Mastering the Art of Hospitality in Your House and Lot in Alabang
Entertaining Guests in Your Real Estate in the Philippines
As the homeowner of a Brittany real estate in the Philippines, an art you would definitely have to master would be the art of hospitality. According to its definition in the dictionary, hospitality is the friendly and generous reception and entertainment of guests, visitors, or strangers. With such a spacious, luxurious and magnificent house, who would not want to open it to others and receive guests with much kindness, enthusiasm and warmth?
One of the ways you can master the art of hospitality in your house and lot in Alabang is to aim for excellence when it comes to serving your guests. And of course, how else can you serve them better than to provide them with a feast for their tummies? If there’s one thing guests always look forward to when visiting a home, aside from the people there of course, it would have to be the food. Here are some Italian favorites you can serve your guests in your house and lot in Alabang.
The Wines of Italy
Italy is the world’s largest producer of wine and is home to some of the oldest wine-producing regions in the world. The broad variety of Italian wines is famous worldwide. There are vineyards in almost every region of Italy. Before the Romans started growing grapes in the 2nd century B.C., the Greek and Etruscan settlers were already producing wine in Italy. The Romans introduced the prolific and well-organized way of grape growing and winemaking, including the wine storage techniques like the making of barrels and the bottling of wine.
Moderate Climate for Grape Growing
Italy is a long peninsula that stretches from the Alps in the north to close-proximity to Africa in the south. The shape and location of Italy accounts for the moderate climate that is conducive to grape growing in the coastal regions. Italy also has extensive mountains and foothills where the different altitudes, climates, and soil conditions are suited for growing different varieties of grapes.
Italy has twenty wine regions, with different cuisines that reflect their variety of wine. The Italian wine regions produce a significant portion of the inventory for the international wine market. Italy’s multitude of wine selection includes the hearty red wines, the fruity and sweet dessert wines, and the sparkling Spumante. The Italian wine regions stretch from Veneto and Piedmont in the north, to Tuscany and Campania, and to the islands of Sicily and Sardinia.
The wines produced by the regional vineyards range from Sangiovese to Trebbiano and a myriad of viticultural varieties in between. Whatever the occasion is, or whatever the food type to be consumed is, there will always be a bottle of Italian wine that can be uncorked to be savored and enjoyed.
Tuscany in Italy is regarded as the playground for the world’s rich and famous. Tourists had flocked to Tuscany since the days of Leonardo da Vinci and Michelangelo. The Etruscans from Asia Minor settled in the region around 1,000 B.C., planted their vineyards and olive groves and extended their influence up to the islands of Elba and Corsica. Tuscany is one of the largest and wealthiest regions of Italy.
Simplicity in Food
Tuscany’s landscape is simple, clean, and sober. The same descriptions apply to the Tuscan food. Tuscan food is interplay of simple fares such as vegetables, beans, bread with no salt, and olive oil. Tuscan cooking is an art of understatement, there is nothing in excess. The aromatics that are added to enhance their food, such as rosemary, thyme, and fennel, are in the bare minimum hence there is no wastage. The flavor of cooked food is as simple as it can get. Tuscan food utilizes sheep’s milk cheese to add pungency and saltiness to the pastas, salads, and pies. They typically add farro, or emmer wheat, to provide body to their soups.
Tuscans are lovers of rice. They make risotto with the ink of cuttlefish, with squab, or with chicken giblets. They really love rice so much that they often times add rice to their vegetable soups.
Italians are pasta eaters. Tuscany’s stuffed pastas such as ravioli and tortelli are filled with potatoes, ricotta, or pancetta and cooked with tomato sauce or a meat ragu. In the coastal part of Tuscany, fish and other seafood are the main fare. A pot of thick, tomato-laden soup called cacciucco is filled with monkfish, mullet, scorpion fish, and other rock fish.
Tuscany has a special breed of cattle, Chianina, that supplies succulent meat while the wild boars in the woods are cooked into sweet and sour stew or made into hams. Tuscan food may be simple but they always turn out great especially when paired with the different Tuscan wines.
These are just some of the many types of fine cuisine you could try serving your guests at your Brittany house and lot in Alabang.