Ok so that concludes the trip and some of the recipes I have learned in my travels to Siena.  If any of you want to no more about other recipes or the ones I have shown you, comment on this post and I will answer them as best I can.  Thank you to all of you who read the blog and I hope you enjoyed it.

So this was the last place I travelled to in Italy beyond trying to get to and from home.  Montalcino is a beautiful medieval town on the top of a hill in Tuscany.  Its views are to die for but the most impressive and more well known aspect of the town is its various vineyards.  The one we went to was owned by a family of four; three brothers and one sister.  We were given a tour of their vineyard and a wine tasting with food.  We then purchased multiple bottles of wine to have shipped home and they are some of the best in the world.  Please go there if you can, you won't regret it.

 

Ok so I don't have my own picture, but we made a home made tiramisu.  We made our own marscapone cream with eggs, sugar, flour, boiled milk, lady fingers dipped in espresso coffee, coated in cocoa powder and refrigerated.  Two massive serving trays each being two layers deep.  truly one of our best deserts. 

So, a little break from cooking for now, and we can enjoy one of my favorite places in the world, the Spanish Steps.

These stairs are located in the north/northeast area of Rome.  It is one of the most amazing places to see and the view of the city from the top is awe-inspiring. 

If you ever get a chance to even get to Rome, climb these steps, preferably in the afternoon, and take a look at the view, you won't regret it.

This is one of my favorite dishes that we made in class.  A chicken Masala in a white wine sauce with prosciutto and sage.  We literally cut up a chicken and de-boned it which was fun.  The chicken was fried slightly so that the whole exterior was brown.  This is done with the prosciutto and sage on it.  It is fried in olive oil, wine, and or vegetable stock, and water.  Once this is done we added a pinch of salt then placed them in a larger pan to bake in the oven to ensure that it was cooked all the way through.  the extra olive oil, wine, and water was turned into a sauce.  Then it was Bon Appetite.  

So here we all are in the kitchen having a little intro lesson in cooking from our teacher/chef Angelo Guida.  We made a very simple Amatrica Sauce with pasta and real Bruschetta, not the American version we eat.  The sauce is very easy to make.  First we cut some pancetta into cubes, remove the fat, then cook it until it browns.  Once browned then you add chopped onions and olive oil, extra virgin preferably, and canned tomato sauce.  ix it all up and serve it over pasta.  The Bruschetta was made with diced tomato's, chopped garlic, basil, and a lot of olive oil, extra virgin like always.  Then you toast some bread, scoop the bruschetta onto it and eat.  A very simple meal to start with.  (Pardon all spelling errors).

Hello everyone, so as I already stated previously I arrived on June 3rd to Siena and the next day my new family took a tour of our new home and we loved it.  So much to see, every turn there is something fascinating to look at. It is unbelievable.