To reach the stunningly beautiful and busy island of Elba (one of the seven islands in the Tuscan archipelago alongside Giglio, Giannutri, Capraia, Pianosa, Montecristo and Gorgona), Piombino features as the point of departure for the ferries and hydrofoils that traverse the crystal clear waters of the Ligurian and Tyrrhenian sea. Piombino is a bijoux nestling on the Tuscan coastline with its picturesque Piazza Bovio (see photo) being positioned on a sea cliff facing Elba. On clear days, you can also see the French island of Corsica and Capraia, Giglio and Montecristo (other islands in the archipelago as mentioned above).
Piombino as a port is also renowned for its abundance of seafood. So why not return to Casa Monteverdi after a wonderful day out on the coast and prepare this delicious seafood dish ‘Calamari braised in red wine’? The wonder of this dish is that you can leave it to braise to the point of sublime tenderness whilst you dedicate yourself to other pursuits such as relaxing, reading a good book or enjoying a glass of Tuscan wine! The recipe is inspired by Richard...
Monteverdian soup (Zuppa alla Monteverdina)
Winter is on our doorstep, dark and cold foggy nights are the norm and the tantalising aroma of soup on the stove bubbling away does not disappoint. This traditional soup from Monteverdi is hearty and robust enough to keep hunger pangs away. As Ottolenghi says "Soup soothes and strengthens, and is the very definition of true love". To taste the soup as made by the locals, you need to visit Monteverdi during the soup festival (sagra della zuppa), which is held each year at the beginning of September.
Serves 6:
· 6 slices of stale sourdough bread · 300 g dried cannellini beans · 1 quarter of black cabbage (cleaned and cut into strips and chopped) · 1 quarter of savoy cabbage (cleaned and cut into strips and chopped) · 2 bunches of Swiss chard (cleaned and cut into strips and chopped) · 2 potatoes chopped and diced · 4 carrots · 3 sticks of celery · 2 onions diced · 1 tablespoon of tomato concentrate · extra virgin olive oil · sea salt and black pepper · pickled shallots*