Lunch at the Villa

This meal was truly over the top. It began with two salads. Mozzarella buratta was the first: soft and liquid in the inside served with a special tomato from the region called mule’s heart: Cuore di Bue. And with it was panzanella, a bread salad with tomato, a special mild onion that’s only eaten raw, cucumber olive oil and vinegar.

We were certain our meal was over and that we were waiting for a small petite dessert, but…

But then this arrived: the mod phenomenal lasagna I’ve ever eaten.

Exquisite. But I could only eat half. I was too full!
There was dessert after all: Semifreddo, half-frozen. And we have a cooking class in just a few hours. We’re learning to make pasta for our final supper.

If you don’t want to wait for the email digest version of my virtual vacation posts, you can follow me directly on social media where you can also find short posts, videos and photographs from Tuscany:

IG: laurasaridavis
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