|Villa Foscari, "La Malcontenta" - front view|
Torcello, Mark has wanted (since he was at his mother's knee) to visit some of Andrea Palladio's villas. Mark rails against architects, builders and contractors (rightly so) for their abuse of his name and style in America, where it has become fashionable to call any ill-proportioned arched window slapped on a cheap new building “Palladian,” But from years of study, we know that this renaissance architect worked in sophisticated proportions and spatial harmony.
|Barchessa at Villa Foscari|
|Villa Foscari - back view|
|Villa di Maser, "Villa Barbaro" - front view|
|Villa di Maser, front gate with view of Tempieto Barbaro, a church also designed by Palladio|
|Nympheum - giardino segreto di Villa di Maser|
De Gusto, a small gusteria tipica in one of the villa outbuildings across a side road. From their website, it seems they are the hopping night spot in the sleepy village, offering great food, and live music in the evenings. The tagline on their card reads: "It's Kinda Funk."
|Villa Emo - front view|
|A sense of scale and proportion; Villa Emo's entry portico - photo: Mark Sammons|
|Villa Emo - back view|
Marmellata di Mela con Rafano
Apple Jam with Horseradish
1 pound apples (I used Pink Lady)
7 ounces (about 1 cup) granulated sugar
1/4 cup water
1 tablespoon prepared horseradish
Peel, core and slice apples. Place them in a heavy-bottomed saucepan and add the sugar and water. Bring to a boil over medium-high heat and cook for about 15-20 minutes - until apples are soft and sugar-water has turned syrupy. Add the horseradish and purée the mixture in a food processor or using a stick blender. Cook one minute more and then scoop into a jar to cool.
Serve as a condiment to cheeses and meats.
Makes approximately 1 1/2 cups.