I thought I would try Gnnochi's with Chanterelle mushrooms. Wow, this was really good and quick.  It has garlic, sage, olive oil and butter salt and pepper.  It was so tasty that I even forgot to add parm

Set the table; Set the mood

Joyce and I left Castello di Vicarello 2 1/2 weeks ago and our hearts are still there. Everyday we both try to recreate the food we ate while there. So far, everything has been so good. Joyces's husband, Larry, cant believe how fortunate he is to "be Him" ; he is still enjoying the fruits of our trip. My daughter visited last week which gave me an opportunity to cook. I made the Lettuce tart, (amazing), apple tart, a pumpernickel bread, pesto, mussel soup, etc. I was in Vicarello Heaven!

To feel inspired is such a beautiful thing. It's like the first breath of fresh air after a rain. Joyce and I are back in the states now but we have brought with us the inspiration we felt while at Vicarello. We are both practicing what we learned and loving it!! Joyce made a lettuce tart from the book, and I made my first real bread among other things. I highly recommend "The Tuscan Kitchen" to all. It is easy to understand and the recipes are delicious!

We spent our last day in Rome. As beautiful and interesting as it was, it was for me, somewhat of a letdown after spending 5 amazing days at the castle. This trip far surpassed my expectations! Joyce.and I had a great time traveling together. We learned so much! I highly recommend an experience like this to anyone who enjoys cooking. It is one I will not forget and hope to repeat again

We went to the market in Grosseto today.

I made my famous buenoulos (fried matza balls)

This was our last night at the Castle. We made fried and also sautéed fresh porcini mushrooms, fried figs, chick pea soup with mussels (unreal!), acquacotta soup with poched egg, Gnnocci pesto, focaccia, and I made the dessert, a little Sephardic dish, buenoulos ( fried matza balls) dipped in honey. We dined with Aurira, Carlo and two of their sons. It was a great evening!!!

Tonight we were invited to dine with Carlo and Aurora, the proprietors of Castela di Vicarello. We really enjoyed spending the evening with them. We have one day of cooking left. We will be sad when this adventure comes to an end.

Day 7. In today's class. we made Chapati ( a thin crusted pastry, filled with leek), lentil soup with porcini served in a whole wheat crusted. bowl, pork tenderloin wrapped in pancetta with green beans. Dessert was chocolate cake with pears and peaches. A feast for the eyes!

The beach at Grosseto

Breakfast today. Delicious grape cake besides the usual spread. We are truly on a food extravaganza

Bounanotte Day 6.

Tonight we ate what we made in class, Eggplant Parmesan, spinach and ricotta tortelli with sage butter sauce, braised pork shank with mashed potatoes and carmelized fig tartine. This was the BEST meal so far!

Dinner

We made tortelli today