We only make beautiful things.

Im interested to see if Peppe Zullo can keep impressing us day after day, because these first two have been un-real.

Beautiful, isnt it?

We started out our day out at 9 with a quick coffe with peppe, he told us we had free range to the kitchen for breakfast. It was easily decided we would be making a home town favorite, something we havent had since we got here...An over easy egg sandwich. Now to those folk who havent visited the boot may think this is pointless but if you have you understand what were talking about. Breakfast here consists of a danish and juice...maybe some yougurt if your luckey, so the oppertuinty to make some SOLID food to start our day was great news. So a few over easy eggs, fresh bread, and fried pancetta meat, fantastico. And we were on our way.

The Reasturaunt/Banquet hall.

From there we meet up with peppe and his architect and got a chance to visit his other estate. Now this lovely piece of land includes, but isnt limited to, a school (with dorms), A guest house, A farm (includeing pigs, horses, ducks, chickens, other foul) a glass walled banquet hall (with a 50's something bentley inside) a full field (with a working six-top stove and oven), A Banquet hall for weddings, the largest of his kitchens (A full underground basement with a slaughter room, Cheese drying room, meat drying room, a pastry room, a fresh pasta room, 4 coolers, 2 freezers, and a loading and un-loading dock for shipments.) Another wine vineyard, Oh and he's mid build on another reasturaunt on site...Yeah that big.

Lunch

After we got the full tour of the second zullo complex we got to meet three of the chefs he employes. They were friendly folk, no english  but the hand signals here help alot. So even tho there was a massive language barrier we still managed to help clean all the new dish ware for the reasturaunt and clean up the kitchen. We then headed back to the main zullo complex to make a late afternoon dinner/lunch consisting of fresh pamadoro sauce (whole canned tomato from the complex, crushed tomato, red onion, EVOO, and salt. Keep it basic.) and cavatelli (Fresh from the town over) after that for a starter we then had a zullo special, Veal lasagna. It was thinly sliced veal layerd like a lasagna would be, with some other goodies inside (zullo secret Im not at liberty to say what) We also had more Zullo wine and talked with the entire family. (Peppe, His Son, and the three other chefs he employs full time) The rest of the afternoon we helped clean the kitchen and set-up for the week ahead.

 We have a wedding for roughly 120 people on saturday, we can't wait to really get our hands dirty.

As always Pace&Amore

-R