A Carnivore in a Maria Baja’s Seafood Haven
At the beginning of my scouting trip to Mexico, I stayed at a hotel which was absolutely amazing. But I am going to be selfish this once and not share that information because I don’t want the rates to go up and it become so popular I can never book it again. Sorry. But… I will share the story of
Today, our last day of the tour, we travelled to San Pellegrino in Alpe. A bit chilly, we nestled together in a little cafe and had somo ‘cioccolata calla’ (hot chocolate) which is served very very thick – I needed a spoon. We visited the Ethnographic Museum Don Luigi Pellegrini. It was full of objects used in every facet of
Cooking with Gabriella
We are now on Day 6 of the Taste and Textiles tour. In the afternoon, we went to Gabriella’s house to get a cooking lesson. I was a bit overwhelmed when I saw the menu… it was alot of food to prepare. As we began the lesson, it became clear that she is literally addicted to cooking and approaches it
Sightseeing in Bagni di Lucca
Before our cooking class we had a little time to kill. We stopped for some gelato in Bagni di Lucca and enjoyed the picturesque village as we walked around. We took some scenic photos of the 18th century chain bridge and walked to the unused Casino at Ponte al Serraglio.
Weaver Romeo in Convalle
After our visit with Carlo, we were off to Convalle to see Romeo Ricciardi. Romeo is now a weaver. He worked in a shoe factory, and after he retired, he decided to indulge his desire to weave. He bought an old handloom and took lessons from an elderly woman in his village. His wife Nada encourages his craft and brought
The Best Pecorino Cheese I have ever tasted!
Up another mountain today about 1000 meters up to Cerasa Farm. The Cavani family is part of a project to save the native breed of Garfagnana sheep. Signora Gemma uses their milk to make pecorino cheese. She explains how she makes the pecorino cheese by starting with the milk to cutting the curd and ladling it into moulds.