There are a few perks to being a blogger who blogs mainly about Italy, like receiving invites to dinner at evocative, charming medieval castles in Chianti, such as Il Castello di Spaltenna.
At the castle entrance.
A little background: Castello di Spaltenna is nestled in some of those iconic rolling Tuscan hills just above the town of Gaiole in Chianti, about 45 minutes north east of Siena. The castle dates back to the year 1000, with the Pieve (church) being the structure’s focal point.
Today the castle and its related structures comprise a luxury resort, complete with a whole host of rooms and apartments decorated in classic Tuscan style. There’s a pool, a vineyard, and new this year is a spa, with an array of treatments such as saunas, massages, Turkish baths for visitors to choose from.
What sets Spaltenna apart from some other resorts in the area is that it’s not a new structure made to look old and authentic, it really is authentic. It’s been carefully restored and kept throughout the centuries, and it’s the perfect spot if you’re looking for a serene Tuscan getaway. You won’t always have wi-fi (the monks didn’t!), and it’s a bit of a challenge to get to if you don’t have a car, but well worth the effort.
Paradise in Tuscany – Castello di Spaltenna
Castello di Spaltenna also has two restaurants: La Terrazza for breakfast and lunch, and the more formal, Il Pievano for dinner. Both run under the direction of Executive Chef Fabrizio Borraccino, whose leadership, coupled with the hard work of his team, have been garnering a lot of media attention and praise lately. And let me tell you, it’s very well deserved. More about that later.
We (a group of communications/travel/hospitality professionals) arrived at Spaltenna at dusk, and were immediately welcomed by the hotel’s Director, Alessandro Ercolani, who offered us an aperitivo on the terrace, and who spoke to us about both the history and the future of Spaltenna. We watched the sun set behind the cypress trees before moving over to the stone-walled inner courtyard of Il Pievano to tuck into our candlelight dinner.
Il Pievano Restaurant – luxury & ambiance in Chianti
There, we were met by the Maitre D’, Andrea Giubbilei, and his attentive staff. They welcomed us, pulled out our chairs, brought stools for our purses to rest on( something I’ve never been offered in Canada) and hinted that we shouldn’t fill up on the freshly made foccaccia, rustic bread and grissini (breadsticks) that already adorned the table. We were to have a multi-course tasting menu, the Maitre D’ explained as his staff brought the first dishes, and we needed to ensure that we tasted all of the chef’s creations.
[I won’t post pictures of everything we ate, just my top dishes. I’ll also refrain from over-explaining. The pictures speak for themselves. Words would only diminish…]
Freshly made bread, foccaccia and grissini. Candlelight.
Quail egg and truffle.
Eggplant breaded and with turmeric.
Chicken liver with red onions and brioche bread.
The best risotto ever made. Oh, the consistency!
Pici pasta with peas and lampredotto (tripe!).
Tortelli pasta filled with duck.
Peach and lemon sorbet dessert. Divine.
Raspberry chocolate dessert. Heavenly.
The Maitre D’ very kindly explained each of our 13+ courses as we savoured them. He also paired the dishes with locally produced wines, some even from Spaltenna’s own, very limited production. Red wine, white wine, vin santo. It was glorious. By the end of our meal (which I completely finished, thank you very much) I was on a food high, lulled by the serene atmosphere (and the wine), senses heightened by the flavours, colours and textures and smells.
Never had I taken part in such a luxurious dining experience. Ever.
Now, I’m no restaurant critic. I don’t have a ton of experience with “fine dining”. You don’t have to take my word that the food was exquisite and so was the service. But I’ll tell you what really put this dinner over the top for me: Chef Borraccino convinced me. He convinced me.
Not with words, but with flavours and textures and combinations and smells, he had me eating things I would have previously turned down with a sneer and a shudder: shrimp, oysters, chicken liver, tripe, tomato soup and pigeon. Instead, I was asking for more and taking detailed recipe notes.
Our dinner party with Chef Borraccino, after the meal.
At the conclusion of the meal, Chef Borraccino came out to greet us and speak with us a bit about his professional background and his vision for what a dining experience should be. What struck me most of all was his passion. It was after midnight. He had worked all day, literally slaving away over a hot stove, preparing an inviting array of dishes for us and the other patrons. After all that, his eyes still sparkled as he spoke about his food, as he delighted in our delight at his cooking.
After an experience like that, the Frazzled Chef in me wants to hang up her apron.
If you’re interested in having a similarly delightful experience (and you are), then check out Castello di Spaltenna’s website here.
* * *
Now for the thanks, first in English, then in Italian.
[I’d like to extend my thanks, first and foremost to Sonia Corsi, who organized my evening at Castello di Spaltenna, to the Director, Alessandro Ercolani, for so graciously hosting us for the evening, to the Maitre D’, Andrea Giubbilei, for his welcoming and informative presence, and to the rest of the team, especially Donato La Torre, the second-in-command in the kitchen. Last but not least, I’d like to thank Executive Chef Fabrizio Borraccino. Your work is spectacular, and the passion with which you do it is inspiring.]
[Vorrei ringraziare in primis Sonia Corsi, che ha organizzato la mia bellissima serata presso il Castello di Spaltenna. Grazie anche al Direttore, Alessandro Ercolani, per la graziosa accoglienza. Grazie anche al Maitre, Andrea Giubbilei, per l’impeccabile informativa sui piatti e mille grazie anche al resto dello staff, soprattuto a Donato La Torre, il braccio destro dello chef. In fine, grazie di cuore allo Chef, Fabrizio Borraccino. Il tuo lavoro è spettacolare, e la passione con cui lo fai m’ispira.]