Now it begins...

Its starting to feel more and more like home here...



Mini Pints

 Last night we went out with Peppe, his son, and there web designer Little Richard. (Now little richard is 2m 4cm tall so its a bit of a joke in the town, Anyway) The pizza place was right in Orsara and the owner was once a student of peppes. We were greated instantly at the door, sat down just as fast and the pizza started coming. We had (between the 5 of us) 8 pizzas, all of wich were cooked perfectly and had different toppings everytime. It was another oppertunity to bond with Peppe himself and see how much of an impact this man has on the community around him. After we ate we said farewell to Richard and went home.

Pancetta, Prosciutto, Fungi, and Pumpkin with fresh pasta.

This morning was the day i'd been waiting for, kitchen time. We started the day we the regular eggs and esspresso then went to the main office to do quick paperwork for the schools then it was time to finally get our hands dirty. We did nothing but prep for the wedding on saturday, including making 35lbs of pumpkin puree, roasting off 50lbs of veal, and making 200 bread cups. Now it wasent a busy day by any means but between the joking around between us and the other chefs, music playing from my laptop, terrible dancing, family meal, and countless coffe breaks it was enough to last us the whole day. Its only our second day with the other chefs but already, despite an emense language barrier, were becoming pretty good friends.

Tomorow is the same routine, but in the afternoon were possible going to meet one of the premier chefs in all of italy. Gualtiero Marchesi.

Pace&Amore

-R