We walked to our meeting point -- near the bridges to the older side of Florence and were picked up by a white van at 9:30. We were dropped off at a 1200 century palace with a newly rennovated kitchen. Stephan a delightful young chef with adequate english was our cook for the day. We were in a group of five people; three other Americans whom two were friends. Darrin and I made up the rest of the five.
We spent most of the day here cooking with Stephan. We made several dishes together and then sat down to eat them. We made a local version of foccacia bread, spinach ravioli, a wonderul roasted peppers toping for crostini, a lovely pork roast made with milk and herbs served with spinach, vegitable rissoto, roasted potatoes and a non cooked chocolate dessert that looked somewhat like salami. We did not arrive back to our hotel until 4pm. I was a lovely day with great food and company. We had Stephan give us his recommendations on where to eat.
We spent most of the day here cooking with Stephan. We made several dishes together and then sat down to eat them. We made a local version of foccacia bread, spinach ravioli, a wonderul roasted peppers toping for crostini, a lovely pork roast made with milk and herbs served with spinach, vegitable rissoto, roasted potatoes and a non cooked chocolate dessert that looked somewhat like salami. We did not arrive back to our hotel until 4pm. I was a lovely day with great food and company. We had Stephan give us his recommendations on where to eat.
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