24.07.2014 - 24.07.2014
After the hectic capitol of Rome, we made our way the the coastal province of Marche. The next farm is about 40km inland from the Adriatic Sea and the weather was much cooler than than the city.
Our job over the next ten days was to trim the vineyards so that sunlight would hit the grapes. We would start around 5am and work til lunch was ready, around 12:30pm.
In the afternoon we were able to help in the final stages of the wine process. We would help with the corking process as well as the labeling and packaging.
On our last day, we helped get some wood for the winter.
The farm was about two hundred years old and more importantly had a few cats around.
After work we would travel around the region dropping off boxes of wine and picking up local foods to eat. We saw many small mountain towns with their churches and city walls as well as local natural wonders. The best experience was getting to go into an 12th century underground quarry.
One of the highlight tours was to a small town that grew lentils and to a fish farm where we picked up some fresh fish. This was unsurprisingly fried in olive oil but was nice and flaky. After we were done, the bones were made into a meal for the cats.
We also visited the one of the family member's restaurants had had a chance to finally try wild boar. It was minced and served with fresh egg noodles. It tasted similar to pork but the texture was a little course. For our main dishes we opted for grilled steak and pork chops which was served with lemon. The cuts are different than those in the US. Different pieces would be trimmed or would be a part of other cuts.
The farm is a participate in a local restaurant and on our penultimate day we had the opportunity to eat there. I had a full meal starting with a smoked cheese that is grilled with roasted vegetables on top. This was followed by gnocchi and a frito (fried) plate of various vegetables and meats. The gnocchi was tender and soft while the minced beef was pleasantly salty. The most interesting item on the frito plate was a olive stuffed with meat and then fried. The Italian method of serving one plate at a time didn't quite work here as there was nothing to help cover the saltiness of the pile of fried food.