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!!!