Vic visits an organic poultry farm in Gaiole, a village in the hills of Chianti and discovers traditional treasures at Badia a Coltibuono, an 11th century abbey now home to a winery and cooking school. At the Lorenza de Medici cooking school, de Midici's daughters, chefs Benedetta and Emanuela, teach Vic easy ways to prepare fresh ingredients, and discuss the region's unique cheese and salume. Tony Verdoni offers a lesson on the folklore of Chianti classico. Recipes include duck ragu and pesto made the old-fashioned way with mortar and pestle.
Visit the Website: http://www.ontheroadwithvicrallo.com
Episode #104 / Length: 25 minutes