Day37 Sansepolcro

We took our time leaving the agriturismo La Terra di Michelangelo this morning. It’s such a beautiful and serene place, it was hard to leave.

We picked some cherries off the trees that were loaded with fruit.


Gabriel showed us the meats he makes from his Cinto Senese pigs. This type of prosciutto must be aged for at least 18 months, but Gabriele showed us one that he has been aging for 4 years.

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