We are staying on this farm for the past few days and have been participating in cooking classes each day. The first day we made from scratch, tortolini stuffed with fresh regatta cheese and parsley. We also made pasta that was turned into a Bolognese. We then enjoyed them for dinner with a very good pino noir produced on the farm. Dessert was a perfect chocolate torte with fresh cream.
For lunch today we ate ourselves into a food coma. First their was antipasto with fresh rigotta and goat cheese. Both are produced right on the farm. Before lunch we went on a tour of the farm with the cheese maker and met the sheep and goats who supplied the raw ingredients. For the next course we had pasta Bolognese. As if that was not enough, that was followed by lamb braised short ribs that were excellent. Needed a little vanilla gelato with chocolate pudding and fresh thick cream to wash that down. All this with a bottle of their own produced sparkling white wine. This induced me to pass out on the front lawn and bask in the sun for a good nap.
Before you know, it is five hours later and time to go make risotto with sausage and put the finishing touches on a beef roast that will simmer for three hours after having been marinated for 24 hours in red wine and vegetables. Had those for dinner to night and they were delicious. Followed that with chocolate cake with pears and chocolate sauce. Both nights we enjoyed some farm produced liquors - grappa and early aged cognac.
Our room on the farm is very large with free wifi and a large king bed. The room is full of windows and has a large bathroom with a big walk in shower.
The people are very nice and it is really a unique experience.
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