My Beautiful Fortress in Italy.

Thanks for stopping by. This space is devoted to our life in the Italian countryside. In the furthest northern part of Tuscany. A region known as Lunigiana. I am a photo/prop stylist and author.

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This is probably the most challenging post I will ever write to you. I lost my husband, Frank, last week. It was sudden and shocking. It will take me a minute to get back on track. As you can imagine or have experienced, it’s a lot to take on. I will be resuming the full newsletter next week. But for this week, I will leave you with some of the best from past newsletters. Our family is strong, and we will get through this. Thank You for your patience and understanding.

*For paid subscribers, all content will be shared with everyone. Next week, the newsletter will look the same. Ax

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Insider Travel Tip: Skiing in Lunigiana

Lunigiana is located in the Apane Mountain Range, where a lovely little ski area is nearby. If you consider visiting in the winter, consider adding a Ski Day to your plans.

Ski trails, ski school, and a snow park in Lunigiana

The Zum Zeri Ski Area is located in the mountains of Lunigiana, on the Passo dei Due Santi in the municipality of Zeri, on the border between Tuscany, Liguria, and Emilia Romagna.
This is a paradise for those who love to ski, with three ski lifts and six slopes, covering 12 km and 1,600 meters in height, from exhilarating trails to the most tranquil ones used by beginners to the adrenaline-inducing black run “Cinghiale”.
Zum Zeri also offers a 600-meter snow park, among the longest in Italy, for snowboard enthusiasts and a ski school. It is at the center of many sports activities, perfect for any age and taste.

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Recipe of the week: Butternut Squash and Potato Pie

Serves 8

We prepare a lot of squash from the garden, and this pie is basic cucina povera—it’s filling, warm, and inexpensive to prepare. We have many vegetarians who come to La Fortezza, so we work hard to come up with meals that will meet their needs. This recipe is a hallmark of our vegetarian menu, and we never get tired of it. The buttery flavor is rich and satisfying, and this pie tastes warm or cold. *This recipe can be found in my cookbook At the Table of La Fortezza.

Ingredients:

1 disk Rough Puff Pastry (see page xx), or store-bought pastry

2 ½ cups potatoes, peeled and cut into 2-inch cubes

1 teaspoon salt, divided

1 cup grated Parmesan cheese, plus ¼ cup for topping

3 tablespoons olive oil

2 ½ cups butternut squash, peeled and cut into 2-inch cubes

2 cloves garlic, minced

1 egg, beaten

½ teaspoon nutmeg

2 tablespoons melted butter

Preparation:

Prepare the puff pastry a day ahead and refrigerate until ready to cook.

Place the potatoes in a pot with enough cold water to cover, bring to a simmer medium heat, and cook 20 minutes, or until the potatoes are soft. Drain well, and toss with ½ teaspoon salt and Parmesan cheese. Set aside in a large bowl.

Place the oil in a sauté pan over medium heat, and sauté the squash, garlic, and remaining ½ teaspoon salt for 15 minutes, or until soft.

Preheat the oven to 350 degrees F.

Gently toss the cooked squash in a bowl with the potatoes careful not to break up the squash, and stir in the egg and nutmeg and butter. Set aside

Unroll the puff pastry and place in a spring 8’ form pan; use a fork to prick the bottom. Press the pastry around the rim of the pan.

Place the potato and squash filling into the puff pastry. Bake for 25 minutes, then top with Parmesan cheese and continue to bake 10 minutes, or until the pastry is golden brown.

Serve warm or at room temperature.

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La Fortezza Kitchen on YOUTUBE:

Here’s a video I did with Frank last year, it was a lot of fun I will certainly miss him in the kitchen, his humor and his love and support. Ax

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MY LATEST REAL-ESTATE YOUTUBE VIDEO:

All About Annette YouTube: This week's episode features a beautifully decorated home in a charming village. It comes fully furnished and move-in ready. This might be the perfect fit. Let me know what you think in the comments.

Check it out, and please like and subscribe to keep this crazy adventure going.

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