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I’m not sure I can name all the places we have seen in the 2 days in Rome. It has been very busy, and the pictures that follow, although many, are just a sample of our sights. The Colloseum, the Forum, Vatican museum, St. Peter’s Basilica and the Sistine Chapel in the Vatican, Trevi fountain, the Spanish steps, the Pantheon. We start home in the morning. Walt, Kay, Marvin and I have been gone a month, and are ready for our own beds. Thank you to the 3 groups for joining us on this “new” adventure of villa vacationing!!
If you have never driven the Amalfi Coast, I have two suggestions..(1) Put it on your bucket list (2) Leave the driving to someone else.
There can’t be very many drives more scenic than the Amalfi Coast, but the switchbacks and narrow roads (with parking on the sides) makes quite an adventure.
Group 3 ended the villa stay with a little different itinerary than the other two groups. We drove to Sorrento, with a stop/tour in Pompeii. This village was buried in 79 AD in 13-20 feet of ash from the eruption of Mt. Vesuvius. It remained well preserved from the elements for 1500 years. More of the history can be found at:
In a couple of the pictures of the streets, you see 3 large stones across the road. This was to step cross the road when it rained, as the street became a river. The stones were set at a distance apart to allow carriage wheels to pass thru.
From Pompeii we drove into Sorrento.
We enjoyed Ribollita soup throughout our stay in Tuscany. For those in the groups-this was the soup at the winery. I’ve done some research on the internet, and talked with Patrizia (our chef at the cooking school), and this seems to be one of those recipes that you just tweak to your own taste. It was a little different every time I had it. I will try to give you the basic recipe, and you can decide whether to try this or not–I will! I think Patrizia is following the blog, so if you read this, and I have it wrong, please advise. (I was taking notes from her as fast as I could…I might have missed something.)
1 red onion
1 celery stalk
1 1/2 c dried cannolini beans (Can substitute great northern)
1 handful of black cabbage (I’m pretty sure we won’t be able to find this-substitute spinach or kale)
1 small green cabbage
Tomato sauce (sorry-I don’t have an amount)
2 day old bread (unsalted) This should be a crusty bread, cut into slices, or cubed.
Soak beans for several hours. Cook slowly. In a saucepan simmer onion, carrots, celery, potatoes, and zucchini in olive oil. When tender add hot water, and green cabbage and spinach/kale–cover and cook 20 minutes. Add beans and tomato sauce, stirring as you heat.
Patrizia said that typically the first time they would serve this they would layer the bread with the soup mixture. Then on the leftovers the bread would already be absorbed in the soup and appear more like the stew we were served.
Serve with olive oil to drizzle on top.
Many of you asked for the breakfast recipes that Kay and I served. They are posted in the right column, under Pages. (You will have to scroll down.)