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| John Deere in italy |
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| Veal |
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| A lot of bull |
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| Milking the cows |
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| raw milk, doesn't get fresher than this |
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| cattle grazing area |
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| Monument to Italian who died here when the Allies landed in Sicily |
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| Making Provola (Ragusano cheese) |
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| Add caption |
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| Time for lunch |
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| Similar to calzone: left to right, tomato and cheese, whole milk ricotta and thyme, herbs and sausage |
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| Sausage, beef, caponata |
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| Similar to panna cotta; with lemon and zest |
We visited
La Masseria in Ragusa, a beautiful farm, where they make Ragusano cheese, which we call Provolone, they call Provola. A cow's milk cheese, it is a stretched curd cheese, similar to mozzarella, but with more flavor. The season is short for making the cheese, April to June. We had a great lunch, and then headed to Modica a Baroque town famous for its chocolate.
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| Cacoa roaster |
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| sustainable packaging |
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| adding sugar to the chcolate |
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| choosing flavors for our chocolate bars |
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| busy bees |
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| Final products |
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| Nine our of 10 people love chocolate, the other 10% are crazy |
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| Basilica of Modica |
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| Dinner in Modica |
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| Grilled octopus |
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| grilled mackeral with ramps and oranges |
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| this was basically lemon curd with strawberries, meringue and almonds |
We had a great time making our own chocolate bars in Modica at the
chocolate laboratory. We chose from pistachio, almond, salt, orange essence, and other flavors to sprinkle onto our molds before pouring in the chocolate. The chocolate in Modica is similar to Mexican chocolate, with a bit of a grainy texture. The original chocolate was brought from Spain and the chocolatiers of Modica are famous worldwide.
After our chocolate lab experience, we had a bit of free time to walk the streets of Modica, then we headed up the hill to dinner at
Locanda del colonnello.
Ciao for now.
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