Day 1 - reflections

The farm I am staying at - Podere Il Casale - is a true working farm. The sheep and goats keep a full time herder, Marco busy, along with a help from the occasional volunteer. They must be moved from pasture to pasture and milked once or twice a day. There is work to be done watering plants, weeding, working in the vineyards, and of course feeding and entertaining the guests. Breakfast is a simple affair with homemade bread with assorted preserves made from fruit grown here on the farm, and of course cheese is featured at every meal - with ricotta being the cheese of choice in the morning. There is nothing more delightful than freshly baked bread slathered in ricotta with fruit preserves that taste of the sun.

They produce an amazing array of cheeses - I have yet to work on them. Milk production is lower this time of year and cheese making happens just twice a week. I hope to get in on the next session on Monday. Tonight a group will arrive for a cheese tasting and I will get my first real tour of the array of cheeses being made.

Yesterday, I spent the day getting oriented to the farm and helping in the kitchen - there are usually at least 8-14 people at every meal with the family, workers and volunteers and an array of guests. Last night was dinner for 25 - we made a beautiful vegetarian meal with a cheese plate and assorted prosciutto/salame made here on the farm. Dessert was peaches in red wine with whipped cream - using peaches that someone had dropped by as they were ripe and bruised. It is beautiful to see the respect paid to each and every ingredient and every aspect of the food. The food comes from the farm, from neighbors, every item that is made is known intimately.



Podere il Casale is a family affair - Sandra runs the kitchen and makes sure that guests are taken care of; her husband Ulisse is in charge of the farm and cheese making. Sandra & Ulisse have 5 sons who also partake in activities - 2 now live in Switzerland - having moved from there 20 years ago to start this farm. At any given time, there are 2-6 people around to help out as I am and they have a few other part-time workers to help with cheese making, cleaning and merchandising of their products. Meals are eaten as a group - long, multicourse affairs with many languages being spoken and much laughter and fun.

Time for afternoon siesta - I am off to take a nap  - days start early and dinner is often not on the table until 9pm or later. Ciao for now . . .