La nebbia/early morning mist veiling an antique cypress
A great selection of photos from the six days we spent at Villa Campestri, learning about olive oil, Tuscan food, wine, cheese, and each other. If you like these, why not come and join us October 20 – 26 for more of the same.
Making gnudi, delicate spinach-ricotta gnocchi
Morning walk through the olive groves
frugal & sumptuous Tuscan pappa al pomodoro
firing up the bread oven
tasting under Chef Jerry's watchful eye
how to cut up a chicken
Chef Jerry Zanieri of Villa Campestri
Sicilian tomatoes/Tuscan bruschetta
off to the pizza oven
pizzaioli hard at work
ready for the oven
and ready to eat!
better than Pizza Hut?
next up: focaccia, Tuscan style
pecorino: early stages at Forteto Cooperative
morning spuntino @ Forteto: cheese, salumi, magnificent bread
Selvapiana vineyards, DOCG Chianti Rufina
a sip of vinsanto at the end of the meal
Salvatore Denaro arrives with a suitcase full of vegetables from his orto
foraging for wild greens under the direction of guest chef Salvatore Denaro
mostly chicories at this time of year--delicious with pureed fava beans
never far from a cell phone connection
Bill stirs the farro for zuppa delle virtu
chickpea flour polenta, sliced and fried
excellent morning spuntino--pannelle, cacio e bacelli, & a good book to read
zuppa delle virtu--farro, chickpeas, fagioli del purgatorio + fresh fave & piselli
tasting with wine expert Ian d'Agata
Scarperia, handsome little town in the upper Mugello
another cell phoner: pecorino maker Sandra Mungilli
Sandra's sheep, heading for the grass
fresh pasta--made with country-fresh eggs
lunch on the terrace with guest writer Beth Elon, signing her books
the beginning of pesto
the result? yummmmm
pesto made the old-fashioned way
3 Comments
What truly “speaking” photos, Nancy! Many thanks…
And we have many more, Elatia! It was a group of photographers, as well as cooks and olienthusiasts. I’ll put up more tomorrow.
nancy
Great photos and thanks for posting them for public view, makes you feel like you were there.
Were the fava beans skinned in the puree? I see that in the soup with peas they are with the skin. The soup makes my mouth water!