While the kiln was firing, we strolled up to Olio to have dinner. A Secco-Bertani Valpoicello Ripasso accompanied a couple of yummy sandwiches - a Sicilian - hot soprasatta, capocolla ham, and provolone with hot cherry peppers on ciabatta and a Proscuitto di Parma with fresh mozzarella, basil, greens, red pepper, olive oil and balsamic on ciabatta.
|Sicilian with Black Bean and Corn Salad|
|Parma di Proscuitto with Tuscan White Bean Salad|
|Opening the Kiln|
|Transferring glowing pots to metal cans, then trowing sawdust over the pot and closing the lid so the pots can cool.|
|As the pots cool, they produce a lot of smoke.|
|It only takes about 15 minutes for the pots to cool.|
|As the pots cool, the glaze produces a crackled effect. We then cleaned them up with water and comet scrub and took them home!|