A Final Day in Italy

Our final day in Italy arrived on a Sunday, May 24. The plan was to travel out in the Chianti countryside for a cooking lesson and lunch. First, though, since this was Memorial Day weekend in the U.S., Lodo arranged for us to make a stop at the American Cemetery just south of Florence. The peaceful 70-acre site is the final resting place of about 4400 members of the United States military who lost their lives in Italy between June 1944 and May 1945. 

It was very moving to walk among the rows of headstones, where Italian scouts had placed both Italian and American flags. Taps and the Star Spangled Banner rang out as part of a commemorative service that coincided with our visit. 

 

By late morning, we were on our way to the Villa Il Leccio in the Chianti countryside. Located between Florence to the north and Siena to the south, Chianti is a wine-producing region in the heart of Tuscany. Chianti Classico, whose symbol is the black rooster (gallo nero), is produced here from the Sangiovese grape under very strict controls. The weather was ideal as we made our way through the gently rolling green hills dotted with vineyards, olive groves, and medieval villages. 

Villa Il Leccio is an 18^th century estate that is owned and operated as an agriturismo by Cristina and Mauro. A member of the family has owned the villa for nine generations. The property includes 500 olive trees, a medieval stone tower, and a house that is 1000 years old. Before they could move in, the couple spent eight years fixing up the abandoned house. Cristina, a chef, does catering and gives cooking lessons here throughout the year. 

Before we got to work in the kitchen, we spent some time in the sunny yard, sipping wine and looking out over the countryside. 

Then we went inside, donned aprons, and began preparing lunch under Cristina’s direction. I was a tomato and basil chopper. 

Other members of my group cut up vegetables, and seasoned the pork. 

 

The menu included tomato basil bruschetta, fresh orecchiette pasta with vegetables, roast pork, green salad, rustic bread, and, of course Chianti wine. 

Cristina was in charge of making the dessert, a simple but luscious blend of mascarpone cheese, sugar, and whole milk. After the ingredients are blended with an electric mixer, the dessert is refrigerated until serving time. It has the consistency of soft gelato and tastes divine. (In case you’re tempted to make this yourself, she gave us the proportions: 500 grams mascarpone, 100 grams sugar, 200 milliliters whole milk.) 

 

With full tummies, we set off for the drive back to Montecatini. Along the way, I looked longingly at the Tuscan countryside, wondering whether I’d ever find myself in this beautiful part of Italy again.

Actually, after 5 ½ weeks in Italy, I couldn’t help wondering how it was possible for such a small country to have not only so many treasures but such a variety of treasures. 

 

In the remaining hours of the day, I finished packing, attended our farewell dinner, and exchanged contact information with my fellow travelers. I tried once again to check in for the next day’s 10am Air France flight from Florence – and once again there was a problem with the passenger name on the reservation and the notification that I’d already checked in. My only hope was to show up as early as possible at the airport tomorrow and try to untangle a very complicated situation.