{"id":10007323,"date":"2019-08-23T12:38:14","date_gmt":"2019-08-23T10:38:14","guid":{"rendered":"https:\/\/thesignmoak.com\/?p=10007323"},"modified":"2019-11-29T15:43:19","modified_gmt":"2019-11-29T14:43:19","slug":"belmond","status":"publish","type":"post","link":"https:\/\/thesignmoak.com\/en\/belmond\/","title":{"rendered":"Belmond Villa S.Andrea: a 100-year-old magical place and a recipe by chef D\u2019Angelo"},"content":{"rendered":"<h3><span lang=\"EN-GB\">A century-old history and strong emotions for Taormina\u2019s Belmond Villa Sant\u2019Andrea. The restaurant\u2019s menu also includes a dessert made with Moak coffee<\/span>.<\/h3>\n<p><span lang=\"EN-GB\">English civil engineer <\/span><span lang=\"DE\"><a href=\"https:\/\/it.wikipedia.org\/wiki\/Robert_Trewhella\" target=\"_blank\" rel=\"noopener\"><span lang=\"EN-GB\">Robert Trewhella<\/span><\/a><\/span><span lang=\"EN-GB\"> was the first person, who fell in love with these breathtaking views. He came to Italy in order to assist the development of the country&#8217;s infrastructure. Such project also included the construction of the <i>Ferrovia Circumetnea, <\/i>the regional railway line that still runs along the feet of Mount Etna<\/span>.<\/p>\n<div id='gallery-1' class='gallery galleryid-10007323 gallery-columns-2 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/terrazza.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img width=\"1200\" height=\"790\" src=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/terrazza.jpg\" class=\"attachment-full size-full\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/terrazza.jpg 1200w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/terrazza-300x198.jpg 300w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/terrazza-768x506.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/terrazza-1024x674.jpg 1024w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/terrazza-450x296.jpg 450w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/terrazza-911x600.jpg 911w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/tramonto.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img width=\"1200\" height=\"800\" src=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/tramonto.jpg\" class=\"attachment-full size-full\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/tramonto.jpg 1200w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/tramonto-300x200.jpg 300w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/tramonto-768x512.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/tramonto-1024x683.jpg 1024w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/tramonto-450x300.jpg 450w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/tramonto-900x600.jpg 900w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p><span lang=\"EN-GB\">Trewhella got lost in the charm of Taormina. He was so impressed by this magical place that he decided to build a lavish beachfront villa as their summer residence. His son Alfred completed the villa in 1919 \u2013 exactly a century ago \u2013 and named it after Capo Sant&#8217;Andrea, a cape in the Bay of Mazzar\u00f2. With the arrival of the Second World War, the Trewhellas returned to England and the villa was requisitioned by German officers. It just so happened that Ivor Manley, Robert Trewhella\u2019s grandson, was a major in the Intelligence Corps of the British Army. After the Allies invaded the island in 1943, he went straight to the villa and liberated it. Thus, Ivor became the first hotel director<\/span>.<\/p>\n<p><span class=\"aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-10006824\" src=\"http:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/festa-100-anni.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/festa-100-anni.jpg 1200w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/festa-100-anni-300x200.jpg 300w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/festa-100-anni-768x512.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/festa-100-anni-1024x683.jpg 1024w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/festa-100-anni-450x300.jpg 450w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/festa-100-anni-900x600.jpg 900w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/span><\/p>\n<p><span lang=\"EN-GB\">Richard Burton, Elizabeth Taylor, Francis Ford Coppola, Al Pacino and Robert De Niro were only a few of the special guests in this historic residence. Nowadays, \u00a0<\/span><span lang=\"DE\"><a href=\"https:\/\/www.belmond.com\/it\/hotels\/europe\/italy\/taormina\/belmond-villa-sant-andrea\/\" target=\"_blank\" rel=\"noopener\"><span lang=\"EN-GB\">Belmond Villa S.Andrea<\/span><\/a><\/span> <span lang=\"EN-GB\">is a destination for tourists and travellers from all over the world. Besides enjoying a stay in a magnificent place, visitors can also benefit from a delicious tasting experience at <b>Oliviero Restaurant<\/b><\/span>.