Cecchini

This is a TBT (Throw Back Thursday) Blog...from the summer of 2011 circa.

I became aware Signore Cecchini thanks to my friend Dwight.  He asked us if we wanted to join him and some friends to go for lunch at this great steak place in Chianti, of course we said yes.  Since that initial lunch, we have returned maybe 5 times and always have fun, and excellent meat.

Dante & Dario Cecchini

This time in particular we ran into my friend Judy Witts Franchini,  

another California girl who has transplanted herself her in central Italy like myself.

Signature Beer

Our friend Sommelier Pierre, of Tuscan Wine Tours at the head of the table
with a group of Americans

Dante, the always happy waiter

Here’s a couple of shots of the place. Unfortunately these were the pre-food photography days so there's no foody shots.

Raìna, Cantina Aperta, May 25, 2014

This year for Cantina Aperta (Open Winery Day) we decided to go check out this new innovative winery in Montefalco. 

road to Raìna

Since we were thinking about adding Francesco’s wines to our inventory we wanted to see the behind the scenes action at the winery.

cement vat logo

stainless steel tanks

They had just moved everything out of the main winemaking room to do some painting, so everything was kind of random that day, but no worries.

Francesco Marini, viticoltore of Raìna Estate Winery

retro cement vats

some good old American Oak

love the font

mixed oak barrels

French Oak

old school cement vats

botte medium

The Raìna winery choose to do something different than the usual Cantina Aperta and called their event Gallina Aperta (free-range chicken). 

attention to being green, 

we like that!

 

The Agriturismo (farm stay)

historical barrels

Oberdan, the winery Bovaro

Estate Vineyards

baby wine

local boys from Dodici Rondine

it works!

Agriturismo

Galina Aperta was a huge success. Basically it was a by reservation only, limited to 100 people, BBQ of chicken of course, panzanella and wine. Francesco is an excellent cook, not everyone can make great BBQ.

There was a DJ, fun people and a beautiful day, until the storm rolled in around 4 ish…..

Raìna’s wines are now available at Vinosofia.

Uliassi, June 2014

cool nautical mosaics are part of the signage of the renowned Uliassi restaurant

We discovered Uliassi by chance in the summer of 2008 I believe. 

I heard that Senigallia was one of the nicest beaches on the Adriatic coast, so we went with no plans and fell upon the world of Uliassi. 

view of the deck from our table

It was an gastronomic experience I will never forget.

This blog post documents my 4^th visit, which was very special.  Mostly because it was shared with family and friends and it was a beautiful summer day.

northern exposure natural sky lighting 

Catia Uliassi, the maître d’ was as gracious as ever, completing the ambiance of the restaurant.

The atmosphere is composed of a light filled dining room decorated in clean white furnishings and full of fresh Adriatic sea breeze.

ever so retro yellow granite tiles

decor details

We wanted to sit outside, but it was just too windy that day. 

Catia Uliassi

Catia suggested that we dine indoors or else we would have sand on our plates.

We started off with some Champagne and all ordered the complete tasting menu’s. 

Since Graziano and I have been there before we ordered the Uliassi Lab menu, while my uncle, aunt and Robin went for The CLASSIC menu.
Here’s the photos of our amazing lunch.
All the photo titles in CAPS are the actual description from the menu.

artistic wine menu

a new Champage experience, 

which was refreshing

mis en place

Deb pulled out her glasses to dissect the
SHELLFISH & AROMATIC HERBS
from an ALBANELLA JAR 

Graziano and I both agreed that the best plate on the LAB menu was this
RAW AMBERJACK "A LA PUTTANESCA" fantastico!

pure Verdicchio

part of Graziano's "GAME" from the LAB menu

RED SHRIMP, LAB menu

RIMINI FEST SKEWER

ALBANELLA JAR presentation

Ralph about to devour his
SMOKED SPAGHETTI, CLAMS &
GRILLED CHERRY TOMATOES

CUTTLEFISH TAGLIATELLA WITH
NORI SEAWEED PESTO
AND FRIED QUINOA 

"DRUNK" ANCONETANA'S 

MANTIS SHRIMPS with 3 sauces

the gentlemen conversing

I called this an oyster infused butter,
but I never got to ask what it really was,
never the less it was great, like a taste of the sea

 roasted Monkfish I believe

our first Verdicchio, which was a little too mature 

for the start of the lunch, really nice though

inspecting the bird's head 

which was part of the 
GAME of the "LAB Menu"

couldn't go without the local frog's legs and snails!
Kind of Frenchy I would say. Yes, I did eat it

outside on the deck for desert

desert, CARROT WATER ICE,
ORANGE & LEMON

TIRAMI...SU

last but not least, my desert...BUFFALO CHEESE ICE CREAM 

AND IDROMELE MERENGUE complete with edible flowers

atmosphere on the outside

the Italian colored fishing nets on the coast of Senigallia

piccolo pasticieria

my perfectly cooked al dente
FUSILLONI PASTA, SEA URCHINS, CHICORY & SORREL
sea version of the Uliassi LAB menu

our second bottle of Verdicchio perfectly chilled

POTATO PUREE,ROASTED EEL,
ROOTS & BLACK TRUFFLE

the coolest little expanding warm washcloths for cleaning your hands
after the SHELLFISH dissecting.
Girls do I need to say what these look like?

The Uliassi Signature Foie Gras Wafer is one of the many reasons why I keep returning to this restaurant

the complimentary aperitif, a delicate Kir Royal
with mio amore foie gras wafer & friends

Uliassi lounge deck