Under the Tuscan Sun: A Week in Italia Part III
Yesterday we had a quiet morning just lounging around the villa. After breakfast spent a little time sketching and reading. Right when restlessness began to set in matt, Alex and Ivo (the man) walked in with supplies. They ha spent the morning buying fresh cheese from the dairy farm, eggs, tomatoes, flour, and picked some veggies from the garden. At first Ivo wasn’t sure he had picked up enough eggs from the farm so we offered him some we had bought from the mercado. His gesture was that of a scoff and implied it wasn’t good enough. It’s not insulting but endearing coming from a 70 year old Italian man.
Next we donned the aprons and for the rest of the day we were referred to as chefs but we all knew who was running the show. He began preparing the pasta with flour and eggs on a board he had made. This is what everyone dreams of when it comes to Italy. Freshly made pasta from and artisan who truly cares about the craft. The best part was he let us help every step of the way; rolling the pasta cracking the eggs cutting tomatoes. Well maybe he wad just a really smart executive chef. Ivo also brought Marta who was in charge of the sauces.. Oh and checking out Ivo’s progress on the pasta and shaking her head. In italy there is no different way to do anything it’s either right or wrong and everyone else is always wrong. Marta was also joking about how famioso Ivo would be because we couldn’t stop taking photos. Not only were we chefs but paparazzo.
Back to the pasta. First the flour is sifted on the table, then bowl is created. Next about 14 eggs, you measure with your eyes, are cracked in The center. A little olive oil and salt and mixing begins by hand on the table. Afterwards the dough is masterfully kneaded and covered with towel. After Ivo checks it, Marta then checks it, then Ivo checks it again to see how she was wrong… then she checks again to tell Ivo she knows better. It’s a game between the two that’s quite hilarious to watch.
After the checking game it’s time to roll out the pasta and then let it dry out before being cut into thick slices. 4 hours after the session begins the pasta is ready to boil and plate with meat sauce, a little won’t hurt Ivo says to the vegetarians, or olive oil with garlic and tomatoes. Pair that with a 94 bringing and you’ve got some serious eats. But as is tradition in Italia you can always eat more. Sherry and I served up and almond cake we made to celebrate DJ and Ronnie’s birthday. This may just be the most fun I’ve had cooking if only I always had 18 people to cook with and for. Oh and yes the pasta was muy deliciouso as was the almond cake.
