S: Our Italian Adventure
FC: OUR ITALIAN ADVENTURE | OCTOBER 2010
1: ITALIAN | VINO | PRE-FLIGHT PREPARATIONS
2: We're ready to take our Italian Adventure... Our almost- over-the-limit suitcases were on board,.. We had our pre-flight beverages prior to boarding... | Mom had her airplane necessities ready to go -- 1 blow up neck pillow, 2 airplane snuggies, many Italian guide books, lots of hand sanitizer, and of course her passport was tucked snuggly in her brassiere.
3: We started off laughing and laughed our way through Italy... | This is very comfortable, Denise. I should have gotten one for you.
4: OUR FIRST STOP... GELATO!
5: FLORENCE, ITALY FIRENZE, ITALIA
6: buon giorno
9: Wine Tasting in Florence
10: Campanile | Ghiberti's Bronze Doors | (Giotto's Tower) | Baptistery | (The Gates of Paradise)
11: The Duomo
13: After our fabulous long days of shopping and strolling through the streets of Firenze, admiring the art and people of Italy, and generally just being amazed at the beauty of the city, we found a little retreat at the Hotel degli Orafi where we enjoyed this gorgeous view, fine wine, lots of good chats, and a chance to realize how lucky we were...
18: The Uffizi Gallery | Filippo Lippi | Botticelli | Botticelli | Michelangelo
19: The Uffizi View
20: little flower | ...
21: We're off to the Tuscan Countryside... | Watch out for those pick-pockets... I think I see one - hold on to your steel-wired purse. | FIRENZE! | CIAO
22: THE BEAUTIFUL 13th CENTURY FARMHOUSE WE CALLED HOME DURING OUR STAY IN CHIANTI
23: TOSCANA MIA
24: Simple Pleasures | CIAO MAMA!
27: Our Tuscan cooking classes were full of laughs, good tips, yummy menus, and wine, starting at 10:00am! | Cin cin!
30: FOOD BRINGS PEOPLE TOGETHER | Our first cooking class MENU: Crostini Di Olive Nere Ribollita Toscana Arrosto Farcito Alle Erbe Tiramisu
33: GNOCCHI | Paola & Simonetta | 1 KG potatoes (2 lbs) 1 egg Pinch of salt 250 g flour (1 cup) 1/2 packet of baking powder (1 3/4 tsp) | Boil potatoes, mash them and leave to cool. Add flour, salt, egg, and baking powder. Knead together very quickly and shape the mixture into a ball. Take small portions of pasta and roll it into a thin log. Cut the log into 2 cm pieces, then form into gnocchi. Place them in salted boiling water until they come to the surface. Drain & serve with your favorite sauce. (Ours was the Salsa Burro E Salvia - Sage & Butter Sauce!) SOOOOO Good!
34: A D V E N T U R E | Mom actually made it the full 10 days without falling! | good times
36: We felt like part of their family from the day we arrived. We saw how family, love and food all work together to make a beautiful home -- not unlike ours...
38: THIS CHOCOLATE HAZELNUT GELATO -- VOTED YUMMIEST OF TRIP! | Mom & her cute little friend... The PORCHETTA!
41: Our visit to the winery in Chianti... | Divine | was relaxing, the views breathtaking, and the wine...
42: COOKING WITH ALVARO... LESSON ONE: HOW TO MAKE PASTA | FLOUR YOUR HANDS WHILE KNEADING
43: PUT SOME MUSCLE INTO IT... AND LOOKIE HERE... | PASTA
45: MAMA MIMI
46: LYING GNOCCHI
47: carol | iscotti | in Santo | Made a... | 500g (4 cups) flour 300g (1 1/2 cups) sugar 150g (2/3 cups) almonds, toasted 4 eggs & 2 egg yolks 1 tsp baking powder 1 pinch saffron salt | BISCOTTI DI PRATO | Place flour on the table & make a well in the middle. Add sugar, 3 eggs, 2 egg yolks, baking powder, salt & saffron. Knead dough a bit and add almonds. Knead well. Prepare dough into compressed rolls approx. 2-3cms wide & 1 cm high. Place them on a greased, floured baking sheet and brush lightly with a beaten egg. Cook at 350 degrees for 15 minutes. Take them out of oven and cut diagonally to obtain typical biscotti shape. Place in oven again for about 10 minutes. Dip biscotti in coffee or Vin Santo... YUM.
48: S | c | i | E | N | C | e | Cooking beans in a flask was a highlight for the science teacher cook! | FAGIOLI AL FIASCO
49: Mom became quite the expert at working the mezzaluna. | [mehz-zuh-LOO-nuh] The mezzaluna (or'half-moon' in Italian), is a curved steel chopping blade with a vertical wooden handle at each end. It is used to mince or chop food by rocking the blade from side to side on a cutting board.
50: secondo piatto | vino
51: dolci | primo piatto
52: RADDA | GAIOLE | VERTINE | GREVE | CHIANTI
53: RADDA | GREVE | GAIOLE | VERTINE | CHIANTI
55: & | Our trip together was a celebration of so many things. My birthday, our love of cooking, our beautiful relationship, a chance to spend time together - just the two of us... an opportunity for a mother and daughter to laugh and love for ten days straight, and to make memories that will last a lifetime. I love you Mom. Grazie.