First day

The whole group rolled in this afternoon with plenty of love and luggage. We ate a salad of baby arugula, toasted roman bread cut into croutons, black olives, roasted red and yellow peppers and capers, then sliced cucumbers with fresh mint and dollops of mascarpone, and lentils with fried mint (there was loads in the garden) and whole cloves of garlic, lemon and La Macchia, fresh mozzarella with tomatoes and basil and a platter of sautéed slices of eggplant and San tropie red onions fried by Esther. for dessert, biscotti that started life as mandelbrot, dipped in Pelligrina and a plate watermelon. in the morning, after breakfast, Cortona. Xo

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