Belmond Villa Sant'Andrea: Dinner & Cocktails

With its exclusive location on the Bay of Mazzarò, one of the most beautiful in all of Italy, the elegant Belmond Villa Sant'Andrea is the place to be for a smart cocktail or pre-dinner aperitivo on the grand outdoor terrace. Built in 1830 by an aristocratic family and surrounded by lemon trees, bright red geraniums, and old stone walls, the Sant'Andrea retains all the charm of a private residence. The atmosphere is casual but refined. Nestled under a canopy of soaring pine trees and stately royal palms, the outdoor covered marble bar is home to head barman Stefano Chiavetta who created a refined cocktail list with Prohibition-era flair. The hotel which turned 100 years old this year and still preserves its 1920s charm, became the inspiration for Stefano's colourful concoctions. Arriving for a cocktail before dinner at Ristorante Oliviero, we sat at a lovely table overlooking the water and enjoyed the music from a live 1930s-era band from a wedding being celebrated at the hotel with songs like "It's Wonderful" — and it was.

Stefano Chiavetta is Head Barman at the Belmond Sant'Andrea

Each of Stefano's cocktails have a 1920s Prohibition-era theme,

when the allure of outlaw liquor inspired waves of colorful concoctions 

Stefano's Nikito Cocktail

Belmond Villa Sant'Andrea terrace bar

View overlooking the bay with lights of a nearby hill town twinkling in the distance

and the sound of the waves lapping on the beach 

The Belmond Cocktail made with gin, champagne, grapefruit juice and liquore di fiche d'india made from Sicily's iconic prickly pear cactus fruit we saw everywhere

Sicilian potato chips

Local Sicilian hazelnuts, olives and pistachios

The Bee's Knees cocktail made with orange and lemon juice, local Sicilian honey and gin,

and was originally created during the days of prohibition

Amuse-bouche of whipped homemade ricotta with pistachios and fresh garden herbs

Warm Arancine amuse-bouche

An American couple getting married at the Belmond the evening we were there,

with a fabulous live band playing 1930's classics during cocktail hour

Michele Audino is the Manager of Ristorante Oliviero

Warm homemade baked rolls

 Margo olive oil from the Nocella olives of Etna harvested in the autumn in the family Olive Grove

Amuse-bouche of Sicilian melon, shrimp, pistachios and garnished with dill

The Benati Pietra Marina Etna Bianco we enjoyed at lunch was such an exceptional wine, we ordered it again for dinner

Spaghetti alla chitarra trafilati al bronzo con vongole veraci; Handmade bronze durum wheat spaghetti with local fresh clams

Red Prawn Risotto - it was so good at lunch, I had to order it again

Cassata Siciliana

Homemade Chocolate Gelato and outrageously delicious

www.belmond.com/hotels/europe/italy/taormina/belmond-villa-sant-andrea/dining

Ta­glio­li­ni Neri con Bot­tar­ga di Ton­no su vel­lu­ta­ta di zuc­chi­ne

Serves 4

Recipe courtesy of chef Agostina D'Angelo

1 large egg yolk

8 oz 00 flour

2 oz semolina flour

5 grams cuttlefish or squid ink

11 oz zucchini

4 pumpkin flowers

1 onion

2 garlic bulbs

2 oz tuna bottarga

3 tbsp olive oil

4 tbsp tomato sauce

2 tsp red wine

2 tsp brandy

ZUCCHINI CREAM: Wash, trim and slice the zucchini into strips. At the same time, sauté an onion in a pan with olive oil and then add the zucchini and braise for about 3 minutes, adding salt and a quarter of the garlic. Once ready, blend everything and put in a pan to cool to keep the colour.

SAUCE FOR THE PASTA: Fry a crushed garlic clove for a few minutes with olive oil then add the finely chopped tuna bottarga. Sauté for about 20 seconds and blend with red wine and brandy. Once all the alcohol has evaporated, add the leaves of the zucchini flowers cut into strips and the zucchini flowers previously fried in boiling oil at 350°F. Finish with the tomato purée and turn off the heat.

TAGLIOLINI: Mix the two flours, adding the egg yolk and squid ink until the mixture is homogeneous and compact. Roll out the dough with a rolling pin and then roll it up on itself. Finally cut into thin strips.

PREPARATION OF THE DISH: Cook the tagliolini in boiling water for 2 minutes and then drain; put in the pan adding the sauce previously obtained from the tuna bottarga. Stir it all with olive oil. Then put the zucchini cream on the bottom of the plate and place the tagliolini on top. Garnish the dish with small amounts of tuna bottarga and some pumpkin flowers.