#c: oliver moretti

[kimmiessimmies]

Last Will and Testament of Edna Lloyd

*** Please note that the writing below is purely fictional and serves as an addendum to the most recent chapter of A Taste of Honey; Wistfulness. It's long, but I hope you'll read it anyway, as many things written here will be relevant as the story continues.***

This is the last will of me, Edna Lloyd, of 362 Dandywood Lane, Appaloosa Plains. I declare that at the time of writing this last will, I am of sound mind and body.

I appoint my son, Oliver Lloyd, to be the executor and trustee of this will.

...

In the event of my passing, I declare my assets to be divided as stated below.

A) To be transferred to my son, Oliver Lloyd and his wife, Claire Lloyd; my house and the grounds on which it stands.

B) To divide equally among my grandchildren, Eva Adams-Wyler, James Wyler, Sarah Wyler and Daniel Lloyd; all my monetary assets. At the current time of writing, it is estimated to be around §1.500.000. Anything that’s added to that amount between the time of writing and my passing shall also be divided among the persons stated above.

C)To deliver to my apprentice and dear friend, Dante Moretti; all my paintings unsold at the time of my death. Both finished and unfinished.

...

I would like to conclude this will by writing some personal messages to my family and loved ones.

Ollie, my boy, I left my dear old house to you because it’s a beautiful place to grow old in. However, I know you and Claire are happy where you are, so I leave it to your good judgment what will happen to it. If you wish to sell it, that’s quite alright. I wish you a long and healthy life, my dear. May love live long.

Sweet Eva, my beautiful first grandchild, I will be forever proud of the woman you have become. I feel blessed to have known my great-grandchildren in my lifetime and I thank you for bringing them into my world. I’m sure you’ll use the money I left you wisely and for good. I hope luck will be forever on your side.

My lovely James, I know living in duty of your art can be a tough life. But my darling, you have such a talent; please don’t let it go to waste. Let your music be your home forever more. I hope that my inheritance will help you to do that. I shall forever be your number-one fan.

My dear Sarah, I know you have big dreams, and I have every faith you’ll make each one of them a reality. You’ve always been strong and determined, and I hope you’ll stay that way for many years to come.

Danny, my sweetheart, I sometimes worry your heart is too big for this world. I know taking care of others brings you joy, but honey, I hope you’ll use the money I left you to take care of you, too. You deserve every bit of happiness, my sweet boy.

Patty, you are my daughter, and therefore I want to say a few words to you, too. I can imagine you might feel left out because I didn’t include you in the official part of my will. I do want to leave you something; valuable advice. During your lifetime, you’ve always found it difficult to consider that not every person experiences everything the same way. I’ve tried, as your mother, to broaden your perspective but haven’t succeeded. I hope, for the sake of your children and your grandchildren, you’ll take my advice to sometimes swallow your words and try to look at things from another perspective. Trust me, it will widen your view of the world, and that can be a beautiful thing.

And finally, to Dante, my unexpected friend during the final stage of my life, I thank you for your kind attention to this old woman. You’re a lovely and very talented young man. I do hope you spread your wings and find some friends your own age, my dear. Never give up on your authenticity. It’s a great thing.

In loving memory of Edna Lloyd

16 September 1924 - 22 March 2008

[abramsbooks]

RECIPE: Creamy Polenta with Stewed Mushrooms (from Peace, Love, and Pasta by Scott Conant)

This is the dish that got me married: It’s what I made to woo Mel because it’s simply irresistible; after Pasta Pomodoro and short ribs, this is the most-requested, most-ordered dish of any menu I’ve ever written. The richness of the mushrooms combined with the creaminess of the polenta is decadent, eye popping, and almost naughty—like food shouldn’t be this good. You’ll know you’ve gotten it right if people swoon when they taste it.

