Some fun composites from Day 3!
Alessio J.M. Da Prato (Sandra’s son), a master bread and pizza maker, showing us how to start the dough for pizza and focaccia!
Chef Chris Covelli kneading the dough.
Tortellini in Brodo
Plating the Tortellini at lunchtime.
Starting the Ribollita Soup
Broccoli Rabe
The Pork Shanks are ready!
Dinner is served! The Stinco di Maiale (Pork Shanks) with Broccoli Rabe.
Creme Brûlée (Crema Brucciata), and Sandra, as you will learn, as a proud Tuscan is quick to point out that most of the foods identified as “French” are actually Tuscan in origin, things like Onion Soup, and Creme Brûlée, for instance. She credits Catherine De Medici of giving away all the secrets when she married a “Frenchy” as she jokingly calls Italy’s neighbor to the northwest! Nonetheless, it is always fun to listen to Sandra and to witness her Tuscan pride!
