Cured Salmon in Tuscany

This starter was prepared by the highly talented chef at the Piopponero (Black Poplar) restaurant at Villa Le Maschere, a 5 star resort hotel in the Tuscan hills about 1/2 hour from Florence.

It is marinated Norwegian salmon, flavoured with dill and combined with shavings of fennel bulb, green apple and ginger salad.

Like all the food at this hotel, it was DELICIOUS.  Thick cut succulent salmon, mildly cured with a hint of Dill.

A bottle of the very reasonably priced Orvieto Classico complemented it perfectly.


We enjoyed a range of seafood at this hotel including raw Langoustine (the largest ones I have ever seen), fresh rock oysters, sushi salmon and tuna sashimi and salt codfish.