Cucina

While the kitchen at our villa is not as amazing as it seemed on their website, one thing that it did have was one of my favorite kitchen gadgets, the pasta roller. After visiting a local farmer's market I decided that roasted garlic and potato ravioli were in order. Here are some photos of the process:

Peeling the garlic:



The fun part about making ravioli is that everyone in the family gets to be involved (if they want):



We had some sticking issues, but they were still tasty:



Other than the occasional cooking project we have just been kicking it poolside for the most part. Last night's meal at All'enoteca was sublime, I have been eating amazing food this whole trip but I can say with confidence that it was my favorite meal we've had so far. Of note was an eel antipasta served on a patty of polenta bianca and rich cherry sauce (I need to learn how to cook eel it is so wonderful), lamb that had been cooking for 24 hours (how could that not be good), and the best breadsticks I have ever had.

One thing that is different about European restaurants is a tendency to bring out small dishes that were not even on the menu between courses. We have gotten red pepper mousse, melon with smoked duck, eggplant filled with blue cheese, olive and anchovy tapenade, and many more treats. If I ever have a restaurant I think that is a feature I would want in it. I have also learned the value of having really good servers. Having friendly, skilled waiters can take a good meal and make it into a truely memorable one. I'm going to miss Europe.