Serves 8 as a side dish or in lieu of a pasta course

7 tablespoons extra-virgin olive oil, plus more as needed

8 medium shallots, halved and thinly sliced lengthwise

Kosher salt

4 cups (300 g) mixed mushrooms, sliced or roughly chopped

4 sprigs thyme

2 (1½-ounce/40 g) containers More Than Gourmet roasted chicken stock combined with 1⅓ cups (315 ml) water, plus more if needed

1 tablespoon preserved black truffles

Pinch crushed red pepper

1 tablespoon chopped fresh chives

1 recipe Creamy Polenta (see below)

In a medium saucepan, heat 6 tablespoons (90 ml) of the olive oil over medium heat. Add the shallots, season lightly with salt, and cook, stirring continuously, until the shallots just begin to color, about 4 minutes. Add the mushrooms, thyme, and 1 tablespoon of the olive oil and continue to cook, stirring occasionally, until the mushrooms release their liquid, about 2 minutes. Add the stock, bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the liquid is reduced by half and has a saucy consistency, 2 to 3 minutes.

Stir in the preserved truffles. If the mixture starts to thicken too much—the mushrooms should be swimming in the sauce—add a few more tablespoons of stock to thin it out a bit. Stir in the red pepper flakes and the chives.

Divide the creamy polenta among four bowls. Ladle the stewed mushrooms over the top and serve immediately.

RECIPE: Creamy Polenta

Note: It’s very important to use coarsely ground cornmeal when making this polenta because it is more savory than finely ground polenta—the dish will be too sweet otherwise. I use an imported Italian polenta brand called Moretti Bramata. If you do not use all of the polenta for the recipe above, store it overnight in the refrigerator and heat it up the next morning with an egg and some grated cheese on top for a quick breakfast.

4 cups (960 ml) heavy cream

4 cups (960 ml) milk

1 tablespoon kosher salt

1 cup (120 g) coarse cornmeal

4 tablespoons (½ stick/55 g) unsalted butter

5 tablespoons (40 g) grated Parmigiano-Reggiano cheese

In a large heavy-bottomed saucepan set over medium-high, heat the heavy cream and milk until scalded, about 5 minutes. Carefully whisk in the kosher salt and continue whisking until the liquid is very frothy, like a cappuccino. While still whisking, slowly pour the polenta into the pot. Continue to whisk until the granules swell, about 8 minutes. At this point, switch to a wooden spoon to stir the polenta. Keep stirring until the polenta has begun to thicken, about 5 minutes.

Reduce the heat to a very low simmer, cover with a tight-fitting lid, and cook, stirring every 10 to 15 minutes, until cooked through and the liquid has reduced, about 1½ hours. (A skin might form on the bottom of the pan, which is fine; do not scrape it.)

Just before serving, raise the heat to medium-high and stir in the butter and the cheese and cook, stirring, until the butter has melted, then take the pot off the heat. The polenta will continue to thicken as it cools, so don’t worry if it looks a little thin.

From award-winning chef and Food Network personality Scott Conant, a cookbook of restaurant-quality Italian meals that you can make easily in your home kitchen

Thirty-five years into an illustrious career of restaurant openings across the country, widespread acclaim, and frequent appearances on the Food Network’s Chopped and many other shows, Scott Conant has returned home to create his most personal cookbook yet. Meals cooked from simple, fresh ingredients were staples of Conant’s childhood in a New England family with roots in Southern Italy. From his grandparents’ garden to the dinner table, he learned early on to appreciate the nuances of different flavors and ingredients, and the strong connection between food and family.

Focusing on these foods Conant grew up with and the ones he makes for his loved ones today, Peace, Love, and Pasta compiles simple, fresh, and flavorful Italian recipes for the home cook to bring to their own family’s table. These recipes are built on the art of cooking for love, fascination with flavors and ingredients, and the simple pleasures of taste and conviviality.

For more information, click here. 

[ofmumu-ar]

🎰 cause we clearly don't have enough ships !

send 🎰 for me to put our muses into a random list generator then post the first five as potential ships | ACCEPTING.

