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Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 AREA; Agro di Torre di Santa Susanna, Salento. GRAPES: 100% Primitivo. The grapes, harvested in a state of advanced ripeness, are delicately pressed and destalked. The must then undergoes a process of fermentation of 21 days at a temperature of 25-28°C. (77-82°F.). When vinification is completed, the wine matures for 14 months in 350-liter (92-gallon) tonneaux of French oak, followed by a further period of fining in the bottle. COLOUR; Vivid ruby-red colour with purple shadings. BOUQUET: An intense and distinct aroma of jam-like ripe red and black fruit. FLAVOUR: A very warm, silky, and almost dense flavour, rich in varietal and territorial sensations. FOOD COMBINATIONS: The great softness and richness of its structure make it perfect for particularly tasty and succulent dishes as well as for very spicy or piquant courses, typical of the southern cuisine Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 PRIMITIVO DI MANDURIA DOC MASSERIA ALTEMURA, ITALY 32 RESTO OF THE WEEK maltatoday, SUNDAY, 5 OCTOBER 2014 WITH a location like this – perched over Balluta Bay, just across from its impressive neo- Gothic parish church – The Villa already has an advantage. In the hub of Malta's most popular tour- ist destination and sitting in the shadow of the prestigious Meridien hotel, one climbs the limestone stairs with a sense of expectation. Afterwards, one leaves with a feel- ing of satisfaction. Two terraces (one lounge area, one dining area) spread out beneath the building's sandy stonework, offer a lofty lookout over the water, the crowd and the picturesque square with its iconic kiosk. Umbrellas shade patrons in the summer and heaters keep them comfortable on cooler nights, al- lowing the option to eat outdoors even before the weather warms up. It makes for the perfect place for a spot of people watching. Turning your attention to the menu, you'll recognise a few fa- miliar dishes and some interesting twists on old favourites. If you're in the sharing mood, try dishes from both the starters category and the tapas list. The pork belly in a red wine jus was a particularly deli- cious choice, displaying a perfect balance of fat and muscle and sit- ting in a jus that I admit I surrepti- tiously indulged in with a crust of bread. The rest of the menu requires a heartbreaking choice; the kind that is both justified and appeased when your dish arrives and when you notice what someone else has ordered. In an effort to sample as broad a range as possible, I selected the chicken supreme and my din- ing companion chose the garganelli with beef, while we kept an eye on the other diners' choices and made mental notes. Neither of us was disappointed. The tender chicken breast was perched atop a bed of couscous and grilled mixed veg, and was ac- companied by a sweet-but-not-too- sweet jus that contrasted nicely with the well-spiced couscous. The garganelli were cooked just right – not a soggy pasta in sight. To say the starter-sized dish was generous would be an understate- ment but it encouraged the Medi- terranean culture of sharing nicely. The beef was slow-cooked, impart- ing a rich flavour and colour to the dish. The strong flavour overpow- ered the other elements of the dish somewhat – the mushrooms were a little lost – but the beef itself had such a complex, satisfying taste that nothing seemed missing. Dessert came from a short but impressively varied list. The white chocolate fondant came with the warning that it would take some 15 minutes to prepare as it would be made fresh. Never has a wait been better rewarded. The steaming creation broke open to unleash a magma of white chocolate, a deca- dent accompaniment to the scoop of ice cream and biscuit crumbs that came with it. Branching out a little, I chose the chocolate mousse, infused with pipe tobacco, and Scotch whiskey ice cream. Being neither a smoker nor a whiskey drinker, my unedu- cated palate enjoyed both parts of this dish, being just strong enough to evoke the unique scents and fla- vours without being too overpow- ering. The Villa offers a carefully cu- rated selection of dishes that ne- cessitates a second, perhaps even a third visit. Thankfully, parking is easy and the view is to die for so it is certainly a sacrifice one would be willing to make. WINE OF THE WEEK The Villa 39, Main Street, St Julian's Tel:23112273 Web: www.thevillamalta.com Facebook: thevillamalta Rachel Zammit Cutajar takes a look at a restaurant and brings a recipe, wine and delicacy of the week. Write to us with your comments on restaurants or submit your own recipes to rzammitcutajar@mediatoday.com.mt FOOD Deciding on The Villa as a destination for al fresco dining was the easy part. Decisions after that prove to be much harder as RACHEL AGIUS finds out while dining in this picturesque location under the stars Difficult decisions that necessitate multiple visits