Breakfast was again an event, with many quiches, fresh fruit, and mini-sandwiches. Off to the market, which was not huge but quite busy. The veggies and fruit looked good. There was a profusion of olives, and the fish was very different than we have in Mexico. We also found lots of clothing stalls and other stalls carrying doodads for the house.
Next, we went to a local cheese maker for taste the Buffalo mozzarella and provolone they made. They raise water buffalo, which we visited behind the store. The babies were adorable, but one wanted to lick me. I had finally get away from that precocious baby! The cheeses were unique and delicious. Bufalo mozzarella is prized in Italy and a very special ingredient in all kinds of dishes, including pizza.
We had lunch at a local trattoria in Terracina. We had our choice of pasta with a tomato/sausage sauce, or a white sauce with truffles. Jim and I each got one of the pastas and did a taste test. The truffle sauce on the pasta was a hands-own winner. We had a short shop at the cathedral, which is very simple, even stark, but had its own charm.
After our many stops, we returned to the Casa for a little rest before starting our next cooking class, a variety of antipasti. Italian meals usually start with an antipasto, then a primi, a secondi, sometimes a salad (to cleanse the palette), and dessert, of course.
We made sausage-stuffed mushrooms, bruscheta, arancini (rice in various shapes and deep-fried, grilled peppers, grilled zucchini and egplant, various cheeses and eggplant. The versatile dough we used to make the pasta is made by rolling it on a gnocchi board. It made it so easy and can be used to make gnocchi. We were served all these delicious treats before we started to eat dinner. Easy and delicious.
So, what did we have for dinner this night? We had a focaccia,, a platter of the various antipasti,, our pasta in a delightful Bolognese sauce, with tiramisu to round out the meal. We ate it all!