Florence - June 7

Today my run consisted in out-and-backs from the Duomo.  I kid myself that I will remember the street names this way, but at least I remember the shops and places I want to return to by the visual landmarks.  The early morning in Florence is so peaceful and awe inspiring!  It is surreal to think of the footsteps on these very streets of so many world-shaping artists.

I ran into Troy and Carolyn starting their run as I wrapped up mine.  Very impressive early morning start after just arriving yesterday!!!

We all come together at 9:30 when Michele arrived for our cooking class.  It began with a trip to the markets to buy fresh ingredients.  Michele (pronounced Mi-Kell-Ay) is in the front with the shopping bag.

The Mercato Sant'Ambrogio experience began with a cappuccino and finding the elusive honey croissant.  Worth the wait! (thank you for the tip Francesca!)

Even Uncle Troy tried a cappuccino! 

Discussing the game plan... 

So much to see at the market!  Not all of it appetizing '_' 

We found a beautiful bouquet of sun flowers for 3 Euro and Caden finally found a pair of sunglasses he wanted.  We have tried them on daily, so happy to be able to check this one off the list!

We did a little more shopping at the outdoor stalls before heading back to begin our cooking lesson.

The cooking lesson began with preparing tiramisu.  The kids tackled this one.

 Here Michele explains to us the two different types of tomatoes he is dicing for the bruschetta, which he then adds fresh chopped basil and olive oil from his farm.  Seriously. 

Now we are learning about the figs.  They are early in the season and very soft and delicate.

The figs were sliced and wrapped with Soprasatta.  It was so simple and delicious - as evident by the fact that there was only one left by the time I got around to taking a photo :)

 The Tuscan bread does not have salt added, which thankfully is remedied with olive oil and salt!

 After toasting the bread in the oven, Michele rubs it with fresh peeled garlic.

Now he peels the porcini mushrooms, which he added to olive oil and garlic that was already heating in a pan.  He described this as one of the most important bases in Tuscan cooking.  I am moving here.

 This photo doesn't look like much, but it was a softer cheese, similar to a cream cheese, mixed with a raw salami that was roasted in the oven.  OMG.

Porcini mushrooms cooking away.. 

Now on to preparing the pasta!  I requested ricotta and baby pea filled ravioli with a lemon and asparagus sauce like the one I had at Eataly in Chicago a few weeks back.  The one Michele helped us to make was even better!

Looking down at the street below (both directions) from the open windows...

 

A close up of one of our sunflower beauties from the market today.

 Bellismo!

Dessert is served - but we are Thanksgiving full at this point!

 We had a 4:30 appointment for climbing the Duomo.  Perfect follow up to the constant eating the first half of the day!  The kids chased pigeons while we waited.

Beginning the climb... 

The walk up was a bit narrow in parts. 

  And steep in others!

 The view was worth every one of the 460+ steps!

 

 

 First ones down.

Next we climbed the 400+ steps of the clock tower.  Most of us enjoyed it (Gigi!)

Enjoying the street artists drawing caricatures.

 The tower we just descended.

 A little shopping on the way home.  Here the kids entertain themselves in a mirror at Zara by the checkout.  I love how they find ways to amuse themselves!

Troy and Carolyn headed out not longer after we returned and we stayed in and enjoyed leftover steak and ravioli and began to chip away at packing for tomorrows departure.  Excited for some country living next!