Aiden Pratt + Shiloh Danvers. Milo Swanson + Tatiana Correa. Blaise Williams + Josie Daniels . Harper Blackwell + Yasmine Vasco. Blake Valcourt + Gwen Locke.

* never enough ships ! i put the rest of the list under the cut !

Eleanor Dawson + Lochlan Wolfe Sawyer Abruzzo + Oliver Moretti Esmée Delacour + Finnick Yates Isaac Williams + Aksel Jorgenson Kyra Davis + Nikita Davis Myra Pratt + Blaise Aiza Ella Hawthorne + Lynet Vale Deanna Johnson + Isabel Alvarez Dakota Blackwell + Silas Sumner Leo Swanson + Devin Bahar Autumn Rose + Mieka Shaw Noah Kennedy + Andrina Royale Melody Silva + Elliot Thomas Blair Valcourt + Venice Sydor Amelia Stanford + Bailey James James Dawson + Bread Vega Athena Castillo + Noah Adler Sienna C + Saskia Blanco Lyanna Swanson + Mariah Reyes Grayson Blackwell + Holden Jenkins Jayson Campbell + Cordelia Porter

[onestowatch]

Del Water Gap on Smash Mouth, Quarantine and “Ode to a Conversation Stuck in Your Throat” [Premiere + Q&A]

Photo: Angela Ricciardi

Some music is just so vivid that when you hear it, you see it. In the same vein, some songs are so personal that when you listen, it’s like peering into someone's innermost thoughts. Each one of Del Water Gap’s songs possess that power. The artist’s newest single, “Ode to a Conversation Stuck in Your Throat,” effectively peels back the curtain on a wandering mind’s thoughts.  

“Ode To a Conversation Stuck in Your Throat” explores feelings of apprehension and angst at the possibility of a lover finding love somewhere else. Frontman S. Holden Jaffe’s soft-hearted vocals flounce over folksy guitars with rock-leaning layerings. The song’s undercurrent is akin to Del Water Gap’s previous classic singer-songwriter style displayed on his Don’t Get Dark EP. But Del Water Gap’s 2020 sound is becoming more and more accented by contemporary touches and heightened tempos. 

We caught up with the man behind the project to find out more about “Ode to a Conversation Stuck in Your Throat,” his obsession with Smash Mouth, and how his quarantine is going. 

Ones To Watch: So you’re from rural Connecticut, but moved to Brooklyn during your young adult years. How have or haven’t your surroundings aided in creating your sound?

Del Water Gap: At the time I moved to the city, there was still a really vibrant indie scene happening. CMJ was in full swing, and I was out every weekend seeing bands like The Virgins, Public Access TV, The Drums… The Arctic Monkeys, The Antlers, Diet Cig. Bands and bands. Running into Fabrizio Moretti by the NYU library. I was spending a lot of time at St. Dymphna’s and borrowing electric guitars from my friend Dylan. I loved the music I was ingesting and the scene that came with it.

Did you choose music or did music choose you?

Music chose me - but I was an ardent enabler. I remember standing on my living room table and playing harmonica along with the radio as a kid. Everything in C major sounded decent...? I figured out what one-four-five felt like years before I knew the words for it, just staying quiet and listening. My relationship with music has been a bit of an abusive one in recent years, but I know I’m here for life. I’ve fantasized about quitting and doing something simpler hundreds of times, but i know that's not going to happen any time soon. 

What was it that made you decide to grow Del Water Gap from a personal project into a full blown touring band?

I put out an EP in 2012 under the name Del Water Gap because all of my heroes at the time were solo artists using monikers; Bon Iver, Tallest Man on Earth, St. Vincent… and so on. I moved to NYC without any aspirations of being a performer, but the record started performing a bit on local blogs and my best friend at the time basically forced me to play a show. She said “these are songs to fall in love to.” I refused and refused until she offered to play the show with me, and I finally gave in and booked a slot at Sullivan Hall in the village. I think we nearly sold it out.  

