Inside the Italian villa of Alberto Guardanini, owner of the Salute restaurant.

The history of Sarasota has been closely tied to snowbirds for decades, and some lucky retirees have enjoyed the best of both worlds—sunny winters in Sarasota and cool summer months up north. However, in recent decades, we have noticed a new type of snowbird—bi-continental organisms that split their time between Sarasota and beautiful areas around the world. In some cases, this is very beneficial for all of us.

Let's consider the example of Alberto Guardiani fromTuscany and Sarasota, the owner of the Salute restaurant on Lemon Street.This place is on the corner, right in the heart of the city, with a cozy, vintage interior. The owner, Alberto, personally greets each visitor during the season with a "Ciao" or "Buona Sera." And when everything quiets down around the end of April, he returns to his homeland, to his recently renovated villa Casali di Bibbiano, located on over 90 acres of land, including vineyards, olive groves, and luxurious villas. The estate is open to visitors who enjoy the beauty, local wines, and food, many of whom are regulars at Salute from Southwest Florida. Casali di Bibbiano is Alberto's dream. It operates a full-fledged winery producing award-winning Super Tuscan wines, including Cabernet Sauvignon, Merlot, and Sangiovese. Additionally, high-quality olive oil is pressed from the olive trees growing on the estate, which Alberto imports for use at Salute. He tells us that he has just sent 30 boxes of this "liquid gold" to Salute.

My husband Bill and I visited this 18th-century estate for the first time a year ago when we were traveling through the hills ofTuscany on a sunny autumn day and stopped by some local vineyards.We were so struck by the beauty and tranquility of Bibbiano that we knew we had to return for a longer stay. Moreover, Alberto invited us. The villas were restored to first-class standards and could accommodate 26 people — it was a unique place for a family or friends gathering. There is a gym, tennis and basketball courts, and a luxurious pool with a jacuzzi. The staff speaks Italian and English fluently. This year we are arriving by train, a two-hour journey from our home in Florence, where we live for three months a year. Alberto meets us at the Buonconvento station in his black Audi. After a long and majestic drive down the avenue, we arrive at the gates, where we are greeted by the charming guest relations coordinator, Claudia Zenii. We then check into our large, spacious room "Il Girasole," a sunflower. Lunch is served on the terrace overlooking the vineyards and silvery-gray olive groves. The panoramic view is enchanting; there is silence all around. We are served a dry, crisp white wine, Primo Baccio, with our homemade pasta with fresh tomatoes and basil from the garden, and gnocchi in pesto sauce. This is followed by a plate of cheese, olives, prosciutto, and salami. We soak in the atmosphere ofTuscany. It reminds me of my first visit to Sarasota in 1989. I felt so relaxed that my future husband said I immediately turned into a Floridian. Alberto joins us to discuss Italian wines and why they are so good. The grapes must be harvested at the exact time when they are ready for production. The weather determines when this will happen. If there are too many rainy days or floods, the harvest must wait.

Next, we are introduced to Chef Massimiliano "Max" Izzo, who is preparing handmade pasta for dinner this evening.He is frying walnuts in a pan. In the pan, he sautés a tablespoon of unsalted butter, a splash of olive oil, chopped onion, and finely diced pancetta. He adds a splash of white wine, stirs, and simmers for 10 minutes. He tears a few basil leaves and tosses them into the sauce (he really tosses them). He cooks the pasta in boiling water for 2 minutes. He adds the pasta to the sauce and sprinkles it with Parmesan. Sometimes the chef grates lemon zest on top.

Believe me, you won't gain weight on a typical Tuscan diet.And you won't find huge plates of meatballs with spaghetti here. Instead, your taste buds will be delighted by the flavors ofTuscany: the freshest ingredients grown in their own garden; exquisite cheeses, meat straight from the local butcher. Food is one of the great Italian passions, and tonight we are in for a gastronomic treat. Fresh tagliatelle is drying on the racks; the sauce is bubbling. Massive Chianina beef steaks, currently marinating, will turn into the famous Bistecca alla Fiorentina. Alberto gives us a tip for the marinade: olive oil, a pinch of salt and pepper, and fresh rosemary. Once the steak is grilled over hot coals and sliced rare, the meat juices will mix with the marinade, creating a refined sapore (flavor). The chef brings five fingers of his right hand to his lips and sends an air kiss to the universe. No words are needed.

The dinner at the Casali di Bibbiano estate consists of four gourmet courses prepared by Chef Izzo, along with unlimited wines from the Casali di Bibbiano winery. It is served every evening on the terrace or in the restaurant, and there is also an option for vegetarian dishes.The dishes are small, and second servings are always available. The end of October marks the end of the season, so the number of guests decreases, and we are invited to sit at the family table for dinner. Two of Alberto's four children, Andrea and Gabriella, stay to work on the estate and join us for dinner, along with Alberto and Maximiliano. Another son, Marco, works in Salute in Sarasota, where you can also find Andrea. I ask Alberto where he would prefer to be, here or in Sarasota. "Both places give you a lot of energy. I like being in both places," he says. The same can be said for Bill and me. We order several boxes of wine that we plan to send to Florence, where we can have a wine tasting with friends, and we feel sad to leave our new "family." We know we will return and stay here even longer next time. I sign the guestbook and glance at some of the other comments: "Exceeded our expectations," "Forever in my heart," "Amazing hospitality," "Wonderful time," "Trip of a lifetime," "Fantastic food," "Felt like part of the family." We agree. Tuscany, famous for its beauty and tranquility, as well as its food and wine, attracts visitors from all over the world.