qualità cucinate da mani sapienti, supportate da una filosofia della qualità e della tradizione senza compromessi.

The cuisine of the Tuscany’s west coast is protagonist in the local restaurant, a real pleasure for those who, like us, are passionated and concerning with the quality of the raw ingredients, cooked by skilled hands, supported by a philosophy of uncompromising quality and tradition.




La sera e' ancora più' suggestivo cenare all' aperto a bordo piscina oppure nell' elegante sala interna vicino alle bottiglie di vino pregiato e "biodinamico" prodotto nell' area territoriale di Riparbella. Naturalmente vi sono anche altre scelte, ma sempre all' insegna della qualità' e della tradizione geografica.

In the evening is even more suggestive and charming to dine out along the pool or in the modern elegant dining room next to the bottles of fine “biodynamic” wines produced in the territorial confines of Riparbella’s village. Of course there are other labels choices, but always sign of quality and the geographical tradition.


Abbiamo provato per voi un tipico menu di tre portate oltre a dolce. Iniziamo con "Fagottini di Triglie in Salsa Livornese", "Piatto di Antipasto Tipico Toscano", "Spaghetti alle Cozze", Gnocchetti al Ragù di Cinghiale", "Crostacei in Guazzetto", "Tiramisù Artigianale della Casa". Il tutto innaffiato da un "eccellente" vino bio-dinamico bianco IGT "CAIAROSSA" di Riparbella, che nonostante i suoi 15 gradi, era veramente gradevole, leggero e digeribile. Voto e alla struttura alla cucina 20/20

We have tested for you a typical menu of three courses plus dessert. Let’s start with “Mullets tournedos in Livorno’s red sauce”, “Typical Tuscan Antipasto Plate”, “Spaghetti with Mussels,” Gnocchi with Wild Boar Ragout “,” Shellfish and Crustaces Stew “," Tiramisù home made ". All this washed down with an  excellent “ bio-dynamic white wine IGT "CAIAROSSA" of “Riparbella”, which despite its 15 vol.  degrees, it was really pleasant, light and digestible. The final score is 20/20 and the same to the accommodations.

"Fagottini di Triglie in Salsa Livornese"

"Antipasto Misto Toscano"

"Spaghetti di Cozze Fresche"

"Gnocchetti di Ragù di Cinghiale"

"Crostacei al Guazzetto"

"Tiramisù con Scaglie di Cioccolato"


Durante la giornata, dopo una buona colazione, si possono effettuare numerose escursioni nelle città Toscane, tra cui Volterra (nota per essere stata il set di the "Twilight" saga), Cecina, Livorno, Siena, Firenze, Lucca, S. Gimignano e molte altre. Oppure andare sulle vicine spiagge, praticare equitazione e trekking o dedicarsi alla degustazione di vini pregiati nella vicina Bolgheri.


During the day, after a good breakfast, you can make several tours in the Tuscan cities, including Volterra (known for being the set of the "Twilight" saga), Cecina, Livorno, Siena, Florence, Lucca, San Gimignano and many others. Or you can just go to the closest beaches, practice horse riding and trekking or dedicate to the fine wine tasting in the nearby Bolgheri’s district.








Abbiamo chiesto ad Annalisa, la proprietaria, come è nata l' idea di realizzare una struttura così innovativa. << Quando sono venuta la prima volta in questo posto c’era soltanto una casa intonacata e un capannone agricolo. Mio babbo mi disse: “Sai qui il sottosuolo è molto ricco d acqua ci faresti qualcosa per il turismo? “ Mi sono guardata intorno e ho pensato “Il paesaggio è meraviglioso” anche l’ idea dell’acqua era allettante per molti aspetti, oltre alla posizione strategica:  vicino al mare, a “Volterra” e alle principali vie di comunicazione. Erano tutti punti a favore del turismo…quindi gli ho risposto: “Vorrei una struttura di livello più alto e non con le solite madie e sedie impagliate di una volta che si trovano ovunque in Toscana". E così abbiamo iniziato a pensare a Fonte alla Lepre” un nome che deriva dal fatto che qui vi è ricchezza d’ acqua e perché arrivando vi si incontrano molte lepri. Dopo 3 anni di lavoro ho visto realizzato il mio gioiellino. Sono orgogliosa di questa struttura ma che però intendo ulteriormente migliorare, aggiungendo: SPA, campo da Tennis, calcetto, equitazione e naturalmente una palestra. Amo viaggiare e l’ho fatto per anni da sola con zaino in spalla. Mi ha insegnato molto e soprattutto mi ha lasciato dentro quei concetti che oggi comunico ai miei collaboratori: I clienti si accolgono con un sorriso, si devono accontentare sempre e la cortesia non e’ un optional. Dopo due anni e mezzo dall’ apertura il “Fonte alla Lepre” ha già moltissimi clienti che tornano sempre, soddisfatti dei loro precedenti soggiorni. Io, mio babbo, Paolo e Ema alcuni nostri amici artisti abbiamo girato l Italia per trovare gli arredi, pensando ogni volta all’interno degli appartamenti, ai dettagli e a quei piccoli accorgimenti che fanno la differenza. Con i miei ospiti amo avere un rapporto cordiale ma non formale, mi piace che la gente in vacanza si rilassi e ritrovi la propria interiorità. Nel mondo odierno abbiamo anche troppe etichette, atteggiamenti, formalità quindi almeno in vacanza cerchiamo di essere noi stessi. >>


