|Antica Osteria da Divo phyllo with porcini mushrooms, small wild salad, toasted almonds, and blueberry jus|
|Antica Osteria da Divo risotto with porcini mushrooms and saffron served in a form of pecorini cheese|
|grounds outside of our room at Villa Bordoni|
|Lamole fusilli with beet root and artichoke|
|Castello di Verrazzano winery|
|view from Castello di Verrazzano winery|
The key to Colin’s cooking is what makes Tuscan food so delicious- ingredients that are simple, fresh and local- including fresh olive oil. It is a bright green color unlike anything I’ve ever seen, and adds a distinctive flavor to the food.
|Villa Bordoni pumpkin soup|
The secret to the friscassee is in the slow cooking. It’s browned on top of the stove and then cooked in the oven for hours, resulting in moist fall-off-the-bone chicken.
|Villa Bordoni fricassea di pollo (chicken fricassee)|
My “classmates” mix dough for pasta, cut and roll it, while others work with the bolognese sauce. Since I don’t have a successful history when it comes to pasta-making, I keep my distance.
|Villa Bordoni tagliatelle fatte a mano con ragu bolognese|
We take turns making layers for the tiramisu with the biscuits and freshly made whipped cream. I usually shy away from eating tiramisu as I find it has a chemical taste. The secret is not too much rum. This is the best version ever. I plan to try making it at home.
|Villa Bordoni tiramisu|