Villa Details

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Antique French bed Trouvais

Designer Laura Biagiotti’s gold-threaded white Italian silk draped bedroom

at the Castello di Marco Simone, built between the 11th and 15th centuries

on the former site of a Roman villa…

French c. 1830 silk swagged and baldacchino topped bed…

Painted cove ceiling

Frescoes from the 15th and 16th centuries on the second floor…

some dating from Roman times and collected from other villas…

Discovered under nine coats of paint and restored by five

preservation artists over a year and a half…

Italian frescos Trouvais

Early 16th century allegorical figure of summer…

Stucco bas relief

Bas relief on bathroom wall of Mariuccia Mandelli and Aldo Pinto

of the Italian fashion house, Krizia…


formal parterre in Verona Trouvais

Elaborate boxwood parterres at the entrance to Villa Emo

Privately owned by the Emo family until 2004, it has been conserved

as part of the Palladian Villas of the Veneto.

Stone table on Verona terrace

A stone table set in gravel courtyard at Villa Elmo…

Lovely walls…

Italian allee

A statue at the end of a long line of poplar trees…

Italian Style

Catherine Sabino & Angelo Tomdini

Photography Guy Bouchet

Published 1985

Clafouti

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cherries Trouvais

Clafouti

3 cups pitted cherries

*

1 and 1/4 cups milk

1/3 cup granulated sugar

3 eggs

1 Tablespoon vanilla extract

1/8 tsp salt

2/3 cup sifted all-purpose flour

Place the above ingredients in blender in order in which they are listed. Blend

at top speed for 1 minute, pour 1/4 inch layer of batter in baking dish or pie

plate* over moderate heat until a film of batter has set in the bottom of the

dish.  Remove from heat, spread the cherries over the batter, sprinkle with

an additional 1/3 cup sugar, pour the rest of batter on top and bake in

preheated 350º oven for about an hour. When a knife inserted into middle

comes out clean, it’s done.  Sprinkle with powdered sugar and serve warm…

“The Clafouti (also spelled with a final “s” in both singular and plural) which

is traditional in the Limousin during the cherry season is peasant cooking

for family meals, and about as simple a dessert to make as you can imagine:

a pancake batter poured over fruit in a fireproof dish, then baked in the oven.

It looks like a tart, and is usually eaten warm. “

Mastering the Art of French Cooking

Simone Beck, Louisette Bertholle, and Julia Child

c. 1965

*

A good recipe to have on hand in case you are not able to get

through all those cherries you picked the previous weekend!

* I’m nervous about heat cracking the baking dish on the stove top,

so I use my heavy cast iron Le Creuset pot


June

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belgian grain sacks, French ticking and French linen outdoor bed Trouvais

Time to throw ourselves outdoors…

Have been waiting for the last of the spring rains

so I could toss pillows and myself outdoors…

courtyard view Trouvais

Husband on vacation, kids moving hither and yon,

a wide patch of new landscape cleared of stumps

and old ivy, “Walt Whitman” compost (Leaves of Grass)

scattered across the garden, thirty new lavender

plants crisscrossing over new terrain…

The full tilt into summer begins!