<< When I came the first time in this place there was only one house and a shed plastered agriculture. My dad told me, “Do you know that the subsoil is very rich of water? So what about doing something for tourism ? “I looked around and I thought” The scenery is wonderful, “even the idea of the ​​water was appealing in many ways, in addition to its strategic location: near the sea, the ancient city of “Volterra“ and the main roads. There were all points pointed to a tourism project development… so I replied him: “I would like a structure of the highest level and not with the usual straw-bottomed chairs and cupboards than once to be found anywhere in Tuscany. ”And so we started to think about “Fonte alla Lepre” (literally means “Hare’s Springs”) a name derived from the fact that there are water springs and also because when you approach the place you usually can meet lots of Hares. After 3 years of work I saw “my gem” born. I’m so proud of this structure, but which, however, I intend to improve further adding, SPA, tennis court, soccer field, horseback riding and of course a gym and fitness center. I love to travel and I did it for years alone with backpackers. This taught me a lot and overall left me inside those concepts that today I teach to my employees, some few rules such as: customers must be welcome with a smile. We must always do our best to satisfy them with courtesy and behave properly. After two and a half years by the opening the “Fonte alla Lepre” has already many customers who are repeaters, always satisfied with their previous stays. Me, my dad, Paul, Ema and some of our artists friends have been around Italy to find the furniture, each time thinking about the apartments interiors, and to those little details and touches that make the difference. With my guests I love to have a cordial relationship but not formal, I like that people on vacation relax and find their inner peace. In today’s world we have too many labels, attitudes and formalities, then at least on vacation we must try to be ourselves. >>

















article and pics by Luca Centoni, thanks for "Fonte alla Lepre" archive.

20140706

4th of July in Tuscany with the USA Chef Timothy Magee

chef Timothy Magee
Imagine to be outside of the US on the 4th of July and instead of the usual BBQ party you are just trying to find out something similar on the west coast of Tuscany, Italy. Off course you will not ...because there is nothing like that here, with an exception, a US chef who is probably the best one you can try in Italy...his name "Timothy Magee". We meet him at restaurant "Il Sale" a high end gourmet location inside the Relais "Poggio al Santi" right on the hills over the small sea village of "S. Vincenzo" in the Livorno's province. It's a magic place you'll never forget, surrounded by the stunning Tuscan landscape rich of pines trees and cypresses and last but not least the beautiful view of the Tyrrhenian Sea. This geographical area is so called "Etruscan Coast" and is certainly well known also for its ancient history and traditions. It's right here that Giulio Neri, the co-owner together with his mom Giulia, welcome us just before a gourmet lunch session with Timothy Magee. Giulio explains us that there is more then a restaurant here, indeed there are a cocktails lounge and charme rooms located in the main building as well in the little villas all around the property. So we just decided to come back the next year to set a further article about these facilities and services. At this time we focus on the excellent gourmet restaurant and the personality of Timothy that is well narrated by himself during the conversation we had in the kitchen just before our meal.

Timothy Magee shows proudly a giant fresh fish of the specie "Dentex Gibbosus"






Timothy why you decided to leave US for Italy?

<< I came to Italy in 1999. I never planned on moving here full time, but in 2002 I decided that if I wanted to cook a certain type of food, I had to do it here. There just weren't the products available in the US at the time. >>

Tell me about your life in USA and then in Italy?

<< In the US I have to be honest, I had (still,have) a great time. I have a very large family, 8 brothers and sisters, and some great friends. I come from an active,  outdoorsy family, so that was always a big part of my life. When I go back home I spend most of the time snowboarding,  followed by big parties and dinners with the family. In Italy my life is more focused on work.  It's a huge part of my life. But as my own little family grows, I have a baby girl and a 3 year old boy, I'm trying to work a little less so I can give my kids the sort of childhood I had. I'm really lucky because I have a great time here in Italy, and in the US. >>

Which is your professional background and experiences?

<< I went to college in Nevada. I studied literature with the intention of becoming an attorney.  After I graduated I decided to take a year off before law school.  At a certain point I found myself in Pisa, where a friend of mine was working in a small restaurant (Cagliostro). With his help,I got hired in the kitchen as an apprentice. For me that was the start of a great adventure. I could hardly speak Italian, I was not a very good cook, I barely got paid. I was so excited I decided to stay.  What should have been a week long vacation turned into a one year stage in Pisa. That was when I decided without a doubt, I was going to be a chef. That first experience opened so many doors for me.  For example,my next job was working for Paul DeBondt. He is considered one of the best ciocolatiers in the world.  I stayed with him for a year.These were simply the experiences I could not have had at home. I knew how important it was to take advantage of the opportunities at that time. I never went to culinary school, but I clearly had a lot to learn. So I stayed in Italy and tried to learn as much as possible working for the best people. >>

from the left the owner "Giulio Neri", chef Timothy Magee and the local Sommelier

Which is your philosophy in the kitchen?

