This is a typical breakfast at Casa Gregorio. It changes daily but we can always expect delicious choices, along with an espresso, macchiato, fresh juices, and a large variety of teas. We sat out on the patio to enjoy the vista, and great conversation.




Today, instead of going to a premium coffee roaster, we went to a shop/restaurant that specializes in curing and cutting all kinds of pork products. Plus, they have many varieties of cheeses, pastas, and truffle products. It is a very special place and Palma, our host and guide, is the fourth generation in her family to lead the business. She, her sister, and her mother head the company after her great-grandfather started the business many decades ago.









They do not grow their own pigs, but get the hind quarters from a variety of growers, where they prepare the meat, cure it, and hang it in refrigerated rooms for as long as a year or more. Some of the legs are de-boned, some are bone-in. They come from regular pigs and some from black pigs, which are much larger.
After learning about the business of making top-of-line pork products, we had a delicious lunch, creating a charcuterie plate with the many choices on the table. And just when we thought the meal could not get better, we headed to a nearby gelato store that made the most unique flavors. Of course, we still had room for gelato! Pistachio is my favorite but since Jim and I share a small cup of gelato, we have two flavors in the cup – one side with pistachio and the other with a different flavor – in this case, vanilla.
Now it was time to return to Casa Gregorio to begin our cooking class. We started making mini-meatballs for the Italian wedding soup. Then, we learned how to make a variety of pastas, which is the typical first course for an Italian dinner. We made a semolina and and an egg dough, which was made into different types of pasta, with help from an electric pasta rollers. The dough can be used for a variety of pastas, including, lasagne and fresh spaghetti. We had a great time creating these popular kinds of pasta and an even better time enjoying them for dinner. The cream puff dessert was amazing.








It was another wonderful day. Tomorrow, we will focus on wines and making the secondi piatti.