Welcome back to Renovating in Tuscany!
In this episode of Renovating in Tuscany, we take a break from our renovation work to enjoy life as new parents in Italy. Join us as we explore the neighboring town of Castiglioncello, known for its stunning coastal views and rich history. We enjoy a leisurely lunch at a local bar/restaurant, stroll through the picturesque town center, and check out some of the real estate offerings. With properties ranging from cozy apartments to luxurious villas, we reflect on our own journey of purchasing and renovating our villa—a process that was far from quick and easy.
We also take a moment to enjoy the stunning views of this unique coastline, sampling some delicious gelato before visiting the historic Castello Pasquini, a cultural hub surrounded by a beautiful park filled with statues and towering Umbrella Pine trees. Next, we make our way to the bustling market in Rosignano, where locals and tourists alike browse through countless stalls filled with everything from fresh produce to beachwear. Rob can’t resist the rotisserie truck, while we enjoy supporting local vendors by picking up a few unique items.
We finally get to enjoy a slice of summer with friends as we join our friend Giorgio for an unforgettable dinner at his sister’s seaside restaurant, Sassoscritto. With breathtaking views reminiscent of the California coast, we indulge in exquisite seafood, fine wine, and great company. It’s an evening that perfectly encapsulates the beauty and joy of life in Tuscany.
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10 Comments
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Sitting up very late watching your lovely vlog! Robbie is doing sooo well and is such a little darling. He looks like he's going to love Italian food. Just a tip…I've never made vegetable broth using an iceberg lettuce but I would imagine that it would add lots of water to the broth, killing the flavours of the other vegetables. A standard broth is usually made with carrots, celery and other light greens like you used zucchini for example and even some fresh tomatoes. Onions and garlic are normally not added until they're about 8 months old. Don't worry if it tastes bland to you , as his taste buds aren't developed yet and he won't mind…it's the nutrients that count and you'll soon be able to add lots more flavours. Bone broth is also a fabulous addition for flavour and is amazing for strengthening their gut lining and many other benefits. I hope this gives you a few more ideas and I can't wait to visit Castiglioncello myself…have had it on my list for ages!!! A presto 🥰🤗😘💖
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😂😂 dont think Italian mums would freeze it…but its much more practical
Little Robbie will soon be expecting 48 month old matured bio Parmigiano Reggiano, estate grown bio ev olive oil and bio veg in his broth. As he should! It's wonderful the Italian doctors are recommending this approach to diet over ultra processed baby foods. The probiotics in the cheese will be wonderful for his gut heath. I grew up in an Italian family of 10 kids and we all ate similarly as babies and we all enjoyed excellent health. bw Maria
Your blessed as Robbie is growing like a weed and looks very healthy. Very interesting pediatric diet recommendations but Robbie seems to be loving "real food" . My favorite Italian pines are the Martini pines maybe the umbrella pines are same?
Love your videos
What a beautiful summer!
Well done!
That food is making me hungry😋The baby is precious 😇