Episode Transcript
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Speaker 1 (00:07):
Welcome to the Z Michelson Travel Podcast, where
every journey is a story waitingto be told.
I'm your host, z Michelson, andI'm so excited to take you on a
ride through the world's mostincredible destinations, hidden
gems and unforgettableexperiences.
Whether you're a seasonedtraveler or just starting to
(00:27):
plan your next getaway, you'rein the right place.
Each episode, we'll be divinginto everything from must-see
landmarks to off-the-beaten-pathtreasures, speaking with locals
and travel experts and sharingstories that will inspire your
next adventure.
So sit back, relax and let'swander the world together, one
(00:51):
destination at a time.
Are you ready?
Let's get started.
Speaker 2 (00:56):
Z Meiselson is here again and I am with Diana again
and we are talking day four inItaly, and, of course, it's
Celtic Tours that put all ofthis on for us, and we love that
.
Celtic Tours is not justIreland, it's Italy and more yes
, and it's pack your bags andrelax.
I like that you don't have toworry about doing anything other
(01:17):
than saying here's where I wantto go and you take them right
there.
Speaker 3 (01:20):
Yeah, I tell you Z, this is probably one of my
favorite places to go, with whatCeltic Tours does, Right,
Because it's exactly that.
You know you just you unpackand you do all your tours from
one location.
So this is probably one of myfavorite tours because I really
get to experience Italy.
(01:41):
We have so many tours to offerand we do also other Italian
tours.
Speaker 2 (01:45):
But right now you're in Tuscany, we're in Tuscany,
correct yeah.
Speaker 3 (01:49):
So it makes it nice because you're just in one
location.
Speaker 2 (01:51):
Right, and I'm sure, celtic tours.
If you want to go to the, I'mgoing to say, the main areas of
Italy, celtic tours can take youthere too.
Speaker 3 (01:58):
We do have.
We also have tours that woulddo some of the other locations.
Speaker 1 (02:02):
Like Rome.
Speaker 3 (02:06):
Like yep have tours that would do some of the other
locations like like yep, yeplike roma, venice, milan right
amathicos, right, you know.
So, yeah, so we we havedefinitely some tours that can
do that.
Or again, we can kind ofcustomize anything that the
clients are looking for thetravel agent client.
Speaker 2 (02:17):
That's there, my people so, which is really nice,
right.
So it's nice to get itcustomized.
But today you're going to bedoing something that I don't
particularly care to do, becauseI'm not a cook.
I'm not a cook, but I love towatch people cook and I love to
eat what they cook, but I don'tlike cooking.
But what are we doing todaywith cooking?
Well, let me tell you.
Speaker 3 (02:38):
I'm not a cook either .
Oh, you're not?
No, I'm not.
No, I'm not.
I mean, I can cook and I'm agood cook because my mother did
teach me how to cook.
Speaker 2 (02:45):
My mother taught me too.
Speaker 1 (02:46):
I don't like to cook.
Speaker 3 (02:47):
Right, I don't enjoy it.
I'm just not, you know, one ofthose people who enjoys spending
enough time in the kitchen.
Nobody will starve with us.
Right, but it's not like afavorite thing, but the nice
thing about this is I didn'thave to go out and do the
shopping.
All I had to do is followdirection and then I had to sit
down and enjoy.
And, the best part, I didn'thave to clean up after myself.
Oh, that's even better.
(03:08):
I like that a lot.
That works and the kitchenthere is actually at the villa,
and we had a wonderful day withMama Ana.
She is the chef there at VillaCasa Grande.
Speaker 2 (03:21):
So Mama Ana is going to be doing this cooking class
for us today Correct and she'sgoing to be doing this cooking
class for us, correct, correct,and she's going to be teaching
us how to cook what today Pizza,pizza, pizza and bruschetta.
Speaker 3 (03:34):
Oh, yes, yes and bruschetta.
Speaker 2 (03:37):
So now are you cooking all day.
Yeah, how many people actuallydid the class so everybody did
the class, oh everybody did,everybody did the class.
Speaker 3 (03:45):
So everybody did the class, oh, everybody did,
everybody did the class.
And again, this is notsomething that you had to do,
right?
Speaker 2 (03:48):
We did have a few people who just kind of sat on
the side and just watched theprocess Like hey, I would sit
and, watch and wait, and theneat it Exactly, exactly.
Speaker 3 (03:57):
They just kind of watched the process or they
watched, you know, howeverything was done, or they
nibbled on something, you know.
But you don't have to take partin the cooking class if you're
not interested, you know.
I honestly I just took parthere and there because I wanted
everybody else to experience ita little bit more, so but it was
really really nice and it'ssuch a large kitchen, oh huge,
(04:18):
huge kitchen, large kitchen.
Speaker 2 (04:19):
Everybody was in the kitchen.
Now, this was after birth.
This thing you guys did.
Speaker 3 (04:22):
So, yeah, that's a really yeah good question,
because I do recommend,especially for because a clean
class started at 10 am.
Okay, so you're thinking, oh,I'm not going to have breakfast,
you know, because I'm going tobe eating.
No.
Speaker 1 (04:34):
No, you don't eat until like 1, 1.30.
Speaker 3 (04:36):
Right, when everything is done and you're
cooking and you've got all thisfood in front of you.
I made that mistake.
I made that big mistake and Ididn't eat anything before.
Speaker 1 (04:45):
Because I'm thinking, oh, you know, I'm going to be
munching and you know what youknow.
Speaker 3 (04:48):
Melana is going to slap your fingers if you start
eating too much of the stuff.
Speaker 1 (04:51):
She doesn't want you doing it.
Speaker 3 (04:53):
So I do recommend, yes, absolutely going down
having breakfast there at theVilla.
It is included, of course, inyour stay.
And don't forget your doubleespresso cappuccino.
Oh, no, so yeah.
And then everybody met in alobby at 10 o'clock, okay, and
(05:13):
Mama Anna came in and introducedherself.
She did have an assistant aswell, because there was 27 of us
.
That's a lot.
So she did have an assistant aswell.
And then she took us down tothe kitchen.
Now I'm thinking, okay, this isgoing to be a small kitchen.
No way, this kitchen wasabsolutely huge for 27 of us to
get in there.
It was absolutely huge.
And in the side room she hadwater for us and she did have
some little munchies because,again, she doesn't want you
(05:36):
eating the food that you gotthere.
So, you know, she had somelittle munchies on.
So, thank goodness, because,like I said, I was getting, I
was really getting hungry making, you know, watching everybody
make all this food and gettinginvolved in this process.
So, but the process was really,really amazing.
So first we said we made thebruschetta.
So, now, bruschetta is whatBruschetta is bread with
(05:57):
tomatoes and olive oil andgarlic on top of it.
Speaker 1 (06:01):
It's like an appetizer Right.
Speaker 3 (06:04):
And it is pronounced bruschetta and not bruschetta.
Speaker 2 (06:08):
A lot of people say bruschetta.
Speaker 3 (06:10):
Yeah, and they don't say it over there.
So that's something I learnedhow to say bruschetta.
So again, she tries to geteverybody involved.
So when you've got so manypeople, you know, and they're
all standing there in front ofthe chopping block.
So, she gives people thetomatoes I and they're all
standing there in front of thechopping block.
So she gives people thetomatoes I'm going to teach them
how to cut the tomatoes.
And then she gives you know,somebody the garlic and they
(06:31):
have to cut the garlic.
Speaker 2 (06:31):
So she's giving everybody something to do.
Next time you go, you have toask this tip Blank out for me
how do your hands get not stickywhen cutting garlic?
It doesn't happen it doesn'thappen.
Speaker 3 (06:45):
She did show us how to kind of take the knife and
pound.
She showed us some of the tipsand tricks, you know, of chefs
that a chef would do.
But yeah, everybody gotinvolved with fresh tomatoes and
the garlic and then the oliveoil Of course they're from Villa
Casa Grande because they maketheir own olive oil as well and
then we put everything in and weput it aside.
Then we made focaccia bread.
(07:06):
Now they actually prepped thatbefore we got there, because it
does have to sit a little bit.
So she made that beforehand,Right, and she gave us a little
tip, because certain foods andI'm not going to go into
everything because I don't, I'magain not a chef but certain
foods they have to be warm, likecertain breads and certain
doughs.
So, she actually set it on topof the oven to warm it.
So the focaccia bread.
(07:27):
And then she showed everybodyhow to make the focaccia and how
to put it in the pan and how toput on the focaccia.
And she made a couple differentfocaccas.
She made it with the herbs andgarlic and the oils.
Speaker 2 (07:38):
Now, was she making the focaccia bread for the
bruschetta or was she making itfor the pizza?
Speaker 3 (07:43):
No, she made focaccia bread separate, just the bread
Separate.
Speaker 2 (07:46):
yeah, just for the bread, just for the bread.
Speaker 3 (07:47):
Yeah, she just made it separately.
She already made the bruschettaRight, so she already had the
bread.
So we made that.
We mixed all that.
We made a chicken spread whichwas, oh my goodness, so amazing.
Pearl onions it was pearlonions with chicken and mayo and
she put it in a blender,blended it up, and that actually
(08:08):
went on fuschia as well.
Speaker 1 (08:10):
On the toast On the toast so, oh, that was really so
simple.
Speaker 3 (08:16):
Italians don't use a lot of stuff in their food.
Speaker 2 (08:21):
It's more natural.
Speaker 3 (08:22):
It's more natural.
It's just very, very little,not a lot of herbs, not a lot of
seasoning, I think sometimesbecause I used to make a
marinara Right and I used to putoregano and marjoram and thyme,
and this and that into mymarinara and you don't need all
that?
Speaker 2 (08:38):
No, you don't need all that.
Speaker 1 (08:39):
It just needs to be simple, yeah.
Speaker 2 (08:40):
And everything was fresh and just really really
tasty yeah where Americans werenot used to all this fresh,
correct yeah.
Speaker 3 (08:48):
So it was really, really simple, so that was
amazing and tasty as well.
So then, after that, we had tostart on the pizza Right.
Speaker 2 (08:57):
So now this was all kind of the appetizers before
the pizza.
Yeah.
Speaker 3 (09:00):
Then we had to start on the pizza and we had to start
on the dough for the pizza andshe told us about the certain
dough that you have to eat, thecertain flour that you have to
use for the dough.
So what was the trick?
Yeah, so it's called zero flour.
It's zero and you can't get ithere in the States.
You actually, you can get itthrough Amazon.
I lied, you can get it throughAmazon, but it's zero, flour
zero flour zero flour and and itsounds interesting, yeah, and
(09:24):
how?
yeah, so you don't roll thedough either, which a lot of
people don't know.
A lot of our piece of placesroll them, roll it out.
We don't roll.
They don't roll the dough, shescratches it out.
Speaker 1 (09:36):
I'm showing you.
Speaker 3 (09:37):
So um and then you kind of just stretch it out, and
of course you know you have to.
Once you make the bread, youhave to let it rise, and then
you stretch it out and put it inthe pan and then she put
broccolini and tomatoes anddifferent vegetables like
mushrooms and some onions.
Speaker 2 (09:57):
Did she have sauce on ?
Speaker 3 (09:58):
it no sauce.
No sauce on the pizza.
This was a no sauce pizza.
Oh wow, yeah.
And then she only used onecheese Parmesan cheese.
She only used Parmesan.
Speaker 2 (10:09):
Just.
Speaker 3 (10:10):
Parmesan, parmesan.
Speaker 2 (10:14):
And, of course, the Parmesan was fresh.
Oh yeah, no, no, no.
And we had to actually grindthe Parmesan grind it up.
Speaker 3 (10:21):
It wasn't like already done.
We actually had to take thecheese and grind it up Right.
Oh my goodness, it was threehours of nonstop cooking.
Speaker 2 (10:31):
Three hours of cooking?
Yeah, and it went quickly.
How long did it take?
Speaker 3 (10:36):
to cook the pizza.
So the pizza took probablyabout 20 minutes.
Maybe it wasn't very long, notlong at all, just enough.
Yeah, just enough.
I mean we were all kind ofsitting around because
afterwards, after we got donecooking, we went into this
beautiful room that was rightoff of the kitchen.
I had no idea it was there andit's a beautiful large room
(10:59):
where there were tables andthere was, of course, wine.
You know, and there was wine andwe had olive oil.
And then Mama Ana came aroundand she was giving us first the
bruschetta, then the pate.
Speaker 2 (11:12):
Now everybody got to taste it.
Speaker 3 (11:13):
Everybody gets to eat all of their hard labor.
And then we were waiting forthe pizza because the pizza had
to cook.
That was the last thing we madeDid she put people in teams like
teams of four.
No, not really, not really.
She let them get involved theway they wanted to.
So where people were standing,she'd say, okay, you guys do
this, you know you do this andyou do this.
And then she really, reallywent into explaining the recipes
(11:37):
and why Italians do what theydo when they cook, and how
cooking is such a part of theItalian lifestyle.
It is.
It is so important to the family.
Like every Sunday, everybodygets together and they all get
involved in the cooking processand everybody helps.
It's very enjoyable for them?
Speaker 2 (11:59):
Yeah, and they sit down.
Like we said from the otherpodcast.
You know your light lunch?
Yeah, even that is somethingwhere it's to be savored.
Yeah, people sit and enjoy.
Don't rush the meal.
Enjoy the meal, enjoy thecompany and that sounds like
what's going on here at thevilla.
Yeah, they enjoy doing that.
So now, how was all this foodthat you tasted?
Speaker 3 (12:23):
There wasn't enough, because I think I only got like
three pieces of pizza and Iwanted more.
Speaker 1 (12:28):
But they were small pieces, they were real.
Speaker 3 (12:30):
But yeah, no it was plenty to go around.
She made plenty, but it wasreally really just amazing.
Speaker 2 (12:36):
So that that stayed almost.
Speaker 3 (12:46):
I was good with that.
Speaker 2 (12:47):
Okay, bye.
They showed their bellies thenand walked away, and we all
walked away.
We walked away.
Speaker 3 (12:52):
Now.
Speaker 2 (12:52):
Mama Anna, she does all the meals at this facility.
She does, she does.
Speaker 3 (12:57):
Yes, yeah, this is her kitchen, that's her kitchen.
Speaker 1 (13:00):
It's her kitchen.
It's Mama Anna's kitchen.
Speaker 3 (13:02):
Yeah, she's been there for quite some time.
I don't remember exactly howlong, but she has been there for
quite some time.
Speaker 2 (13:07):
That's her place.
Speaker 1 (13:08):
Yep it's her place.
Good for her, yeah the day ishalf over now.
Speaker 3 (13:13):
Yeah, the day is half over.
I'll tell you one of the nicethings about our tours with
Celtic Tours is, even if youdecide that you want to go and
book an individual stay at VillaCasa Grande, you don't do an
entire tour, right, because youjust want to do your own thing,
right, you know, will entiretour right, because you just
want to do your own thing, right?
You know you can actually booka cooking class with mama anna,
because she doesn't have cookingclasses there.
Speaker 2 (13:34):
So, in other words, if a couple decides well, we
want to go to this villa, wedon't want to go on the big tour
, we want to stay at the phyllis, will celtic tourists do that?
Speaker 3 (13:42):
yes, yes, they can actually we can book their
entire stay at villa casa grande.
We can book their cookingclasses.
We can book their train becausethe train station is only 10
minutes away.
Right, so we can book theircooking classes.
We can book their train becausethe train station is only 10
minutes away.
Right, so we can book theirtrain.
And then they can take thetrain into florence or they can
take it into pisa.
They can take it anywherewithin.
Speaker 2 (13:59):
I can see something like that for like a second
honeymoon?
Yeah, right, because it has thespa, the pool, like relax there
or go out to a nice dinner orgo into like fl, like Florence,
yeah, so now that everybody'skind of been sad a little bit
yeah and kind of chilling out.
What did they do late day?
Well, the rest of the afternoonwas for us.
(14:21):
Oh so we could do whatever wewanted to do so.
Speaker 3 (14:24):
We had a couple of ladies book the spa and they one
got facial, one got a full bodymassage.
Now, did you experience a spa?
I did not, I did not, I didn'tknow this time, I know I know,
and you know, it really reallywas not that expensive.
I think a facial was like 35euro or 40 euro.
That's nothing, it was really,really not expensive and you can
(14:46):
book it when you're there.
Speaker 2 (14:54):
It doesn't have to be pre-booked, right of course,
depending on season, right whenthey go, but if you want it, if
you definitely want it, I woulddefinitely recommend that they
free book it.
Speaker 3 (14:58):
Just be on the same side?
Sure, absolutely, but I mean itwas available and the pool is
inside the spa, so it's verytranquil.
It had a couple of ladies whojust went and sat by the pool
and just enjoyed the pool andthe music inside there in the
area.
Speaker 2 (15:12):
Sure they know the songs.
They can lounge poolside, whichis indoors.
Indoors yeah, because if theweather's a little chilly and
you still want to go for alittle dip, yeah, it's nice, it
is yeah, so we had some peopledoing that.
Speaker 3 (15:25):
So we had some people doing that.
We had a few people who decidedthat they were going to go to
Florence because we had a wholeafternoon free and you can take
the train Again.
Train station's just a shortlittle walk.
How long was the train ride?
There's different trains, so Ido yeah, I do suggest, you know,
taking a look at the trainschedule, because if you get the
(15:46):
express that goes to Florence,it's about 30 minutes, not a 5
minutes.
No, now you can get on anotherone.
That might take you a littlebit longer, because it makes a
lot of stops along the way, socheck the train schedule.
Oh my goodness.
Speaker 1 (16:02):
And it was only like six, six and a half euro, I
think, and again, that's notvery expensive, that is nothing,
that is nothing, and you canget the tickets right there at
the train station, if that'ssomething you want to do and put
together an entire thing.
We can do it.
Speaker 2 (16:12):
We can put that thing together for you.
Speaker 3 (16:14):
So some people went to Florence.
Were you one of the ones?
I was one of the ones who wentto Florence, but but I wasn't
gonna.
I needed to take care of youknow, of everybody make sure
they were all taken care of.
So I actually talked to MamaAnna, who is also a sommelier oh
, she's a sommelier.
Yes, and an olive oil sommelier.
So she does both and I talkedto her and I said would you be
(16:37):
free this evening to do a winetasting for the 10 people that
decided to stay behind?
And she said, absolutely, oh,so of course there was a charge
for it.
She did this entire winetasting for the group and then
they did a tour.
They did an entire tour of theareas that you really can't go
to in the villa the owner areas,the private rooms where I think
(17:00):
I mentioned in one of my lastpodcasts, the Pope's bedroom.
Yeah, the Pope's bedroom isstill there 13th century
furniture.
The Pope actually slept on hemp.
Yeah, it was no wonder theyslept on hemp, like yeah, it was
no wonder they slept so well,right, you know.
So, I mean, it was just that.
And she talks about the history, she talks about the furniture
and Mama Anna actually takes youon this amazing tour of the
(17:22):
villa before the wine tasting.
Yeah, she's part of the villa.
Speaker 2 (17:27):
She is, she really really is.
That makes it nice, becausethey enjoy what they do.
She's part of the villa, she'spart of that family and she
loves it.
Speaker 3 (17:35):
Yeah, and that expression of love relates to
Hachouris, oh absolutelyEspecially in her in when she
did the wine tasting, herpassion for the wines and how to
taste them and how I mean.
I again I wasn't there.
I went to Florence, but let metell you I had a video.
Somebody took a video because Isaid I want to see her in
(17:57):
action, and it was just herpassion for the wines and and
actually how they grow and howthe different tastes.
It was really just a greatexperience.
We'll be doing that the nexttime I go back they don't put a
lot of the preservatives that wedo over here.
No, and that makes it nice.
It's all organic.
Speaker 2 (18:13):
And the taste you can taste it.
Speaker 3 (18:15):
Oh, absolutely, you can taste the difference.
Speaker 2 (18:16):
Yeah, that's great.
Now they did this, and then youand some others went to
Florence, florence, so what?
Speaker 3 (18:24):
did you do in Florence?
Florence, and we just kind ofdid walking around.
We went to the leather marketand did more shopping.
I did Well, of course, theleather market.
I didn't buy anything at theleather market.
I was really, really shockedand amazed.
I didn't buy anything at theleather market, but it was
really neat to see because a lotof people talk about the
(18:44):
leather market in Florence.
You got to go, you got to go.
Speaker 2 (18:46):
Italian leather is amazing.
Oh, yeah, it is.
My daughter went with herfriend over to Italy years ago.
Her friend had to buy a leatherjacket.
Yeah, so I mean the leather inItaly.
Yeah, I would have to stop atthe leather market.
I love leather shops.
Yeah, we walked.
Speaker 3 (19:02):
Of course we walked to some of the piazzas, took a
look at some of the that.
I knew that we weren't going tobe doing on our tour, because
we do tour Florence as well, butwe just kind of did a walk
around.
We went looking for winewindows.
Wine windows they're very, verypopular in Florence.
They're small little windowswhere you can go and order a
(19:25):
glass of wine and they'reactually very old and they're
historical and each of them hasa little history behind the wine
windows.
Speaker 2 (19:35):
Wow, Almost like when you're going for a slice of
pizza in New York.
You just got out of the windowand you're going to slice the
pizza and keep walking.
Speaker 3 (19:41):
But they're very small.
Speaker 2 (19:42):
They're tiny.
Speaker 3 (19:43):
They're very tiny.
They're probably about maybetwo feet by two feet wide, maybe
three feet by three feet wide.
Speaker 2 (19:50):
Oh wow, Very small wine windows and it's called
wine windows.
It's a wine window and theyactually have.
Speaker 3 (19:56):
well, they have an exit where you can find wine
windows.
Yeah, wine window app you canfind all these wine windows and
then you just tap on it.
You know if it's not open,sometimes they'll be open.
So then you just tap on it andyou tell them what you want and
they give you a glass of wineright there.
Right there.
And you can continue wandering.
Yep, you can't go very farbecause it is a glass.
Speaker 2 (20:19):
So it belongs to.
You have to stay in the area.
Speaker 3 (20:21):
So you want to return the glass and some of them will
give you a plastic, but youdon't drink wine out of plastic.
Speaker 2 (20:29):
And they have like little cafes and you can sit
down.
Speaker 3 (20:31):
Oh, absolutely yeah.
There's so many restaurants andcafes, especially in Florence.
Florence is a very, very largecity, so you can actually see
there are so many restaurants inevery piazza, right and people.
There's so many Americanseverywhere as well.
I mean, you're walking and youjust hear people talking.
Everyone said there's a lot ofAmericans.
(20:54):
Did you eat dinner that nightin Florence?
I did, I did.
I actually really just wanted asalad.
I've been eating so much pasta,so much rich food.
I actually just ordered a salad.
A've been eating so much pasta,so much rich food.
I actually just wanted a salad,a nice large salad.
Speaker 2 (21:06):
And I'm sure it just wasn't a salad, it was a.
Speaker 3 (21:08):
Mediterranean yeah, with cheese and olive oil, with
cheese and olives and somebruschetta, you know, and stuff
like that.
So yeah, so you had a nicesalad.
Speaker 2 (21:19):
So everybody kind of had a nice time, yeah.
Speaker 3 (21:22):
And then you eventually wandered back to the
villa Eventually, eventually.
So, it was really, really niceto see Florence at night because
you'll get a differentperspective and I don't want to
go into too much detail aboutFlorence because I'll save that
for my Florence day but to seethe river and to see just
certain things that you me.
Speaker 2 (21:41):
And again, dinner is usually late, so I'm imagining
that Florence is open late.
Yeah, very, very late, right,so we still roll up at 8 o'clock
at night.
Speaker 3 (21:49):
We actually got the last train back.
Whoa, so we were very lucky.
We had to check the trainschedule and we had to run back
to get the last train back.
Which was what time?
It was almost 11 o'clock atnight.
Well, not too bad.
Yeah, not too bad.
So it was a long night.
Yeah, a long, good night.
Speaker 2 (22:07):
So then you went back to the hotel or villa.
You went back to the villa andfilled out and got ready to the
next day.
Yeah, wow.
So again here we are.
We were doing a cooking classall day, and then we had some
people doing wine tastings, andthen we had a little trip to a
little side trip, to Florence.
And now, tease us, where is dayfive going to be?
(22:29):
Okay, so we're going to keepthat a mystery.
Speaker 3 (22:32):
So day five is drum roll, drum roll.
Where is day five?
Speaker 2 (22:40):
we'll find out on day five.
Day five we're going to findout next time.
Diana comes and chats with me.
She's keeping it a secret.
I'm keeping it a secret.
All righty.
Well, thank you again forcoming and sharing the day of
cooking and, like I said, Iwould probably be the one
sitting there eating the snacks,watching everybody cook and
then waiting for it to brew, andI'd finish eating.
Speaker 3 (23:01):
Yeah, yeah, I mean it was.
It was really, really just agreat experience.
You know, to be able to cook inItaly like that and with all of
those natural.
Natural, you know ingredientsand flavors Very, very nice.
Speaker 2 (23:14):
Well, thank you again for joining me.
Thank you Appreciate it.
Speaker 1 (23:20):
Well, that's it for today's episode of the Zine
Michelson Travel Podcast.
I hope you enjoyed our journeyand found some new inspiration
for your next adventure.
Remember, the world is full ofstories and sometimes all it
takes is a plane ticket to startyour own adventure.
If you loved today's episode,be sure to tune in every week
(23:42):
and don't forget to share yourfavorite travel moments with me
on social media.
I'd really love to hear aboutwhere you're headed to next.
So until next time, keepexploring, keep discovering and,
as always, keep traveling withyour heart wide open.
I'm Zee Michelson and I'll seeyou on the next adventure.
Welcome to the Z Michelson Travel Podcast, where
every journey is a story waitingto be told.
I'm your host, z Michelson, andI'm so excited to take you on a
ride through the world's mostincredible destinations, hidden
gems and unforgettableexperiences.
Whether you're a seasonedtraveler or just starting to
(00:27):
plan your next getaway, you'rein the right place.
Each episode, we'll be divinginto everything from must-see
landmarks to off-the-beaten-pathtreasures, speaking with locals
and travel experts and sharingstories that will inspire your
next adventure.
So sit back, relax and let'swander the world together, one
(00:51):
destination at a time.
Are you ready?
Let's get started.
Speaker 2 (00:56):
Z Meiselson is here again and I am with Diana again
and we are talking day four inItaly, and, of course, it's
Celtic Tours that put all ofthis on for us, and we love that
.
Celtic Tours is not justIreland, it's Italy and more yes
, and it's pack your bags andrelax.
I like that you don't have toworry about doing anything other
(01:17):
than saying here's where I wantto go and you take them right
there.
Speaker 3 (01:20):
Yeah, I tell you Z, this is probably one of my
favorite places to go, with whatCeltic Tours does, Right,
Because it's exactly that.
You know you just you unpackand you do all your tours from
one location.
So this is probably one of myfavorite tours because I really
get to experience Italy.
(01:41):
We have so many tours to offerand we do also other Italian
tours.
Speaker 2 (01:45):
But right now you're in Tuscany, we're in Tuscany,
correct yeah.
Speaker 3 (01:49):
So it makes it nice because you're just in one
location.
Speaker 2 (01:51):
Right, and I'm sure, celtic tours.
If you want to go to the, I'mgoing to say, the main areas of
Italy, celtic tours can take youthere too.
Speaker 3 (01:58):
We do have.
We also have tours that woulddo some of the other locations.
Speaker 1 (02:02):
Like Rome.
Speaker 3 (02:06):
Like yep have tours that would do some of the other
locations like like yep, yeplike roma, venice, milan right
amathicos, right, you know.
So, yeah, so we we havedefinitely some tours that can
do that.
Or again, we can kind ofcustomize anything that the
clients are looking for thetravel agent client.
Speaker 2 (02:17):
That's there, my people so, which is really nice,
right.
So it's nice to get itcustomized.
But today you're going to bedoing something that I don't
particularly care to do, becauseI'm not a cook.
I'm not a cook, but I love towatch people cook and I love to
eat what they cook, but I don'tlike cooking.
But what are we doing todaywith cooking?
Well, let me tell you.
Speaker 3 (02:38):
I'm not a cook either .
Oh, you're not?
No, I'm not.
No, I'm not.
I mean, I can cook and I'm agood cook because my mother did
teach me how to cook.
Speaker 2 (02:45):
My mother taught me too.
Speaker 1 (02:46):
I don't like to cook.
Speaker 3 (02:47):
Right, I don't enjoy it.
I'm just not, you know, one ofthose people who enjoys spending
enough time in the kitchen.
Nobody will starve with us.
Right, but it's not like afavorite thing, but the nice
thing about this is I didn'thave to go out and do the
shopping.
All I had to do is followdirection and then I had to sit
down and enjoy.
And, the best part, I didn'thave to clean up after myself.
Oh, that's even better.
(03:08):
I like that a lot.
That works and the kitchenthere is actually at the villa,
and we had a wonderful day withMama Ana.
She is the chef there at VillaCasa Grande.
Speaker 2 (03:21):
So Mama Ana is going to be doing this cooking class
for us today Correct and she'sgoing to be doing this cooking
class for us, correct, correct,and she's going to be teaching
us how to cook what today Pizza,pizza, pizza and bruschetta.
Speaker 3 (03:34):
Oh, yes, yes and bruschetta.
Speaker 2 (03:37):
So now are you cooking all day.
Yeah, how many people actuallydid the class so everybody did
the class, oh everybody did,everybody did the class.
Speaker 3 (03:45):
So everybody did the class, oh, everybody did,
everybody did the class.
And again, this is notsomething that you had to do,
right?
Speaker 2 (03:48):
We did have a few people who just kind of sat on
the side and just watched theprocess Like hey, I would sit
and, watch and wait, and theneat it Exactly, exactly.
Speaker 3 (03:57):
They just kind of watched the process or they
watched, you know, howeverything was done, or they
nibbled on something, you know.
But you don't have to take partin the cooking class if you're
not interested, you know.
I honestly I just took parthere and there because I wanted
everybody else to experience ita little bit more, so but it was
really really nice and it'ssuch a large kitchen, oh huge,
(04:18):
huge kitchen, large kitchen.
Speaker 2 (04:19):
Everybody was in the kitchen.
Now, this was after birth.
This thing you guys did.
Speaker 3 (04:22):
So, yeah, that's a really yeah good question,
because I do recommend,especially for because a clean
class started at 10 am.
Okay, so you're thinking, oh,I'm not going to have breakfast,
you know, because I'm going tobe eating.
No.
Speaker 1 (04:34):
No, you don't eat until like 1, 1.30.
Speaker 3 (04:36):
Right, when everything is done and you're
cooking and you've got all thisfood in front of you.
I made that mistake.
I made that big mistake and Ididn't eat anything before.
Speaker 1 (04:45):
Because I'm thinking, oh, you know, I'm going to be
munching and you know what youknow.
Speaker 3 (04:48):
Melana is going to slap your fingers if you start
eating too much of the stuff.
Speaker 1 (04:51):
She doesn't want you doing it.
Speaker 3 (04:53):
So I do recommend, yes, absolutely going down
having breakfast there at theVilla.
It is included, of course, inyour stay.
And don't forget your doubleespresso cappuccino.
Oh, no, so yeah.
And then everybody met in alobby at 10 o'clock, okay, and
(05:13):
Mama Anna came in and introducedherself.
She did have an assistant aswell, because there was 27 of us
.
That's a lot.
So she did have an assistant aswell.
And then she took us down tothe kitchen.
Now I'm thinking, okay, this isgoing to be a small kitchen.
No way, this kitchen wasabsolutely huge for 27 of us to
get in there.
It was absolutely huge.
And in the side room she hadwater for us and she did have
some little munchies because,again, she doesn't want you
(05:36):
eating the food that you gotthere.
So, you know, she had somelittle munchies on.
So, thank goodness, because,like I said, I was getting, I
was really getting hungry making, you know, watching everybody
make all this food and gettinginvolved in this process.
So, but the process was really,really amazing.
So first we said we made thebruschetta.
So, now, bruschetta is whatBruschetta is bread with
(05:57):
tomatoes and olive oil andgarlic on top of it.
Speaker 1 (06:01):
It's like an appetizer Right.
Speaker 3 (06:04):
And it is pronounced bruschetta and not bruschetta.
Speaker 2 (06:08):
A lot of people say bruschetta.
Speaker 3 (06:10):
Yeah, and they don't say it over there.
So that's something I learnedhow to say bruschetta.
So again, she tries to geteverybody involved.
So when you've got so manypeople, you know, and they're
all standing there in front ofthe chopping block.
So, she gives people thetomatoes I and they're all
standing there in front of thechopping block.
So she gives people thetomatoes I'm going to teach them
how to cut the tomatoes.
And then she gives you know,somebody the garlic and they
(06:31):
have to cut the garlic.
Speaker 2 (06:31):
So she's giving everybody something to do.
Next time you go, you have toask this tip Blank out for me
how do your hands get not stickywhen cutting garlic?
It doesn't happen it doesn'thappen.
Speaker 3 (06:45):
She did show us how to kind of take the knife and
pound.
She showed us some of the tipsand tricks, you know, of chefs
that a chef would do.
But yeah, everybody gotinvolved with fresh tomatoes and
the garlic and then the oliveoil Of course they're from Villa
Casa Grande because they maketheir own olive oil as well and
then we put everything in and weput it aside.
Then we made focaccia bread.
(07:06):
Now they actually prepped thatbefore we got there, because it
does have to sit a little bit.
So she made that beforehand,Right, and she gave us a little
tip, because certain foods andI'm not going to go into
everything because I don't, I'magain not a chef but certain
foods they have to be warm, likecertain breads and certain
doughs.
So, she actually set it on topof the oven to warm it.
So the focaccia bread.
(07:27):
And then she showed everybodyhow to make the focaccia and how
to put it in the pan and how toput on the focaccia.
And she made a couple differentfocaccas.
She made it with the herbs andgarlic and the oils.
Speaker 2 (07:38):
Now, was she making the focaccia bread for the
bruschetta or was she making itfor the pizza?
Speaker 3 (07:43):
No, she made focaccia bread separate, just the bread
Separate.
Speaker 2 (07:46):
yeah, just for the bread, just for the bread.
Speaker 3 (07:47):
Yeah, she just made it separately.
She already made the bruschettaRight, so she already had the
bread.
So we made that.
We mixed all that.
We made a chicken spread whichwas, oh my goodness, so amazing.
Pearl onions it was pearlonions with chicken and mayo and
she put it in a blender,blended it up, and that actually
(08:08):
went on fuschia as well.
Speaker 1 (08:10):
On the toast On the toast so, oh, that was really so
simple.
Speaker 3 (08:16):
Italians don't use a lot of stuff in their food.
Speaker 2 (08:21):
It's more natural.
Speaker 3 (08:22):
It's more natural.
It's just very, very little,not a lot of herbs, not a lot of
seasoning, I think sometimesbecause I used to make a
marinara Right and I used to putoregano and marjoram and thyme,
and this and that into mymarinara and you don't need all
that?
Speaker 2 (08:38):
No, you don't need all that.
Speaker 1 (08:39):
It just needs to be simple, yeah.
Speaker 2 (08:40):
And everything was fresh and just really really
tasty yeah where Americans werenot used to all this fresh,
correct yeah.
Speaker 3 (08:48):
So it was really, really simple, so that was
amazing and tasty as well.
So then, after that, we had tostart on the pizza Right.
Speaker 2 (08:57):
So now this was all kind of the appetizers before
the pizza.
Yeah.
Speaker 3 (09:00):
Then we had to start on the pizza and we had to start
on the dough for the pizza andshe told us about the certain
dough that you have to eat, thecertain flour that you have to
use for the dough.
So what was the trick?
Yeah, so it's called zero flour.
It's zero and you can't get ithere in the States.
You actually, you can get itthrough Amazon.
I lied, you can get it throughAmazon, but it's zero, flour
zero flour zero flour and and itsounds interesting, yeah, and
(09:24):
how?
yeah, so you don't roll thedough either, which a lot of
people don't know.
A lot of our piece of placesroll them, roll it out.
We don't roll.
They don't roll the dough, shescratches it out.
Speaker 1 (09:36):
I'm showing you.
Speaker 3 (09:37):
So um and then you kind of just stretch it out, and
of course you know you have to.
Once you make the bread, youhave to let it rise, and then
you stretch it out and put it inthe pan and then she put
broccolini and tomatoes anddifferent vegetables like
mushrooms and some onions.
Speaker 2 (09:57):
Did she have sauce on ?
Speaker 3 (09:58):
it no sauce.
No sauce on the pizza.
This was a no sauce pizza.
Oh wow, yeah.
And then she only used onecheese Parmesan cheese.
She only used Parmesan.
Speaker 2 (10:09):
Just.
Speaker 3 (10:10):
Parmesan, parmesan.
Speaker 2 (10:14):
And, of course, the Parmesan was fresh.
Oh yeah, no, no, no.
And we had to actually grindthe Parmesan grind it up.
Speaker 3 (10:21):
It wasn't like already done.
We actually had to take thecheese and grind it up Right.
Oh my goodness, it was threehours of nonstop cooking.
Speaker 2 (10:31):
Three hours of cooking?
Yeah, and it went quickly.
How long did it take?
Speaker 3 (10:36):
to cook the pizza.
So the pizza took probablyabout 20 minutes.
Maybe it wasn't very long, notlong at all, just enough.
Yeah, just enough.
I mean we were all kind ofsitting around because
afterwards, after we got donecooking, we went into this
beautiful room that was rightoff of the kitchen.
I had no idea it was there andit's a beautiful large room
(10:59):
where there were tables andthere was, of course, wine.
You know, and there was wine andwe had olive oil.
And then Mama Ana came aroundand she was giving us first the
bruschetta, then the pate.
Speaker 2 (11:12):
Now everybody got to taste it.
Speaker 3 (11:13):
Everybody gets to eat all of their hard labor.
And then we were waiting forthe pizza because the pizza had
to cook.
That was the last thing we madeDid she put people in teams like
teams of four.
No, not really, not really.
She let them get involved theway they wanted to.
So where people were standing,she'd say, okay, you guys do
this, you know you do this andyou do this.
And then she really, reallywent into explaining the recipes
(11:37):
and why Italians do what theydo when they cook, and how
cooking is such a part of theItalian lifestyle.
It is.
It is so important to the family.
Like every Sunday, everybodygets together and they all get
involved in the cooking processand everybody helps.
It's very enjoyable for them?
Speaker 2 (11:59):
Yeah, and they sit down.
Like we said from the otherpodcast.
You know your light lunch?
Yeah, even that is somethingwhere it's to be savored.
Yeah, people sit and enjoy.
Don't rush the meal.
Enjoy the meal, enjoy thecompany and that sounds like
what's going on here at thevilla.
Yeah, they enjoy doing that.
So now, how was all this foodthat you tasted?
Speaker 3 (12:23):
There wasn't enough, because I think I only got like
three pieces of pizza and Iwanted more.
Speaker 1 (12:28):
But they were small pieces, they were real.
Speaker 3 (12:30):
But yeah, no it was plenty to go around.
She made plenty, but it wasreally really just amazing.
Speaker 2 (12:36):
So that that stayed almost.
Speaker 3 (12:46):
I was good with that.
Speaker 2 (12:47):
Okay, bye.
They showed their bellies thenand walked away, and we all
walked away.
We walked away.
Speaker 3 (12:52):
Now.
Speaker 2 (12:52):
Mama Anna, she does all the meals at this facility.
She does, she does.
Speaker 3 (12:57):
Yes, yeah, this is her kitchen, that's her kitchen.
Speaker 1 (13:00):
It's her kitchen.
It's Mama Anna's kitchen.
Speaker 3 (13:02):
Yeah, she's been there for quite some time.
I don't remember exactly howlong, but she has been there for
quite some time.
Speaker 2 (13:07):
That's her place.
Speaker 1 (13:08):
Yep it's her place.
Good for her, yeah the day ishalf over now.
Speaker 3 (13:13):
Yeah, the day is half over.
I'll tell you one of the nicethings about our tours with
Celtic Tours is, even if youdecide that you want to go and
book an individual stay at VillaCasa Grande, you don't do an
entire tour, right, because youjust want to do your own thing,
right, you know, will entiretour right, because you just
want to do your own thing, right?
You know you can actually booka cooking class with mama anna,
because she doesn't have cookingclasses there.
Speaker 2 (13:34):
So, in other words, if a couple decides well, we
want to go to this villa, wedon't want to go on the big tour
, we want to stay at the phyllis, will celtic tourists do that?
Speaker 3 (13:42):
yes, yes, they can actually we can book their
entire stay at villa casa grande.
We can book their cookingclasses.
We can book their train becausethe train station is only 10
minutes away.
Right, so we can book theircooking classes.
We can book their train becausethe train station is only 10
minutes away.
Right, so we can book theirtrain.
And then they can take thetrain into florence or they can
take it into pisa.
They can take it anywherewithin.
Speaker 2 (13:59):
I can see something like that for like a second
honeymoon?
Yeah, right, because it has thespa, the pool, like relax there
or go out to a nice dinner orgo into like fl, like Florence,
yeah, so now that everybody'skind of been sad a little bit
yeah and kind of chilling out.
What did they do late day?
Well, the rest of the afternoonwas for us.
(14:21):
Oh so we could do whatever wewanted to do so.
Speaker 3 (14:24):
We had a couple of ladies book the spa and they one
got facial, one got a full bodymassage.
Now, did you experience a spa?
I did not, I did not, I didn'tknow this time, I know I know,
and you know, it really reallywas not that expensive.
I think a facial was like 35euro or 40 euro.
That's nothing, it was really,really not expensive and you can
(14:46):
book it when you're there.
Speaker 2 (14:54):
It doesn't have to be pre-booked, right of course,
depending on season, right whenthey go, but if you want it, if
you definitely want it, I woulddefinitely recommend that they
free book it.
Speaker 3 (14:58):
Just be on the same side?
Sure, absolutely, but I mean itwas available and the pool is
inside the spa, so it's verytranquil.
It had a couple of ladies whojust went and sat by the pool
and just enjoyed the pool andthe music inside there in the
area.
Speaker 2 (15:12):
Sure they know the songs.
They can lounge poolside, whichis indoors.
Indoors yeah, because if theweather's a little chilly and
you still want to go for alittle dip, yeah, it's nice, it
is yeah, so we had some peopledoing that.
Speaker 3 (15:25):
So we had some people doing that.
We had a few people who decidedthat they were going to go to
Florence because we had a wholeafternoon free and you can take
the train Again.
Train station's just a shortlittle walk.
How long was the train ride?
There's different trains, so Ido yeah, I do suggest, you know,
taking a look at the trainschedule, because if you get the
(15:46):
express that goes to Florence,it's about 30 minutes, not a 5
minutes.
No, now you can get on anotherone.
That might take you a littlebit longer, because it makes a
lot of stops along the way, socheck the train schedule.
Oh my goodness.
Speaker 1 (16:02):
And it was only like six, six and a half euro, I
think, and again, that's notvery expensive, that is nothing,
that is nothing, and you canget the tickets right there at
the train station, if that'ssomething you want to do and put
together an entire thing.
We can do it.
Speaker 2 (16:12):
We can put that thing together for you.
Speaker 3 (16:14):
So some people went to Florence.
Were you one of the ones?
I was one of the ones who wentto Florence, but but I wasn't
gonna.
I needed to take care of youknow, of everybody make sure
they were all taken care of.
So I actually talked to MamaAnna, who is also a sommelier oh
, she's a sommelier.
Yes, and an olive oil sommelier.
So she does both and I talkedto her and I said would you be
(16:37):
free this evening to do a winetasting for the 10 people that
decided to stay behind?
And she said, absolutely, oh,so of course there was a charge
for it.
She did this entire winetasting for the group and then
they did a tour.
They did an entire tour of theareas that you really can't go
to in the villa the owner areas,the private rooms where I think
(17:00):
I mentioned in one of my lastpodcasts, the Pope's bedroom.
Yeah, the Pope's bedroom isstill there 13th century
furniture.
The Pope actually slept on hemp.
Yeah, it was no wonder theyslept on hemp, like yeah, it was
no wonder they slept so well,right, you know.
So, I mean, it was just that.
And she talks about the history, she talks about the furniture
and Mama Anna actually takes youon this amazing tour of the
(17:22):
villa before the wine tasting.
Yeah, she's part of the villa.
Speaker 2 (17:27):
She is, she really really is.
That makes it nice, becausethey enjoy what they do.
She's part of the villa, she'spart of that family and she
loves it.
Speaker 3 (17:35):
Yeah, and that expression of love relates to
Hachouris, oh absolutelyEspecially in her in when she
did the wine tasting, herpassion for the wines and how to
taste them and how I mean.
