Episode 1 – Hotel Le Fontanelle – Picci Pasta with Tomatoe sauce

“Tuscan beauty in every corner”

The Chef: Daniele Canella – Executive Chef at Hotel La Fontanelle

Daniele Canella, our chef, is a true Tuscan, born in Lucca in 1974. He started life in the kitchen at a young age, at the Hotel Mauritius in Forte dei Marmi. From there he began a wonderful career that has taken him to Rome’s Eden Hotel under chef Enrico Delflingher, followed by the Edinburgh Sheraton, the Borgo San Felice at Castelnuovo Berardenga, the Posta Vecchia in Ladispoli, the Bauer in Venice, and the Siriola in San Cassiano.
In 2009 he made his way home to Tuscany, to the hills of Chianti. First at the Badia restaurant in Coltibuono, as head chef, and towards the end of 2010 to us at Hotel Le Fontanelle where he has been ever since.

List of the ingredients:
For Pici pasta
˜ unbleached all-purpose flour (if possible) 437 grams
˜ “bread flour” 63 grams
˜ warm water 220 grams
˜ extra virgin olive oil 25 grams
˜ salt 2 grams

For the Sauce
˜ “datterino” tomatoes 400 grams
˜ red onion 10 grams
˜ basil 5 grams
˜ olive oil and salt q.s.

Discover this recipe by clicking on the video

Cook at home and stay safe!


The Hotel:

The story of Hotel Le Fontanelle begins in 2006, with the opening of an ancient 13th century Tuscan estate in the heart of the Chianti Classico region.  They have created a property of enduring value styling superior design and finishes; every single detail at Hotel Le Fontanelle has been thought to preserve the elegant and refined atmosphere, from fine linens to the cotto interiors, to stunning views.  Hotel Le Fontanelle strives to satisfy the needs and desires of the guests. To custom-build and express an extraordinary experience to make them feel at home at any time. Their greatest asset is our professional staff and our high quality service

The Location

In the heart of Tuscany, only 13 miles away from Siena.
The nearest airport is Florence, 60 miles from the property.

The Cuisine:

For lunch and dinner, authentic Italian cuisine is thoughtfully prepared featuring local flavors and products by Chef Daniele Canella and his team.
The Restaurant La Colonna features elegant, fine, traditional décor overviewing the most enchanting Chianti hills.  A few steps away, the Belvedere Terrace will head you into a unique sensational open-air dining experience.  In the charming gardens, overlooking the swimming-pool, surrounded by alluring flowers and shapely olive trees, that will provide shade on hot summer days, the chef suggests a lighter but traditional menu in a completely revisited formula.

Visit of their exclusive Vallepicciola cellar with guided wine-tasting tour
SPA experience.
Ferrari Tour: enjoy the wonderful winding roads of the Chianti wine region
Cooking class, special souvenir you can take home
Romantic picnic, a little al fresco escape for two, among the vineyards of the hotel estate
Hot Air Ballooning, see this unspoiled landscape from above you’ll be thrilled by the sparkling air and unsurpassed views



Operations & Reservations

3477 Rushbrooke street, Suite 302

Verdun, QC, H4G 1S8 CANADA

Corporate Headquarters

107-27 71st Avenue, Suite 403

Forest Hill, NY 11375

Phone: 1-514-285-8758

Toll free: 1-866-285-8758

Fax: 1-514-285-9128

Email: info@eetvl.com