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The fabulous open-air kitchen at Borgo Santo Pietro. Mama Olga taught me how to make 3 kinds of pasta including ricotta with spinach ravioli and ‘rough-cut’, Copper is the only way to go so investing in some when I return home.

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Grilled bell pepper, ricotta, blue pecorino cream and anchovy fillets #relaischateaux #gourmetfestival...

Grilled bell pepper, ricotta, blue pecorino cream and anchovy fillets #relaischateaux #gourmetfestival

gourmetfestival relaischateaux

Sitting by the fire in my room….about to eat at the 15th top restaurant in Canada located in Langdon Hall. #relaischateaux #langdonhall @canadasbest100 #tastingmenu @restaurantscanada (at Langdon Hall Country House Hotel & Spa)

langdonhall relaischateaux tastingmenu
Happy 25th Anniversary to the wonderful #LangdonHall  Incredible food, service, grounds and ambiance...

Happy 25th Anniversary to the wonderful #LangdonHall Incredible food, service, grounds and ambiance. #relaischateaux

langdonhall relaischateaux