We left the Villa Sabolini after breakfast to head out for a one hour drive in the countryside of Chianti to visit an olive oil mill.
The Pruneti olive oils are used in the high-end Michelin started restaurant in Europe and they are beginning distribution to the US. Their representative gave a very clear and detailed presentation about the process of converting olives into olive oil, answered questions, and then we went upstairs to the tasting room. They’re involved in the whole process, from growing the olives in a non-pesticide environment to the sale of the product.
Upstairs we were given three samples of oil to taste. The first was light, with little after taste, the medium was a bit heavier with a slight bitter peppery taste, and the third, intense, was spicy on the throat with a very bitter aftertaste. I preferred the lightest of the three, which was suitable for fish and salad.
Our second stop was to cooking school, at la casa de Christina. What a great visit! Though most people know I’m not a cook, I enjoyed participating in the event and documenting it.
When we drove up, I thought I’d gone to Chianti heaven – the garden and house were gorgeous. We were greeted with Proseco and Bruschetta.
After checking out the garden and house, we went inside to start cooking. We were cooking and eating home-made pasta, pork roast and marscapone with peaches for dessert. Christina was the teacher and we helped in the kitchen. I took pictures.
After cooking and eating a large lunch with wine, we thanked Christina and returned to the hotel in the late afternoon, where some people did an organized walk. I decided to walk around the property and village. It was too cool to swim but I enjoyed seeing the pool, the gardens and the neighborhood. There was a nice agriturismo next door, where travelers enjoy the property and food of the resident, who share their home and cook all the food from their garden for their guests.
Tomorrow we spend the day in Siena!