Who would you say your music is for?

People who have run out of podcasts. 

You’ve released “My Body,” featuring Claud, and now “Ode to a Conversation Stuck in Your Throat,” both of which admittedly sound a little different from your previous work. The newer singles still have a folksy charm but seem more electronic-leaning or even more pop-leaning. What’s leading this explorative venture?

As I was finishing college I started producing some indie pop artists with my friend Mike Adubato. It was really just a way to help make ends meet, but I spent a year looking over Mike’s shoulder as he built out arrangements. I really got a holistic education in pop production that way. As artists, I think that our work is defined both by our strengths and our limitations, and as my limitations broke open, my work changed. I would simply sit down to make a song and reach for different colors. I also started consuming more indie pop records, and I eventually made the realization that I could take influences from those records without sacrificing any part of myself as a writer or protagonist. 

We love how tender “Ode to a Conversation Stuck in Your Throat” not only sounds, but actually feels. There’s a ton of intimacy there. It feels like we’re reading a diary entry. Can you give us some more insight into the song’s origin?

The song came out of a slow night in the studio with my good friend Gabe Goodman. We had been in a secret boy band that broke up in 2017, and it was our first time really writing together since things ended. I programmed some drums, and Gabe put most of the music together - we were just getting into a flow when a friend invited us to dinner with one of our musical heroes. We looked at each other and said “Should we go? Do we stop now?” “No, no, no we stay,” we decided. So we kept writing and had a spiked seltzer or two. 

I came back to the studio the next day and moved a few things around and wrote most of the words. I was seeing someone at the time who I really liked, and we had both been walking up to the line of asking the other to be with each other and no one else. Finally, we were sitting together one day and it got all quiet and she goes, “I’ve had this stuck in my throat all day…” And that was the start of our togetherness and the inspiration for the song. 

We were creeping on your Twitter. What’s going on with you, bowl cuts, and Smash Mouth? 

I thought you’d never ask - a few months ago, I was having a coffee playdate with my friend Charlie Burg and he was sketching me from the across the table. He’s really a very good artist, so I was feeling a little competitive and decided I would try my hand at sketching as well. So I grabbed a pen and a napkin from the table and drew this ridiculous line drawing of a horse with a bowl cut and a human face. It looks like something a six year old would draw in art class. It also has this disturbing and surrealist quality to it. We were laughing and laughing at my ridiculous creation and I turned to Charlie and said, “Do you think I could sell this online?” So I threw the napkin on my web store and it sold in five minutes and the whole event was so delightful to me that I made “commemorative” t-shirts and a Horse With Bowl Cut fan club account on Instagram. So a lot of bowl cut content makes its way to me these days. 

Not much to say about Smash Mouth other than the 2001 Smash Mouth self-titled LP is one of the greatest records ever made, and I will gladly teach a college level course on it if any university will lend me a classroom space. 

I read that you draw inspiration from what you eat, But when it comes to flavor, how would you describe your musical palette?

I would describe a musical cheese plate; sweet and savory. Trou Du Cru, a truffle Moelleux des Alpes, a hard Beaufort. Some honey and jam on the side, olives and cornichon. With a generous pile of those really expensive fig crackers they have at Whole Foods. 

What’s been one of the defining moments of your artistic career so far?

My dad FaceTimed me the other day from quarantine wearing a Del Water Gap mock turtleneck and listening to my song “Theory of Emotion.” That was pure power. 

What’s next for you?

I’m putting out the best work of my life so far - a few songs now and a few over the summer and into the fall. I’m touring with girl in red. I’m surviving this pandemic and everything that has come with it. I am trying to be a better friend and take better care of my brain and my body. 

We of course hope you’re staying safe during this time. But how are you keeping quarantine interesting? Or are you?

