One of my favorite things about staying in tuscany was the wafting smell of Rosemary when our chef was cooking the evening meal. That beautiful bouquet wafted through all three stories of the tuscan villa and even upon arrival, all you had to do was follow your nose to the kitchen.
On our last day in Italy, the chef made Pici – a hand-rolled pasta made of only flour and water which is native to the specific region of tuscany where we were staying. It was served with a garlic tomato based sauce. The pasta looks like a very thick spaghetti and is very soft with a little toughness in the center, but its not too tough.
It was very tough to leave Palazzolaccio after such an amazing and relaxing time there. Surprisingly relaxing considering we were there to work, but how can you not be relaxed in such a beautiful environment? From here we spent an evening in a not so great place that boasted an amazing meal that fell flat in our minds.