Dear Gourmands,
Apropos of nothing I just wanted to write a little bout the food thus far.
Take tonight for example, a lusciously ripe pear quartered and served with the creamiest pecorino cheese and pomegranate goohey bits and walnuts. Followed by a homemade pasta of ravioli with black truffle inside and a porcini sauce ( not me, Siobhan).
At lunch today, a fresh cured meat platter of salamis, cured ham and pecorino cheese with pistachio nuts in the cheese, a tomato and buffalo mozzarella salad.
Another dinner of gorgonzola gnocchi with pieces of pear in a blue cheese fondue, a huge Florentine steak all charcoal smoky and as tender as a marshmallow.
Cakes and pastries so light and more-ish That they cannot possibly add weight.
With every drink ordered comes a snack of olives, pretzels and other yummies.
Both here in Italy and in France the food is just sumptuous. Not better than on offer in Oz I might add, just more thoughtfully put together..........
And the wine........ Bellisimo or Tres Manifique
Kelly xxx
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