After collecting our final Greek passenger, Niko, Animalcouriers headed to Igoumenitsa port to make the crossing to Italy. It’s always a nail-biting time, checking in with the port authorities, but it all went off politely and we were nodded through to the port.
Our ferry was due to leave at 23.30. It eventually turned up at 05.00, and we were finally moving by 05.45. It’s a long crossing to Italy, so the engineers put up with courier J’s demands to see the dogs and cats, so she could check they were cool and keep them fed and watered. There’s a new airflow system in our van that works off an ancillary battery which lasts 26 hours, which is the length of the crossing.
When we reached Ancona, we headed to one of our favourite hotels, A3PAssi, owned by Antonella and her father Antonio. It’s an agricultural hotel (agriturismo) with private parking, endless olive groves, and lovely lanes for dog-walking.
We arrived so late the restaurant and hotel were shut, but a tray of bread and cold cuts, yogurt, apricot tart, and a bottle of house wine had been left out for us. What’s more, the car park and lane lights were on, there was water in the standpipe, and a key in the door. An amazing welcome despite no-one being around!
From over 11,000 olive trees of different varieties, the family produces a range of award-winning oils. Antonio maintains that the quality of the oil is down to the processes they use from the growing, to the picking, pressing and processing, through to bottling.
Their restaurant, La Tavola, offers traditional local cuisine made from fresh, top quality, organic ingredients, cooked with a lot of passion and a pinch of creativity.
We sampled (and bought) bottles of Antonio’s World No 1 Ascolana oil, a rare and valuable oil that has a strong fruity flavour with a hint of tomato leaves. Antonio gave us instructions on how to gently heat and consume this wonderful elixir.