I am very lucky to be safe and comfortable - I’ve run away to a friend’s house by the ocean, so I have some fresh air and light, and I get to say hi to a seal once in a while. I’ve been journaling and cooking and trying to run twenty miles a week. I’ve been coloring a lot and watching Nashville. The excess of free time has not led to an excess of creation, but I’m trying to be gentle on myself. I think the collective anxiety has taken a toll on all of us. We’ll be writing about this for years to come, but we may have to wait a few years before we start. I shot a music video for “Ode” from quarantine, and have been finishing up my record remotely with Mike and Gabe. One of my best friend’s dad is a practicing buddhist, so he’s been sending me some really powerful literature each day, helping me move towards a more organized spiritual practice. All we can do right now is sit in this and keep in touch with the ones we love, so that’s my work. 

Lastly, who are your Ones to Watch?

I love Rosie Tucker’s record Never Not Never Not Never Not. Miss Grit played one of my favorite shows of the year opening for Daisy the Great at Rough Trade in August. Briston Maroney is making really powerful records. and Claud of course! One of my friends has a new project called Honeywhip, which I have been literally playing on repeat.

[japantourguide]

211125-N-HV737-1113 by U.S. Pacific Fleet Via Flickr: KURE, Japan (Nov. 25, 2021) – Capt. Albert Alarcon, right, commanding officer of the Emory S. Land-class submarine tender USS Frank Cable (AS 40), and Lt. Anthony Moretti, Frank Cable’s operations officer, discuss how fuel lines attach to the Soryu-class submarine JS Sekiryu (SS 508) from Frank Cable during a refueling lineup exercise. Frank Cable is moored at the JMSDF Kure Naval Base, Japan, as part of their patrol conducting expeditionary maintenance and logistics in support of national security in the U.S. 7th Fleet area of operations.(U.S. Navy photo by Mass Communication Specialist 1st Class Charlotte C. Oliver/Released)

[lamaisongaga]

    BACK IN TIME: “FAME” LAUNCH AT SEPHORA PARIS

Lady Gaga attended the official launch of her debut fragrance “FAME” at Sephora Champs-Elysées on September 23, 2012. Same as the launch in New York, the one in Paris was live streamed via Little Monsters. 

Gaga arrived to the beauty trailblazer store, where about 4,000 people were waiting to see her, in a black vintage Aston Martin decorated with flowers.

She looked spectacular wearing a black floor-length velvety suede second-skin anatomically seamed body-sculpting dress and crocodile embossed patent leather zip-front bolero jacket, both vintage pieces signed by Alaïa.

The look was styled with a pair of very rare Oliver Goldsmith tortoise  Yamada mask shades, originally made for Vogue back in 1966!

Her black satin platform ankle boots are custom Pleaser.

Inside the flagship store, Gaga treated a group of lucky fans, thirty Sephora contest winners, to an exclusive “FAME” picnic served in black & gold baskets. 

During the picnic Gaga wore another entire look from Alaïa archive: black long-sleeve turtleneck bodysuit, fluffy white Mongolian lamb fur bolero and matching black & white color-block puff skirt...

...accessorized with white laser-cut lace-up corset belt.

Gaga also wore a few matching accessories. 

Her sunglasses are the Heavy Set shades by Celine. These feature the label’s signature three rivet dots on each temple.

The large calfskin tote that she carried is the Executive Cerf by Chanel, featuring a silver double C logo. 

Finally, the black suede platform pumps with “FAME” flacon-shaped heel were custom-made by Italian shoe designer Alberto Moretti. Above, an exclusive sketch for you!

[supesofhemlock-blog]

R O L E P L A Y   C H A R A C T E R   S T A T S   S H E E T

Repost, replacing the old information with your muse’s information.

Pass it on to your mutuals for a better understanding of their muses.

Tagged by: @praecantriix (thank you!!)

