It's always bittersweet leaving something behind; family, friends, pets, the comfort of your home and cozy bed. It's always that eerie feeling leaving behind an experience, or a larger part of a lifetime... like tomorrow when I depart from Ugento, Puglia. I don't know what has happened to the time between January and present. It's life that's always racing for the next thing, wanting to get there before anyone else. All the knowledge I have gained and the food that has found a peaceful spot in my belly is now satisfied with Puglia. It's up to me to carry on the next phase and what I will do with all I have earned here. It's up to me to be thankful for this adventure, grateful for the people who have walked through my life in the last few weeks, and appreciative of the place that I was able to call my temporary "home" away from home. I imagine there is no other spot in the world like Ugento.

Today we hosted a lunch at the Castello as a farewell to the town. Many wonderful influencers and business owners were invited and they were just truly the most lovely guests. Kathleen and I joyously set the table with pruned plants from the garden on this first day of spring. Tree trunks, cypress, daisies, lemon, fresh dill, and lit up candles evoked a refreshing and soothing vibe for an afternoon lunch. 

La Riviera orata, purea di sponsali e aglio

The final dishes represented bits and pieces of Italy and what we felt could nicely represent the varied cuisine. I was able to collaborate with a group of people on the appetizer course consisting of sea bream, mussels, sponsali onion puree, fried fish skin, and parsley foam. A very simple and rustic plate, yet colorful and dainty. On incident it seemed that all the courses were quite colorful too. Beet red cappellacci with robiola and guanciale, fregola with red mullet and raw artichoke salad, and goat cheese mousse with olive oil cake and pomegrainte sorbet all contributed nicely to the sunny warm afternoon. 

And, moving forward with an open mind, I embrace the challenge ahead; living on my own and working like an Italian for three weeks. With bags packed and tired eyes, I am ready to travel to the opposite coast.  I look forward to a bit of a lifestyle change while I see my way through the pastry world in this northern region. I do not know what to expect, but I look forward to filling my spare notebook with frills and tricks from the pastry shop of Brescia.