Palazzo Tour d'Eau. It's crazy around here. All of the towns are perched on the top of the mountains, my guess is to more easily defend themselves during an attack. I actually think it's to make hysterical tourists more hysterical. Whatever. ;) What I think I'm actually getting though, is a real taste of Italy and the culture, albeit in a slightly sanitized American-friendly way. This isn't touristy Tuscany -- this is the real Italian country-side. It's very, very...quiet.
|The lovely Angela, traveling by herself for the very first time is sweet, funny, and knows how to taste wine while videotaping the instructor!|
I try to steer clear of the typical food shots that are so pervasive and, uh, annoying, but I believe that a trip that required my very first passport breaks the rules a wee bit. Don't you? Here's lunch, missing the veggie frittata (yum) and a veggie torte in pastry (also yum):
|Anchovy Toast -- Sounds funky, tastes yummy|
|Doesn't that look like a real food pic??|
|Lunch dessert - don't know the name, but it was very satisfying with homemade amaretti cookie crumbled over whipped cream...duh...it was awesome!|
So with full belly and droopy eyes, I dragged myself up to the room, snuggled under the covers, and then proceeded to check emails and do work until it was time for our first real class. I'd like to be better at this whole napping thing, especially from a castle in Italy, but there's always so much to do. Like get ready to cook...finally!
|This is Cheryl and Dino, our instructors for the week in the gorgeous basement kitchen of the Palazzo Tour d'Eau|
|Dino is working through dealing with a group of hungry Americans...I keed, I keed!|
|Not the sexiest shot, but look at that space!|
|Kitchen Studio Represent!|
|Just one example of the fab mosaics in the kitchen. This actually takes up the entire wall.|
|Fab fresh artichokes|
|Now they're stuffed and ready to cook, stove top|
|Freshly picked arugula, with shaved Parm inside, wrapped in prosciutto, then drizzled with a quick lemon/olive oil vinaigrette and served with oil-cured olives and grissini|
|Tiramisu does not suck.|
So there's the day. Looks like Tuesday starts with a pasta-making class, then caps the day with a truffle hunt (the Abruzzo region is known for truffles and saffron -- I had no idea) and a trip to the truffle-maker's home for a tasting. Stay tuned...