<\/p>\n<p><span class=\"aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-10006822\" src=\"http:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/chef-dangelo.jpg\" alt=\"\" width=\"800\" height=\"1200\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/chef-dangelo.jpg 800w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/chef-dangelo-200x300.jpg 200w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/chef-dangelo-768x1152.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/chef-dangelo-683x1024.jpg 683w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/chef-dangelo-450x675.jpg 450w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/chef-dangelo-400x600.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/span><br \/>\n<span lang=\"EN-GB\">Executive Chef <b>Agostino D\u2019Angelo<\/b> leads the kitchen brigade, enhancing his dishes with the right combination of seasonality, exaltation of raw materials and essentiality in choosing the ingredients. His culinary philosophy is based on the authenticity and simplicity of authentic Sicilian tastes. Obviously, the international influences are part of it: from the Arabic ones, which are typical of the city of Trapani (D\u2019Angelo\u2019s hometown) to the French, Indian and Asiatic ones discovered during his previous professional experiences abroad<\/span>.<\/p>\n<figure id=\"attachment_10006836\" aria-describedby=\"caption-attachment-10006836\" style=\"width: 1200px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-10006836 size-full\" src=\"http:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Pastry-Chefs-Belmond-Villa-SantAndrea.jpg\" alt=\"\" width=\"1200\" height=\"801\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Pastry-Chefs-Belmond-Villa-SantAndrea.jpg 1200w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Pastry-Chefs-Belmond-Villa-SantAndrea-300x200.jpg 300w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Pastry-Chefs-Belmond-Villa-SantAndrea-768x513.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Pastry-Chefs-Belmond-Villa-SantAndrea-1024x684.jpg 1024w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Pastry-Chefs-Belmond-Villa-SantAndrea-450x300.jpg 450w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Pastry-Chefs-Belmond-Villa-SantAndrea-899x600.jpg 899w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-10006836\" class=\"wp-caption-text\">Giusto Candino and Stefano Mirto<\/figcaption><\/figure>\n<p><span lang=\"EN-US\">Together with chef D\u2019Angelo and pastry chefs Giusto Candido and Stefano Mirto, we present the recipe of \u201cbanana mousse with Moak coffee sabl\u00e9 and passion fruit sorbet\u201d included in the new menu presented for the 2019 season<\/span>&#8220;.<\/p>\n<p><span class=\"aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-10006828\" src=\"http:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Mousse-alla-banana-.jpg\" alt=\"\" width=\"1200\" height=\"801\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Mousse-alla-banana-.jpg 1200w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Mousse-alla-banana--300x200.jpg 300w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Mousse-alla-banana--768x513.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Mousse-alla-banana--1024x684.jpg 1024w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Mousse-alla-banana--450x300.jpg 450w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/Mousse-alla-banana--899x600.jpg 899w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/span><\/p>\n<p><strong style=\"letter-spacing: 0em;\">Banana mousse<\/strong><span style=\"letter-spacing: 0em;\">\u00a0<\/span><br \/>\n<em>Ingredients for 6 portions<\/em>:<br \/>\n<span lang=\"EN-GB\">\u2013 75 g white chocolate<br \/>\n\u2013 16 g milk<br \/>\n\u2013 2 g gelatine leaves<br \/>\n-140 g banana puree<br \/>\n-185 g cream<\/span><\/p>\n<p><strong>Procedure<\/strong>:<br \/>\n<span lang=\"EN-GB\">Heat the milk and add the gelatine leaves, which were previously rehydrated in cold water. Then let the white chocolate melt in a small pot until it turns into a creamy liquid. Slowly emulsify the liquid by adding the previously heated milk, as well as the banana puree, until you get a velvety and shiny mixture. As final step whip the cream and add it to the previously obtained mixture at a temperature of about 35 \u00b0C. Pour the mousse into a small silicone mould (of the same diameter as those used for the coffee sabl\u00e9). Leave in the freezer for 6-7 hours<\/span>.