this is the old part made in the 14th centuary.
the paintings are original.
this is the new part made in 1660, you can see the differance
in style, colour and handycraft
this is Torri del Benaco seen from
Albisano, little village obove Torri.
this evening it was beautiful!
and this is were I was this afternoon,
this is the view from Vallone Osanna
(or path Agostino Goiran -. famous botanic in the 16th centuary)
it is rather tough, 1000 mt dislivel in 5 km.
but it is magnificent!!!
and this is what I did this morning..
I just adore ginger..specially fresh, and this is a
valid method to preserve it.
200gr of peeld and chopped ginger
300gr of sugar
2 tbps of water
put the cubed ginger in a pot with 150gr of sugar and 2 tbsp of water.
let slowly melt and cook for 30-45 min.
filter the ginger and put it on a baking tray covered with baking paper.
bake in oven at 70° for 1 hour or until the ginger is dry.
remember to toss the ginger now and then to get it dried uniformed.
roll in the rest of the sugar and put in a glass jar.
store in a cool, dark place.
will conserve for at least a year
with the syrup that is left over in the pot you can make
apricot and ginger jam