After a gentle walk in the mountains, admiring the forest and the views we visited some prehistoric caves dating back 19,000 years.
After our 'hike' we were ready to eat again! This was no ordinary picnic. Our host produced a whole prosciutto, multiple salamis, cheeses and pickled vegetables, all produce from his Agritourismo business. Wine and water were added to the mix and capped off by another espresso.
After a short siesta (or time spent trying to load photos on this blog) we presented ourselves to the kitchen. First things first, wine was poured to channel our creative energies. We learnt how to make the house special polenta dish, and two pastas (macaroni and tagliatelle ). Our work was done. We retired to the dining room to await the fruits of 'our' labour. First course was the delicious polenta, followed by tagliatelle fregoli, then macaroni with tomato ragu but wait there was more. Next came the 'main course' : rabbit served with a dish of potatoes and peppers. Only those with great stamina continued on to dessert. Chrissie ( one of our new foodie friends from Idaho) was one of those. A orange tart was enjoyed before night caps of licorice liqueur and homemade almond and lemon flavoured liqueur.
Two days have raced by and our expectations have already been exceeded. Tomorrow morning the plan is to eat lightly for breakfast because we are journeying to another village for another cooking lesson which will of course become lunch. Dinner will be in an Albanian village in an Albanian restaurant.
Cooking tip of the day: use less eggs in my pasta. One egg to 1kg of flour is plenty. Add a splash of olive oil and mix with water.
Second tip of the day: when it comes to the tricky rolling of macaroni pasta, let Tony do it!
Will promise more photos tomorrow and more tales of our exciting adventures, but for now it is late, buonanotte.
After a short siesta (or time spent trying to load photos on this blog) we presented ourselves to the kitchen. First things first, wine was poured to channel our creative energies. We learnt how to make the house special polenta dish, and two pastas (macaroni and tagliatelle ). Our work was done. We retired to the dining room to await the fruits of 'our' labour. First course was the delicious polenta, followed by tagliatelle fregoli, then macaroni with tomato ragu but wait there was more. Next came the 'main course' : rabbit served with a dish of potatoes and peppers. Only those with great stamina continued on to dessert. Chrissie ( one of our new foodie friends from Idaho) was one of those. A orange tart was enjoyed before night caps of licorice liqueur and homemade almond and lemon flavoured liqueur.
Two days have raced by and our expectations have already been exceeded. Tomorrow morning the plan is to eat lightly for breakfast because we are journeying to another village for another cooking lesson which will of course become lunch. Dinner will be in an Albanian village in an Albanian restaurant.
Cooking tip of the day: use less eggs in my pasta. One egg to 1kg of flour is plenty. Add a splash of olive oil and mix with water.
Second tip of the day: when it comes to the tricky rolling of macaroni pasta, let Tony do it!
Will promise more photos tomorrow and more tales of our exciting adventures, but for now it is late, buonanotte.
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