My First Week

Bonjourno
I have unplugged from the internet, and made my way to our outside patio. I am contently soaking in some sun and enjoying a small breeze as I write home. The last couple of days have cooled a bit, so it has gone from baking in the sun anytime after 10am to be able to comfortably sit and relax in it.


I have heard that nice weather is forecast for this weekend for the Farm To Fork Competition. That is good to hear, hopefully it’s not too hot for you guys! I have been chatting with Susan and the other interns about the competition and look forward to seeing highlights and hearing all the juicy details!!

In reflection for the first week, I have taken in a lot at Petraia. The fellow interns have been amazing people that come to work everyday and are equally excited as I am to harvest the vegetables when we arrive, put on our Petraia chef jacket and step into the kitchen and prep for service. Susan and Micheal have given me alot of perspective on the company and their philosophy that helps to create and run Petraia, as well simple day to day standards and techniques. 

I have done a farm tour with Micheal and a Canadian couple who were in for dinner that night. We walked around the property talking about the animals sheep, pig, rabbits etc. It was just wonderful walking around the beds of vegetables as the tomatoes are in season, the fall squash that are nearly ready, and the white grapes simply enjoying the last few days on the vine before harvest. To be able to hear the development of the property that has come to Petraia over the last 10 years is inspiring.

I also had the opportunity to sit through a olive oil tasting class at Petraia. Marco Panichi is the in house Agronomist, and he is qualified to sit on the Regional Tasting Committee, that decides who in Tuscany get to put "Extra Virgin" on the label. This was very simliar to a wine tasting where you have 5 different kinds to smell/taste and compare the "Extra Virgin Olive Oil". The difference between Northern Italy, Tuscany and Southern Italy is amazing. The Southern Italy Olive Oil has a shelf life of a year, where as a few hours north in Tuscany they get a much longer shelf life. Marco talked about difference in how long farmers will leave the olives on the tree, and the reasons, pros and cons to doing so. Petraia picks there own olives to create there own olive oil. It's was a great afternoon with Marco & thank you!

I had yesterday off from Petraia.  We went to Florence, hopped on the train at 11:30. It was my first train ride in Europe. We walked around all afternoon, stopped for a bite to eat, and walked through the market. We were hoping to bring fish home for dinner but the seafood places had all closed by that time. I saw the Duomo in Florence, and took a bunch of pictures. It was beautiful there with a lot of tourists which I had been warned about before heading out.

We are very excited about this amazing event coming to La Petraia on September 20th, less then two weeks!! I will keep everyone posted but check out the website and I will make sure to take lots of pictures of this event. This is a big deal for La Petraia to be able to host this group whose mission is to connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.  Check them out at www.outstandinginthefield.com

Duomo, Florence

Olives