Thursday morning, we met for breakfast at 9 and then had a little free time to enjoy the sun before our next cooking class with Kyle.
For this lesson, we made ravioli (with a different pasta dough), spring caponata (artichoke in lieu of eggplant) as well as a lemon pudding. This time we got to use a pasta roller so we could make large sheets for the ravioli. The caponata involved a lot of chopping and prepping the artichokes that came from farm so we all got to chip in. The lemon pudding was similar in style to what we made two days prior with corn starch and cooking it on the stove. Of course everything was delicious.
After we ate lunch and the product of our lesson, we had the afternoon off and thankfully the weather was good. Some of us walked around the vineyard a bit for some exercise and then we hung out at the pool to read and hang out. By 5 or so it got a little cold so we went back inside before meeting Mia at 6 so she could show us a process called enflourage which uses flower petals and fat to make perfume. We got to talk about the citrus trees in the main garden and each picked several blossoms for us to “recharge” the one she had in process.
After the garden, we all came in for aperitivo and dinner. It was a little emotional having our last dinner as a group. We had lamb, a green cauliflower, and potatoes. We finished with cannoli and I was unreasonably excited because I hadn’t had a cannolo since Sunday. After the kitchen closed a lot of us took wine to the library to continue to hang out until it was time for bed.
Friday we have breakfast then say goodbye. Mom & I are heading to Palermo for two nights before flying home on Sunday. Overall this experience was amazing and I’m sorry in advance to everyone who will have to hear about it non stop for a while.
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