Day 3 - Biking in Tuscany
Another amazing day with a group of amazing people today!
We took a bike tour out of the city, past the Galileo observatory (a little physics highlight) into rural Tuscany! It was just as beautiful as you might imagine. Lots of olive trees, grape vines and large villas! We learned a lot about the sustainability of the food system here in hyper-local food! We were told that many Italians in Tuscany still forage for some of their food, including apricots, olives and wild greens. We even saw a caper plant (did you know capers are a flower bud?). Also learned the involved process t get form an olive to olive oil and how every part of the olive is used from the first pressed oil to the successive presses and finally the pulp that is then used as biofuel!
We stopped for a "snack" at Villa Le Pizzole in Toscana for a stroll through the Renaissance garden, tour of the ~1000 year old wine cellar and meal of prosciutto, salami, tomato and olive tapenade bruschetta, parmesan and, of course, olive oil and red and white wine that was made at that villa property.
We ended at Piazzale Michangelo which offers a overlook view of all of Florence!
https://youtu.be/2i1wDHNk4TI
Everyone had some free time this afternoon to shop, catch up on journal entries and sleep and hang out together. The students took advantage of their apartments kitchens and cooked what looks like an amazing Italian meal together! Put the faculty to shame as we went out to a local restaurant.
Culinary class #1 tomorrow.
Ciao!
Another amazing day with a group of amazing people today!
We took a bike tour out of the city, past the Galileo observatory (a little physics highlight) into rural Tuscany! It was just as beautiful as you might imagine. Lots of olive trees, grape vines and large villas! We learned a lot about the sustainability of the food system here in hyper-local food! We were told that many Italians in Tuscany still forage for some of their food, including apricots, olives and wild greens. We even saw a caper plant (did you know capers are a flower bud?). Also learned the involved process t get form an olive to olive oil and how every part of the olive is used from the first pressed oil to the successive presses and finally the pulp that is then used as biofuel!
We stopped for a "snack" at Villa Le Pizzole in Toscana for a stroll through the Renaissance garden, tour of the ~1000 year old wine cellar and meal of prosciutto, salami, tomato and olive tapenade bruschetta, parmesan and, of course, olive oil and red and white wine that was made at that villa property.
We ended at Piazzale Michangelo which offers a overlook view of all of Florence!
https://youtu.be/2i1wDHNk4TI
Everyone had some free time this afternoon to shop, catch up on journal entries and sleep and hang out together. The students took advantage of their apartments kitchens and cooked what looks like an amazing Italian meal together! Put the faculty to shame as we went out to a local restaurant.
Culinary class #1 tomorrow.
Ciao!
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