Day 3, Tuscan Cooking

Ahh…day 3!  Again a great coffee and breakfast before heading off to Osmosi, a fabulous restaurant 15 minutes from Montefollonico. There Elena and her mother Rita helped us whip up more pici (this time without an egg in the dough), meatballs with sauce, and crostata.  Music jazzed us all and we lunched in the wine cellar as George presented Italian Wines 101.  He shared the different regulations of DOCG, DOC, IGT, and Vino da Tavola.

The wine cellar’s ambiance was perfect for our own prepared meal and an Italian version of tiramisu.  Unlike the “American” version, this tiramisu is eaten by dipping the crostata (basically a shortbread cookie) into coffee and then into mascarpone cream before eating.  Delicious.

As is the custom with this cooking school, all chefs sign our aprons.  A great memento.

After an afternoon rest, we ventured out in the direction of Pienza, stopping at Bagno Vigononi, a Roman thermal bath.  Then on to Pienza, a planned community and the birthplace of Pope Pius II.  It’s a UNESCO World Heritage site along with the magnificent Val d’Orcia valley and landscape.  Gorgeous, we saw what everything one thinks of when hearing the word “Tuscany.”  

Fresh gelato, an amazing welcome at the La Bandita Townhouse Caffe.  Another day of complete enjoyment.

This tiramisu was creamy, rich, and kept me awake all night!