▍ FACE CLAIM: ez//ra mil//ler ▍ NAME: valentino moretti ▍ AGE:  22 ▍ GENDER: male ▍ NATIONALITY: welsh/italian ▍ BIRTHDAY: august 24, 1994 ▍ SUN SIGN: virgo ▍ RESIDENCE: hemlock grove, pa (on the outskirts of it, actually) ▍ MARITAL STATUS: single (verse-dependent) ▍ ALIGNMENT: true neutral

L I K E S

▍ DRINK: coffee and herbal mint tea ▍ FOOD: rare steak, pizza, anything tbh like he loves food ▍ DAY OR NIGHT: night ▍ SNACKS: skittles, barbecue potato chips, and oreos ▍ SONG: he loves anything and everything by fleetwood mac and stevie nicks. fleetwood mac is his favorite band, and stevie is his queen. ▍ QUOTE: he has several, but one of his favorites is: ❝If you are gracious, you have won the game. ❞--Stevie Nicks  ▍ HISTORICAL CHARACTER: hmm...again, he has several, but one of his favorites is john lennon. if that counts ▍ PET: his familiar, a snowy owl named Oliver ▍ BOOK: the entire Harry Potter series. His favorite HP book is the sixth one, Harry Potter and the Half-Blood Prince ▍ COLOUR: black ▍ FLOWER / PLANT: roses, oak trees (if those count), lilies, and any kind of wildflower. ▍ SEXUALITY: bisexual ▍ ROMANTIC ORIENTATION: biromantic

L O O KS

▍ BODY TYPE: slender/slightly muscular, but not overly muscular ▍ EYE COLOUR: brown ▍ HAIR COLOUR: black ▍ BODY REFERENCE: here 

Tagging:  @upirsinner, @queengxiffin, @brokenblondeprincess. and anyone else who would like to do this!!

[aroundtheworldin18years]

BEAUTIFUL TUSCANY

For as many years as I care too mention, I have always wanted to experience a wine tasting tour and to understand wine culture.  How wine is processed, the different grapes used, how to tell a bad wine, from a good wine or even a fantastic wine?  In all honesty I’m clueless!  Although, that said, I do like a drop of vino rosso from time to time, just to be sociable of course!  Whilst holidaying at Park Albatros Village in Tuscany, we took the time to visit nearby Petra Winery, located in San Lorenzo, in the municipality of Suvereto.  Petra Winery nestles itself in the most magnificent Maremma (a natural oasis), with oak trees and the Tyrrhenian Sea in the distance.  Petra Winery sits proud, almost high and mighty; on the Moretti family name.  Italian winemakers with passion, knowledge and understanding of how to make great exceptional wine.

Perfect wine needs perfect preparation

A scenic view of Tuscany

A REFINED DESIGN

The long driveway of Petra Winery is lined with mature olive trees, and your eyes are immediately drawn to a splendid piece of architecture that dominates the skyline.  Petra Winery itself.  Dominating, enchanting, yet somehow unobtrusive to its 741 acres of natural surroundings.  Designed by world renowned architect Mario Botta, this exemplary building is both flawless and impressive.

“A succession of different terrains, surrounded by parks and natural oases and bathed by a deep light, between the Metalliferous Hills and the Tyrrhenian Sea” – Petra Winery

Petra – a state of the art winery in Tuscany

FAMILY INFLUENCE

The winery also has a touch of influence from the founders of Petra Winery, the Moretti family.  Within this symmetrical building lies a long narrow tunnel dug into the hillside, aptly named the Barricaia Wine Cellar.  Natures cellar lined with beautiful oak barriques on each side.  Magnificent and functional.

