Every home has a garden, olive and fruit orchards and grapevines
Freshest vegetables gathered from the garden with taste that is to be remembered and savored
Organic vegetables and meat and you know what you are eating because you know what the animals have been fed
Simple cooking methods with great flavor coming from every ingredient
Delicious like it is the first time you have tasted food…ooh and ahhs… express our cooking experiences in Tuscany this month.
Freshly picked from the organic garden
Zuchini blossoms in season stuffed with goat cheese, herbs, and lightly fried
Tomatoes like you have never tasted before
White cows a tradition for great beef-grass fed
Proud steaks of quality-perfect for grilling
Lunch is served as a first course with wine tasting
Truffles we hunted- black in season now, white is rare and a delicacy
Truffle hunting dog
Pasta with black truffle shavings and peppery olive oil
Grapes growing in the sun without pesticides
Olives with more months to go before ripening
Decorating plates with red beet and green vegetable paste for appetizer individual servings
We’re coming back for the harvest of wine and olives-at least that is what we would like to do…
And tell me why we cannot eat like this every day, why the food we eat is not pure, why the chickens and eggs we eat have been altered? I am now a vigilante and questioning everything…
First assignment is to plan an herb and vegetable garden for my back yard and grow my own next spring. Inspired by Italy and France. I want chickens too…and where I live I can have 4 without a rooster. Might have to try Rent a Chicken first…smart people starting a business just for people like me. Check it out. One fresh egg every day!
(Trip coordinated by our friends Jen and Josh Ziskin, owners of La Morra Restaurant in Brookline, sponsored by DuVine Cycling and Adventure Co. Jen has a blog of our Tuscany Adventures to check out too.)
