Today the weather was still terrible, so it was decided to take the bus into town at 12 and to take our time this morning.
This meant that we made pizza dough at leisure with Pasquale at his place (all mixing our 200g flour, teaspoon of salt, squirt of olive oil and about 140ml water to make a dough ball). Of course the mother yeast (about the size of an apricot) is the essential ingredient. He says this yeast plant has been going for 180 years and handed down through the family.
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| proud pizza dough maker |
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| waiting to prove |
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| part of the home grown crop of hanging tomoatoes - apparently they will last for 3 months or more like this!! |
We walked into the local town and found Colonia Montana - an old building, now restored and intended as a school of local culture etc. Nearby on the same parkland allotment is the local observatory. Despite the rainy weather we enjoyed the misty park and the fleeting views down to the coast.
In Amalfi we found a quick lunch of arancini balls and another quick Italian snack before heading off up the hill on one of the many paths out of town.. This very picturesque path follows the main valley out of town, past old mills (now ruins) and beside a lovely creek.
Then the path crosses across to the town of Pontone, before we once again took many stairs down to the town of Amalfi again.
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| wild cyclamen |
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| this animal was taken part way down the stairs! |
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