There must be something special in the name Paola ...
follows me wherever there is a place dedicated to good food. Strangely today
I do not want to talk about Paola Peat, his place in my mind is reserved for the ruminations of Montecarelli paola.
a discovery for which I thank Mauro combrikkoli and for bringing me.
Antica Osteria di Montecarelli is a small oasis of home cooking located between Tuscany and Emilia.
Montecarelli is one of many villages on the SS 65, uninteresting as it is very similar to the many who are in the area.
It has, however, a small rustic casket of flavors run by a woman who knows the great his job and he can with his Tuscan dialect to make it more cheerful and pleasant.
Today, my fellow travelers were Mauro, missed out in the area in edible and Mark, very welcome companion in adventure motorcycling.
The weather was not very helpful, the rain and wet so casually unconvinced across the landscape. An intense hatred that the extreme
a diffused light which eliminates shadows, borders and boundaries of things.
a glass door in dark wood, the reflection of light that does not allow to intrude into the eye, this allows the spirit
wonder in the vision of this great little local.
A solid bar on the right, a room that looks like a corridor, and narrow rustic wooden tables where they flirt with the customers to entice them to sit down, old photos in black and white in memory of a place it apparently has changed little over time.
Strong colors, dark wood, tiles for the floor mats and simple paper color of that bread, rustic as befits the place.
A simple menu written in pen on a napkin:
mixed starters of Tuscan salami and cheeses;
a handful of sauces available with as many fresh pasta;
a couple of seconds and two side dishes;
to conclude as many sweets.
there was a climate never frantic, strange again the similarity with the inertia convivial atmosphere at Peat Inn in the "other" Paola, a friendly waiter who takes orders the scent of "good" that blend each giving all but indefinable pleasant taste.
Then the cutting board makes its grand entrance at the table: colors, scents and strong flavor.
every time I'm here I realize that every thing there is an explanation, the Tuscan bread without salt would not be acceptable elsewhere, here is a necessity! Would be too salty, cured meats create the magic of making nice perfect union of flavors.
I never said that eating offal could be so pleasant, but the sauce Lampredotto opens its fragrance on a warm toasted bread, very pleasant.
The former are abundant, Mauro and I opt for the pasta but with different spices, leeks and gorgonzola cheese for me, asparagus and pecorino him, but Mark takes the gnocchi with the same seasoning Mauro. In the end, though pleasant
seconds not order them, we prefer to move to the dessert. Even Mrs.
them in command of everything gives me the opportunity to make a delicious sweet taste of two home-made, as simple as tasty, the company of two motorcyclists does the rest.
Although we are here in the car, on our return leg as you share experiences with 2 wheels on this road that joins two great culinary cultures.
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