Casa Gregoria – Visit to Prosciuttiera and Full Menu Night
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By Paul Bryers

We commenced the day with an extensive journey over varied terrain, through alternating sun and rain.

Eventually, we reached a renowned prosciuttiera, where we gained insight into the process of transforming porky piggies into prosciutto.

The establishment specializes in smoked and spiced cured meats. I loved the smokey smell of the smoking rooms.

Following our return to Casa Gregoria and a brief repose, we prepared a full dinner.

Our culinary skills were indeed impressive as we prepared and cooked our way through the enticing menu.

The fishing touches to the Italian wedding soup were the little meat balls and the small pasta squares.

Preparing the carrot, onion and garlic sauce for the first pasta…

And then the pasta itself….

Super yummy!

Chef Paulo smiles…

And then smiles again…

And then the second pasta…

And sauce from Chef Luca…

Yummy again!

And finally – puffs with cream.

Lisa and I are happy with our culinary arts

Meanwhile, the weather outside has changed for the worse….