Day 5

4 Decembre 2008
Day 5
After a morning shower, and organizing my things for work, Kevin mentioned that on Thursdays and Sundays there is an open air market in the Piazza del Popolo. On one end there are vendors selling clothing and material goods, while on the other is a farmers’ market, dedicated to fresh produce, cheeses, salumi and all other things to stimulate your salivary glands. Most of these items I am familiar with, but there are some local, indigenous vegetables that I will have to play with and tell you about in the future. I’m excited about this market, it will give me a feel for the value of goods in comparison to the States, besides the obvious availability of fresh food right around the corner…although I’m being told that I’m moving and about 3 weeks.

So, after strolling through the market, stopping for a cappuccino, we arrive at work and I am finally introduced to Chef Lorenzo. He imparts the traditional European kiss on the cheeks maneuver, and I more than likely look mortified. This is no small gentleman, a former body-builder, he has a very imposing presence. Needless to say, I was shocked and am moderately embarrassed by the whole ordeal. After introductions, it’s right to work. There is a small party of 20 tomorrow and then 50 on Saturday. I make Mousse Riccotino (Ricotta Mousse), a dessert that is local to Umbria. We don’t use dairy cream, instead, a hydrogenated form of vegetable oil that whips and holds like cream does. I’m not sure how I feel about it from my perspective on slow, natural food, but it functions just the same. So after I whipped the mousse and folded in the egg whites, I had to pipe it into tins… I hate pastry bags, they make a mess, and I’m not nearly talented enough with them. After that, Carlo showed me how to make a traditional lasagna, and I just may have learned the secret to my grandmother’s just the same. He used beef ragú and béchamel between 4 layers of pasta, and hand crumbled fresh mozzarella. Not in a hotel pan, but just a full sheet pan, and baked it in the oven for 20 minutes until it was browned on the top. Simple, I’m hoping to try it tomorrow or Saturday.

I posted a link to the pictures I took yesterday on the right side of my blog, so take a gander at them, they’re worth a few minutes. While I’m here, some tourist traps I’ll likely enjoy will be the mandatory venture to Rome, hopefully the Amalfi Coast, Venice, Florence, Parma, but in Orvieto, there is an underground tunnel system from the days when the city was first constructed. I think it would be pretty entertaining to take the tour and get a glimpse of what these tunnels were built and maintained for, and, well to ask questions about what kind of folk lore is associated with their history. Oh yeah, also think I’ll be able to go truffle hunting. THAT should be worth coming to Italy all on its own! Dinner was slow, and by slow I mean we served no one except ourselves, as per usual. Afterwards, I spilled a beer on my computer, and one of the shift keys is malfunctioning, so I determined that I needed another drink. We, Kevin, Eris and I, returned to Vincaffe and I discovered that most of what I learned about wine really doesn’t apply. So, now I listen, and learn, all day, every day. Language, food, wine, culture, it’s all new. When we finished the bottle of wine, we proceeded to Café Cavour, about a block from the apartment. Thirty beers from around the world, not the greatest, but at least a few selections I could delve into and enjoy. There was a group, a flock, a gaggle if you will, of American girls there, and the fact is, American girls are just the same, no matter where in the world they are, or where in the States they’re from. No surprises here, but worth noting. Chances are, the women in my life are going to be offended by this, but none of you reflect what typical American women represent, that’s why I like you!

Well, sleep tonight will come easily, that much is for sure. Tomorrow, I actually have work to do for that private party. I expect it will be similar to off premise catering gigs I’ve done in the past, but I’m expecting. Be sure that anything new will be forwarded promptly, because my intuition is leading me to believe that this will not be what I’m used to.

Parole del giorno:

Guonciale Cured Pork Jowl
Gram Grammo
Milliliter Millilitro
Liter Litro
Kilo Chilo
Gym Palestra
Exercise Esercisio
Move, to Muovere, Spostare
Hate Odiare
Pastry Bag Sacco di pasdoso
Back Pack Zaino
Better Migliore

Arrivaderci Amici!

Go slow, stay local
Va Piano, rimane locale