A restful sleep is essential to head out on a long exciting day!
Our rooms are very comfortable and cosy:
they are perfect to induce a good sleep
followed by our simple but genuine Italian breakfast,
which is based on home-made cakes and jams.
Savoury and hot items are also available on request.
VILLA GAIA RHUBARB CROSTATA
250 gr flour
150 gr sugar
180 gr unsalted butter, at room temperature
pinch of salt
250 gr home made rhubarb jam
To make the crostata:
Mix the flour and sugar and pinch of salt, then in the center add the butter cut into little pieces, the eggs and quickly blend, handling everything as little as possible to keep the butter from melting too much (a pastry blender makes this part easier). Mix until you have a smooth ball. If you have the time, or if it is more convenient for you, you can make the dough a day ahead of time because it improves with age. In any case, you need to let it rest, covered, at least half an hour.
Once your dough has rested, butter a round pan and preheat your oven to 180° C. Roll the dough out to about 1 cm thick on a lightly floured surface. You want to do this quickly, without working the dough to much otherwise it becomes crumbly after baking. Set the dough over your pan, cut the extra pieces around the edge off and spread the jam on the dough. With the extra pieces of dough, reroll and cut into strips and lay them over the jam in a cross-hatch pattern. Save enough of the dough to add a thin ring around the border to create a rim, fluting with your hand a little or with the back of a fork.
Bake the crostata for about 30 minutes, or until the dough begins to brown.