Cooking Lesson

Benedetta traded in her olive picking togs for her stylish chef's coat and created a wonderful traditional meal for us with just a little help from our eager hands. We had delicious Crostini with chicken livers for appetizers.

Then we made tagliatelle with an autumnal sauce made of vegetables, sausages and porcini mushrooms. This was followed by pork sirloin with a country sauce and a rich dessert of Caffe ristretto made with ricotta cheese, cream and Sambuca. We drank wine made at home on the Agritourismo and had a jolly time of it.




Here is Nilene trying her hand at kneading the pasta.

A souvenir of our day was a booklet of all the recipes.
K Q:-)