With summer just around the corner, we know how busy you are planning last minute itineraries and going that extra mile to ensure your clients' summer travels are most memorable. Remember that we are always available to help you out; whether it's to make requests on your behalf or to VIP your clients for an enhanced experience, we're here to make your lives easier! We always enjoy sharing updates on our company and our collection with you, which this month includes:
Important introductions in Italy
Waterstone members in the press
Exciting experiences in Italy & the Galapagos
What's new in Italy: a Tuscan villa & shopping experience in Sanremo
Upcoming opportunities to learn about our collection
A lasagna recipe from the Waterstone Italian General Managers’ Cooking Events
All the best,
JOIN OUR WEBINARS to learn about our new wellness
resort in Bali and Italian villas
in Tuscany
New (But Familiar!) Faces At Our Italian Properties
Barbara Anklin is a Swiss born, passionate hotelier with almost 20 years of experience in the luxury hospitality industry. Since high school, Barbara knew that she wanted to live a life of travel, speaking the various languages she had learned and meeting different people and cultures. After graduating from the prestigious Ecole Hotelière de Lausanne, Barbara immediately joined Rocco Forte Hotels, working in sales and marketing from Italy where she actively contributed to their expansion. After important roles at other iconic hotels in Italy (that are very familiar to Waterstone!) such as Hotel Hassler Roma and Hotel Il Pellicano, Barbara has now started a new position as Business Director for The First Roma. “I am very excited about this new role at The First Roma” said Barbara Anklin. “The innovative concept and the individual service level of these small boutique hotels impressed me right from the beginning. I think this is the perfect example of the "new" luxury travel, where it is not all about location and product, but much more about the individual experience. The First Roma Arte and The First Roma Dolceperfectly match these expectations and I am sure that with the addition of the third property, The First Roma Sensi, opening in 2020, a holistic experience will be revealed.” Contact: businessdirector@thefirsthotel.com
Fabio Datteroni brings an impressive background and extensive experience with him to his new role, which includes overseeing sales and marketing at Hotel La Perla in the Italian Dolomites. Starting in the industry when he was just 15, Fabio has worked his way up from behind the reception desk to becoming a well-known personality in the world of luxury hotels. Previously the General Manager at both Castello Banfi and Castello Del Nero Hotel & Spa, Fabio is thrilled to begin working alongside the Costa Family in his new role as Director of Sales and Marketing at all three of their properties (Hotel La Perla, Albergo Posta Marcucci and Berghotel Ladinia). "My intention is to honor the Costa Family and their commitment to unwavering hospitality by creating an environment where going above and beyond guest expectations is the daily routine." Contact: fabio@laperlacorvara.it
Waterstone Members "As Seen In"...
"Inside the Retro Charm of an Italian Island’s Chicest Hotel"
"Marie-Louise Sciò already had plenty to do as CEO and creative director of Italy’s Pellicano Hotels Group, which owns Hotel Il Pellicano on the Tuscan coast and La Posta Vecchia, near Rome. “When my brother called me ... and said we have to go see this hotel in Ischia, I said, ‘No we don’t!’” she recalls. Sciò, 42, didn’t want to open another seasonal property ... But her brother Harry Charles Mills Sciò, who is on the Pellicano Hotels Group board, insisted he had found something special: a landmark building on a remote promontory of the jungly Tyrrhenian Sea island, off the coast of Naples."
Hunt for truffles deep in the forests of Borgo Pignano's country estate and learn the art of cooking with truffles as part of this special package. Keep in mind white truffles (the "holy grail" of truffles) can be found on property in late September through October.
20 minutes from Viesca Toscana's main estate and 35 minutes from Florence, Villa Marnia is surrounded by an expansive garden and a beautiful swimming pool. Independent from the main building (which has 4 double bedrooms), there is also a one bedroom guest house with its own private entrance.
To prepare for their new Sanremo location opening in June, The Mall Luxury Outlets has debuted a new website. With the same MyLuxuryWallet program as The Mall Luxury Outlets Firenze, you can now pass along benefits for your clients headed to Sanremo as well.
REVĪVŌ Wellness Resort's Holistic Wellness Experience in Bali Wednesday, June 12th at 12 PM EST
For those seeking the pinnacle of holistic wellness we bring you the REVĪVŌ Wellness Resort in Bali. Situated among the lush forests and breezy hills of Nua Dusa in south Bali, one comes to REVĪVŌ for transformative wellness, to re-energize, detox, slim down and balance one’s life. From their variety of themed retreat programs to the tasteful decor and sublime cuisine, we appreciate REVĪVŌ's impeccable approach to creating a comprehensive guest experience. Join us to learn more about the perfectly serene atmosphere at REVĪVŌ and how your clients can best enjoy the wellness experience they deserve.
