The first time I ate at Coco Lezzone in Florence, it was at the invitation of film producer Dino De Laurentiis, who knows a thing or two about Italian cooking:
(1) He created the gourmet Italian DDL Foodshow Emporiums in New York and Beverly Hills about 20 years ahead of their time,
(2) His lovely granddaughter Giada, with many of her family’s recipes and great charm and skill, has become a best-selling cookbook author and very popular Food Network chef, and,
(3) He is Italian and always has been.
We were in Florence because that’s where Hannibal was being filmed, and Dino asked my wife Elizabeth and me and some others working on the film to join him at Coco Lezzone for dinner.
Travel
Travel
The Princess Story
I have been a news junkie since I was a child, probably because we only
had one TV with rabbit ears. Every night after supper, I sat with my
dad and watched the CBS Evening News with Walter Cronkite.
The earliest memories I have of news stories are about Watergate, Patty Hearst and Princess Grace. I remember the debates and controversy about the first two, but the stories about Princess Grace were just enchanting. She gave hope to little girls and women of all ages that you could grow up as a normal girl in Pennsylvania, move to Hollywood, become a movie star and marry a Prince.
It's the Little Things
My Hungarian grandma made the best apple strudel I've ever had. Here in Hungary it's apple season and apple strudel is showing up on many of the restaurant menus. Yesterday, on the Pest side of the Danube, I came upon the Strudel House. I ordered the sweet cottage cheese-filled strudel, mainly because it was served with a rosehip sauce, which I wanted to taste.
During my two days in the countryside, I saw rose bushes heavy with hips. This restaurant served sauce they had made with freshly harvested rosehips. The sauce had the fragrance of fermented grapes, and I think the little cottage I stayed in that was nestled in the middle of a vineyard in the countryside had bed linens sprayed with the fragrance of rosehips.
Well, the strudel had flakey layers surrounding the cottage cheese filling, the rosehip sauce was a delicious complement and one perfect scoop of creamy vanilla ice cream put the dessert over the top. It was a late-night treat. It wasn't as good as the one my grandma used to make, though.
Turks and Caicos' Parrot Cay - The Perfect “Gilt-Free” Getaway!
It first hit us in the speedboat as Bill and I were crossing from Providenciales (Provo to locals) to Parrot Cay – the sweet pure air that smelled of sea salt mixed with a bit of banana and coconut! I closed my eyes and felt the freshest air I had ever experienced. The air will steal you away from anywhere! For us, it took us from Palm Beach to the Como Hotel and Resorts – the only hotel on the private three mile long Cay. I suppose the fact that the hotel staff picks you up at the airport, drives you to the private dock that takes you by boat to the Cay and your own villa where your luggage is awaiting you only adds to our gracious welcome.
The main hotel, situated on top of a hill, was decorated in British Colonial style and free of excessive ornament. White walls, natural woods and fabric in the choice of furnishings, the hotel – like the air outside – spoke of purity and freshness. Beside the hotel itself, there are beach villas and private homes that can be booked through the hotel. The further away from the refinements of the hotel the more private and rugged the landscape.
A Night at Villa Quaranta
A fascinating journey can be made driving through the narrow, winding streets of Verona and onto the busy auto strada. Past AGIP gas stations and tessellated pylons contrasting with the verdant countryside and the endless rows of vines upon which tiny grape buds soon would appear. Almond and cherry trees with pale green leaves beginning to decorate their elongated arms, and ancient farmhouses painted in faded pinks and umbers seemed not to have changed since Romeo and Juliet pranced in the sun stroked fields. In the distance smoky purple hills, unperturbed by the comings and goings of travelers and my group of voluble giornalisti, watched over peaceful vistas, till we arrived at the Villa Quaranta.
Set in sculptured gardens, this lovely Villa became a wonderful setting for a very special dinner orchestrated by the chefs of five restaurants from the surrounding areas of Venice, Treviso, Padua, Verona and Vicenza, together with many wine producers of the Veneto. Before the grand scale dinner began, a classical concert was performed by members of the New Italian Percussion Group. A most unusual concert using bottles as instruments: long, tall and thin bottles; fat, round and bulbous bottles; bottles made from green, blue and plain glass and goblets of red and white wine on multi-level shelves producing varied musical tones, all blending into a cacophony of sound.
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