Retire Early
Lifestyle
Retirement; like your parents, but way cooler
In 1991 Billy and Akaisha Kaderli retired at the age
of 38. Now, into their 4th decade of this
financially independent lifestyle, they invite you
to take advantage of their wisdom and experience. |
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Le Quattro Specierie Gourmet Restaurant
and Roof Garden - Risorgimento Resort
Lecce, Italy Billy and Akaisha Kaderli
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As you know, Billy is a
trained French Chef, so part of
our traveling
adventures focuses on cuisine in the local countries that we visit.
Billy found this restaurant
listed in Lecce, and we were eager to try it out.
Le Quattro Spezierie offers Italian cuisine and garden
views.
However, at the time of our
visit, the Garden section of the restaurant was not open.
The front of the Resort and Restaurant
The hotel and restaurant was
a short
walk from our B&B.
The Risorgimento Resort was one of the first hotels built in the
historical city of Lecce. It was opened in 1880, but after many years a restoration and
refurbishment was needed, and the hotel reopened its doors in October 2007.
Inside and first floor of the restaurant
The restaurant opened at noon and we were
their first customers of the day.
It has a beautiful ambiance, and we took a
table by the window.
White wine, bread and olive oil
We ordered several items and a main course to
share.
Freshly baked bread and olive oil were
brought promptly to our table.
The
breads in
Italy are distinctive, and the Italians consider bread to be an essential
part of any meal.
Yellowtail Carpaccio
Both of us enjoy Carpaccios and this one was
of a Yellowtail fish with celery puree, blueberries, black salt
and toasted sesame seeds.
Black salt is quite healthy and has volcanic
origins, containing essential trace minerals.
There is also some olive oil on the carpaccio.
Italian olive oil is out of this world.
Cauliflower Flan
The cauliflower flan sounded interesting.
It was a vegetable flan with blueberries, orange
pumpkin cream and aged pecorino cheese.
It was a lovely mix of flavors contrasted by
the aged cheese.
Filet of Podolica beef
We also shared this main course of Podolica
beef with a honey Primitivo wine glaze with roasted new
potatoes.
There's a story behind this very special
breed of cattle.
Centuries ago, when invaders came to Italy,
they brought their own food with them. This included grain, pigs and even cows!
This particular breed of cow is well-adapted
to the harsh, hot and rugged terrain of the Italian peninsula. They are able to forage on poor-quality
vegetation and thrive in challenging environmental conditions.
Because of this, the meat of Podolica cattle is highly prized,
known for its quality and flavor.
Tiramisu
We chose a Tiramisu for our dessert. You
might be familiar with it.
The name
Tiramisu means "pick me up" or "cheer me up" in Italian.
In the olden days it was made from day old
bread soaked in espresso coffee and flavored with mascarpone cheese, and dusted
with cocoa.
It has an irresistible taste of contrasts and
is enjoyed all over the world as a classic dessert.
Our bill for two people
Our total bill came to $94Euros which is
about $103USD.
As it is the custom in Italy not to tip, we
were charged the $2Euro per person for the cover charge, which you see at the
top of the bill.
Billy with Chef Alessandro Cisternino
Two chefs together - Billy and Alessandro.
Of course they hit it off right away, and
shared restaurant stories and experiences.
Alessandro was nice enough to pose for this
photo.
Would we recommend Le Quattro Specierie
Restaurant?
Absolutely!
__________
Le Quattro Specierie Gourmet Restaurant
and Roof Garden
Via Augusto Imperatore, 19
73100, Lecce Italia
Website: http://www.vestashotels.it/it/hotel-risorgimento/ristoranti-di-lusso-lecce/roof-garden
Email:
info@risorgimentoresort.it
Tele: +39 0832 246311
Open daily noon to 2:30pm, 6pm to 11pm
Facebook page:
https://www.facebook.com/LeQuattroSpezierie/
For more stories, photos and videos of
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About the Authors
Retire
Early Lifestyle appeals to a different
kind of person – the person who prizes their
independence, values their time, and who doesn’t
want to mindlessly follow the crowd.
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