The Liguria area is stunning. It was raining when we arrived but then it stopped.
The cooking class was fabulous. He made both a filled tortellini like pasta with ricotta, parmegiano reggiano, and local wild herbs. The sauce a walnut pesto, with pine nuts, garlic and two cheeses.
The second pasta was little pinched pieces of dough without eggs with a local wild basil that is much more delicate than we are used to.
We got to eat the pastas and then a raspberry crostada.
For some reason they scheduled was too long for the cooking class and we were all anxious to get back and pack.
The guide called for our bus to come an hour early but we missed the ferry from St. Margherita to Portofino so a bunch of us took a local bus instead. It was pretty funny as we were crammed in like sardines with no chance of falling as we were propping each other up.
Got back to the boat and the packing went fairly smoothly. The swag bag definitely took the pressure off our other suitcases.
Just like camp for "big kids" there is a staff show before dinner. Ship docks at 7 AM tomorrow and we'll be on our way to the airport by 7;15 AM. ETA 4:30 PM.
Gina may drop Rudy off but otherwise no pets until Sunday.
You either convinced me that I must make a similar trip, or else forego it entirely, since I've already lived it vicariously, calorie-free. Thanks for sharing your reflections.
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