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.
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- Early morning fog/nebbia veiling an antique cypress
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- Baby olives
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- Frugal & sumptuous Tuscan pappa al pomodoro
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- Firing up the bread oven
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- Tasting under Chef Jerry’s watchful eye
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- How to cut up a chicken
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- Sicilian tomatoes/Tuscan bruschetta
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- Off to the pizza oven
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- Pizzaioli hard at work
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- Ready for the oven…
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- Pecorino: early stages at Forteto Cooperative
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- Morning spuntino @ Forteto: cheese, salumi, magnificent bread
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- Selvapiana vineyards, DOCG Chianti Rufina
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- A sip of vinsanto at the end of the meal
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- Salvatore Denaro arrives with a suitcase full of vegetables from his orto
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- Mostly chicories at this time of year–delicious with pureed fava beans
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- Never far from a cell phone connection
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- Chickpea flour polenta, sliced and fried
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- Excellent morning spuntino–pannelle, cacio e bacelli, & a good book to read
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- Zuppa delle virtu–farro, chickpeas, fagioli del purgatorio + fresh fave & piselli
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- Scarperia, handsome little town in the upper Mugello
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- Another cell phoner: pecorino maker Sandra Mungilli
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- Sandra’s sheep, heading for the grass
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- Fresh pasta–made with country-fresh eggs
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- The result? yummmmm
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!