"The next day I meet up with Donna Marina, owner of one of the most beautiful villas on the island – Don Arcangelo all’Olmo – who is also a passionate cook. (…) First stop is a visit to her ricotta supplier, Letizia, who makes the finest fresh ricotta during the spring months when the grass is green and plentiful for the sheep to feed on. In a small shed, she mixes and heats whey (ricotta is Italian for ‘recooked’) with rennet and salt, stirring the mix with a wooden paddle and pressing the resulting curds into patterned plastic baskets.
Next stop is Marina’s local butcher where we watch him make veal and pork sausages flavoured with wild fennel and then to the local fish market before it’s time to start cooking together. For lunch, Marina shows me how to make arancini (‘little oranges’). Thought to have been made in Sicily since the 10th century, arancini are small balls of risotto, often stuffed with cheese and ham before being coated in breadcrumbs and deep-fried.(...)
If you're planning a group holiday, Don Arcangelo all’Olmo (pictured) is the ultimate villa with staff, a beautiful pool and gardens and exquisite food."
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