We were with our tour group, having spent the morning at an Etruscan Museum in Chianciano Terme, heading to the Chianti countryside for a couple of nights. En route, we stopped at Agriturismo La Pietriccia, where chef Stefano met us in the driveway.
We all gathered in a large room, set up for demonstration and prep work at one end, and for gathering around our meal at the other.
Clockwise from upper left:
Carrot Tartlet, Pici (handmade Sienese Pasta) with wild boar sauce,
Ricotta Gnocchi, Potato Cake, Sausages, Cabbage Salad,
Ricotta Lemon Tart served with the chef's own sweet wine
Indeed, the entire adventure proved just as fun - and tasty - as I'd imagined.