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First effort for lunch (pranza) at Rome's Roscioli Salumeria. It was a definitive meal, both exceptionally simple and exceptionally tasty. Centered around salumi and cheese, the menu was basic and fit my philosophy that "less is more." Following this dish, three ingredients were just enough to make my carbonara a classic Roman dish - all to say captured genuine food epiphany.
Just outside of Sicily's city of Castelvetrano, you'll find Tenuta Pignatelli, a beautiful, family-run working farm and resort. Run by the Becchina family, the farm produces olive oil while the grounds produce a stunning sense of relaxation. I spent my days there wandering a landscape of fruit trees and vegetable gardens, enjoying a lovely swimming pool, and basically discovering that - yes - time can disappear. Between the Becchina family and the farm, the place offered plenty to do and the freedom to do nothing. Dipping in the pool day or night, enjoying the quiet but steady Mediterranean breeze that blows through the dry heat of the sun, eating green Belice olives, or just hanging with the farm cats, including one who became my best friend and constant companion, it was gloriously peaceful. And then there were the wonderful meals produced on request by Enza, one of the sweetest women in the world. This wonderful assortment of people and farm creatures were so welcoming, it was hard to leave them all. Including my cat pal, who hung with me till the day I left. I will miss you all.
Here is my second California try at replicating boiled New York bagels. Readjusting my formula for levain, I got these; proper bagels made west of the Hudson. Despite local hard water and all other issues, they came out fine. Leaving me wondering this - what inspired all this bagel angst and hub-bub? As they say in Queens, "yo, what's up!"
Whatever. All I know is that baking (or boiling) in California, I got a solid bakers dozen bagels from whole wheat to white to a touch of rye. Hey, foodies, what do you got to say? Here's what I say, "wherever you make 'em, make 'em good, and make mine with a shmear."
It seems since I learned about miller Fillipo Drago, I wanted to see him at work. I finally got the chance in my Sicilian pilgrimage this summer. Here are some of the sights and sounds at his mill in Castelvetrano.
https://vimeo.com/137637110
Cuscus from Jeremy Shapiro on Vimeo.
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