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It was wonderful to have this private tour and lesson arranged by a great travel company Dock & Discover.
After a beautiful drive through the hills of Tuscany, we arrived at the Castle Oliveto. The first thing we did was to don our aprons and chef's hats!
| The six of us made a professional looking group, didn't we? Here we are, l to r: Paul, Susan, Renée, Pam, Sheila and Mike.
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| So our instruction began. The castle's chef spoke only Italian, but that was OK. With the help of our guide we managed to get the idea!
| The kitchen and cooking equipement were thoroughly modern.
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| Italian cooking, of course, requires a great tomato sauce!
| Paul and I sampled the Castle's excellent wines and did much of the important supervisory work.
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| Another important element in Italian cooking -- no, not more wine! This is the Castle's own EVOO -- Extra Virgin Olive Oil. We certainly used up a lot of it doing the meal.
| The pasta and gnocchi, of course, were made from scratch and rolled by hand.
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| Cutting, folding and filling the pasta was done under the expert eye of the chef.
| Ravioli is a high point of any Italian cook's repertoire!
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| Then we made the gnocchi, rolled them and cut to size.
| The last item was the almond biscotti. Licking fingers after rolling the dough was an important part of the lesson!
We like to discuss our travels. Email us at thehalls@bully4.us
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| ![](/cgi-bin/counter?width=5&link=/~thehalls/cooking.html") Visitors since May 2006.
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