Nearly two years have passed since my last entry here, but it's back to the blogosphere for me. Instead of writing about
After two nights in
On to the farm, or tenuta, which is named Spannocchia. It is about five minutes outside of Rosia, a small town 30 minutes south of
For my work here I am part of the "animali" team, which is Italian for "I work with animals." There are three animali interns, two garden interns, two olive orchard/vineyard/handy interns (especially right now in the spring, they don’t so much with grapes or olives and just kind of float around the farm), and one guest services intern. My mornings are comprised of feeding the donkeys, horses, pigs and cows. When we don't have Italian lessons, group projects or field trips, my afternoons are comprised of feeding the donkeys, horses, pigs and cows. Doesn't necessarily sound like a lot, but the animals are scattered all over the
With the day comprised of working on the farm, with a sprinkling of Italian and other educational activities, we usually have some free time in the evenings, followed by wine at seven with all the interns, the family, some staff, and any guests who are staying here (right now we have anywhere from 0-10 guests at a time, but from late spring into the fall that number is substantially higher). Once it warms up some, we will enjoy wine on the terrace, but for now it's wine in the living room by the fire. That is followed by a four course dinner, prepared by Spannocchia's cook Graziela, an adorable 60 year old Italian woman, who grew up on the farm, and whose mother and grandmother cooked here before her. We've had all kinds of delicious pasta dishes, from a basic marinara (probably the simplest but most delicious marinara I've tasted) to wild boar, and any other delectable addition to pasta. We've had lamb, salami dulce (looks like salami but it's made with chocolate and all kinds of goodness instead of meat and salt- it reminds me of the cookie in cookies 'n cream ice cream, but better), soups, salads, lasagna, and my favorite, ribs and pork chops from our pigs slaughtered the day before. The only seasoning on the ribs and chops was a little salt, and it was the freshest and tastiest pork I have had. My mouth is already watering for this week's pig roast, or "man feast," which we after every slaughter.
Yesterday we went to a market in
Alright, I'll stop for now. But to summarize, the work is fun. The food, wine and olive oil are all amazing and home grown. The other interns and staff are excellent. The area is beautiful. La vita è bella.