Viesca Toscana - Luxury Villas in the Tuscan Countryside
Wednesday, July 10th at 12 PM EST
Join us to learn about one of our newest members, Viesca Toscana, an estate sitting on 170 sun-kissed acres in Tuscany. A marvelous property with 6 individual and private villas, 2 cottages and 14 rooms and suites, we are very excited to represent Viesca Toscana. Owned by a prestigious Florentine family and just 35 minutes south of Florence, the estate provides the privacy of a villa (from 3 to 6 bedrooms) with the services, security and access that come with being within a managed estate. We hope you'll join us to learn about how Viesca Toscana can accommodate parties of any size, as well as about all the activities they offer to their guests.
Towards the end of last year we held several cooking events where some of our General Managers cooked dinner for advisors. We will continue sharing the recipes used at these events with you, as we did last month with "Insalata Mista alla Sina Brufani." This month we have "Lasagna alla Royal Sanremo" prepared by Chef Marco Sarlo,General Managerof the Royal Hotel Sanremo. Buon appetito!
Ingredients:
Bolognese Sauce:
-1 large onion, coarsely chopped
-1 medium carrot, peeled, coarsely chopped
-1 celery stalk, coarsely chopped
-2 tablespoons EVOO
-1 lbs ground beef
-1 lbs sweet Italian sausage
-Salt & pepper
-1 cup whole milk
-1 14.5-ounce can crushed tomatoes
-2 teaspoons dried oregano
Béchamel Sauce:
-5 tablespoons unsalted butter
-1/4 cup all-purpose flour
-4 cups whole milk, warmed
-Pinch of freshly ground nutmeg
-Kosher salt
1. Combine onion, carrot & celery in sauté pan with EVOO and cook over medium heat until onion turns pale gold.
2. Add the beef & sausage to the pan & increase the heat to high; cook until browned. Sprinkle with salt & pepper.
3. Stir in tomatoes, bring to a simmer and reduce the heat to medium. Add the oregano. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce.
4. Add milk & season with salt. Turn down heat & let simmer for 2.5 hours. Stir at least every 20 minutes.
Step 2: Make the Béchamel sauce.
1. Heat the milk until almost boiling in a heavy bottomed sauce pan. In a separate pan melt the unsalted butter with the flour over low heat. Stir rapidly with a spoon. Cook this for 1 minute and then remove from the heat.
2. Slowly add half the hot milk to your butter and flour mixture. During this process stir constantly.
3. Return the milk, butter, flour mixture to low heat until the sauce begins to thicken. Add the remaining milk slowly while stirring working it into the thickened sauce. Continue to stir until it comes to a boil.
4. Season with kosher salt & nutmeg, and continue stirring until the right consistency has developed. If any lumps form, beat them out rapidly with a whisk until they dissolve. Remove from heat.
Step 3: Prepare the lasagna.
1. Preheat oven to 375°F. Cook the lasagna according to instructions. About 8 minutes in 6 quarts of boiling salted water. Drain. Lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together while you layer the casserole. I prefer to leave pasta significantly al dente so it doesn't overcook in the oven.
2. Spread a little Bolognese sauce around the inside of a 13x9-inch baking pan. Make sure your baking pan is non-reactive (pyrex or stainless steel). Do not use an aluminum pan as it will react with the acidity of the sauce and ruin the flavor. Put a layer of lasagna noodles down first. Layer some Bolognese sauce, then a layer of Béchamel sauce. Add layer of mozzarella. Sprinkle parmigiano. Repeat. Top with a final layer of pasta and a final layer of Béchamel. Sprinkle with parmigiano.
3. Tent the lasagna with aluminum foil. Put lasagna into the middle rack of a pre-heated 375°F oven. Bake for 20-30 minutes, until the top begins to get lightly browned. Remove foil and bake another 5-10 minutes. Remove from oven and let cool for 5-10 minutes. Serves 10-12 persons.
QUICK LINKS:
Our CollectionInquiriesPast Webinars REPRESENTING FINE HOTELS, RESORTS, YACHTS & DMC'S IN: Italy ~ Ireland ~ UK ~ France ~ Argentina ~ Ecuador ~ Peru ~ Colombia
Turks & Caicos ~ India & South Asia CONTACT US: 1-800-528-6069 | 973-543-1600 | grace@waterstonemarketing.com CONNECT WITH US:
