Entry #7 May 20, 2011
At 9AM our new driver and local guide greeted us in his 4-wheel drive Land Rover. Fabrizzio is a bubbly, although cautious driver and full of the local information. We drove up and up and up the roads in a local town near our hotel and then began the switchback route up the mountain. At a government checkpoint, we reported the number of people in the Land Rover to a person who counts the people all day. There was some envy about his "job." These are some of the rugged mountains in Sardinia and over 3000 feet high. At a certain point we stopped and it was suggested we climb. Tom had developed a "Classic Journeys blister" and was unable to wear his hiking boots, so he ramble a bit and opted to take the jeep the rest of the way. The vistas were spectacular and when we reached the top, we had a commanding view before us. About halfway down the mountain, we stopped for a picnic lunch of local cheese, crisp flat bread, and sausage. The sun was bright and the day was warm. Tom found a slight incline padded with grass, put his daypack down for a pillow and took a nap on the side of the mountain. (If there is a "favorite part of the trip," mark this nap as it)!
We returned to the hotel and after a restful few hours, we were off to dinner - but this is a dinner we will help prepare! We are off to cooking lessons at Montiblu - a combination boutique, coffee shop, sewing school, and our Restaurant situated just off the square in the town. As we waited for the chef to start his lesson, we had a cappuccino and looked over the boutique. Our chef first lined up the ingredients that had been sequestered away in various refrigerators and pantries. Fresh mackerel, boiled octopus, giant prawns, prosciutto to wrap the prawns and lots of fresh greens including rocket and reddish. We were amazed at the speed of the preparation (in a restaurant, getting the food out is important!).