As I mentioned in an earlier post, the agroturismo we stayed on had kiwi trees, so it’s not surprising that the starter for one of the dinners was a platter with kiwi jam, fresh cheese, harder cheese, peach and… fresh kiwis!
A lesson on making pizzas
We didn’t just spend our time in Italy eating food… we also had Italian lessons, in which we learnt about… food and drinks! ? Continue reading “A lesson on making pizzas”
Rosemary focaccia and figs
On arrival to the agroturismo, we were offered an aperitivo, with olives, crisps, bread, cheeses, and white wine from the region, produced by a nearby vineyard.
After we had either opened our appetite or obliterated it with cheese, it was time to have dinner.
This was the opening, and I really liked its simplicity: bread, rosemary, olive oil and very mature figs. The combination of sweet and salty worked really well, and the rosemary added that extra complexity of aromas for a memorable snack.
✍? Adding it to my list of “things to replicate at home” ?
An abundance of plump fruits
We stayed in an “agroturismo” in the first days of our Italian holiday. Which meant staying in farm house-style accommodation, being quite close to nature, and hence everything was a bit “rustic” and a bit more “alive” than usual!
Italy 2018
We spent a week in Italy last month—some days near Lake Bolsena, and then a couple more days in Rome.
It’s well known that Italy is such a foodie haven and this has been true the three times I’ve been there so far. The other aspect that I really love about the country is the huge variation between regions, and the joyous diversity and richness it entails. And essentially, it means there’s always something new to learn and taste each time you go to a new place, which is amazing if you ask me.