Hello!
On Tuesday we had a relaxing day, leaving the house for a little stroll around the old town of Treia. Our timing was not great for shopping - it was "siesta" time of day. The shops close between 1:00 - 4:00 then reopen. No big deal - it was still lovely. Many steps up and down in small alleyways.
The town is at the top of the hill so the views were fantastic!
He seems happy to have you knock...
We saw these spikey things around the town and did not know what they were. I thought it was some kind of instrument of torture. We started with Google Image - the answers were honestly wildly inaccurate and a little bit concerning ....
Turns out this is sport equipment for a game called "Bracciale" - Italian for BRACELET. Bracciale is a team sport that dates back to the Renaissance period. Roughly a cross between tennis, squash, volleyball and cricket, it was Italy's most popular sport until the 20th century.
The "bracciale" is a wooden cuff that goes all the way around the hand, the players make a fist to insert their hand inside it. It is studded all over with spikes. The batter uses the "bracciale" to hit the ball, which weighs over 10 ounces and is nearly five inches in diameter.
Depiction of player
On Wednesday we went to Guerrieri Vineyard. We had a short tour of their wine storage and the olive press area followed by a wine (and olive oil) tasting.
We bought 42 bottles of wine, 18 of them will make the trip home - the rest we have to drink before we leave. So, we started last night with our Michelin Chef Dinner.
We started with a buffet appetizers (no picture) - my favorite was a little cherry tomato stuffed with tuna - sounds crazy but it was the BEST!
Once we sat down our first course was a box (Maria and I called it an Italian lunchable). Starting left you took the little piece of meat tartar and put it in the #2 baggie with herbs. Once covered you popped the meat in your mouth with the little bread #3. Seems weird but it is a local thing and it actually tasted quite good.
The next course was thinly sliced veal (you can see it sticking out around the edges) with tuna spread on top. The colors are carrots and some other veggies that were kind of liquified. I rolled mine up like an enchilada so that each bite had all the flavors. Of course each of us had our own bread plate with Foccacia, Bread Sticks and other varieties.
We had Rabbit-wrapped Shrimp on a bed of yogurt with mint (no picture).
Risotto with Guinea Fowl, Fava Beans and Edible Flowers (picture below) was the second to last course before the Veal finisher (no picture).
I talked to Hilmer right before dessert and asked him what he thought - "the last four hours have been great" was his reply.
Finally dessert. Honestly I cannot describe much about the desserts - I think I had entered a different realm of consciousness.
This whole week has exceeded every expectation - Austin and Jamie have arranged a week that we will all remember for the rest of our lives. It has been wonderful spending time with the Gonzales Family and the Houston Friend crew.
Tomorrow the plan is to head to the coast for a beach day ... weather permitting.
Stay tuned!
Sheri & Carsten
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