Cooking with Donatella

Just when we thought the food couldn't get any better, we met Chef Donatella and her daughter and translator Luccia. Mamma Mia! The food was amazing and all used simple, organic ingredients from their farm. We made Panzanella (a salad with stale bread - sounds weird, tasted delish!); Maiale all male verdi (pork with green apples that smelled SOOOO good while it was cooking); Pici all'aglione (hand-twirled, dumpling-like pasta with fresh tomato sauce); Rappini (simple boiled greens with olive oil); and the piece de resistance, Torta della Nona (Granny's cake, a divine concoction of 2 sugar cookie-like rounds of dough, rolled out and nested into a giant pan, with a layer of creamy egg custard between them.)

We are definitely in food heaven!!! Donatella, grazie mille!