In twenty minutes I have to go downstairs and start my first day at Villa Maiella. I wonder what I will have to do, I expect the worst, peeling potatoes and chopping onions. When I spoke to Chef Tinari's son Arcangelo last night he assured me that his parents believe in actually teaching the stagisti (stage-ists) useful skills and techniques. I can't wait to learn how to debone a lamb, Arcangelo said that they usually use about six lambs a week and they do all their own butchering on site. This place also cures their own salumi and makes fresh pasta every day. I can't wait to start learning! Better go finish getting ready.
Wish me luck.
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