The Castle at dusk.
Inside the courtyard with peacocks. The glass room is the dining room.
One of the sitting rooms on the first floor. The paintings are from the 1700's. There are 4 rooms and the paintings are different in each.
A 160lb wild boar, waiting to be come porcetta.
The Boar de-boned.
Biaggo and Alasio hamming it up for the camera, the boar is seasoned with white wine, fennel tops, rosemary, thyme, salt, blackpepper, and extra virgin olive oil. It then tied up and roastedin the wood oven for about 6 hours.
A slab of Lardo. Pork back fat that is cured in salt for 5 days, rinsed, dried for a day, then seasoned. It melts in your mouth literally.
This is what the porcetta looks like when it finished cooking.
Wild Broccoli rabe, they use the leaves of the plant.
Fresh bread with prosciutto and arugula.
The school house at Villa Jamele
Fresh Mozzarella, Fresh Ricotta with arugula
This bread is some of the best bread I've ever had if not the best. It's made in Orsara in a wood oven thats 500 years old. Each loaf weighs about 5 lbs.
Making tomato sauce the old fashioned way. Made about 30 gallons of tomato sauce on this day. They jar it hot with a few basil leaves, then wrap the jars in a table cloth and let it "sleep" for about 2 weeks before they use it.
The wine cellar in the restaurant.
One of the dining rooms in the restaurant.
the al fornoin the dining room.
