One week in and I’ve reviewed the rules about Italian prepositions, irregular verbs and the trapassato prossimo. What? You know, when you say things like, “When I arrived at the restaurant, the group had already drank all of the prosecco.” In other news, a highlight of my first week was our little trip in Chianti, the region where Chianti Classico is made. This is not your parents’ Chianti that came in a bottle with a basket around it. Chianti is a delicious wine and I’m living next to the zone. But we didn’t go to a winery. We went to a frantoio, a place where they make olive oil. Did you know: once the olives are picked and ready to be crushed into oil, it has to be done right away. These people work around-the-clock for a month, crushing the olives and bottling the oil. Then that’s it. The process itself wasn’t very romantic: machines crushing the olives, separating the water, oil coming out of the spout. But the aroma! Mamma mia! Che buona! Then we went to their dining area, a room complete with a roaring fire, which we used to grill bread. Said bread was then rubbed with garlic cloves and doused it with that freshly-made olive oil. That was the best bruschetta I’ve ever had.
3 thoughts on “Chianti and Olive Oil”
So glad to hear your trip is going well! Loved your pictures! I am just sitting here salivating when you talk about the food! Have fun! Sláinte!
I am so glad you are loving everything! The pictures are great. The food looks and sounds amazing. Tom is doing well. Enjoy yourself, life is to be lived!!
So happy to hear from you as well as SEE you. Enjoy this adventure.