I flew from New York to Rome on one of Alitalia's 747's which for comfort, service and spaciousness is unsurpassed. Alitalia also flies direct from Los Angeles to Rome, Milan and other destination points in Italy. Arriving in Rome, I stood outside the airport and let the warm, musky aroma so typical of Italy wash over me and the hot, blue sky smiled in welcome.
Verona is just a hop, skip and a jump away by the Meridiana Airbus, an excellent way to fly between cities in Italy. Under leaden skies we drove to the Grand Hotel on Corso Porta Nuova near the center of the picturesque city, the romantic stage for Romeo and Juliet. The Grand has combined elegance and style with a caring attitude of service and comfort and is situate within walking distance to the center of Verona with its medieval churches, squares, museums and restaurants. In the spring, people flock from all over Europe to listen to classical concerts in the ancient amphitheatre.
Not too distant are the spacious grounds of the VINITALY FAIR Exhibition and it seemed that every wine producer in the world was participating. My first stop was at the stand of FATTORIA DE SAN FABIANO DEI CONTI BORGHINI BALDOVINEETI DE 'BACCI VENUTI'. For over five hundred years this noble family has been producing wine in Arezzo in Tuscany, a land of grey-blue hills where the turquoise sky is mirrored in the green vines of San Fabiano. Count Gian Luigi carries on the family tradition with wines for every occasion. White to enjoy as a light aperitif or with fish; full-bodied Chianti to enhance the taste of roasted meats and country sausage; rose to accompany Italian antipaste, soups, fish and white meat, and the golden Vin Santo as an after-dinner drink.
Later that day, Venice opened her watery arms and welcomed us to a private dinner to enjoy the culinary adventures of Francesco Altomare, chef/owner of Ristorante Oliviero in Florence. The dinner was arranged by Dufour and Company,importers of wine from all over Italy, and his producers and their wines added great spirit to the evening. Altomare wove marvellous combinations; baby squid stewed in sage-flavoured butter with plump borlotti beans; heaped platters of steamed shrimp and scampi caught in local waters; lightly fried croquettes of crab with bechamel sauce. The main course was Fillet of Chianin beef topped with lush salsa of Norcia black truffles and sided by tender white asparagus, and noisettes of lamb in an aromatic mint sauce. As a finale, Altomare trickled strawberry puree over milky almond Baverese whilst waiters passed platters of freshly baked biscotti.
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