I again I wasn't there.
I went to Florence, but let metell you I had a video.
Somebody took a video because Isaid I want to see her in
(17:57):
action, and it was just herpassion for the wines and and
actually how they grow and howthe different tastes.
It was really just a greatexperience.
We'll be doing that the nexttime I go back they don't put a
lot of the preservatives that wedo over here.
No, and that makes it nice.
It's all organic.
Speaker 2 (18:13):
And the taste you can taste it.
Speaker 3 (18:15):
Oh, absolutely, you can taste the difference.
Speaker 2 (18:16):
Yeah, that's great.
Now they did this, and then youand some others went to
Florence, florence, so what?
Speaker 3 (18:24):
did you do in Florence?
Florence, and we just kind ofdid walking around.
We went to the leather marketand did more shopping.
I did Well, of course, theleather market.
I didn't buy anything at theleather market.
I was really, really shockedand amazed.
I didn't buy anything at theleather market, but it was
really neat to see because a lotof people talk about the
(18:44):
leather market in Florence.
You got to go, you got to go.
Speaker 2 (18:46):
Italian leather is amazing.
Oh, yeah, it is.
My daughter went with herfriend over to Italy years ago.
Her friend had to buy a leatherjacket.
Yeah, so I mean the leather inItaly.
Yeah, I would have to stop atthe leather market.
I love leather shops.
Yeah, we walked.
Speaker 3 (19:02):
Of course we walked to some of the piazzas, took a
look at some of the that.
I knew that we weren't going tobe doing on our tour, because
we do tour Florence as well, butwe just kind of did a walk
around.
We went looking for winewindows.
Wine windows they're very, verypopular in Florence.
They're small little windowswhere you can go and order a
(19:25):
glass of wine and they'reactually very old and they're
historical and each of them hasa little history behind the wine
windows.
Speaker 2 (19:35):
Wow, Almost like when you're going for a slice of
pizza in New York.
You just got out of the windowand you're going to slice the
pizza and keep walking.
Speaker 3 (19:41):
But they're very small.
Speaker 2 (19:42):
They're tiny.
Speaker 3 (19:43):
They're very tiny.
They're probably about maybetwo feet by two feet wide, maybe
three feet by three feet wide.
Speaker 2 (19:50):
Oh wow, Very small wine windows and it's called
wine windows.
It's a wine window and theyactually have.
Speaker 3 (19:56):
well, they have an exit where you can find wine
windows.
Yeah, wine window app you canfind all these wine windows and
then you just tap on it.
You know if it's not open,sometimes they'll be open.
So then you just tap on it andyou tell them what you want and
they give you a glass of wineright there.
Right there.
And you can continue wandering.
Yep, you can't go very farbecause it is a glass.
Speaker 2 (20:19):
So it belongs to.
You have to stay in the area.
Speaker 3 (20:21):
So you want to return the glass and some of them will
give you a plastic, but youdon't drink wine out of plastic.
Speaker 2 (20:29):
And they have like little cafes and you can sit
down.
Speaker 3 (20:31):
Oh, absolutely yeah.
There's so many restaurants andcafes, especially in Florence.
Florence is a very, very largecity, so you can actually see
there are so many restaurants inevery piazza, right and people.
There's so many Americanseverywhere as well.
I mean, you're walking and youjust hear people talking.
Everyone said there's a lot ofAmericans.
(20:54):
Did you eat dinner that nightin Florence?
I did, I did.
I actually really just wanted asalad.
I've been eating so much pasta,so much rich food.
I actually just ordered a salad.
A've been eating so much pasta,so much rich food.
I actually just wanted a salad,a nice large salad.
Speaker 2 (21:06):
And I'm sure it just wasn't a salad, it was a.
Speaker 3 (21:08):
Mediterranean yeah, with cheese and olive oil, with
cheese and olives and somebruschetta, you know, and stuff
like that.
So yeah, so you had a nicesalad.
Speaker 2 (21:19):
So everybody kind of had a nice time, yeah.
Speaker 3 (21:22):
And then you eventually wandered back to the
villa Eventually, eventually.
So, it was really, really niceto see Florence at night because
you'll get a differentperspective and I don't want to
go into too much detail aboutFlorence because I'll save that
for my Florence day but to seethe river and to see just
certain things that you me.
Speaker 2 (21:41):
And again, dinner is usually late, so I'm imagining
that Florence is open late.
Yeah, very, very late, right,so we still roll up at 8 o'clock
at night.
Speaker 3 (21:49):
We actually got the last train back.
Whoa, so we were very lucky.
We had to check the trainschedule and we had to run back
to get the last train back.
Which was what time?
It was almost 11 o'clock atnight.
Well, not too bad.
Yeah, not too bad.
So it was a long night.
Yeah, a long, good night.
Speaker 2 (22:07):
So then you went back to the hotel or villa.
You went back to the villa andfilled out and got ready to the
next day.
Yeah, wow.
So again here we are.
We were doing a cooking classall day, and then we had some
people doing wine tastings, andthen we had a little trip to a
little side trip, to Florence.
And now, tease us, where is dayfive going to be?
(22:29):
Okay, so we're going to keepthat a mystery.
Speaker 3 (22:32):
So day five is drum roll, drum roll.
Where is day five?
Speaker 2 (22:40):
we'll find out on day five.
Day five we're going to findout next time.
Diana comes and chats with me.
She's keeping it a secret.
I'm keeping it a secret.
All righty.
Well, thank you again forcoming and sharing the day of
cooking and, like I said, Iwould probably be the one
sitting there eating the snacks,watching everybody cook and
then waiting for it to brew, andI'd finish eating.
Speaker 3 (23:01):
Yeah, yeah, I mean it was.
It was really, really just agreat experience.
You know, to be able to cook inItaly like that and with all of
those natural.
Natural, you know ingredientsand flavors Very, very nice.
Speaker 2 (23:14):
Well, thank you again for joining me.
Thank you Appreciate it.
Speaker 1 (23:20):
Well, that's it for today's episode of the Zine
Michelson Travel Podcast.
I hope you enjoyed our journeyand found some new inspiration
for your next adventure.
Remember, the world is full ofstories and sometimes all it
takes is a plane ticket to startyour own adventure.
If you loved today's episode,be sure to tune in every week
(23:42):
and don't forget to share yourfavorite travel moments with me
on social media.
I'd really love to hear aboutwhere you're headed to next.
So until next time, keepexploring, keep discovering and,
as always, keep traveling withyour heart wide open.
I'm Zee Michelson and I'll seeyou on the next adventure.
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