20.10.09

After breakfast Maria and Pavel went to see how the olive oil is made. They were also helping there cleaning the disks and observing the process. Masha V. And Tanya were working as always in the bakery Today apart from the usual things we also made the croissants for sale. We also tried to make the biscuits with the rise flour. Strange new taste but good.
In the building where we work there is a nice mixture of different technological processes of food. You can smell different products in every premises. In the bakery you feel warm smell of fresh bread and cakes and when you walk on this smell transforms in a great perfume of freshly pressed olive oil. Next door you have the flour mill and you smell grain and fresh flour. Last but not least there is a wine cellar where freshly brewed wine is waiting to be put in the barrels. It’s a game of senses.
At lunch as good Italians=D we had spaghetti ricotta e pomodoro. VEEEERY tasty.Again everybody had a repetition or we are getting used to Italian cooking or we are terribly hungry =). After lunch all out to collect some more olives. The olive groove is 20 years old. The trees are full of nice rape olives ready to be picked.
Dinner was nice and really fancy. We had an omelet, daikon salad, fried pumpkin and melanzanaand cavolo rapa. Everything very tasty. I couln’t stop eating the daikon salad. Tomorrow a big day. We go to Roma “caput mundi” as the ancient Romans said.