Borgo La Torre is nestled between the breathtaking, rolling hills of the Tuscan wine country. It was like a scene from a movie...we pulled up in our red and white Vespa facing a smooth stucco facade whose color was reminiscent of the flesh of a perfectly ripe summer peach. Every window was flanked with wooden shudders that matched the color of the leaves on each tall, full olive tree. The last piece to complete the puzzle of this gorgeous structure was the terra cotta roof. Like the scales running down the body of a fish, the burnt red tiles were carefully placed one on top of the other.
On the back patio sitting under the warm rays of the bright Tuscan sun high in the crystal-clear blue sky, our eyes were met with the beauty of lush green grass, tall bright flowers boasting every color of the light spectrum, and hectares upon hectares of expertly planted rows of vines. Dangling from the delicate stems of each vine were plump, crisp, deep purple and soft green grapes that were eager to be picked, crushed, fermented, and aged as they prepared to move into their new homes, bottles of Fattoria La Torre wine.
Our lunch began with Tortino Caldo Di Zucchine e Fiori Di Zucca Con Salsa Alla Panna Acida. Baked in a golden-brown crust, this warm pie was filled with thin slices of fresh zucchini, zucchini flowers, and a rich, tangy sour cream sauce. When biting into it, the crust was crisp and salty and the filling, which was soft in the center, was both savory and satisfying.
After enjoying our first course, we ordered Spaghetti Alla Beppe and Tagliolini Alla Mediterranea. The Spaghetti Alla Beppe was cooked al dente, served in a carefully spun portion and coated in a thick, garlicky tomato sauce whose acidity and sweetness were well balanced. Generously finished with flakes of parmigiano reggiano, it was almost creamy and the kick that hit my palate just seconds after swallowing confirmed the dish was thoughtfully spiced.
Each strand of the Tagliolini Alla Mediterranea was spiraled by hand onto an oversized, clear bubble glass bowl with brushstrokes of fire engine red; this vessel was a piece of art in its own right. The long, narrow pasta was expertly cooked and united with briny, muted green cappers and tangy, glossy red pachino tomatoes. Tossed in at the last minute in order to retain their firmness, each tomato burst in my mouth and showered my taste buds with their juices.
For dessert, The Skinny Chef ordered the Gelato Al Limone Con Limoncello e Menta which was light, refreshing, and sweet; the perfect choice for a hot summer day. Excited to sample a sweet treat myself, I ordered the Semifreddo Al Croccante Con Salsa Al Caramello. This dessert consisted of rich, velvety, semi-soft vanilla ice cream with sweet, crunchy almond brittles and it was cool and delicious. The carefully crafted cuisine we enjoyed during this meal was the perfect compliment to the astounding and picturesque atmosphere.