Monday, May 19, 2008

Open "Olympia" Room!

OK, maybe it doesn't look like much to you, showcased by my limited photographic capabilities, but believe me it is a very exciting and satisfying time at Bella Baita. Fabrizio has literally transformed our "disco" into the "Olympia" room at last. Tearing out, ripping, shredding, drilling, insulating, plastering ceilings, raising local massively heavy wood beams, laying pipes, tile, stones, electrical, lights and painting it all by his lonesome, are just a few of his winter time idle time ventures. Fabrizio, the working machine wonder, worked like a man driven with an internal clock ticking the doomsday deadline. He met the May challenge, ready to cook, eat and enjoy.
He made it and we are using it.
We have maximized our modest means to get this big ole dinosaur whipped up into a much more usable space for our guests and cooking classes and other future offerings simmering on the back burner. We still need a variety of furnishings, appliances and wish list items, but we have moved from darkness to light, warmth and space to spread our wings, or well, ahem, at least all of our stuff! We're using what we have been given and leftovers from the "La Baita" era and we're grateful to have them. Now we'll have some time to work in the space and have a better idea of what are true needs are as we go along.
We did inaugurate the space with meals, cooking classes and general "hanging out", not a moment too soon, as the weather hasn't always been cooperative, as mercurial as springtime in the alps can be. If you are interested in our Cooking Together Classes and some photos of other guests adventures click here too. Here are some photos of the past couple of weeks goings on. I hope to get to some recipes and regular posting again now that we're starting to settle into the space, but we're still doing quite a few km back and forth between our flat and the "Olympia" room as we shuttle our utensils and supplies to and fro. Keeps it interesting.
First a spin around the market

Finishing off with coffee and pastries before the hard work starts later

Pasta fun

with new friends and family

The beginnings of cinghiale filled agnolotti

and ricotta and stinging nettle ravioli

"La Dolce Vita" class to comfort the sweetest toothed guests

Marie didn't know where to begin the sampling,
but she worked her way round pretty quick

as the rest of us did too
Thanks for stopping by
See you soon
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