Dinner Menus, Villa Style

By Erica

An early decision about our week in Tuscany was not to eat any dinner out. Not once. Too many of us. No flexibility. Have to temper drinking, or decline entirely. Everyone I love around a table with wonderful food and wine is nirvana. Hard to make that happen in a restaurant. And, so, first request was a chef for every night but one (when we would cook). 

Then the fun started. The villa sent suggested menus. My sister, a former chef, and I tinkered and tweaked. Went back and forth with the villa owner. (She later confessed that I sent more emails than anyone had ever sent—but she gracefully said she was delighted I cared. Mmmmm.) We finally agreed.

For cocktail hour, the owner stocked the house with nibbles we requested. Pretty much the same every night. We asked to be able to serve ourselves pre-dinner, everyone changing and arriving at different times. It all turned out just right. Breadsticks, potato chips, nuts, olives, and some chunks of parmesan—-that’s all. Just enough to tide us over but not threaten our appetites.

Then dinner! One long table for all of us. The results exceeded our wildest expectations. A small staff of three, in a tiny kitchen by our standards, turned out amazing multi-course meals that generated oohs and aahs at every turn. The ingredients were so fresh. No chemicals. We ate to our heart’s delight and nobody gained more than a pound (really!).

Here are the menus. Real time our host tinkered a little bit given what looked really good in the market. But it gives you an idea. And includes the menu my sister put together (her clean up staff above).

SATURDAY ARRIVAL BUFFET

• Traditional bread, onion, tomato soup

• vegetable crudites; gnocchi with basic, garlic, cheese and pine nuts

• tiramisu with chocolate and coffee

SUNDAY

• Antipasti

• Pasta con pesto

• Scampi with salad and grilled vegetables

• Gelato e macedonia di frutta

MONDAY BIRTHDAY DINNER

• Simple classic pici pasta

• Florentine steak

• Grilled vegetables, salad, roast potatoes

• Chocolate cake–traditional with gelato

• Two small cakes—for a birthday and a graduation

TUESDAY

• Bruschetta and crostini vari

• Gnudi, cherry tomatoes and basil

• Pork tenderloin with wild fennel flowers

• Spiced potatoes

• Citrus fruit and red fruit sauce

WEDNESDAY

• WINE TASTING

• Traditional Focaccia cold cuts and cheeses

• Mixed salad

• Different kind of Traditional Tuscan Pizza

• Chocolate mousse with fruits

THURSDAY—“We cook" –meaning my sister did the cooking!

• Prosciutto and melon

• Steamed Asparagus with lemon

• Round Zucchini Sauteed with Red, Yellow and Green Peppers
  Roasted Cauliflower and Red Onion

• Pici con Porri (fresh local pasta with leek sauce)

• Fresh Fruit Salad

FRIDAY DINNER

• Eggplant fan with tomato coulis

• Guitar spaghetti with summer vegetables

• Chicken with lemon thyme

• Apple and raspberries, small cake.

Buon Appetito!