We would like to inform you
that we have just completed our latest electronic
catologue for the 2005 season. This release
contains over 300 properties, and also information
on our cooking classes which we can also organise
.
If you are interested in receiving
our free digital catalogue (CD) and see what
we have to offer please just send us an email
with your complete name, address, tel.number
and we will gladly mail a copy to you.
It
is autumn now, and there is a slight chill
in the air. We welcome you to this issue of
the Tuscan Life Newsletter, and encourage
you to brew a delicious cup of cappuccino,
espresso, or cioccolatto calda, relax and
enjoy our latest offering. This time, we visit
the Abbazia di Sant Antimo,
not far from Montalcino. Our recipe for this
issue is inspired by one that we enjoyed at
the restaurant Al Tranvai in nearby San Quirico
D'Orcia. And all of this issue of our newsletter
was inspired by a recent reference I read
to the Abbey of Sant' Antimo; I am thrilled
to have this opportunity to revisit it with
you.
I
love this dessert, whose name literally means
"cooked cream" in Italian. It seems that no
matter how sated I am, these soft and creamy
puddings are so refreshing that I always long
for one at the end of any meal where they are
on the menu.
At Al Tranvai in San Quirico,
they served their Panna Cotta with mixed berries
slightly macerated in sugar and perhaps a little
liqueur. At a favorite restaurant in New York,
we often have Panna Cotta served with a very
rich chocolate sauce. Some simple strawberries
also make a great accompaniment.
These are easy to make in advance
and keep refrigerated until needed.
2 teaspoons (or one envelope) unflavored
gelatin
1/2 cup whole milk
2 1/2 cups heavy cream
1/3 cup sugar
2 teaspoons vanilla
In a small bowl, sprinkle the
gelatin over the milk and let it stand until
the gelatin is softened, about 10 minutes.
Mix the cream and sugar in
the top part of a double boiler set over medium
heat. Add the vanilla and stir. Whisking, bring
the mixture to a simmer (do not boil). Remove
from the heat and add the milk and gelatin mixture.
Continue whisking until the entire mixture is
smooth.
Immediately strain the entire
mixture through a fine sieve. You can strain
it into a pouring vessel, or directly into glass
custard cups. Refrigerate for at least 4 hours
or overnight.
To unmold and serve, dip the
custard cups into hot water for twenty to thirty
seconds to loosen the edges. You can also run
a thin knife around the edges. Turn out into
small chilled serving plates. Garnish and serve!
Makes about 6 servings.
Abbazia
di Sant Antimo
A
recent stay at our lovely villa of Podere Santa
Maria included an excursion to the Abbazia di
Sant Antimo. I can't say enough for the beauty
of the abbey and its setting. Coming from Montalcino
and through the small village of Castelnuovo
dell'Abate, one approaches the Abbey down a
long cypress avenue, where the beautiful half-ruined
church sits, low in a vineyard covered valley.
I truly can't think of a more enchanting sight
in this part of Tuscany.
During our visit, the monks
held Mass, and we were able to hear their beautiful
chanting. We also walked about, took several
photographs of the picturesque area, and watched
many local men and women at work among the vines.
I highly recommend a visit, and perhaps a bit
of history may further pique your interest.
The Abbey: The foundation
of the Abbey has its roots in legend. It is
said that around the year 800, the Emperor Charlemagne,
on his return to Rome, made camp on the site
of the present abbey. His army was suffering
from the plague, and in dire straits. Legend
says that while encamped here, an angel came
to the Emperor in a dream, and advised him to
collect a particular grass, and infuse the local
Brunello wine with it. The mixture was made
and the ailing army drank it. Of course, they
were cured. The local grass still bears his
name in the form of "Carolina."
In return for this deliverance,
Charlemagne had an Abbey erected on this site,
and bequeathed it with the bones of two martyred
saints, Antimo and Sebastiano. Under the special
protection of Charlemagne and his descendants,
the abbey grew rich and prospered. During the
next centuries, the Abbot of Sant'Antimo was
given the title of Conte Palatino, and the abbey's
holdings grew to include nine monasteries scattered
between Lucca and Orbetello, forty churches,
seventeen castles and numerous mills and farms.
But
the power of the Abbot and his holdings didn't
last forever and the abbey at Sant Antimo fell
into disrepair. In 1118, the Conte di Bernardo
gave the surviving members of the monastic community
the funds to rebuild the crumbling Abbey. The
new construction was inspired by the French
monasteries of the day, and filled with lovely
sculpture also based on the French model. And
immense stone complex arose in the quiet countryside,
and a full monastic life was lived there once
again.
