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It 's time of figs

I love figs ... I eat a "cassette". They remind me of childhood and early morning walks with my father along the farm to pick fruits and vegetables, before the heat of the day made it unbearable that task. I love this memory because it is perhaps one of the few "fairly happy" ... My father got rid of the anxiety in the country daily and damped his long silence with a few comments referring to the generosity of the harvest, or some anecdote of his childhood. Those walks were to me in a sense an excuse to take a look decent in the whole world of a man who always seemed unattainable and shady. Sometimes, over the collection, I found myself pleased to observe intent to prepare me a slice of bread with figs, and in that small gesture traced the sense of an affection that has always struggled to prove otherwise.
Funny, even this morning I had breakfast with bread and figs, "and only an hour after Michael knocked at my office with a fragrant slice of" panficato "hot.
Madlein The course was around the corner, ready to emerge at first bite but the taste, very different but equally good, just gave way to a violent curiosity: I have the recipe, the secret carpirene.

the panficato Michele

So I discovered that Anna had called his mother, and was made to give you the recipe below, where, thanks to the favorable season, you decide you also do one ....


flour 350 gr milk 125 gr sugar 100 cl


80 g olive oil 1 / 2 packet of baking powder
e. .. Obviously, figs!

have the flour and add all the ingredients in the order mentioned above. Obtain a homogeneous mixture, arrange on a baking tray garnished with figs to taste. A final sprinkle of sugar and "away", in the oven at 175 degrees for 30 minutes ...

And while you eat, think about it!

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A "restaurant" identity crisis

are days that I think.
is short, round and round around the concept of "restaurant" and I wonder if we really are or what happens in these parts has to be considered something different.
not leave it for the world even the idea of \u200b\u200boffering hospitality to non-guests of ' hotel. I'm very tied to the idea that this is an open space, suited by nature to share, to exchange, to open my arms to the wayfarer. I love the idea of \u200b\u200bthe square (it is no coincidence that the open space at the entrance was so named spontaneously by some guests), I tickle the thought of living in a space that facilitates the meetings, at a time when there is a risk of increasing isolation, cultivation purely virtual meetings.

a look at our streets or emotional "

At the same time I think the concept of" restaurant "we're close, do not represent us, not looking like that happens here. To think of it, I do not like the idea that those who come to us eat and make the experience something different than what they are eating the guests. It seems contrary to our philosophy make sure that some people participate in a spirit of welcome and a concept and others not.
more I think, less convincing.
Perhaps because here we try to share a EXPERIENCE as a whole ... made of flavors, aromas, "aperiemotivi" in the square, chatting in the garden. It 's so we like to welcome people who pass by here, even just for dinner. Moreover, our effort (made easier in the low season, when the availability of the weeds is greatest) is to repeat the same guest suggestions (in terms of aromas and flavors, for example) had during the day, along paths, which is why our cuisine is emotional, tied to the suggestions of the moment.
Thus, in the period win its scents of lavender, while in autumn we will have more arbutus and myrtle not forgetting the fish and what the island offers us, never ceases to amaze.
An example? One of the many conversations with Michael in garden can help me in this way ...

Even today I think I've written enough, the rest when it comes to bulk reflections that rely on a virtual paper, I think that our concept of hospitality is in the making, seeks to grow, to face new challenges , who wants to understand the way ahead, finding ways to express the similar as possible to us. At the next
taste, then!

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One bite and go!

But yes, there we are.
After a mess, a couple of posts removed and some angry virtual .... we landed on our blog, eager as ever to tell stories and do it the way you love: eating!
Who are we? un'albergatrice storytelling and a cook curious alias Francesca and Michael.
Why here?
Why live on a piece of fairy world, the island of Elba, and we of our job as an excuse to tell stories, emotions, multiply, divide (in fact, share!) joyful moments of relaxation.
ingredients? Art, painting, sculpture, music, poetry, lots of good nature and good cuisine.
I do welcome today means creating a new space for sharing, exchange and emotion.
We live hectic lives, crushed between the maturities, car races from one end of town, afternoons spent in front of a computer or behind a phone that seems crazy and easily, we lose all sense of reality. We forget those who we are, where we go, what is happening to us .... in a word, there alienate some.
is that our room (the hotel grouper Cape Sant'Andrea, ed) offers us the opportunity to create opportunities for exchange in which to retrieve a "healthy sense of time to devote to themselves," cultivating a taste for beauty (and good).
As a good storyteller that I would be, are the languages \u200b\u200bto fascinate me. I feed of communication, exchanges, multiply contacts and helping me as I share with various communication tools. That's why in our house (do not call the hotel, please!) Shall be read poems are encouraged jugglers, try pinning ceramic sculpture exhibitions ... because languages \u200b\u200bare the most diverse to be ambassadors of our "word" sharing.
Yet if you think about it ... What is the language for the exception? the communication that comes "straight to the heart, through the senses, awakening memories and little madeleine? the kitchen, of course. That's why we are here to tell you about our language of choice and we do it with recipes, itineraries of taste, short walks in which we collect the herbs that we serve at the table along with locally caught fish and handfuls of fantasy ... to Michele Nardi, the cook's emotional home.
Why emotional? because it mixes with joyous balance of experience and creativity, drawing on memories of childhood that takes on the colors of the season, a nod to a local fish sometimes little-known but no less delicious for that and especially by extensive use of my true passion : wild herbs.
These pages will alternate our stories, my own emotions and those of Michael will tell of his journeys of taste and intuition (happy) that animate his instructions to taste (sorry but I do not like the word menu). It 's all ready, then, for a trip that promises to be fragrant, and it is proposed to join hands and make you taste an island of extraordinary beauty.

Bon appetit!
Francesca