Pasta la Vista – From Pasta to Tapas

We headed out early this morning to the other side of Florence to a castle high up on the surrounding hills, the Castello Del Trebbio.

We were there for a castle tour before a pasta cooking class.

It was so much fun. The chef was funny and very gentle with us, and everybody pitched in at some point or another.

Then we got to eat the ~~fruits~~ carbs of our labor, with some wine from the farm.

The castle was originally built as a part of the fortification of the city-state of Florence, and later turned into a castle by the Pazzi family.

The location is famous as the hatching point of the ‘Pazzi Conspiracy’

The Pazzi Conspiracy of April 26, 1478, was a failed plot by the Pazzi family, Pope Sixtus IV, and others to overthrow the Medici family’s rule in Florence.

They failed in their mission and the Pazzi family was ruined and nearly erased from history.

Many years later the castle and the property was purchased by a wealthy family from Milan that started making olive oil and wine.

They also rent out the three other houses on the farm since the family still lives in the castle.

Chianti from the farm in the cellar beneath the castle.

They keep some of the original chianti wine that gave the wine such a bad reputation. Chiantis these days are exceptional.

The original clay jars they used for olive oil production before stainless steel tanks. These are just for display.

Our Master Chef and trainer for the day: Jerry.

First two are up making the pasta dough.

Then make the sauces that will go on the pasta.

Next step, rolling out the rested dough until you can see through it.

Then cutting it, by hand.
In the Master Chef’s words: ‘If you see red, stop.’

Started with the antipasto made from products mostly from the farm.

It turned out really good, surprisingly.