<< My philosophy in the kitchen is really simple. First and foremost I don't use products that are unsustainable. I don't use animals that have been raised industrialy. I don't use exotic plants or fresh products that have been imported. I work with local products.  I'm lucky because my restaurant has its own farm, so much of what I use is literally out the back door, but when I have to purchase, I'm really careful.This spring I made gelato out of young fig leaves. It tasted just like coconut. There are so many flavors here, we just need to have the patience to discover them. >>

What do you think about the “Girotonno 2014” and your experience at that event?


<< The girotonno was an interesting experience for me. As I said,I don't work with endangered products.  I've never served red tuna before and nothing depresses me more than to see a species like the tuna go extinct under our eyes. I participated because I knew that this would be the only chance I would ever have to see the mattanza, to see a little window into the past. It's perfectly clear that the tuna has been destroyed for commercial profits. Unfortunately,  I'm not convinced that the EU is making any progress at all in saving the tuna. I should also add that my colleagues seemed totally unconcerned with the situation. So, if the next generation of chefs doesn't care about the health of an entire ecosystem, I'm afraid we've lost this battle. The "Girotonno" organization needs to adress this problem. >>


How is the 4th of July for you here in Italy?


<< The 4th of July, in italy, has unfortunately turned into another day. Where I live (Maremma) there are no Americans, or very few. So If I had a party I think I would be the only one. I'll try next year and see what happens. >>


What do you think about the US team at the Brazil 2014 Soccer World Cup?


<< I can't think of anything cooler than the Americans winning the world cup. Sooner or later they will. But unfortunately not this year. >>


So it's time to rate the fish menu (list of names in Italian is under the pictures) made for us by Timothy and perfectly paired with fine wines by the local sommelier. We start by antipasto of "Seared mackerel with zucchine" followed by "Sea bream tartare with apricot" and "Raw scallops with walnuts and butter". As pasta dish we had "Spaghetti with burrata and sea urchin". As main dish (secondo) a "Red snapper with grilled lettuce and cucumbers" and finally a superb "Chocolate ganache with strawberry granita" that denotes all the great experience of Tim with the Dutch maitre chocolatier "Paul DeBondt". The wines, rated by the Italian colleague Andrea Massari (see at the end of the article) were "Derbusco Cives Franciacorta Brut",Soave Vigneti di Foscarino Inama (Veneto), Sauvignon  de la Tour di Villa Russiz (Friuli), Reisling 2011 di Heyman Loenstein (Mosel), Tesoro (dolce) Bulichella (Tuscany) and finally an aged "Martinique Rhum Reserve Arthur Dillon". The experience absolutely worths to come here from anywhere and bewitched by the magic of this chef and the place. A 20/20 is the final score. Next time we will rate the Relais "Poggio al Santi" staying a day/night for a full experience.

"Sgombro Scottato su Crema di Zucchine"

"Tartare di Orata con Albicocca"

"Capasante Cruda con Noce e Burro"

"Spaghetto con Burrata e Ricci di Mare"

"Dentice con Lattuga Grigliata e Cetriolo"






article and pics by Luca Centoni

Wine Tasting Evaluation by Andrea Massari sommelier (A.I.S.)

Franciacorta 
Paglierino brillante, perlage ricco fine e persistente. Ingresso morbido. Fresco. Fragrante.  Note e profumi di fiori bianchi freschi. Piacevole finale con nota minerale e una punta di fragranza di pane.
Soave classico
Colore giallo intenso. Profumi subito di grande ampiezza e intensità. Nell'ampia gamma dei sentori spiccano la pesca bianca e tracce di erba tagliata. Piacevole anche una sensazione agrumata.  Buona struttura,  freschezza e acidità. Persistente, buona mineralita' anche alla fine.
Sauvignon 
Bel colore giallo brillante. Ampi profumi con tipica nota primaria del vitigno. Bene equilibrato con buona spalla acida che ne esalta la freschezza. Finale interessante con piacevole sensazione amaricante che richiama i profumi primari.  
Riesling
Giallo Paglierino carico, colore brillante, profumi intensi, nota minerale ed equilibrati sentori di idrocarburi perfettamente bilanciati dalla complessità' degli altri profumi. Ben strutturato, persistente, veramente piacevole.
Passito 
Bellissimo colore ambrato intenso. Profumi subito potenti di confettura di bicocca e frutta a pasta gialla in sovrammaturazione.  lngresso esaltante con note di miele  di fiori di campo. Intenso, rotondo e piacevole. Lascia la bocca pulita con una sensazione diffusa di eterea dolcezza.