“Ralph’s corner” — Was This a Tuscan Dream?

Another good friend, Alessandro, who is a leading FISAR* sommelier, and his wife, Kristina, drove us to a large, private estate on the outskirts of the charming historic stone city of Campiglia Marittima.

The location “Villa Tramonto” – Campiglia Marittima

When we entered through the gates and traveled up the private road to the estate’s home, it felt as though we had entered a dreamworld. Before us stretched a rolling landscape of lush lawn, olive groves and vineyards, their vibrant greens deepening as the sun began its slow descent toward the horizon. A gentle, warm breeze carried the scent of lavender from the gardens nearby.

The estate (“Villa Tramonto”) was perched atop a gentle hill, offering a panoramic view of the Mediterranean Sea, shimmering in the distance.
The soft sounds of laughter and conversation brought a sense of serenity, perfectly framing the evening that awaited us.
A single, long table had been placed in the middle of a carpet of grass, with a perfect view of the sea and the magnificent Tuscan countryside.

Our private chef Alberto Lattuada

We had been invited to a unique, special dinner prepared by Alberto Lattuada (web site https://albertolattuada.it/), a renowned private chef who had crafted a meal meant not only to be savored that evening, but to be remembered forever.

Filled with anticipation, I could hardly contain my excitement. Likewise, the energy in our small group of about 8 was palpable. But it seemed that it was the glorious setting—the Tuscan sun casting golden light across the hills, the vast lawn rolling down to the edge of the estate, and the joyful chatter of friends—that moved all of us deeply. It felt like the stage of a perfect evening, one where time slowed, and where every sensation would become richer.
After a few minutes of conversation and meeting some new friends, we were greeted by Alberto himself. His face beamed with pride and warmth as he welcomed us with open arms. He spoke passionately about the evening’s meal, describing it as a “celebration of the land and the sea“, as much a tribute to Tuscany as it was to the friendships shared here. He gestured toward the table, which was set with the finest linens, delicate glassware, and a small wildflower bouquet, its colors echoing the sunset.

Simply… an explosion of flavors

We took our seats and Alessandro (our sommelier friend), served a most delightful “Liseo-method” Petricci del Pianta, individually produced from Vermintino grapes typical in Tuscany. This was paired with our appetizers which included a stunning plate of Mattonella di tartare al tonno (tuna) e branzino (seabass), garnished with blueberries and berries.

It was a surprising combination, but the tart sweetness of the berries lifted the delicate richness of the tuna. (Also served at this time were crackers with shrimp and pink sauce, and other crackers with mouthwatering anchovies). The guests exchanged the traditional “Salute” greeting, and we savored our first bites… The flavors melded so perfectly! I cast a knowing glance toward Lynn, feeling that the meal was already on the way to becoming something truly extraordinary.

Next came the Rosa di Salmone , a fresh salmon appetizer. But this was no ordinary presentation. The salmon, after being marinated to perfection in beetroot, had been shaped into a delicate rose; each petal so artfully arranged that it felt almost too beautiful to eat. My first bite revealed a unique blend of wonderful flavors: the buttery texture of the salmon combined with the earthiness of the beetroot was transcendent. The wine selected was a German Riesling produced by the Kloster Eberbach winery, famous for having been adopted as the setting for some scenes of the film “The Name of the Rose” with Sean Connery. It was subtle, enhancing the natural flavors of the dish without overpowering them.

The first course was Carnaroli reserve risotto with Manzancolle (a type of Mediterranean prawn) shaded with Cognac.
As a fan of shellfish, I knew I would love this at the outset, but it was the subtle blending of the flavors and the care taken to serve it at 52 degrees to ensure the maximum expressing of flavors that made it truly special. Considering the structure and the elegant aromatic component of the dish, Casadei’s Incanto Mediterraneo was selected (Sauvignon 50% – Semillon 50%) and proved to be an excellent choice for the wine. Yet again, the chef (and sommelier) had treated us to a most extraordinary celebration of taste sensations!

By now, the sun was hovering just over the horizon casting a deep orange hue across the sky as the Secondo Plato arrived: Twice cooked octopus with orange sauce. The dish was a masterpiece—tender octopus cooked for 8 hours at low temperature, then sauteed in a pan with citrus fruits and topped with a sauce that included mayonnaise, a balsamic vinegar reduction, oriental ginger sauce and garnishes of cherry tomatoes. The complex flavors danced on our tongues, the sweetness of the orange playing against the tang of the balsamic and the earthiness of the saffron. This time our sommelier suggested a splendid rosé ‘IGT Toscana Vignecorte di Petricci e Del Pianta,’ based on Sangiovese, whose depth paired perfectly with the dish -its depth matched the dish perfectly.

The conversation around the table was light, filled with laughter and stories. Friends shared moments from their travels, talked of family, and reminisced about past meals shared together. There was a sense of ease, a slowing of the world.
The Tuscan hills, bathed in the fading light, seemed to stretch endlessly, as if offering themselves as a canvas for the evening’s magic.

As the final course arrived I was filled with enormous wave of gratitude. It was a deliciously prepared “Fake Apple” served with chocolate shortbread pastry. (For the curious, “Fake Apple” refers to a type of sophisticated gourmet dessert designed to look like a real apple but made entirely with other ingredients. This style of dessert is known as a trompe-l’œil or optical illusion, where chefs create realistic visual representations of fruits, vegetables, or other objects using unexpected components.) The dessert was sweet, but not overly so—the mascarpone cream was light, cutting through the richness of the chocolate, while the other ingredients provided a tartness that brought balance to the dish.
The dessert was paired with a sweet wine that felt like an embrace—a perfect ending to a perfect evening.

I looked at Lynn, exchanging a glance that spoke volumes. This was a night I would remember forever—a night filled with beauty, friendship, and the kind of food that nourished not just the body, but the soul. I knew we had been part of something rare, something truly magical. It was more than just a meal; it was a reminder of life’s finest moments, the ones that make time stand still and fill the heart to the brim.
As we raised our glasses one final time, toasting to Alberto, to Tuscany, and to the gift of being present in this moment, I whispered to Lynn, “We’ll never forget this.”
The magic of Tuscany, the shared laughter, of perfectly prepared food—these are memories that will undoubtedly stay with all of us, timeless and full of warmth, long after the sun had set.

Postscript:

To my delight, I discovered that the personal chef, Alberto Lattuada, can be hired by anyone using his website: https://albertolattuada.it.

Likewise, the Tuscan estate venue (or a similar one), can be rented through Nama Real Estate.

*The FISAR (Italian Federation of Sommeliers, Hoteliers, and Restaurateurs) is locally represented by the historic Costa Etrusca Delegation, which can be contacted through the website https://www.fisarcostaetrusca.it/ or via email: costaetrusca@fisar.com.

In my previous articles, I listed the reasons that led me to choose San Vincenzo as my new home (here’s the article >>> “Introduction to ‘Ralph’s Corner’ – Coming to San Vincenzo”).