Dining at Petraia

Last night Morgan and I were welcomed to come sit and enjoy a meal as guest at Petraia.  It would be my first time and Morgan's second experience of this amazing opportunity.  When we arrived we walked into the dining room that was filled with the warmth of the burning fireplace which was a comforting relief from the chilled November night. We both stood for a moment at the glass window facing out the kitchen that we both have become so accustomed over the past numerous weeks. Then we made our way to our seats...

First we were served a glass of Prosecco with a blackberry digestive added. A housemade Blackberry liqueur, with one blackberry in the bottle of the glass. To follow we were served with our house made crackers, fried parsnip chips and squash, as well as Susan's fresh bread. As we sipped on prosecco, nibbled at all of the amazing little bite in front of us, we chatted about life back home, reflecting on our numerous great memories we have shared being here.   Then it was off to the first course... Keep in mind each course is a small tasting thus allowing you to enjoy the flavors but still be able to complete the meal feeling comfortable. 

First course: Confit Squab with Polenta and Stock air (Foam)

Second Course: Serra and Salva, it is a course highlighting the wild or cultivated vegetables on the property. Color filled the plate with borage flowers, radiating purple carrots, radishes and the list goes on and on. All the vegetables are placed carefully on the plate, with flavoured oils and a very light vinaigrette that only brings out more of the natural flavor. The great part of this course, Morgan had been harvesting that morning so she picked just about everything on that plate. 

Third Course: Pasta... come on we are in Italy! We had a chestnut pasta, squash puree, garnished with peach almonds, green powder and a green air (foam) . For the pasta you just have to use part chestnut flour instead of all regular flour... The chestnut flour is in season right now here, it is in all the stores for a short time, I have some packed to bring home!!!

Then main Course... It came in two very small courses actually.
-A piece of Smoked Chicken, Zolfini Beans, with a Parmesan Sauce
-Cinta (Pork) A piece of Pork Belly, a piece of Pork Sausage, sauteed Swiss Chard, sous vide Apples, Celeric puree.

Dessert- A piece small piece of Apple tart, with Pumpkin Tuscan Spiced Gelato, and Petraia Honey around the plate.

The night finished with some Vanilla Salt Chocolates, Ginger Chocolates and Panpepato Petit Fours and of course espresso for Morgan and tea for me.

It was a great night... good food, good wine and great company!!!