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 Camps of yumblog.co.uk who actually was selected by The Guardian as the winner of its readers’ recipe swap in April 2014 (some time ago, but recipes have a remarkable power of endurance!). The addition of a bed of crunchy lettuce and a thick slice of toasted Tuscan white bread (see photo) to soak up the rich sauce adds an unusual twist!
To reach Piombino from Monteverdi Marittimo by car, you will need about 48 minutes as the distance is approximately 43 km. From there to the island of Elba (Portoferraio), the crossing is approximately 40 minutes.
Photo credits: Stefano Corsi