<\/p>\n<p><strong>Caff\u00e8 Moak sabl\u00e9<\/strong><br \/>\n<em>Ingredients for 6 portions<\/em>:<br \/>\n&#8211;\u00a0<span lang=\"EN-GB\">125 g salted butter<br \/>\n\u2013 170 g soft flour<br \/>\n\u2013 2 g Maldon salt<br \/>\n\u2013 2 g yeast<br \/>\n\u2013 110 g icing sugar<br \/>\n\u2013 2 egg yolks<br \/>\n\u2013 2,5 g coffee powder<\/span><\/p>\n<p><strong>Procedure<\/strong><br \/>\n<span lang=\"EN-GB\">Mix diced butter, soft flour, Maldon salt and coffee powder in a kneading machine until you get a granulated mixture. Then add the icing sugar and egg yolks, and blend until the mixture is slightly creamy. Stretch the mixture between two baking paper sheets and beat until it is about 3 cm thick. Keep in the fridge for a few hours. Then use the moulds to make the base of the dessert. Bake for 10 min at an oven temperature of 160\u00b0C<\/span>.<\/p>\n<p><strong>Sorbet<br \/>\n<\/strong><em>Ingredients for 6 portions<\/em>:<br \/>\n<span lang=\"EN-GB\">&#8211; 130 g sorbet base<br \/>\n\u2013 65 g water<br \/>\n\u2013 40 g caster sugar<br \/>\n&#8211; 10 g dextrose<br \/>\n&#8211; 15 g glucose<br \/>\n\u2013 1g stabilizer<br \/>\n\u2013 230 g banana puree<br \/>\n\u2013 70 g passion fruit puree<\/span><\/p>\n<p><strong>Procedure<\/strong>:<br \/>\n<span lang=\"EN-GB\">Mix the stabilizer and sugar in a bowl (pour separately water into a small pan and add glucose and dextrose; heat to 50 \u00b0C). Then add the previously prepared mixture (i.e. stabilizer and sugar) and heat to 90 \u00b0C while mixing slowly. Remove from heat and leave to rest. Then store the syrup in the fridge for around 2-3 hours at a temperature of 4\u00b0C. Once cooled, mix everything with the banana and passion fruit puree and emulsify properly with a hand-held blender. Pour the obtained mixture into a batch freezer and leave on for about 8 minutes<\/span>.<\/p>\n<div id='gallery-2' class='gallery galleryid-10007323 gallery-columns-2 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-2\"><img width=\"1200\" height=\"801\" src=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse1.jpg\" class=\"attachment-full size-full\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse1.jpg 1200w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse1-300x200.jpg 300w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse1-768x513.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse1-1024x684.jpg 1024w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse1-450x300.jpg 450w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse1-899x600.jpg 899w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse3.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-2\"><img width=\"1200\" height=\"801\" src=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse3.jpg\" class=\"attachment-full size-full\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse3.jpg 1200w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse3-300x200.jpg 300w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse3-768x513.jpg 768w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse3-1024x684.jpg 1024w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse3-450x300.jpg 450w, https:\/\/thesignmoak.com\/wp-content\/uploads\/2019\/08\/mousse3-899x600.jpg 899w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p><strong><span lang=\"EN-GB\">Dish preparation<\/span><\/strong><\/p>\n<p><span lang=\"EN-GB\">Place the coffee sabl\u00e9 in the middle of the plate and place the banana mousse on it, on top of which a decent quantity of sorbet should be placed in the shape of a small stuffed sphere. Finish the plate with floral decorations, an isomalt wafer and some hints of pure passion fruit.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A century-old history and strong emotions for Taormina\u2019s Belmond Villa Sant\u2019Andrea. The restaurant\u2019s menu also includes a dessert [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":10006821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[34],"tags":[385,384,165,48],"_links":{"self":[{"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/posts\/10007323"}],"collection":[{"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/comments?post=10007323"}],"version-history":[{"count":1,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/posts\/10007323\/revisions"}],"predecessor-version":[{"id":10007324,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/posts\/10007323\/revisions\/10007324"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/media\/10006821"}],"wp:attachment":[{"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/media?parent=10007323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/categories?post=10007323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesignmoak.com\/en\/wp-json\/wp\/v2\/tags?post=10007323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}