'Meglio Bere Un Secchio Che Perdere Una Goccia'

May 14, 2009 evening...We head back up to the villa for dinner. In a region where nature defines elegance, La Palazzina serves as the perfect counterpoint to the land upon which it sits. Its elegance is natural, warm, and inviting. Where sunshine plays its light outside, the dining room is washed in shades of sunflower and corn silk. Where poppies grow along the side of the road, draperies in deep red grace the walls. Where olive groves, cypresses and vineyards robe the hills, graceful linens, and bowls of fruit color the tables. Eclectic works of art catch the eye at intervals along the walls. And Silvano ushers us in.

We sit, and Silvano reviews the courses that Eliana is preparing for us:
Antipasti : Assorted Crostini , bruschetta slices topped with pomodori - tomatoes, diced and herbed; cipolle - sautéed onion, marinated in balsamic vinegar; melanazana – roasted eggplant

Primo Piatto: Tagliatelle al ragu' (Tagliatelle pasta with a meat ragu)

Secondo Piatto: Tacchino al forno alla salvia (baked turkey with sage)

Contorni: Cavolo nero; patate all’arrosto (kale, seasoned; roasted potatoes)

As we’re savoring the tacchino and cavolo nero, Silvano decants the last of the lovely house red into our glasses, saying as he pours, “In the words of my father, ‘Meglio bere un secchio che perdere una goccia.’” Better to drink a bucket than to waste a drop. How very true that is here.

And for our dolce: Chocolate soufflé; and panna cotta which is literally cooked cream, but closer to flan in taste).

It’s close to 10:30 pm when we finish our coffee, praise Eliana’s culinary prowess, bid goodnight to our hosts, and groggily but ever so happily make our way back down the road to the farmhouse. Even the stars are smiling. I am transported to a sleep deep as the night sky.