Such a beautiful abbey didn't
escape the ambitions of the Senese rulers of
the 13th century, and fell to them in their
quest for territorial expansion. When Siena
attacked Montalcino in 1200, they also captured
the Abbot of Sant' Antimo. Much of his holding
were relinquished to the Senese conquerors,
and thus begun the second decline of the abbey.
A brief revival of the fortunes
of the Abbazia di Sant Antimo took place when,
in the summer of 1377, the abbey was visited
by Santa Caterina and her legions of followers.
But this didn't last long, and the abbey was
abolished by a Senese ruler in 1462. The uses
of the grounds and buildings took on much more
of a material nature than a spiritual one, until,
after 530 years, the current monastic order
in residence has once more made a holy place
of Sant Antimo.
Art and Architecture:
The beautiful building that we see today, partly
in ruins but still breathtaking to behold, was
built by the Benedictine Order in the years
between 1000 and 1300. This Romanesque structure,
with its medieval French influence, sits like
a luminous dream in the valley. Its quiet golden
stone walls somehow speak of the centuries of
prayer that have gone on behind them, and visitors
can not help but admire the beauty of the place.
Inside, visitors can view a remarkable Daniel
in the grip of the Lions, and the beautiful
13th century Madonna di Sant' Antimo.
The monks that have inhabited
this abbey have always believed that its beauty
is a second language that speaks to their hearts
and the hearts of the pilgrims and tourists
who have made this a destination over centuries.
Today, they continue to build and plan with
this second language in mind. The lesser buildings
blend harmoniously with the awesome abbey, in
the monks efforts to insure that the outer beauty
of their surrounding coincides with the beauty
of the inner life.
The Area and Land:
In accordance with Jesus's instructions to the
Apostles, the monks preserve the forests around
the Abbey as a place of quiet and rest. The
quiet, the solitude and the peace of the forest
are a refuge from the frenetic pace of modern
life. The preservation of this peaceful area
and way of life are at the heart of the mission
of the current brothers.
These friars believe that they
are brothers, and it is best to understand this
if one hopes to glimpse into the heart of Sant
Antimo. This community of friars aims for harmony
among the ancient stones of the Abbazia di Sant
Antimo. Their goals include maintaining the
splendid natural scene of their home and to
give voice and spirit to these stones by dedicating
their faith, vitality and vocation to the Church.
Their Mission:
Beyond the contemplative life, the brothers
place the liturgy and their duties as clergymen
first. They practice a pastoral and apostolic
life, as well as a contemplative one. The brothers
have many engagements outside the confines of
the abbey, in nearby churches and parishes,
as well as around the world. They also sponsor
several initiatives including educational and
environmental ones.
We highly recommend a visit
to the Abbey of San Antimo. The brothers have
a useful website in Italian, but it can easily
be used for directions and times of masses and
visitations.
Sant Antimo can be easily visited from many of our properties.
In fact, we drove there from Podere Santa Maria. We
invite you to view our online directory of accommodations,
and perhaps make plans to visit Bella Toscana, our beautiful
corner of Italy.
Dear friends,
It
is autumn now, and there is a slight chill
in the air. We welcome you to this issue of
the Tuscan Life Newsletter, and encourage
you to brew a delicious cup of cappuccino,
espresso, or cioccolatto calda, relax and
enjoy our latest offering. This time, we visit
the Abbazia di Sant Antimo,
not far from Montalcino. Our recipe for this
issue is inspired by one that we enjoyed at
the restaurant Al Tranvai in nearby San Quirico
D'Orcia. And all of this issue of our newsletter
was inspired by a recent reference I read
to the Abbey of Sant' Antimo; I am thrilled
to have this opportunity to revisit it with
you. 
I
love this dessert, whose name literally means
"cooked cream" in Italian. It seems that no
matter how sated I am, these soft and creamy
puddings are so refreshing that I always long
for one at the end of any meal where they are
on the menu.
A
recent stay at our lovely villa of Podere Santa
Maria included an excursion to the Abbazia di
Sant Antimo. I can't say enough for the beauty
of the abbey and its setting. Coming from Montalcino
and through the small village of Castelnuovo
dell'Abate, one approaches the Abbey down a
long cypress avenue, where the beautiful half-ruined
church sits, low in a vineyard covered valley.
I truly can't think of a more enchanting sight
in this part of Tuscany.