Petra 2014, boxed and ready to go

Oak wine barrels at Petra Winery

Barricaia Wine Cellar lined with oak barrels

STAIRWAY TO HEAVEN

Outside, and central to this symmetrical state-of-the-art building; is a stairway unlike any other…a Stairway to Heaven.  The stairway, which is made from a striking pink stone known as the Stone of Prun; has 142 steps that seem to lead the way to, well…heaven!  The steps symbolise a union between God’s wonderful earth and the sky.  Lily-Belle was more than happy to climb to the summit, however Matilda was less than keen and kept her feet on terra firma!  The climb to the top is exhausting but once you reach the tree-lined summit, exhaustion gives way to elation.  Absolutely worth the effort!  Panoramic views of lush green vineyards, turquoise oceans and graded mountains.  Just beautiful.

Come on Matilda, I’ll race you to the top

142 steps connecting earth and sky

PEACEFUL YET PRECARIOUS

The well maintained landscapes offer a series of different substrates that lend themselves to the growth of the grape.  It’s peaceful, very peaceful and very hot…35°C in the blistering heat of the midday sun!  At the top of the 142 steps the sun is unforgiving and even with sun-factor 50, we are burning!  We decided it was probably best to seek refuge inside Petra Winery but not before taking a few pics.  The walk back down the steps is precarious to say the least!  One slip and it’s goodnight, sleep tight…forever!

“Francesca Moretti was still at university when the first vine varietals were planted” – Petra Winery

1, 2, 3, 4…am I near the top yet?

Lily-Belle striking a pose overlooking the vineyards of Tuscany

CLEAN LINES AND COMFY COUCHES

The reception area of Petra Winery is refreshingly cool and air conditioned.  Very minimalist with clean lines.  The girls found a comfy brown leather couch to park their bums as Mummy and I admired the ‘Wall of Wine’.  Yes please!  We never thought to book Petra Winery in advance as the visit was more on a whim; but unfortunately for us, the wine tasting sessions were fully booked.  This didn’t stop the young lady on reception, Elena, from chatting to us and enchanting us with a beautiful tale of how the Moretti family began in the wine industry.  Elena was a charming young lady, polite, friendly and very knowledgeable, …a great ambassador of Petra.  And…we even got to taste wines from Belvento Winery (Ansonica 2017 + Velarosa 2017) and Petra Winery (Petra 2014).

Look at the camera. No, you look at the camera.

A wall of wine…don’t mind if we do

An enchanting tale of how Petra Wine was born.

WISHING FOR MORE

As we were unable to take a Petra Winery tour, we were given permission to take a few pics and roam outside.  Our bad for not booking in advance, but the short period in reception really did leave us wanting to see more of this splendid winery.  To console ourselves we purchased several bottles of wine (red, rosé and white) to take back to Park Albaros Village to enjoy with our evening meal.  The Petra 2014 that I purchased made it all the way back to Northern Ireland in our suitcase.  Now all I need is a special occasion so I can crack it open!

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WOULD WE GO BACK

In a heartbeat, we have unfinished business with Petra Winery.  Although we weren’t able to do a tour (our fault) we did enjoy the time that we spent at Petra Winery.  The story of the birth of Petra Winery, the Moretti family heritage, the history, the architecture and last but by no means least, the passion; is truly captivating.  A real ‘Princess’ fairytale with roots as deep as the vine!

LILY-BELLE SAYS (9) There wasn’t really anything for children to do at Petra Winery so I got bored really quickly.  Daddy normally lets us take a sip of his wine but wouldn’t let us today!  The building itself was really nice, but the middle part looked like a giant frying pan.  It took forever to walk to the top but the views made the effort worth it.

MATILDA SAYS (3) It was hot and I didn’t have any ice pops.  The stairs went too high and I didn’t want to do it. Daddy:  Hot, hot, hot!  A welcome stop for ice cream and lollies at the first shop we came across on the way back to Park Albatros Village.

Travel Itinerary

Petra Winery:  book in advance, see website for hospitality packages Date of visit:  20th July 2018

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SAN LORENZO: THE WINE OF PETRA BEAUTIFUL TUSCANY For as many years as I care too mention, I have always wanted to experience a wine tasting tour and to understand wine culture.