Bella made this very delicious dessert for us tonight! She did all the work: scooped out the cantaloupe, mashed it up and mixed in a little water with miele di girasole. Then put it in the freezer, examining it every hour.
The pizzas also turned out fabulous.
Tonight we are making pizza… yay!!! I think we’ll make three kinds:
1. Quattroformaggio: we have local pecorino, gorgonzola, fresh mozzarella, and parmesan.
2. “Gourmet Garlic Chicken”: David’s favorite! I have one more chicken breast that needs to be eaten, and lots of garlic & rosemary, along with a bit of chopped red onion and mozzarella.
3. Prosciutto [...]
is an ancient grain…
This NY Times article gives a good background to it. Most of Italy’s farro is grown in Garfagnana, where we are now! But I’d hardly call this a ‘relatively poor’ region… Just walking down to our village you pass through amazing villas and plantations of olive trees and [...]
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