photograph and copyright manfredi bellati
Carbonera; Private Sunday lunch at Villa Tiepolo
Passi. Near Treviso, just north of Venice is the VillaTiepolo Passi whose nucleus dates from the beginning of the 16th century.
In the 19th century the villa became property of the Conti Passi de Preposulo
who continue to live in this historic residence.
The villa remains a place of
rare beauty and today functions as the headquarters of an agricultural estate,
an important destination for cultural tourism, as well as the setting for
exclusive events. With its architecture and art, it allows the visitor to
experience the hospitality of another era, the authentic flavors of a cuisine
based on age-old family recipes, and the magical atmosphere of its buildings
and gardens.
Guided tours are held each Sunday at 11 am at the end of which
there is a tasting of jams and preserves produced
on the agricultural estate
of Villa Passi. “Our goal is to
explain the historical situation in Venice from the 16th century onwards and
how it led to the construction of thousands of Venetian Villas. Additionally,
here at the villa, we demonstrate how the “Civiltà di Villa”, the unique way of
life in Venetian villas, still exists in our customs, work, food, and
pastimes…” Count Alberto Passi di Preposulo, who is also the president of the Ville Venete association, explains.
Conte Alberto and Contessa Barbara Passi di Preposulo
Sunday lunch at Villa
Tiepolo Passi. Products for sale produced
on the estate include preserves and jams made with quince which are the specialty of
Villa Tiepolo Passi.
The quinces used in the various products come from the brolo
(ancient vegetable garden of Ville Venete) where they are grown using
completely natural methods.
Sunday lunch at Villa
Tiepolo Passi. Besides the quince cotognata, preserves,
candied fruits; piquant, sweets and Mostarda Veneta are prepared using an
ancient Venetian process
which dates back to 1300s.
Sunday lunch at Villa
Tiepolo Passi – aperititvo # 1. Before lunch the Villa Tiepolo Passi Prosecco
was served in the carriage house. The
Prosecco grapes are grown on the vineyard of the estate, which stretches beyond
the wrought iron gates, which separate the informal rear courtyard and the
countryside.
Sunday lunch at Villa
Tiepolo Passi – aperititvo # 2. Elegant starched white uniforms are handed down
through the decades. The epaulettes boast
the family colors.
Sunday lunch at Villa
Tiepolo Passi – aperititvo # 3. As if on
the set of a period movie, the maid is also, comme il faut, smart in her frilly
starched white apron and gloves.
Sunday lunch at Villa
Tiepolo Passi – aperititvo # 4. Simple bites of bread and salami are garnished
with sliced gerkins, also served, Bacala mantecato,
a savory spread of whipped salt cod.
Sunday lunch at Villa
Tiepolo Passi. The table was
set for twenty-five, with an ivy printed green and white tablecloth, in the magnificently
restored stables with a vaulted ceiling adjacent to the coach house. Built in
1600, the buildings continue to reflect the refined efficiency of an era in
which beauty and function went hand in hand.
Sunday lunch at Villa
Tiepolo Passi. An autumn composition of Hydrangeas
from the garden adorn the stables.
Sunday lunch at Villa
Tiepolo Passi – first course. Contessa
Barbara always favors local recipes, some of which have been handed down
through the centuries. The first course included: Split Pea Soup with croutons,
a pumpkin and rice pie and a broccoli tart.
Sunday lunch at Villa Tiepolo Passi – second
course. Radicchio di Treviso, which is a typical lettuce from the region and
resembles Belgian endive sits next to Baccala alla Vincentina a native dish
from Vicenza made from dried
unsalted cod and served with white, soft steaming polenta. On another table, spare ribs, mushrooms,
cabbage and polenta were offered.
Sunday lunch at Villa Tiepolo Passi –
puddings. Budino al Cioccolato or
chocolate pudding, Budino Dipolmatico, homemade Langue du Chat biscuits and
Chestnut Mousse.
Sunday lunch at Villa Tiepolo Passi – cheeses and
jams. The Villa Tiepolo Passi also
produces jams, preserves, mustards, and candied fruit grown in the brolo, the
villa's vegetable garden, which are delicious eaten with cheese. The centuries-old ortus conclusus, the walled
in orchard has been enriched with the introduction of over six hundred organic
varieties, including apricot, cherry,
prune, plum, pear, apple, and quince
trees.
The variety of trees ensures a constant supply of fruit from May to
October for the villa’s kitchens.
