Villaggio della Salute Piu
Travel Blogs from Monterenzio
... thought was soon forgotten as the restaurant rapidly filled to capacity as they examined the menu.
Battery Boy selected zucchini soufflé in saffron sauce with salami wafers for entree, followed by pork shank with onion jam and potatoes, and for dessert a Panna cotta. Video Girl had Burghul and cabbage timbale with sheep cheese sauce followed by spaghetti with traditional bolognaise sauce. They had a lovely meal.
They walked from the rear of ...
We had one last day of the pasta fest! This morning we made tortellini, capelacci (little hats) and ravioli. We made 4 different stuffings and 4 different sauces. That was great and pretty easy once you have the pasta sheet making down. See how yellow the pasta is from the orange egg yolks? It was hot today and we came home after our pasta lunch- we finally learned to pace ourselves ...
Another great but exhausting day at cooking school. We start in the market with Stefano, who runs the school. Then the morning making pasta and sauces. We made tagliatelle and gnocchi. We served the tagliatelle with bolognese (meat sauce) and the gnocchi with rabbit sauce. It was the best gnocchi we have ever had. And easy to make. I promise to make it for friends and family!! We went back to our room ...
We had a great day, but tiring, in cooking school. We met in the am and went to the market to get our produce, meat, and cheese for the day. Lovely little stalls or shops with very high quality. In the am we learned to make pasta with a rolling pin the traditional way. Not easy! But we will practice. Then we made lasagna and cannelloni with bechamel sauces. Excellent! Had ...
We left CT early this am and took a train to Parma. There we met our guide, Laura, who took us on a food tour of Parma. We went to to the production house for parmigiana reggianno, which was cool. The rooms full of cheeses aging for 1-2-3 years was amazing. And the taste excellent. Unfortunately can't bring it home un refrigerated. Then to acaetico place. You can't really call it vinegar, it is more like a 12 year old syrup made from fermented grapes. Amazingly slow process where it ...
How has this hotel rated in the past?
- Swimming pool
- Wheelchair accessibility
- Fitness/Health center
- Free parking