Day 15: Florence
The original bars! These were windows in the sides of buildings in Florence where farmers and wine makers
could sell their goods directly to consumers.
The first church in the city of Florence.
Cooking class begins! First stop is the fruit and vegetable market to pick up tomatoes and basil.
Next we went to San Lorenzo market for meat.
Porcini mushrooms are legendary in Florence.
From this butcher we bought ground beef for ragù sauce and a pork loin and rack.
Finally on the farm, and Cat is dressed and ready to cook.
First dish…bruschetta.
Next we made fresh pasta.
Here is Cat working on the ragù sauce. After all of the mixing and stirring it simmered for 2 hours!
The adorable Italian woman in the photo was our teacher. She didn’t speak a word of English.
Pizza dough. It requires 48 hours to properly set.
Now to make pizza.
She made our pizza into a heart after we finished forming the dough.
This is our pizza oven!
Naples pizza the best? Nope! This pizza was the best.
Our fresh pasta and ragù.
Oven roasted pork tenderloin.
The view from the cooking class of the city and Tuscan country.
We also made bruschetta, tiramisu, and fresh gelato. After a 6 course meal including 2 desserts, Cat and I retired to the room for a nap. Any dinner plans became null…in fact any evening plans at all are cancelled.
Tomorrow we will be spending the day shopping!
-Rich