We had another relaxing morning and headed to the gym and showered before our Cooking Class at 12:30. During the cooking class we would be making lunch for everyone. The class was a lot of fun! We began by grabbing an apron and washing our hands. We were making a tomato bread soup, chicken pate, a chicken stew, homemade ravioli and tagliatelle, and fruit tarte’s for dessert. They began buy explaining all of their ingredients are fresh, and that they never use processed food. This was so nice to hear and you could tell by all the fresh food in the kitchen. We each had a task to do to help prepare the food, Mike cut up a carrot, onion, parsley and sage to make a sofrito while I rolled out pie dough and filled the shell with blackberry filling.
After the first few dishes were started we began making the homemade pasta, it was flour and 15 very fresh eggs. After mixing it all together we rolled it out and portioned into two halves. We each half was cut into sections and we began rolling through the pasta machine on the table, you started with a small setting and rolled it through a few times and then turned it down so it was even thinner and kept rolling it through until they were long sheets. For the ravioli we used ricotta and pesto for the filling and then we cut the sheets for tagliateele. It really didn’t take that long to make fresh pasta and it turned out amazing!
After all the food was ready the group sat down to lunch and enjoyed all of our creations with a nice rose and a chianti classico. We have not had a bad meal at the villa yet! We had a few errands to run and flowers to pick out for the wedding so we headed Panzano, we got there just before siesta was over so we enjoyed some more gelato- I had a pistachio and cantaloupe, Joy had lemon, Cameron had pistachio and stracchiteli, and Mike had chocolate and pineapple. All the flavors were really good, and freshly made.
We were heading to diner as a group in Lamole, which is about 10 minutes from the Villa and we had a group of about 17. We began with prosecco and some antipasti for our half of the table while deciding what to have and how many courses we were up for that evening. We had a red and white wine from Lamole brought out for each section of the table. After much discussion we decided to share a primo and secondo of pasta made with pheasant and truffles while I had the loin of pork with a balsamic reduction. Both of the dishes were good, but I thought the pork loin was much better. We ended with a warm chocolate cake and some very strong Limón cello. We were there for almost 4 hours, dinners in Italy are wonderful but a big time commitment.
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