A Travellerspoint blog

Last days on the farm

After 20 days, we are continuing our journey across the world. The farm and the people on it have been great but it is great to be moving again. I want to thank everyone at Podere la Fornace for the time we spent there.

I must admit that they pulled out the culinary stops this last weekend though. What began with yet another bowl of pasta, ended with nice crispy chicken legs and roasted potatoes with rosemary. All generously coated in olive oil and salt, and in the case of the chicken, some fresh lemon.


The next day they had a terrific BBQ. Grilled pork chops, fennel pork sausages, sautéed vegetables and a rice and tuna fish salad. The sausages had natural cases since they had that crisp exterior. The rice salad had tuna, lima beans, olives and hard boiled egg. This was under salted a bit but in the next few days we fried it in the Asian style and put plenty of chopped chilies in it.


As for the parcel in tinfoil you see by the fire, there is a large wheel of cheese that they heated and softened and served with bread for desert.

I want to say thank you again to Marco, Michele and everyone else at the farm.

Posted by CulinarySojourn 22:01

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