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| Photocredit goes to Rinadli. He's always got a good eye. |
Monday was one of those quite days, we had no work of any kind planned, seeing as were closed tuesday, so we took the oppertunity to see the entire town. We eneded up walking around almost out of town, meeting some locals, and getting some absoluetly beautiful shots of the town. Its always fun to explore a new place and new things, try and find the smallerst spots and the biggest views. It was about an 3 hour walk around the town, and we covered most of it, but we'll most likely end up doing it again...just to find more.
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| That homade dream. |
On tuesday even though we were closed we still did some solid work and learned a bunch. We went to the Zullo complex farm with Biaggio the farmer. He was showing us all the animals that he had to tend to Pigs, Chickens, Ducks, Guinea fowl, 2 Horses, Sheep, and 2 dogs. A good sized fam and we learned what each animal was fed, for a kid whos never been on a farm in his life I was learning a bunch. We also hit the field and picked some fresh veg for the party we had to host tomorow. No mind you neither of us had EVER done anything like this so we were completely stoked to be fully emerssed in something like this not to mention this was the living definiton of slow food, from the garden to the table. We then took the days grab, also including fresh eggs, and headed back to the casa to make a fresh lunch for our selves. After that we hit the kitchen and started prepping for the upcoming party. That night we made dinner with Peppe and a few of his friends with more fresh food, 2 day old lamb gizzards. Now I havent the slighest idea as how to spell it but it was a dish that my grandmother would make for thanksgiving using the kidneys and heart of the turkey, We did same except with lamb sized portions. I know some of you right now are shuttering but hear me out, you sautee the gizzards with onion untill soft, add tomato sauce, kantalini beans, some balsamic vinegar. Fantastico. That with a bottle or two of wine deff made me feel like I was home again.
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| Fish platter consisting of octopus, mussels, shrimp, and cold poached fish. 120 count. |
Today we had a 120 person party, not exactly what it was for but theres really no complaints as long as were cooking. We did the routine like before, up at 8:30, espresso, kitchen mass prep, lunch, reasturaunt, small prep, joke around, assemble massive amount of food to be sent out in a ridiculous pace, send out massive amounts of food at a ridiculous pace, breathe, espresso, assemble desserts to be sent out at a ridiculous pace, send out desserts at a ridiculous pace, food, esspresso, clean, beer, relax. Its a rough life but you get used to it, and mind you whatever breaks we get are 10mins at a max and there no real sitting so you deal with. Its not all bad tho, I mean were picking up more of the language little by little and now we can somewhat converse with the othe kitchen members...well at least find out where things go or what needs to be done. I know there talking about us they way they act sometimes im just trying to pick it up as fast I can so I can say something back! On the other hand ill be extremely good at charades when I get back to the states.
For the record christmas is celebrated over here as big as it is in the states. Maybe ill get something nice from someone over here :P
One can only hope...
Pace&Amore
-R
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